The photo above shows some of the attending Chefs describing how they cooked their delicious plant-based menu items Today I was fortunate enough to be invited to a training workshop put on by Food Forward for the University of Guelph Hospitality Services (HS). Long known as being ranked first in Canada for it’s campus dining … Continue reading A visit to Guelph from ‘Food Forward’
The headlines, trend reports and various experts seem to agree, plant-based protein is set to explode in 2018. Inevitably, vegan and vegetarian diners, formerly seen as the “complicated ones” in a dinner party, are thrilled to see their beloved plant-based foods taking center stage. It is not however, just vegans and vegetarians celebrating this … Continue reading Adding Plant-Based Protein (and Profit!) To Your Menu
2018 is shaping up to be a busy year for us with many events and projects on the go. It all starts next week on Thursday Feb 1 when Bruce McAdams will be part of a Kostuch Media Webinar abou the impact that a minimum wage increase in Ontario is having on the restaurant landscape. This … Continue reading What’s up at UGSRP?
Jan G. van der Hoop is a Guelph alum who started his career in operations as a management trainee with Hilton International, eventually becoming the youngest Director of HR in their system at the age of 27. Since then his career has taken him in some pretty interesting directions – largely because, as he describes … Continue reading A post podcast interview with Jan van der Hoop!
We recently had the pleasure of spending some time with talent management gurus Scott Bellhouse of Profile Hospitality http://profilehospitalitygroup.com/ and Jan van der Hoop of Fit First Technologies http://fitfirsttech.com. Both men have extensive experience in hospitality operations and now own their own businesses that help operators attract and retain top talent. We started the day getting … Continue reading Episode 7 – The President’s Club
Food plays an integral part in the life of any restaurant, but the question is, have we gone too far? In Canada we can look back a couple of decades and see the relationship between the start of the Food Network and our gastronomic education. We can see the rise of the celebrity Chef in … Continue reading Is our fixation with ‘food’ hurting our industry?
For our sixth episode of OneHouse, we were delighted to have the opportunity to sit down with Jocelyn Maurice – Chief Operating Officer at Pearl Hospitality. And had the pleasure of producing this episode from the beautifully restored Cambridge mill, one of the many remarkable properties operated by Pearl Hospitality. We went to the … Continue reading Episode 6 – Jocelyn Maurice
Last week in my fourth-year class I asked students if they would rather work Monday to Friday 9-5 or have a schedule that saw them work four days from 10-10 followed by four days off. A resounding majority of the students stated they would rather work long, tough hours for four days straight and then … Continue reading Are compressed work schedules the answer to restaurant manager retention?
The province of Ontario has legislated an increase in minimum wage to $14/hour on January 1, 2018. A year later it will be raised to $15/hour. This is a complex issue with many points of discussion and sides to the debate. One thing that all will agree on is that the restaurant industry in … Continue reading Students speak up about some minimum wage issues
Last week I was out at a pub with Mike enjoying a sandwich when the server came over to us with two glasses of water unsolicited. Great service you might think. The problem was both glasses of water were served with a straw and a lemon. I politely informed the server of the environmental impact … Continue reading An interesting and easy way for restaurants to save money