Amp Health’s Post

Gilster-Mary Lee Corporation was well into busy season but had a backlog of more than 70 loads on the lot compared to a target of under 40. This created bottlenecks which resulted in extended lead times, employee burnout, and margin erosion. Building an on-demand labor pool gave the facility and its management the ability to review a demand forecast and then adjust headcount in real-time to mirror demand. As a result they were able to eliminate their backlog while simultaneously reducing overtime by 35%. Read the full case study to see how they achieved these results: https://lnkd.in/gdF7njQn #foodmanufacturing #overtimereduction #usmanufacturing #backlog

In the Saturday, August 3, 2024, issue of The Wall Street Journal, reporter Victor Stefanescu published an article about a new generation of food vending machines that offer fresher, healthier foods. The locations at which these vending machines are deployed often include those in which people need meals before traditional food retailers are open, such as the Detroit Metropolitan Airport. This is one way to address the chronic and challenging labor shortage we have, especially in an era of higher mandatory minimum wages. The company profiled is Farmer's Fridge. I am old enough to remember the automats in New York and Philadelphia that had sizable seating areas and a supply of fresh ready-to-eat meals and desserts. As fast food restaurants became more widespread, these cafeteria-style meal services fell out of favor and closed. But they are an unsurprising response to a market need for 24-hour meal availability without the need for a restaurant that has to pay higher wages and benefits and comply with complex and onerous overtime pay rules. Takeout service in mainstream restaurants and cafes is expanding, although Starbucks does not resemble the sit-down cafe it once was. Elected officials who believe they are helping lower wage workers with higher minimum wages do not seem to realize that they are creating more compelling business cases for a wide range of restaurant, cafe, and convenience store work processes that make it more economical to replace workers with technology. High minimum wages are a feel-good story, but they are shrinking this kind of job more rapidly. Eventually, we need to increase the skill sets of everyone working in these lower wage jobs to address urgent public needs for skilled tradespeople like electricians, plumbers, carpenters, HVAC technicians, drywall installers, painters, and stone masons. It is mind-boggling that the politicians have not caught on to the fact that this is the best way to eliminate poverty, not to accelerate the loss of entry-level jobs.

In a recent article from Restaurant Magazine, Access Hospitality outlines staffing challenges over the Christmas period. A few key takeaways: 🗓️ Planning ahead is crucial With Christmas being the busiest time of year for hotels and restaurants, you may need to bring in seasonal staff, especially if your permanent staff are taking holiday leave. 👨🍳 Agency staff need to be trained prior to starting work For effective staff management over the festive period, agency staff need thorough training prior to their start date, and have clear expectations about their role and responsibilities. 💸 With increased staff comes increased cost To remain cost effective, you need to analyse hourly rates, overtime pay, and bonuses, with precise attendance records to ensure wage bills are correct. ✍️ The bottom line Sometimes bringing in more staff causes more problems than solutions. Consider the needs of your kitchen and the hours required to train and manage agency staff. For smaller kitchens, it may be more cost effective to partner with a high quality supplier. https://lnkd.in/eXV2SR_V #christmas #foodandbeverage #staffing #hotelmanagement

Looking for a way to boost #employeemorale at your food processing plant? We know just how to help! Read on to learn this tactic for increasing employee retention and keeping employees happy. #foodprocessing #scenting #scentmarketing #pestmanagement https://bit.ly/3Mpfqfh

Many a times, we drink water immediately post meals or have it in between the food...! But we might not be aware that there is also a specific timings involved when having water... As per the research and even ancient times suggest that having water 0.5 - 1 hour before/after the meal is always helpful as it helps in better digestion and also nutrients gets absorbed well too... If we are having water immediately post the meal, it would disturb the digestive juices which our stomach produces to absorb the nutrients from the food... The impact of it, we might not see it immediately but overtime, it would result that whatever the food we consume might not digest as expected and will result in having any digestion issues.... When do you consume water during the meals? Is it immediately or in between or post some time...? #thoughts #thinkaboutit #mythoughts #waterconsumption #healthyliving #healthylifestyle #healthandwellness

Make sure you check this article out! It’s top of mind for many employers. #DOL #Restaurant #Labor https://lnkd.in/eeg_sCJA

Something’s baking 👀 “Safe Labour, Happy Day!”✨ Brief discussion with HR, in advance of Labour and World Health & Safety Day. You guys are the best!😎 #WorldDayforSafetyandHealthatWork #labourday

🌟 New Blog Alert! 🌟 Excited to share my latest blog post on Effective Shift Management in Food & Beverage Operations! Managing shifts efficiently is crucial for success in the fast-paced world of food and beverage, and wage/hour compliance is not something to leave to chance. In this post, I explore key strategies to ensure smooth operations, boost team productivity, and enhance customer satisfaction. Check it out here: https://lnkd.in/dqxyuB6r #FoodAndBeverage #ShiftManagement #HRConsulting #JessicaHartConsulting

Workers at a Pilgrim's Food Masters facility in the UK have agreed a new deal on pay, ending an industrial dispute. #food #foodindustry #foodindustryinsight #foodnews #foodbusiness #foodbusinessnews #foodbusinessowner #foodmanufacturing #foodanddrink #foodandbeverage #foodandbeverages #foodanddrinks #foodanddrinkindustry #foodprices #foodproducts #foodproduction #foodinflation

How will the new six-factor test from the U.S. Dept of Labor — designed to clarify standards around the classification of workers as employees or independent contractors — affect third-party delivery companies? Joanna Fantozzi breaks down how things might shake out after the rule goes into effect March 11. Nation's Restaurant News #tech #foodtech #foodservice #restaurants #legislation #delivery #thirdparty https://lnkd.in/ePU9qjk6