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
Category: Discussion Papers and Case Studies
The Great Reset- Robert Belcham finds opportunity within the industry’s most challenging year
“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
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?
Restaurant Sustainability initiatives lose ground during COVID-19
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
Retea; Rethinking Single-use Plastic in the Bubble Tea Market
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
The First Ever Circular Menu Experience
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
Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”
https://youtu.be/ai-EOmlQwiQ On Monday, October 5th, I had the opportunity to interview Mr. André LaRivière on his book “The Next Course: Reinventing the Modern Urban Restaurant”. During this interview we discussed many important issues affecting the food and beverage industry, both today and in the future, highlighted throughout the book. André LaRivière, author of The Next … Continue reading Interview with André LaRivière on his book “The Next Course: Reinventing The Modern Urban Restaurant”
Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals
Here I am with my mid morning Planet Bean coffee! Last year our intern Elaine Li wrote a great case study about an incredible Guelph company. Since 1997, Planet Bean has set out to be Guelph’s coffee company focusing on fresh roasted coffee. Not only does their coffee differentiate themselves from competitors, their operations are grounded in sustainability. With two locations … Continue reading Planet Bean: Leading the way in meeting the UN’s Sustainable Development Goals
UGSRP Case Study now available. The CN Tower: A Canadian Landmark
University of Guelph student Brennan Moro has researched, and written an inspiring case study on the efforts of the CN Tower Food and Beverage Team to move towards a more responsible business model. Brennan's work summarizes the efforts of the team to date as they set a new standard of excellence for 'high volume' restaurants. … Continue reading UGSRP Case Study now available. The CN Tower: A Canadian Landmark