Labor and Staffing

Labor is a huge issue in our industry today. Whether you’re growing food or serving it, narrow profit margins and high demand for quality pose difficulties in hiring, training and retaining the best employees. This session will discuss the best practices in all these areas, giving principled guidance to the small business owner trying to do right by their employees, their customers and their farms or restaurants.

Instructor

Salem Suber
Director of Culinary Services – Southminster Retirement Community

A native Charlottean, Salem Suber holds a degree from UNC-Chapel Hill and has 20 years’ experience in foodservice management and distribution. His 300-seat steakhouse, The Jasper Family Steakhouse, was a North Georgia destination for more than ten years. In his current position at Southminster, he focuses on replacing traditional, institutional foodservice with creative culinary talent, featuring a strong emphasis on local farm foods.