Items Tagged with 'attracting and retaining employees'

According to the North American Meat Institute (NAMI), 527,019 people work in the meat and poultry industry in production and packing, importing, sales, packaging and direct distribution of meat and poultry products.

Andy Hanacek talks to Angela Casper at Old Wisconsin Sausage (a division of Carl Buddig & Company) about how the plant attracts, retains and treats its employees in the Sheboygan, Wis., region.

Today's unemployment numbers are historically low, and companies across the country in every sector of the meat industry are facing employee shortages.

Andy Hanacek's October "From the Editor's Desk" video is the first in a special two-part series focusing on employers and employees in the meat and poultry industry.

In this video interview, Chuck Weum, president of J&B Group, explains how the company trains and works to retain its new employees.

While a multi-billion dollar corporation doesn't have much in common with a small meat market, there are some similarities. Chief among them would be something at or near the top of their list of challenges: finding and retaining good employees.