Managing cost is an important part of a successful food service department. We have seen many challenges to maintaining budgets over the last few years, unfortunately few think about their staffing practices when they think of budget control. Poor hiring, onboarding and training can lead to significant cost for your department. In this session, you will learn how to identify areas of opportunity within your department to halt costly turnover. This webinar will also provide practical examples and menu solutions for cross utilizing products across your menus, which can help reduce food waste and create labor efficiencies.
Webinar Overview Recipe Inspiration
Elaine Farley-Zoucha, RDN, LMNT
Elaine was the founder and owner of EZ Nutrition Consulting, PC, which recently partnered with DiningRD. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska - Lincoln and her internship at the University of Iowa Hospital & Clinics.
Chef Sonja Kehr, CEC, CDM, CFPP
Chef Sonja Kehr wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. “I love seeing people have that ‘aha’ moment when they realize they can bake and be successful in the kitchen,” said Chef Sonja, who has worked at General Mills since 2006 and currently leads product knowledge workshops and training sessions for General Mills sales and marketing teams. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts.
This webinar is pending approval for 1 continuing education credit by the following organizations: The Association of Nutrition & Foodservice Professionals (ANFP) and the American Culinary Federation (ACF). Approval by the Commission on Dietetic Registration for CEUs was not requested for this webinar.