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the
FOOD BUSINESS
& WORKFORCE
W
orkforce is our business. If we don’t have employees to provide the dining, lodging and customer service experiences that our guests desire, we will quickly lose our guests. This section of FR&L Magazine strives to pull together workforce issues and food business issues; they are both inescapably intertwined. It’s time to look at these topics and learn new approaches and gain a deeper understanding of the industry by utilizing potentially unconventional solutions. Gig employees, digital ordering for breakfast items, permanent and beautiful outdoor dining, virtual kitchens, QR codes to access menus, working with a member of Gen Z as your boss — the new methods of operating your business go on and on. Check out the articles in this issue. They should be educational and interesting.
28 FALL
2021
issue
FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
