I thought I'd share a document I've written for the leadership course I teach to senior hospitality students. I use it to help create discussion around how to manage the labour challenges we are facing in the Canadian hospitality industry. It's meant to act as a bit of a guide, or road map to improve … Continue reading Reducing the Grind and Improving Life! A Regenerative Approach to Employment for the Canadian Restaurant Industry
On-line recording of this years Symposium now available
Unilever Corporate Chef and Fair Kitchen Ambassador Kyla Touri speaking at our October 3rd Symposium A recording of our October 3rd Symposium titled: "Confronting the Challenges, Using research and Advocacy to Build a Sustainable Foodservice Industry" has been posted on YouTube. Watch and learn from University of Guelph Researchers Emily Robinson and Rebecca Gordon as … Continue reading On-line recording of this years Symposium now available
Our intern asks his classmates: “Are you still planning on a career in hospitality after graduation?”
By Elijah Jimenez, UGSRP Intern It’s no secret that there is currently a labour crisis affecting many industries across Canada, but of the hardest hit industries, hospitality is one that stands out among the crowd. The hospitality industry is one that has had issues finding and retaining good staff for years, but since the pandemic, … Continue reading Our intern asks his classmates: “Are you still planning on a career in hospitality after graduation?”
We’re back! Join us October 3rd for our 10th annual UGSRP Symposium
The University of Guelph Sustainable Restaurant Project is holding its 10th annual symposium on Monday October 3. This year’s theme is confronting foodservice industry challenges through research and advocacy. Virtual registration here: https://UGSRP.eventbrite.ca The symposium will feature presentations by Emily Robinson and Rebecca Gordon of the University of Guelph and Kyla Tuori, the Corporate Chef … Continue reading We’re back! Join us October 3rd for our 10th annual UGSRP Symposium
Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.
Last month we presented the results of an UGSRP study on how chefs learn and feel about the sustainability levels of wild and farm raised fisheries at the International Conference on Culinary Arts and Sciences in Lyon, France. The presentation was well received, and we’d like to share some key points of our findings with … Continue reading Chefs’ knowledge and perceptions of farm-raised fish and how it impacts menu decisions.
Focusing on culture or developing leaders. Where do we start?
I’ve had the pleasure of studying many restaurants that are doing incredible things. Whether it’s in the realm of being more climate friendly, or providing decent work opportunities in healthy work environments, all these operations have one thing in common……great leadership. The labour challenges the restaurant industry is facing have been well documented. In fact, … Continue reading Focusing on culture or developing leaders. Where do we start?
Restaurant Workers are Uniting to Build a More Equitable Industry
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
Labour shortage, or lack of decent work? What is the real labour issue Cdn. restaurants are dealing with?
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?
Bench Brewing Company
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
Is the pizza compensating hospitality for the work during COVID-19?
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?