Hiring the next generation of food leadership rests with new insights in how, when and why people work.
Originally published in Facts, Figures & the Future, a free weekly e-newsletter.
On a daily basis we are getting inundated with information on how the "workforce" is changing: how retiring boomers, Hispanics, Gen X and Millennials are all shifting the rules. Which led us to survey our consumer panel to determine just how jobs in the food world stacked up to the perceptions of careers in other industries - and what's important to attract and keep future talent.
Our survey respondents’ findings speak for themselves and underscores many of the changes our industry will have to take on if we are to attract the brightest and the best; although one of the biggest challenges will be to convince the old school C-suite that the things that mattered to them when they began their careers are quite different than what is now important. Another challenge is to explain how different the work ethic and commitments are.
Yes, the rules are quite different and much of the success (and failures) in hiring the next generation of food leadership rests with new insights in how, when and why people work - and how we effectively communicate in a much more collaborative environment.
"What nobler employment, or more valuable to the state, that that of the man who instructs the rising generation?" - Cicero
For more on our survey, read 5 Key Culture Steps to Successfully Recruit Millennials.