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
This past semester, two students (Matthew Acevedo and Lindsay Barron) undertook a project to evaluate hospitality student perceptions of their industry as employer. They surveyed students from across Canada. Their report is linked. Executive Summary Report Detailed question by question responses for the entire survey are also available. While overall hospitality students retain a passion … Continue reading Are we scaring students away?
Last night, the University of Guelph Sustainable Restaurant Project (UGSRP) held their 2nd Annual UGSRP Forum: “Topics in Sustainability”. Much like their successful panel discussion last October, this year’s line up of speakers did not disappoint. For those that were in attendance, they will probably agree the evening was both informative, thought provoking and inspirational. … Continue reading “Topics in Sustainability” from 3 great speakers!
In addition to the previous post titled "Sustainability and Innovation Survey: The following document is the complete responses to the Canadian Food Service Industry's "Sustainability and Innovation" survey in comparison with the results from the MIT Sloan Management Review 2010 Sustainability and Innovation Global Executive Study and Research Project results where applicable. Sustainability and Innovation … Continue reading Sustainability and Innovation in Canadian Food Service: Extended Survey Results
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?
We're about 3 weeks into the plate waste project. I thought I would give a bit of an update from my perspective. First I'd like to thank Simon, Emma and the classes who have tolerated and helped us as we collect the waste and weigh specials before they go out. The high level result is … Continue reading Plate Waste Update
As part of the University of Guelph sustainable restaurant project (UGSRP), we are looking at plate waste in restaurants. We have just started and this is definitely going to be much more interesting than I expected. We will be gathering data in PJ’s, our student learning restaurant, over the next two semesters. While reducing … Continue reading What you learn scraping plates
After a very exciting day in the kitchen last Thursday, we have results ! Covers:55 Sales: $640.20 Total Food out (kg): 26.38 Total Food waste (kg) : 2.4 kg Plate Waste=9.09% Tomorrow I am in the kitchen for day 2. I am hoping to get more average weights of the standard menu items that will … Continue reading Plate Waste Day 1 Results
Thursday is the first official student run restaurant at PJ's in the Atrium. That being said, Mike, Bruce and I will be in the kitchen guarding our plate waste garbage can, taking photos of the dishes going out and weighing all the waste that comes back in the kitchen. This is the first time I … Continue reading Gearing up for Plate Waste Research
Bread_Project Click the link to read about the case study titled Bread: A business case for change in foodservice. Written by Bruce McAdams for LEAF!