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Food Quiz
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How to Attract, Keep and Motivate Today's Workforce
By: Gregory P. Smith
Employers face major challenges when they consider the increasing difficulty of finding skilled people, a younger workforce with different attitudes about work, and a growing population of older workers heading toward retirement. A recent study shows 85% of HR executives state the single greatest challenge they have in managing the workforce is their organization's inability to recruit and retain good employees and managers.
Picture this scenario -- John is the CEO of a large organization experiencing high turnover. His Human Resources staff was spending more and more time recruiting, hiring, and training replacements. As soon as they got them trained, they would be gone in six months. Customers were upset and complaints were increasing.
John decided to explore the main reasons people were quitting. He identified new strategies and tactics such as creating an emerging leaders program, providing training for managers, and improving their employee recognition program. As a result, they are now attracting better talent and more importantly, have retained their best people. The Human Resource Department is happier because they are not spending all their time conducting training.
Few businesses realize how much employee turnover impacts their bottom line.
It takes $7,000 - $14,000 to replace a typical employee. Replacing a key manager costs the same as buying a new Honda. In the healthcare arena, it costs up to $185,000 to replace a critical care nurse. The question then arises, how can a business survive when the cost of turnover and recruitment runs into the millions of dollars each year?
Businesses can improve their ability to attract, retain and improve productivity by applying the following five-step employee retention PRIDE process:
P - Provide a Positive Working Environment R - Recognize, Reward and Reinforce the Right Behavior I - Involve and Engage D - Develop Skills and Potential E - Evaluate and Measure
STEP 1--PROVIDE A POSITIVE WORKING ENVIRONMENT
Jim Goodnight is the co-founder and President of SAS in Raleigh-Durham, NC.
SAS is the largest software development company in the United States. Their progressive work environment and host of family-friendly benefits keeps their turnover rate far below the national average. Jim said, "My assets leave work for home at 5:00 or later each night. It is my job to bring them back each day." Wise executives realize the responsibility for creating a positive work environment cannot be delegated. It starts at the top.
Have you ever worked for a bad boss? One of the main reasons employees quit is the relationship with their first-line supervisor. The fact is many supervisors and managers are unaware how their actions and decisions affect employee turnover. A critical aspect of an effective retention strategy is manager training. Properly...
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"Paralyze resistance with peristence."
Woody Hayes
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef production last week declined 1.4% and was .2% less than a year ago. Most of the beef markets continue to descend with buyers limiting orders for immediate needs only. Reports are that beef retail feature activity could be curtailed in the coming months due to the existing and recent inflated price levels. Consequently, any typical mid August beef market appreciation for the pending Labor Day Holiday could be tempered. Still, beef grinds and trimming prices are likely to remain well above 2007 levels. Prices per pound FOB from USDA.
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Dairy |
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US milk production during June was estimated to be 3% larger than a year ago due to a 1.5% increase in milk per cow yields and a 1.5% bigger milk cow herd. Milk cow herd expansion did stop during the month but whether this is a sign that milk cow herd contraction will occur soon is ambiguous. Typically, milk cow herd declines are accompanied with much smaller milk per cow gains than we have experienced during the last 2 months. The CME block market is advancing but could settle soon. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The 6 week moving average for broiler egg sets is 2.4% less than last year and the smallest for the date since 2003. Chicken production could fall below year ago levels later this summer which may be bullish for the chicken breast and wing markets. The chicken wing markets usually start an upward course in early August anyways that carries into mid September. Any chicken wing market appreciation this summer is likely to be intensified. June 30th chicken breast stocks were 13% more than 2007 while chicken wing holdings were 2% less than the previous year. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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June US Gulf of Mexico shrimp landings were 30% less than a year ago. 2008 US Gulf of Mexico shrimp landings through June were 38% lower than the 5 year average. With exports, the total US shrimp supply during the first 6 months of this year is estimated to have been 4% smaller than last year. Inflated operating costs are likely to mitigate US shrimp landings this summer and should cause prices to trend above 2007. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork output last week declined .7% but was 9.2% more than the previous year. The pork markets continue to mostly advance as export demand remains solid and retail feature activity is building. Fairly inflated pork prices could persist throughout August. Ham cold storage stocks in June declined 9% and were 3% less than last year at the end of the month. June 30th belly (60%), rib (6%), trimming (28%) and loin (36%) holdings were all larger than 2007. Prices per pound FOB from USDA.
