Photo by Kim Schouten from Unsplash When it comes to sustainability and restaurants there is a lot of progress in reducing food waste, environmentally conscious menus, eliminating single use plastics, switching to responsible sourcing and supporting social initiatives. An area of sustainability that is often overlooked and forgotten during planning is the design of the … Continue reading Don’t Forget About Sustainable Design
On Sunday March 1st, our Executive Director of UGSRP, Bruce McAdams moderated a panel with Laura Hawkings the Board President of Leaders in Environmentally Accountable Foodservice (LEAF), Adam Brown the Strategic Sourcing Manager of Recipe Unlimited Corporation and Evelyne Gharibian the Catering Director & Owner of Hearty Catering. The discussions were truly inspiring and thought … Continue reading Restaurant Show Canada Speaker Panel – Planet & Profits: Sustainable Solutions for Your Business
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
Welcome back to our second episode of the Food for Thought series. As promised, this week we will take a dive into what a local Hamilton leader is doing with a global perspective. Known and loved dearly by neighbouring citizens, this local leader is none other than the 541 Eatery and Exchange! 541 Eatery and … Continue reading 541 Eatery & Exchange
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
We've all heard the stories about restaurants hiring attractive young servers and forcing them to wear "sexy" clothes. Research suggests that many factors, including the server's appearance, increase the size of the tip paid at the end of the meal. That makes the server happy but is it good for the restaurant? A new paper … Continue reading Are we hiring the wrong servers?
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
Gender inequity in restaurant management has been in the news again recently. While there has been a lot of hand wringing and finger pointing, there has been much less discussion about what, if anything, we should do about it. It is relatively clear that restaurant management is dominated by men (we have recent survey data … Continue reading Is Tipping Contributing to Gender Inequity in Restaurants?
By: Kristen Cavanagh, Neighbourhood Group of Companies Click here to read Part 1 & Part 2 We are so happy to announce that the Neighbourhood Group of Companies is officially a certified B Corp! The Woolwich Arrow Pub, Borealis Grille & Bar Kitchener, Borealis Grille & Bar Guelph and Miijidaa Café + Bistro have just added … Continue reading Part 3: Certified B Corp
The uproar around the Earl’s beef announcement is not surprising but the invective is been disappointing. I thought I’d reflect on what I see (based on our research and my experience) what the real issues are and how we might move forward. Apologies – it’s a bit of a long one. Is “Humane” a red … Continue reading What’s the Beef?