On March 6th, I had the pleasure of sitting down with Matt Sider, Vice President of Franchise Development for hopscotch restaurants. If you haven’t visited one of Hopscotch’s bright and beautiful locations in downtown Toronto or London, and are looking for a fast, and entirely guilt free lunch Hopscotch is the place to go. Their … Continue reading Sustainable Restaurant Spotlight: Hopscotch
Most of us are aware of the positive correlation between job satisfaction and organizational commitment, but I believe many restaurant managers struggle with understanding what effects job satisfaction and how to actually achieve and improve it. Front-line restaurant employees often report high levels of stress, emotional exhaustion and physiological resource depletion (Han, Bonn, & … Continue reading Restaurant employees who work, eat and play together; stay together
Welcome to our first episode of the series Food for Thought. My name is Michelina Martinez and I am a 5th year Hotel and Food Administration student. This semester, I had the great pleasure of working with Professor McAdams on an independent study to create a series of short documentaries. The three organizations I interviewed … Continue reading Feed It Forward
As this year’s UGSRP intern, I decided I wanted to explore the social aspect of sustainability, and focused on the industry’s culture and the expectations it has of recent grads and soon-to-be grads. As a fifth year student with experience in the food and beverage industry, I wanted to find out if what my peers … Continue reading Podcast Series: The C-word
A&W is Canada's second largest quick service restaurant (QSR) burger chain. This study looks into A&W's business practices and ability to maintain and develop the business around changing consumer preferences. More specifically, A&W looked at millennials and used this generation to reposition and differentiate themselves towards a market that is changing the ways of the … Continue reading A&W, A Leader in the Quick Service Restaurant Industry
This paper endeavours to gauge students' perceptions of the hospitality industry as an employer, with the intention to raise awareness about key issues in the relationship between employer and employee. Read more here: Hospitality Students' Perceptions of their Industry as an Employer
There has been considerable discussion around the ownership of gratuities left in restaurants. Recently, two high profile media stories reported servers complaining about having to pay the house a share of their tips. There is also a Private Member’s Bill in Ontario that would forbid restaurants from taking any share of tips from servers. The … Continue reading The Tipping Point – Is There a Fair Share?
This report takes an in depth look at bread service in restaurants and banquet facilities from both operator and consumer points of views. The paper hopes to highlight how operators in these facilities can become more environmentally responsible, with as emphasis on food waste management. Read more here: Bread Project