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Produce |
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2008 US fall potato acreage is estimated by the USDA to be 8% less than a year ago. 2008 fall Idaho potato acreage is pegged at 300,000 which is 50,000 (14%) lower than 2007 and the smallest in 28 years. Where did the acreage go in Idaho? 2008 total planted spring wheat and corn acreage in the state is estimated by the USDA to be 90,000 more than last year and the biggest in at least the last 28 years. Inflated potato prices are anticipated to persist deep in to August. Tomato demand is starting to improve but the eastern tomato markets are modestly firming. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The corn market has depreciated notably in recent weeks due in part to improved weather. The feed markets may bottom soon and should remain well above 2007 levels. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
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Tomato Products, Canned - According to the CLFP, the June 1st US total processed tomato (40%) and tomato paste (63.5%) inventories were both bigger than 2007. The markets are firm due in part to raw product cost inflation. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - June 30th frozen green beans (2%), cob corn (11%) and cut corn (7%) stocks were all greater than last year while green pea holdings were 15% less than 2007. The harvests are progressing and the markets are firm. Prices FOB per case from Supply and Market Report.
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Par cooking limits
Community member ramis writes...
I am looking to speed up the order time i my kitchen because well, it
takes about 3-4 minutes too long. this is ok with one order, but when
we get 5-6 groups at the same time, we get a little backed up. Granted
it takes about 20 minutes to catch up, but for guests dining in, 15-20
seems like a long time. I was considering par cooking everything. Right now we cook burgers/chicken on the char-grill to order, and
stir-fry chicken/beef for Asian dishes also from a raw state. ...
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Small Restaurant w/ Gift Shop?
Community member sktevis writes...
Are any of you familiar with small-town restaurants that have
gift/antique shops? It's not particularly appealing to me, but I'm
wondering if it's beneficial--financially or just because it gives
customers something to do while they're waiting, etc. ? Any thoughts?
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I have everything to learn!
Community member madrinkian1 writes...
I am very new to this business and have a lot of questions which I hope
you can answer. I have an idea for a restaurant which I think would be
very successful, however I don't have any experience in the field.
Don't worry, I'm not looking for a 'rich quick' plan so I'm taking this
extremely slowly. I want to research and learn as much as I can from
people who have real experience in opening a restaurant. I also am well
aware of the amount of hard work that is required but want to assure
everyone...
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One of the Oldest Vegetables
I am one of the oldest known vegetables, and second in popularity only to the potato. Eaten by the Chinese several thousand years ago, I was also used as K-rations when Caesar invaded Britain. They even named a doll after me with my own birth certificate. Eaten with vinegar before a meal I can temper the worst of stomachaches / or hangovers. I am red, pink, green, blue, purple or white and sometimes I can be variegated. I can be a flat, round, or pointed head or in leaf form. I lose moisture rapidly so to avoid wilting keep me wrapped and cool. I am a major part of an Irish traditional meal, and a major part of American picnics. I get stuffed, shredded, steamed, baked, or just eaten raw. In many foods stands throughout the world I am fermented and slathered on top of cooked pork parts stuffed in a casing placed inside a roll. When I am being cooked, your nose will let you know I am being heated unless you hide my odor by placed some bread in my cooking liquid. An abundant source of vitamin C, I have also been used as a remedy for sore throats and cataracts. We are low in fat and low in protein, but our high fiber content makes us a good source of roughage.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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