By Rebecca Gordon Without restaurant workers, the magic of a restaurant wouldn’t exist. Whether it’s the friendly server who makes customers feel welcome, the cook who can prepare multiple dishes at once or the dishwasher who makes sure every plate is spotless, each one of these people contributes to the success of the restaurant. Nevertheless, … Continue reading Restaurant Workers are Uniting to Build a More Equitable Industry
UGSRP Contributors Rebecca Gordon and Bruce McAdams recently published this article in The Conversation. 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 food service operators were … Continue reading Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?
“It’s actually pretty easy, it’s about money”, Robert Belcham explains when asked what some of the foodservice industry’s biggest issues are today. Robert goes on to discuss his perspective of the pay structure in the industry, illustrating a chain effect of how equal pay leads to better morale, better workplace culture, better employee retention, and ultimately a more successful business. I had the pleasure of discussing this and other common foodservice issues with restaurateur, entrepreneur, Chef, and community voice Robert Belcham. This is just a snapshot of some of the insight Robert communicates on The Mise en Place Podcast, an extension of the Chef’s Table Society.
Bench Brewing Company is a Belgian-inspired farmhouse brewery and restaurant located in Lincoln, Ontario. Situated on 8 acres of beautiful farmland in the heart of Ontario's wine-country, the Niagara Peninsula, this brewery recognizes the importance of the land and resources this rich landscape provides them. Matt Giffen, founder of Bench Brewing Company, and his team … Continue reading Bench Brewing Company
The outbreak of COVID-19 has affected workplaces all over the world. Many have lost their jobs, lost job stability, are working from home, or have had to change the way they do things at work. The pandemic has led employees to throw their standards out the window and accept harsher work conditions. COVID-19 is being … Continue reading Is the pizza compensating hospitality for the work during COVID-19?
Working as the 2020/2021 intern for the University of Guelph Sustainable Restaurant Project (UGSRP) I was recently presented with the opportunity to take a sustainability certification course for foodservice professionals. This course is called the Sustainable Foodservice Professional (SFP) certificate program and was produced by Leaders in Environmentally Accountable Foodservice (LEAF) and The Next Course Ltd.(TNC). The course … Continue reading SFP Sustainability Certification Program
Experts from Lang's School of Hospitality, Food and Tourism Management discuss how COVID-19 impacted the hospitality industry's sustainability initiatives. Across Canada, restaurant sustainability initiatives are taking one step forward and two steps back as full-service restaurants struggle to weather the most daunting winter season in recent memory. Before the onset of the COVID-19 pandemic in … Continue reading Restaurant Sustainability initiatives lose ground during COVID-19
Bubble tea, also known as boba tea or pearl milk tea, is a drink that has gained exponential popularity, globally over the past few years. The basic, traditional ingredients of this drink includes tea, ice, milk and tapioca balls; often referred to as bubbles, hence the name. Over the years as the bubble tea market … Continue reading Retea; Rethinking Single-use Plastic in the Bubble Tea Market
By Tanya Broschinski Sustainability and in particular sustainable burger production is a hot topic among the quick service restaurant industry (QSR). A&W led this movement in Canada with their antibiotic free, grass-fed beef program in 20131. Other QSR’s like Burger King, Subway, Wendy’s, KFC and now even McDonald’s followed suit making an effort to position … Continue reading Burger Sustainability: A Vague Promise or a Serious Initiative?
1 of 3 of the circular menu experiences. A sourdough breaded trout and fries featured at the Wooly Pub. Food waste is a huge and growing concern in society these days. “40% of everything we grow and produce gets thrown away” (Re(Purpose), Oct. 2020), this isn't just referring to the obvious waste experienced from throwing … Continue reading The First Ever Circular Menu Experience