By Cindy Mielke The restaurant industry continues to be rewarding but demanding. Although having a great menu and reputation can be critical for restauranteurs, the quality and passion of staff members often make or break a business. One of the best ways to keep staff motivated is by offering opportunities to express recognition for their hard […]
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 […]
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 […]
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 […]
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 […]
A new report from Nudge, a Toronto-based mobile platform for internal communications, that examined the state of the Canadian foodservice workforce found significant levels of dissatisfaction among hospitality and foodservice workers. The study found that 40 per cent of foodservice workers don’t feel heard by their organizations and nearly the same proportion (38 per cent) […]
RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major […]
Digitization of workplaces and communications may be the future of foodservice, and the benefits are manifold.
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 […]
