Staffing Solutions for Changing Trends in the Food Industry
This Storify gives you the lowdown and some staffing solutions you can apply to make sure you’re working at an optimum, worldwide.
‘Food Trends’ are something we’re very used to seeing on Instagram, Facebook, and Twitter, and #FoodPorn has become a daily feature in our social interactions. With technology impacting how we order, collect, review, and discuss food, it’s no wonder that the global food industry is evolving so fast, to deal with new customer expectations.
If you head up a business in the food industry and work on a global scale, the food trends for 2016 have likely shaken up your standard operating procedures and changed how you staff your branches.
Trend #1: Delivery
There’s even a dedicated alert:
Services deliver meal kits to yo… http://www.ksat.com/consumer/services-deliver-meal-kits-to-your-door …
See all: https://fooddelivery.market.space #fooddelivery @blueapron
See all: https://fooddelivery.market.space #fooddelivery @blueapron
This means that your global staff-complement needs to grow, just to accommodate deliveries.
When you think about this, it means a new way of planning, paying, and managing your workforce to comply with regulations from country to country.
Licensing of vehicles and drivers, safety regulations, food transport regulations and remuneration all need to be taken into account to ensure that you don’t put a foot wrong while you kit out your delivery bike and driver.
Ensuring you pay the right salaries, tax, and insurance on these employees, contractors, and gig economy workers is key.
Trend #2: Wages
SEATTLE (AP) – Seattle leaders have proposed new rules for retail and foodservice businesses with hourly employees, including requiring them to schedule shifts two weeks in advance and compensate workers for some last-minute changes – the latest push by a city that has led the nation in mandating worker benefits.
With wages coming under dispute in larger economies, and likely to follow suit in growing markets, it’s important to ensure that any employees, gig workers or contractors you have in any country are paid in line with employment regulations, managed correctly, and have their payroll deductions allocated in accordance with the governance policies of that country.
Trend #3: Diversifying the Menu
While they do, you’ll want to be on top of this trend, by employing people globally who can assess and select the trends that your business could use to improve turnover.
Trend#4: Health, Wellness, and Diet
Chef Louisa is constantly creating new #recipes for our menu so that our customers can choose from a variety of delicious, ever-changing recipes each week ?? Better yet they’re all 100% #glutenfree, packed with nutritious ingredients sourced from the West Country plus we cater for #vegans ?? #mindfulchef #recipebox
If you need to improve your ratings in these areas, hiring consultants to assist you may be the way forward.
Detoxing transition day 1 — Purium Power Shake 2-3 a day, whole foods & water… Here are some of my favorite quinoa dishes 😀 Delicious and feeling more balanced & focused already. ???? ?
#eatclean #detox #holistichealth #fuckyoucancer #alkalinediet #cleandiet #wholefoods #nutrition #fitfam #foodporn #weightlosstips #cleanse #vegasfitness #purium #healthyrecipes #gmofree #vegetarian #quinoadishes #quinoarecipes #traderjoes #mealprep #transformation #healing #healthy #iloveavocado
Paying employees on a contract basis – as part of the gig economy – is something that will change between countries, based on employment classification, wage agreements, and taxation requirements. Keeping on top of these mean that these consultants won’t cost you your operating licenses or legal fees.
Ensuring your organization has a clean bill of health is key – start by confirming that you are following all the right compliance procedures.
Trend #5: Clean Eating
PepsiCo Introduces Organic Gatorade
USDA-Certified G Organic Range Comes in Strawberry, Lemon, Mixed Berry Flavors PepsiCo is introducing a version of Gatorade that’s certified organic by the U.S. Department of Agriculture, testing whether a product created in a lab with artificial flavors and colors can adapt to America’s growing natural-food movement.
Are you serving GMO-free, organic, ethically-farmed beef? If not, you may find yourself needing to look into this soon. The trend has swung from organic foods to strictly monitored, properly-labelled organic,ethical, and GMO-free products. Frankenfoods, though great for the environment (some say), are high on the agenda for a boycott.
@UrbanAgNews @YahooNewsUK no, people don’t want “Frankenfoods“
Employing contractors or gig economy workers as experts in spotting a humanely farmed, non-GMO egg in an ocean of ‘unhealthy’ options will become par for the course – and your workforce will continually grow and evolve to follow the clean eating trend.
Rethinking how you source, package, and market your food becomes an issue, and again, your workforce will need to change to keep your expertise focused on the right areas.
These trends are likely to cause upheavals in your organization, but the process of employing and managing your contingent workforce doesn’t have to be a difficult one.
