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 ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.