For the University of Tulsa's dining program, retention starts with the interview

The University of Tulsa’s dining management team routinely sends out employee feedback surveys, and Olivia Crow, marketing coordinator at the university says she has noticed a change in employee responses, semester by semester. She says she noticed the feedback has gotten more positive, with employees indicating they feel valued and part of the team. This past spring semester, the dining team achieved a 71% retention rate. With labor being an ongoing issue for foodservice industry, a retention rate like that is impressive. Crow, along with Ed Daugherty, executive campus chef/regional director of dining at the university, join this episode of Onsite with FSD to discuss the work the university has done to drive retention at the dining program. They discuss how they revamped employee appreciation programs, utilize different avenues of communication and ensure employees feel valued. Keep listening for more.