With local and campus-wide restrictions, supply chain and pricing challenges, and new challenges with the omicron variant, dining, and auxiliary organizations have been facing major headwinds to smooth operations. But top of the heap for many has been managing it all without the staff needed to get the job done. Join us for a panel discussion with operators from both self-op and managed services on the following:

• Staffing lessons learned from the fall semester
• Strategies for recruiting and retaining staff in the current labor market
• Approaches for the spring semester and beyond