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

7th Annual UGSRP Symposium Recording

In case you missed the 7th Annual UGSRP symposium, “Plant Based Menus, ‘Fad’ or ‘Trend’ you no longer have to feel out of the sustainable loop. In the recordings below you can watch our keynote speaker Steven Salm, President of Chase Hospitality sharing his experience and perspectives. As well as, an inside look into the … Continue reading 7th Annual UGSRP Symposium Recording

7th Annual UGSRP Symposium Recap

On March 7th, the University of Guelph’s Sustainable Restaurant Project hosted our 7th annual sustainability symposium. This year’s theme was “Plant Based Menus, ‘Fad’ or Trend?”. We gathered wonderful industry and non-industry minds to reflect and provide valuable insight on the topic, and concluded that Plant-based menus are absolutely a trend. Our symposium kicked off … Continue reading 7th Annual UGSRP Symposium Recap

A visit to Guelph from ‘Forward Food’

The photo above shows some of the attending Chefs describing how they cooked their delicious plant-based menu items Today I was fortunate enough to be invited to a training workshop put on by Forward Food for the University of Guelph Hospitality Services (HS).  Long known as being ranked first in Canada for it’s campus dining … Continue reading A visit to Guelph from ‘Forward Food’

Adding Plant-Based Protein (and Profit!) To Your Menu

    The headlines, trend reports and various experts seem to agree, plant-based protein is set to explode in 2018. Inevitably, vegan and vegetarian diners, formerly seen as the “complicated ones” in a dinner party, are thrilled to see their beloved plant-based foods taking center stage. It is not however, just vegans and vegetarians celebrating this … Continue reading Adding Plant-Based Protein (and Profit!) To Your Menu

A post podcast interview with Jan van der Hoop!

Jan G. van der Hoop is a Guelph alum who started his career in operations as a management trainee with Hilton International, eventually becoming the youngest Director of HR in their system at the age of 27. Since then his career has taken him in some pretty interesting directions – largely because, as he describes … Continue reading A post podcast interview with Jan van der Hoop!

Episode 7 – The President’s Club

We recently had the pleasure of spending some time with talent management gurus Scott Bellhouse of Profile Hospitality and Jan van der Hoop of Fit First Technologies Both men have extensive experience in hospitality operations and now own their own businesses that help operators attract and retain top talent.  We started the day getting … Continue reading Episode 7 – The President’s Club