In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting on-site catering.
Here’s your list for today:
- Chicago schools reopen at least temporarily, pending union vote
The Chicago Teachers Union’s governing body voted to suspend union action and return to work in person on Jan.11, at least temporarily ending a bitter dispute with Chicago public schools and allowing students to return to class. the next day for the first time. within a week. The union’s house of delegates voted 389 to 226 to suspend the labor action, but the 25,000 CTU members are yet to vote later this week on whether or not to approve the deal. potential.
Read more: CPS students to return to class on Wednesday after WCB suspended walkout
- Teachers prepare and deliver food to housebound students
Meanwhile, a little west of Chicago at Summit Academy in the village of Machesney Park, teachers are still on post after the school switched to distance learning due to an increase in COVID-19 cases and teacher shortages cook, pack and deliver meals to more than 120 students over the next two weeks. Students will receive ten breakfasts and ten lunches, which school leaders say not all families are capable of during the pandemic.
Read more: Machesney Park teachers deliver meals to students after school closes by COVID
- Remote work demands can lead to “huge battles,” suggests professor
In an issue with major ramifications for corporate catering programs, flexible working arrangements seem to have become non-negotiable for job seekers and employees, so much so that people now appreciate such flexibility up to a point. 10% salary increase, depending on new research from the WFH research project. This is something that all employers are not on the same page with and will likely lead to “huge battles” between employees and managers in the months to come, according to Nicholas Bloom, professor of economics at the University of Montreal. ‘Stanford University who co-founded a research team in May 2020 to study the issue. Bloom adds that he expects companies that have persisted in offering flexible working arrangements soon to slack off and offer their employees the option of working from home indefinitely due to hiring constraints.
Read more: Expect ‘Huge Battles’ Over Homeworking Between Employees and Bosses Soon, Says Stanford Professor Who Has Studied Remote Work For 20 Years
- FoodWorks Launches Program of Events Featuring Celebrity Chefs
Chicago-based FoodWorks, a unit of the Compass Group that works with customers to install independent restaurant brands into in-house dining spaces, announced a program called ALIST that brings notable / celebrity chefs to parties and events with cooking demonstrations, catering and other unique offerings. “The ALIST program is like your personal concierge for the best chefs in the country,” says FoodWorks President John Coker. “We are delighted to offer this new option and experience, which can be arranged to meet the needs of any event and create truly memorable experiences, from unique catering at sporting events and large-scale events to venues. work looking for ways to engage. employees back to the office, and much more.
Read more: Foodworks Launches ALIST, a Unique Show to Bring Top Culinary Talent and Celebrity Chefs to Events and Workplaces
- Local restaurant lobby kiosk helps fill hospital retail food shortage
The On The Run Cinnabun kiosk in the lobby of St. Luke’s Hospital in New Bedford, Massachusetts has helped fill the on-site retail food shortage since the cafeteria’s temporary closure due to the pandemic and lack of of staff. The original location of On The Run Cinnabun nearby – where the majority of customers were St. Luke employees drawn to its famous cinnamon buns and other pastries – closed after its lease expired. In addition to On the Run, St. Luke’s has an on-site 24/7 micro-market that offers take-out items with a self-checkout process.
Read more: Do you want Cinnabun On the Run? New kiosk at St. Luke’s Hospital offers pastries and more
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Contact Mike Buzalka at [email protected]