{"id":5597,"date":"2022-03-25T13:18:00","date_gmt":"2022-03-25T18:18:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/keep-your-valuable-team-intact\/"},"modified":"2023-02-01T14:15:44","modified_gmt":"2023-02-01T20:15:44","slug":"keep-your-valuable-team-intact","status":"publish","type":"post","link":"https:\/\/gfs.com\/en-us\/ideas\/keep-your-valuable-team-intact\/","title":{"rendered":"Keep your valuable team intact"},"content":{"rendered":"

Whether you lead a K-12 kitchen or campus dining program, finding food and nutrition services workers is hard. So is keeping them. Effective training and development can create a happier and stronger team.<\/p>\n

With a labor shortage still bearing down on the foodservice industry, there\u2019s a new buzzword in town: upskilling. <\/p>\n

It speaks to growing your valuable employees by showing the opportunities and challenging them to achieve more. Upskilling reduces costly turnover, service gaps and staff shortages in your dining operation.<\/p>\n

The value of training and development<\/h3>\n

The first step to retaining workers is through training and development. It\u2019s an ongoing process, lasting for the entire employee life cycle.<\/p>\n

Why does it matter? Studies have shown that 64% of workers leave citing a lack of growth opportunities<\/a>. A Work Institute report cites this as the No. 1 reason for quitting 11 years in a row.<\/p>\n

Here are three steps to creating training and development programs:<\/p>\n

1. Personalize a plan for each employee<\/strong>
This is non-negotiable! No two employees are alike, so training and development must be individualized.<\/p>\n