Business Bites: Cultivating & Retaining Top Talent
The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.
BUSINESS BITES: CULTIVATING & RETAINING TOP TALENT
HARNESSING HR TOOLS TO BUILD YOUR WORKFORCE
Building and maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success. It all starts with great leadership which encourages quality work and staff retention. But with labor laws continuing to change and minimum wage increasing, business owners are being forced to adapt their staffing models to account for these necessary protections for their employees.
So how can businesses, small & large, retain employees and build successful teams?
Join us for an informative discussion with experts in Human Resources & Restaurant Group operations on the importance of selection and hiring, training and retraining, and lastly, engagement and retention. Our panelists will share tools for retaining your staff, providing 401k & insurance incentives and more. We’ll talk about the impact of increased minimum wage on restaurant operations and new no-tip restaurant models. Plus, we’ll discuss how new technology, like apps for kitchen workers, could change the hiring landscape. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!
Alek Marfisi – Owner, Upwind Strategies & ICC Food Business Fundamentals Instructor
Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.
Jackie McMann-Oliveri, PHR
Director, Talent & Culture
Bold Food – Gato NYC – Shark Las Vegas – Bobby’s Burger Palace
Director of Talent and Culture at Bobby Flay Restaurants accustomed to hiring, training, supporting and retaining World Class Talent in the Wonderful World of Hospitality! 20 plus years in HR, a lifetime in Restaurants …Passions include leadership and talent management with a belief that as leaders we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all.
Most recently served as HR Director for The Meatball Shop and is a founding member of HR Professionals in Hospitality, a lecturer at The International Culinary Center Food Business Fundamentals program and lives and breathes an open-door policy. She does what she loves and loves what she does. Loves to garden and cook and spend time with family, friends and Chihuahuas named Latte & Mocha!
Director of Culinary Operations
Westville Resturant Group
Chef and entrepreneur, Oron Franco, combines his passion for food and business with over a decade of building and leading companies in hospitality, food service and FoodTech.
He graduated with honors from International Culinary Center and build his career in NYC working with renowned chefs like Michael Anthony and establishments Gramercy Tavern, JP Morgan Chase Fina Dining and several more.
He currently holds a roll as the Director of Culinary Operations at Westville and is the co-founder of Prime 6 – Premium Sustainable Charcoal.
He founded “Impact on a Plate” initiative, an organization with a mission to promote sustainability and positive change in the food and hospitality industry.
He lives in New York with his wife and two children.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.