By Maggie Perzyna Recent media reporting about the hospitality industry has been dominated by stories about mass resignations and workers leaving for white-collar jobs. Many sources cite a combination of low wages, instability and the lack of a decent working environment as factors pushing workers out of restaurants and into better paying, more secure jobs. […]
By Meghan McGee As we ring in the new year and people announce their resolutions and goals for 2022, many opt for getting healthy, cutting out drinking or starting a new hobby. Vegan magazines and organizations are pushing plant-based diets — calling it the “ultimate new year’s resolution.” But plant-based meats are often high in […]
By Bruce McAdams and Rebecca Gordon Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” A recent survey by Restaurants Canada found that 80 per cent of foodservice operators were finding it difficult to hire kitchen […]
By Timothy Wingate, Joshua Bourdage, Malika Khakhar, and Samantha Jones Public health researchers have called food allergy reactions “a growing public health epidemic in Canada” affecting around one in 13 Canadians and one in five Canadian households. Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack […]
By Sylvain Charlebois and Poppy Nicolette Riddle Tipping is a cultural practice strongly supported in Canada, with most patrons feeling good about their experiences. However, tips can have hidden consequences for those working in foodservice. With staff recruitment a problem as the easing of pandemic guidelines are allowing restaurants to reopen, our research suggests it […]
