Mitigating labour shortages with automation could drastically impact workers

By Geraint Harvey Last month, unemployment in Canada reached a record low of 5.2 per cent. Alongside low unemployment, many industries saw — and are still seeing — a worker shortage, with the number of job vacancies in Canada reaching 900,000 in January. Both of these things are good for workers, right? Prospective employers, desperate […]

How to help restaurant staff avoid COVID-19 burnout

For many Canadian workers, particularly in intense industries like foodservice, the burnout is real. A recent survey found that 84 per cent of Canadian employees have experienced burnout, with 34 per cent reporting high or extreme levels. Will easing public or workplace restrictions around COVID-19 automatically reverse employees’ pandemic-related burnout? For restaurant staff such as kitchen workers […]

Canada relaxes Temporary Foreign Worker Program to help ease labour constraints

Canada has announced important changes to the Temporary Foreign Worker Program under the Workforce Solutions Road Map with the intention of lessening the impact of labour shortages on businesses in heavily affected industries. One of those industries is foodservice and food manufacturing. Operators will be granted more efficient and effective access to this crucial program. […]

Canada investing in agri-food careers in wake of labour crunch

Amid the labour shortage that has plagued food production and processing, the governments of Canada and Ontario have announced they are investing up to $4 million to promote agri-food careers. A release says the investment will “help build a strong and competitive agri-food workforce that will ensure people can continue to access the safe and […]

Assessing how restaurant shifts have been changed by COVID-19

A common topic of discussion in the latter half of 2021 within the foodservice industry was the ongoing labour shortage. That has been well-documented, but what about those staff who have been clocking in to their restaurant shifts throughout the pandemic? COVID-19 hasn’t just caused the workforce to shrink and stretched restaurant operations in both […]

Minimum wage hike presents opportunity for restaurants

By David Hopkins Ontario’s minimum wage is going up again on January 1, 2022. And this time, unlike in the past, the minimum wage for servers will also rise significantly. It is set to increase almost 20 per cent, from $12.55 to $15 per hour. This comes at a time when most restaurants are trying […]

Teens increasingly prominent in the restaurant workforce

As the hiring struggles continue in foodservice, operators are increasingly relying on teenagers to make up a significant proportion of their restaurant workforce. New data from Black Box Intelligence shows that teenagers aged 18 years or younger comprise a significantly larger section of the restaurant workforce than they did in 2019. In limited-service restaurants, teenagers made up […]

How various operators are tackling staffing challenges

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 […]

Survey: What’s driving Ontario’s hospitality labour crisis?

Ontario’s restaurants and other foodservice, hospitality, and tourism businesses have been dealing with something of a labour crisis in recent months. That has been attributed to a variety of factors, including staff leaving the workforce for good due to the effects of COVID-19, a perceived lack of job security, government benefits offsetting the financial costs […]

Takeout’s toll on restaurant workers, packaging

Takeout has surged in popularity throughout the pandemic. But while the customers are happy and restaurants are surviving, what is the toll on restaurant workers? In tandem with a combination of factors, including dining rooms being closed for long periods, increased technological adoption, and customers’ desire to both continue supporting local restaurants and also attain […]