PHOENIX -- The age of the supermarket chef has arrived and is cooking up new challenges for retailers. The hiring and performance of chefs is one of the major human resource issues supermarkets face in building their burgeoning prepared foods programs. That message was delivered by a panel of executives who discussed some key hiring issues in a workshop at the Food Marketing Institute's MealSolutions '96 show here. The first question many stores ponder is whether hiring a chef will add ...
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