Labor and hiring experts Alex Chausovsky and Hinda Mitchell will share insights on what your business needs to do to become the employer of choice.

Attracting and retaining workers requires the right approach not just from the human resources department but also top management.

The most common concern members of the American Association of Meat Processors voice regarding attracting and retaining a stable, productive workforce is “the almost nonexistence of trained labor,” AAMP Executive Director Chris Young said.

AAMP, DecisionNext and PMMI discuss inflationary pressures and regulatory concerns.

She discusses old business practices that are getting left behind, the correlation between high workplace standards and product innovation, and more.

This event, the fourth webinar between the two, will help focus on the process of welcoming new employees to a team.

The rapidly growing company has added more than 100 new employees to its operations in the past six months–a time when 73% of food industry professionals reported facing recruitment challenges at their companies.

Meat processing businesses can expect the challenging labor market to continue, along with increased federal regulatory oversight regarding employees.

Author Dan Emery, a third-party administrator consulting on staffing, safety, and compliance, says its a challenging time to staff a company right now.

When discussing the past couple of years in the meat industry, Cloverdale Foods’ fourth-generation CEO Scott Russell describes a waterfall, where you’re constantly getting hit from one stream of water or another.