Staffing

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  • Developing your restaurant’s workforce

    May 4, 2017
    By Soofia Mahmood Training and development in the hospitality industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry. The most definable aspect of the hospitality industry is its people. With this industry’s rising contribution to our economy, ...
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  • The AODA: Is your business compliant with accessibility laws?

    April 5, 2017
    By Jennifer Mathers McHenry and Lesley Campbell The Accessibility for Ontarians with Disabilities Act (“AODA” or “the Act”) became law on June 13, 2005, but has been and continues to be phased in over time with the Ontario government mandating that all businesses in the province must be accessible for persons with disabilities no later than ...
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  • Your team: the most important investment you’ll make this year

    April 4, 2017
    By Matt Rolfe Technology and innovation have dramatically changed our industry over the last decade and the reality is that the rate of change is accelerating faster than ever before. Whether it is ordering from a touch screen at a McDonald’s, the rapid expansion of online reservation systems, or opting to train and induct staff using ...
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  • Invest in employee engagement to invest in your success

    February 2, 2017
    By Matt Rolfe In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the guest ...
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  • Employee turnover: Not necessarily a bad thing

    December 19, 2016
    By David Hopkins One of our first clients at The Fifteen Group originally contacted us as they were having challenges with making strong profits on strong sales. As we quickly discovered, this was in large part because of difficulty in controlling labour costs. It wasn’t because they weren’t good at managing labour efficiency; it was because ...
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  • Staff training is key for the safe handling of food allergies

    October 24, 2016
    By Kevin Freeborn Allergies are coming back into the picture in a big way. In 2015, one of the largest surveys conducted on the subject revealed that one in 13 Canadians has a serious food allergy – 7.5 per cent of children and adults. Conscientious restaurateurs, foodservice operators and chains already have some systems in place ...
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  • What Bill 132 means for your restaurant

    October 17, 2016
    By Jennifer Mathers McHenry and Michael Winterstein As an employer it is vital to stay on top of relevant changes to the law to ensure that your business is a) compliant with minimum requirements; b) doing all it can to avoid liability; and c) is prepared to answer any complaint or claim made.  There are some ...
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  • Mentorship: A key ingredient in the kitchen

    September 22, 2016
    By Liana Robberecht My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions. While it may have started with ...
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  • Creating Canada’s next generation of culinary professionals

    September 7, 2016
    By Sean Moon Whether it’s a prestigious culinary institution such as Ottawa’s Le Cordon Bleu, a respected college program such as those offered by George Brown or Holland College or just the plain old school of hard knocks, earning their cooking chops in restaurant kitchens across the country, chefs have long had a variety of options ...
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  • Is your restaurant making at least 15 per cent profit?

    September 1, 2016
    By David Hopkins When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it might ...
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  • How to address the changing face of foodservice in Canada

    June 14, 2016
    By Geoff Wilson While I was in high school, my father, a high school principal, asked me: “What do you want to study in university?” I responded, “Chemistry or hospitality.” His quick, sage reply was, “Study hospitality. People will always have to eat.” He was right. Canada’s foodservice industry continues to grow, but like many industries, it ...
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  • Six ways scheduling software is making employees happier

    April 21, 2016
    By Ryan Fyfe The advent of online scheduling software has been a game-changer for just about every service industry, especially the restaurant business. The time-saving element alone is enough to make purchasing such software an easy decision as far as return on investment is concerned. However, not many talk about the advantages of scheduling software for the ...
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  • Women leaders are good for business

    March 31, 2016
    By Leigh Doyle Women who follow the roadmap to the executive suite in the foodservice industry need to make their career aspirations known and demonstrate their leadership abilities. Mentorship by senior company leaders who have the clout in office politics is important, but so is addressing the unconscious biases that make career progression difficult for women. When ...
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  • Hiring, training and maintaining the best staff possible

    March 31, 2016
    By Diane Chiasson Hiring the best staff for your restaurant and foodservice operation is one of the most important keys to your success. As we all know, good customer service tops the list of every “Must Do” manual for running a restaurant. One bad employee could potentially drive away customers for good. However, finding the right staff ...
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  • Boost your bottom line with best fit employees

    July 30, 2015
    By Cameron Laker July 30, 2015 Hiring the right employee for your restaurant operation can be difficult. Sometimes, the wrong people keep answering your postings, while other instances see you hire someone and almost immediately need to replace them because they don’t have the skills you require. While there is no magic bullet when it comes to sourcing ...
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