On April 24, 2019, Unilever Food Solutions and the National Restaurant Association joined forces for a panel discussion, followed by small group, expert-led discussions on workforce development as well as sustainability in the kitchen, global flavors and plant forward eating.
Watch the discussion below to explore topics from inspiring a new kitchen culture to understanding the needs of the future workforce. You‘ll also learn strategies for attracting, training, and retaining employees that you can deploy in your operations immediately.
The Panel Includes:
- Chef Grace Ramirez – Chef/ Cookbook Author / TV director/ Culinary Producer & Host
- Chef Naama Tamir – Owner of Lighthouse in Brooklyn
- Sara Anderson, Workforce Development Manager, National Restaurant Association
Other Workforce Development Topics Discussed
Elevate Your Workforce to Improve Business Performance
Sara Anderson, Director of Workforce Development at the National Restaurant Association shared how development plans can help you engage and retain your talent pipeline to impact business profitability. Be sure to check out the ServSuccess career resources to impact frontline performance and develop those up-and-coming superstars into supervisors and managers. Also discussed is the value of professional credentials to business.
Future of Restaurant Industry Sustainability
From the National Restaurant Association's What's Hot research to local policy initiatives, sustainability is becoming more important for restaurant brands. In this breakout, we discussed consumer attitudes on this topic with Laura Abshire, Director, Sustainability, Policy & Government Affairs, National Restaurant Association.
Plant Forward & Plant Based Menus
Presented by the Good Food Institute, this hands-on session discussed practical strategies to apply this trend in your restaurant
Regional Global Flavors
As a global company with chefs across 75 countries around the world, Unilever Food Solutions will share some practical ways to apply global flavours to your menu. Learn how to feasibly apply some of 2019's key flavor trends to the culinary facet of your business.
- Chef Fabiola Fuentes, UFS North Latin America
- Juan Carlos Lopategui, Corporate Chef for Unilever Food Solutions US - Southeast
Also be sure to check out our World Cuisines: Baja Video series.
When discussing the foods of the region, Chef Einav says, "Baja cuisine is first and foremost about respect for ingredients and the sourcing of them.
#FairKitchens is a movement of chefs supporting chefs to inspire a new kitchen culture. The #FairKitchens Code is our starting point, a common voice that reflects our values, nurtures our passion and puts our teams first. We can't do this without you. Learn more and take the pledge today.