Staffing

  • Restaurant franchising can be a valuable tool in the diversity & inclusion toolkit

    August 9, 2022
    Diversity and inclusion can be a tough topic in the restaurant industry and there have been suggestions that operators and employees do not necessarily see eye-to-eye on the important issue. Addressing the historical imbalance is increasingly integral for the industry’s future. While all restaurants and restaurateurs must do their part, the franchising side of the industry ...
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  • US restaurant hiring rebounding, wages flattening

    August 8, 2022
    New statistics from the U.S. Bureau of Labor Statistics suggest that amid the ongoing economic turmoil, the landscape is changing. Restaurants are finding room to hire more workers while wages are levelling out. The new data showed that restaurants and bars increased their pace of hiring in July, adding more staff than they did in any ...
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  • Restaurants can be guilty of overselling diversity, finds report

    August 5, 2022
    A new survey released on August 3 by the U.S. National Restaurant Association found that the restaurant industry has a far greater percentage of female entry-level workers than female executives — but restaurants don’t necessarily report that accurately. The National Restaurant Association Educational Foundation (NRAEF), the Multicultural Foodservice and Hospitality Alliance (MFHA), and the Cornell University ...
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  • Despite labour crisis, 4 in 10 restaurants can’t afford to hire

    August 4, 2022
    As the labour crisis continues to plague restaurants, we are reminded yet again that there is no simple solution. Many restaurants are still struggling desperately to maintain a viable level of staffing, and there is no easy answer. The labour pool has shrunk dramatically with many former gig workers leaving the industry, leaving operators to scramble ...
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  • The Great Resignation: How to attract, retain, and support your team

    July 25, 2022
    By Tom Nightingale COVID-19 has brought lasting change to the foodservice and hospitality industry, from the way restaurateurs and chefs manage and lead their business to the way they communicate and support their colleagues and staff. That evolution has been a necessary one, fueled in no small part by the ongoing labour crisis – “The Great ...
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  • In foodservice and beyond, human connection cannot be an afterthought

    July 11, 2022
    By Tom Nightingale Foodservice has been going through something of a technological revolution in recent years, an apparent long-term shift that took another leap forward during the pandemic. Increased digitization and automation bring benefits, such as increased convenience and accessibility, but what it cannot and should not attempt to replace is human connection. Perhaps now, more than ...
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  • How supply shortages impact menu engineering

    June 29, 2022
    Sustained supply shortages are just one of the challenges that still continue to plague restaurants in North America, and the effects of that crunch are felt in everything from menu prices and options to staffing. Anissa Mandell Chance, SVP of Supply Chain at Focus Brands, the parent company of brands including Schlotzsky’s, Cinnabon, Moe’s Southwest Grill, and ...
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  • Complaints about short-staffed restaurants surging in 2022

    June 17, 2022
    New data from Yelp has shown that diners are returning to restaurants in droves, flocking to dining rooms in 2022 as the memory of heightened pandemic fears and restrictions fades. That has brought its own problems, though, as complaints about short-staffed restaurants have soared. The new state of the industry report found that customers have been ...
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  • Ontario restaurants are increasingly going tip-free

    June 10, 2022
    The pandemic and the fallout felt by the restaurant industry has prompted a conversation around tipping, and something of a reassessment of the culture. Now, some Ontario restaurants are beginning to adopt a tip-free model. As noted by CTV News, the crux of restaurants’ argument for going tip-free is that by eliminating tips and increasing menu ...
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  • There still simply aren’t enough restaurant workers

    May 28, 2022
    Foodservice operators have been doing all they can to attract more restaurant workers but, amid soaring inflation and food costs, measures like hiking wages, introducing benefits, increasing flexibility, and trimming menus just aren’t getting the job done. Canada’s restaurant industry was devastated by two years of shutdowns, repeated layoffs, and strict capacity limits, and about 13,000 ...
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  • The pandemic’s main lessons for restaurants? Flexibility and preparation

    May 27, 2022
    By Mo Chaar If COVID-19 has shown restaurants anything, it’s that we live in an unpredictable world. In large part, the industry was unprepared for the pandemic, which had ramifications for every aspect of running a restaurant, from the health and safety of guests to staffing challenges. After two years that saw the industry grappling with lockdowns, ...
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  • Becoming a successful female mentor in the restaurant industry

    May 18, 2022
    By Katerina Jones There are countless articles published talking about the importance and value of mentorship, and we recently saw many of these voices during Women’s History Month in March. Many of these articles strike home at the essence and reasons why mentorship is especially critical for professional women in the workforce. However, for professional women in ...
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  • Quebec restaurants want looser foreign worker rules to ease labour shortage

    May 12, 2022
    Quebec’s restaurant and hospitality industry is asking the federal government for help in easing its labour shortage, calling for the loosening of foreign worker rules in time for the summer season. This summer, with open restaurants and COVID-19-related restrictions at their lightest since the pandemic began, is expected to be the busiest season for foodservice and ...
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  • Heading into summer 2022, where does Canadian foodservice stand?

    May 9, 2022
    By David Hopkins It’s difficult to believe it but we’re already more than a third of the way through 2022. Now, more than two years into the pandemic, Canadian foodservice businesses are continually facing challenges while also experiencing new successes and new innovations. Even as we’re only in the fifth month of the year, there are ...
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  • Solving the labour shortage is tough but, of course, can be done

    May 6, 2022
    The labour shortage — “The Great Resignation”, as some have termed it — is continuing at varying levels across North American foodservice. But why is is persisting, and what can be done? A new labour report from TouchBistro and 7shifts found that four in five restaurant operators say they are short at least one position. Servers ...
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