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About 45,000 openings for Food Service managers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire. The foodservice or catering industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The Work Environment tab includes the number of jobs held in the occupation and describes the workplace, the level of physical activity expected, and typical hours worked.

The Pay tab describes typical earnings and how workers in the occupation are compensated—annual salaries, hourly wages, commissions, tips, or bonuses. Within every occupation, earnings vary by experience, responsibility, performance, tenure, and geographic area. For most profiles, this tab has a table with wages in the major industries employing the occupation.

In addition to equipment, our state of the art kitchen can be used for new chain restaurant concepts, menu creation and hosting culinary events. The installation phase is planned and delivery is scheduled ahead of time. We coordinate equipment delivery, installation, and equipment performance checks. We use our own installation crews, as well as reputable local and national sub-contractors. The Similar Occupations tab describes occupations that share similar duties, skills, interests, education, or training with the occupation covered in the profile. The Job Outlook tab describes the factors that affect employment growth or decline in the occupation, and in some instances, describes the relationship between the number of job seekers and the number of job openings.

We have developed resources focused on the most common food safety breakdowns. This toolbox is exactly what you need to fix food safety breakdowns that have occurred in your establishment. In lieu of SNAP, the NAP block grants provide food assistance to low-income households in the U.S. territories of the Puerto Rico, American Samoa, and the CNMI. USDA is granting states significant program flexibilities and contingencies to best serve program participants across our 15 nutrition programs. Keep up with what’s new – from new products and industry trends to exclusive promotions, we’re always looking for ways to help our customers improve their business.

Whether it’s bringing you new menu ideas, or delivery times that meet your needs, we’re here for you. According to Local Arizona First, $45 out of every $100 spent at a locally owned business in Arizona remains in the state.