More work and reduced staffing are creating stress on the manufacturing team, and pay hikes are lagging, but food professionals remain generally upbeat.
Those three measures speak to the quality of work, and respondents to this year's survey made it clear in both their written comments and their quantifiable answers that higher wages are only part of the equation. Challenging assignments and the tools to complete them can be just as important, according to the 261 respondents to the 20th anniversary edition of the Food Engineering survey.