There is a history of restaurant menu items changing the way North Americans view and consume food. Take Chop suey for instance. Though not as popular today, Chop suey was a game-changer when it was introduced in the early 20th century via the North American Chinese restaurant. This dish that was comprised of egg, stir-fried meat, … Continue reading Move over Chop suey and make way for the ‘Impossible Burger’
Yesterday Starbucks announced they will be testing alternatives to plastic drinking straws at 54 of their locations in Britain. This is the latest response from food-service operations to increased social media and media attention on the negative effect plastic items like straws and grocery bags have on our environment. UGSRP has been a strong proponent … Continue reading Straws aren’t the only things that suck!
UGSRP is very pleased to host FISHSTOCK at PJ’s restaurant on Monday, May 14th. FISHSTOCK is a unique, one day workshop for members of the food-service industry who want to learn how to successfully incorporate Ontario lake fish onto their menus. A collaborative effort between the Culinary Tourism Alliance, Ocean Wise and the University of … Continue reading FISHSTOCK 2018
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 Forward Food 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 ‘Forward Food’
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!
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?
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