• Restaurant hiring: how to minimize interview no-shows

    September 8, 2022
    Are you scanning resumes, making calls, and scheduling interviews, but dealing with daily no-shows? Being ghosted by prospective employees is a common challenge for restaurateurs. Recent studies indicate that restaurants and bars are about 600,000 jobs short of pre-pandemic levels, so getting past the interview stage is crucial to hiring – and keeping – a ...
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  • Higher wages may help address the foodservice labour shortage

    September 7, 2022
    As restaurateurs continue to struggle with post-pandemic labour shortage, business owners are looking for new recruiting strategies and ways to combat employee turnover. According to David MacDonald, senior economist for the Canadian Centre for Policy Alternatives, it’s not a labour shortage we’re facing, it’s a wage shortage.   Competition for good candidates is fierce, and restaurateurs ...
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  • Why custom uniforms can be effective tools in the hospitality industry

    August 30, 2022
    By Nick Warrick Staff members in the hospitality industry have a critical role in providing a positive customer experience. These employees represent your brand, whether they work in the background or have face-to-face customer interactions. The clothing your staff wears creates a lasting first impression for your guests. Choosing custom uniforms at your location makes a ...
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  • 1 in 4 Ontario F&B manufacturers waiting more than a year for critical staff

    August 26, 2022
    A new study conducted by Food and Beverage Ontario has found that while Ontario’s food and beverage processing industry is seeking to ease its skilled trade shortage by increasing education, employment opportunities, and access to qualified foreign workers, manufacturers are faced with numerous barriers. The report, funded by the Ontario Ministry of Agriculture, Food and Rural Affairs, found ...
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  • How to put your employees first to fight ongoing labour shortages

    August 22, 2022
    The pandemic brought new, unimagined challenges to the restaurant industry, from closures and loss of business to supply chain delays. In the post-pandemic climate, while some of those obstacles still continue to plague the industry, a newly intensified challenge has dominated: labour shortages. During more than two years of unreliable work, many people quit the industry, ...
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  • 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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