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

Sustainable Restaurant Spotlight: Hopscotch

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

Restaurant employees who work, eat and play together; stay together

  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

Feed It Forward

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