instore - July 2017 - 21
cover story
Building team spirit
"Successful teams work together," says Jewel Hunt, IDDBA board
chairman and group vice president of bakery for Albertsons. "When
you can work and create a team environment where team members
believe in you, anything is possible.
"Our people and our team members are the best assets we have."
According to bake magazine's 2017 Retail Bakery Operations Study,
labor remains a key concern for today's bakery owner. When asked
about their top business-related challenges, owners cited "labor costs"
and "finding skilled labor" as No. 1 and No. 2. With the national unemployment rate dropping to 4.3 percent in May 2017, it continues to be a
serious issue, and some industry leaders say they believe it's only going
to get worse. So how do you respond?
"We're staring in the face of an impending labor shortage, and it's
bringing us to our knees," employee expert and author Eric Chester
told IDDBA attendees.
The oldest Millennials are about to turn 37, and Chester says they are
frustrating to understand for employers across the country. "They ask
questions like, 'I've been here three days. Why can't I have your job?'"
he says. "It turns out they are interviewing us!"
But Chester warns that complaining about Millennials will do nothing
to ease the situation. You have to dig deeper into understanding what
motivates those working on the front lines of your business because
"they are the face of your brand." One radical departure of thought, he
suggests, is stop focusing on pay by the hour. He showed a video of a
young worker at a sandwich shop who complained that he wasn't paid
fairly when the place got super busy. Otherwise, his job was "chill."
"When you're paid by the hour, isn't your goal to do as little work as
possible?" Chester says. "What we don't want is for them to be disengaged.
For them, it's more than about making money. It's about meaning."
If you want to win the war, it's all about creating a one-of-a-kind
experience at your bakery and remembering, as Chester says, that
"employees make our business."
A Collaboration Between the Source and The Chef
Bringing expert growers, farmers and artisans
together to deliver real, delicious, comforting food.
1 6 oz . CUP S * O R G A N IC * REF RI GERATED * READY TO HEAT & EAT
L ear n m ore a bou t our de liciou s s o ups a t w w w .f a rm a nd k e t t l e .c o m
M a nuf a ct ure d b y K einstore
t t l e C ui s i*neJULY 2017 * 21
http://www.farmandkettle.com
Table of Contents for the Digital Edition of instore - July 2017
instore - July 2017
Editor's Note - RETAIL FOODSERVICE: The importance of inspiration
CONTENTS
SPOTLIGHT - BY THE NUMBERS: Specialty cheeses
Equipment & Packaging - LATEST INNOVATION: Snacking concepts
News - NEED TO KNOW: Debates and definitions to watch
Industry Perspective - How Amazon can benefit the fresh perimeter
Commissary Insider
Operations: Are you ready for FSMA inspections?
Food Safety: Detecting, eliminating Listeria
Technology: Enhanced labeling capabilities
Cover story - Reaching a crossroads
IDDBA coverage - Brand central station
Fancy Food Coverage - What happens next?
Product Trends
Product Showcase
AD INDEX
instore - July 2017 - instore - July 2017
instore - July 2017 - 2
instore - July 2017 - Editor's Note - RETAIL FOODSERVICE: The importance of inspiration
instore - July 2017 - 4
instore - July 2017 - 5
instore - July 2017 - CONTENTS
instore - July 2017 - 7
instore - July 2017 - SPOTLIGHT - BY THE NUMBERS: Specialty cheeses
instore - July 2017 - 9
instore - July 2017 - Equipment & Packaging - LATEST INNOVATION: Snacking concepts
instore - July 2017 - 11
instore - July 2017 - 12
instore - July 2017 - News - NEED TO KNOW: Debates and definitions to watch
instore - July 2017 - Industry Perspective - How Amazon can benefit the fresh perimeter
instore - July 2017 - 15
instore - July 2017 - 16
instore - July 2017 - 17
instore - July 2017 - 18
instore - July 2017 - Commissary Insider
instore - July 2017 - COMM - 2
instore - July 2017 - COMM - 3
instore - July 2017 - COMM - 4
instore - July 2017 - COMM - 5
instore - July 2017 - Operations: Are you ready for FSMA inspections?
instore - July 2017 - COMM - 7
instore - July 2017 - COMM - 8
instore - July 2017 - COMM - 9
instore - July 2017 - Food Safety: Detecting, eliminating Listeria
instore - July 2017 - COMM - 11
instore - July 2017 - COMM - 12
instore - July 2017 - COMM - 13
instore - July 2017 - Technology: Enhanced labeling capabilities
instore - July 2017 - COMM - 15
instore - July 2017 - COMM - 16
instore - July 2017 - Cover story - Reaching a crossroads
instore - July 2017 - 20
instore - July 2017 - 21
instore - July 2017 - IDDBA coverage - Brand central station
instore - July 2017 - 23
instore - July 2017 - 24
instore - July 2017 - 25
instore - July 2017 - Fancy Food Coverage - What happens next?
instore - July 2017 - 27
instore - July 2017 - 28
instore - July 2017 - 29
instore - July 2017 - Product Trends
instore - July 2017 - 31
instore - July 2017 - Product Showcase
instore - July 2017 - 33
instore - July 2017 - AD INDEX
instore - July 2017 - 35
instore - July 2017 - 36
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