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Understanding and Finding Solutions to the Persistent Labor Crisis in Foodservice

About This Webinar

As workers leave the foodservice & hospitality industry at a higher rate than ever before, recruiting and retaining staff at any level is the industry’s number one challenge. While sales continue to climb, the industry is experiencing a staffing deficit of an estimated 1.2 million people. How did we get here, and how do we turn this crisis around? Join our experts as they break down data that illustrates how we got to this point, share first-hand practical strategies to strengthen recruitment and retention efforts, and discuss new ideas that could help the foodservice community overcome today’s challenges and pave the way for the future.

This is an updated reprise of the Understanding and Finding Solutions to the Persistent Labor Crisis in Foodservice session presented at the 2022 National Restaurant Association Show in May.

Closed captioning is available in 11 languages.

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This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and .75 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact programming@winsightmedia.com after you've attended the session to request a certificate of attendance.

Who can view: Everyone
Webinar Price: Free
Featured Presenters
Webinar hosting presenter
Professor, College of Hospitality Management, Johnson & Wales University
James Griffin is a professor at Johnson & Wales University and noted foodservice and hospitality expert and advisor. From 2012 - 2014 he was President and CEO of the former Coolfish Coolfish division of Slade Gorton & Co. Prior to joining Slade Gorton, Dr. Griffin served in varying roles at Johnson & Wales including Associate Provost of the University, Vice President and Dean of Academic Affairs (COO) of Johnson & Wales’ Denver campus and since 1989 as a faculty member teaching courses in Providence, R.I., and the former North Miami, FL, and Denver, CO campuses. In addition to his work in higher education Griffin has served as a consultant and owner of several food related businesses including YUM Inc., a culinary marketing, media, and photography business. He speaks on strategic planning, digital marketing, seafood sustainability, food manufacturing, retail and foodservice trends and management, nationally and internationally for organizations including the National Restaurant Association, Global Aquaculture Alliance, Research Chef’s Association, National Fisheries Institute, Chilean Salmon Marketing Council, and Worldchefs.
Webinar hosting presenter
Chef de Cuisine, Bazaar Meat by Jose Andres
As the executive chef/chef de cuisine at Bazaar by Jose Andres – Chicago, Tunon has risen to be an influential and pace-setting Latina culinary leader. She brings a creative edge to crafting globally-influenced flavors while embracing the extraordinary culinary experience and ground-breaking culinary artistry of Michelin-starred chef José Andrés and the Think Food Group team.

Marissa’s relationship with Chef Andrés and the Think Food Group team began in 2009 when she was hired at Washington D.C.’s Oyamel as a ceviche specialist. She was promoted to sous chef in 2012, and under her stewardship, the restaurant was named one of the Top 10 Mexican Restaurants in the United States by Fox News. Her success at Oyamel landed her an opportunity in the Entertainment Capitol of the World, where she was named the sous chef at Chef Andrés’ high-profile China Poblano at The Cosmopolitan of Las Vegas in 2014. When Chef Andrés looked for talent to help open his restaurant at MGM National Harbor, he tapped Marissa to move back across the country to be the executive sous chef at Fish. Within a year, Marissa was named the executive chef of the restaurant leading the kitchen on a nightly basis. Later, after managing restaurants in the Chicago area, Chef Tunon reunited with her Think Food Group family upon the opening of Bazaar in December 2021. Marissa started her culinary journey in the United States at the Cooking and Hospitality Institute of Chicago where she earned a Culinary Arts Certificate from Le Cordon Bleu Program.
Hosted By
National Restaurant Association Show webinar platform hosts Understanding and Finding Solutions to the Persistent Labor Crisis in Foodservice
The National Restaurant Association Show delivers content, connections, and products to tackle your foodservice business challenges head-on.
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