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?
If you have worked in a restaurant you may have experienced a ‘divide’ that sometimes occurs between what we refer to as the back (BOH) and front of house (FOH). The BOH or kitchen is where the food is prepared and dishes are washed. The FOH is where food and drink is served to guests, … Continue reading Introducing “One House”
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
In support of waste reduction week in Canada which runs from Oct 17th-23rd One Use Items We’ve all hit the late night drive-thru and ordered a burger, fries and soft drink. We ask for some ketchup for the fries and when we open the bag we find 12 individual portioned ketchups, 10 more than we … Continue reading It’s Waste Reduction Week in Canada…What can you do?
Karen De Leon is this year's new UGSRP Intern. She is in her 5th year of studies at the University of Guelph, majoring in Hotel and Food Administration. Over the course of her five years at UoG, she has been involved with many different organizations within the school. She has previously held an Executive position on … Continue reading Karen De Leon
I have just come back from Calgary where I spoke at a Restaurant Canada forum on the pending Alberta Minimum wage increase. One of the major initiatives of the new NDP government in Alberta has been to increase minimum wage for all employees to $15.00 by Oct 1, 2018. Currently, general minimum wage in Alberta … Continue reading Alberta’s minimum wage increase forcing operators hands to ‘rethink tipping’
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?
We saw in the news yesterday that Earls Restaurants has announced that they have sourced the beef they want for a portion of their Canadian restaurants from Canadian suppliers. Earls apologized for not working harder to find Canadian product and committed to finding more Canadian product that meets their specifications. They did not say they … Continue reading What are the Lessons from the Earls Beef Imbroglio?
The 5th Annual University of Guelph Sustainable Restaurant Project Symposium took place on Tuesday, March 15th with this years theme being “Making a Difference”. This year’s symposium highlighted three restaurant groups that have made significant changes in their respective quests to become more sustainable. Speakers included Dr. Mike von Massow from the University of Guelph, … Continue reading 5th Annual Symposium Recap
We’re not sure if it was Dan Barber and his book “The Third Plate” that has started the shift in the menu design of higher-end restaurants but there certainly is a movement in place and now a Toronto based company is helping lead the charge. Last month exciting news was made by Toronto's Chase Hospitality … Continue reading The Chase Group commits to more plant based menu items