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 http://profilehospitalitygroup.com/ and Jan van der Hoop of Fit First Technologies http://fitfirsttech.com. 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

Is our fixation with ‘food’ hurting our industry?

Food plays an integral part in the life of any restaurant, but the question is, have we gone too far? In Canada we can look back a couple of decades and see the relationship between the start of the Food Network and our gastronomic education.  We can see the rise of the celebrity Chef in … Continue reading Is our fixation with ‘food’ hurting our industry?

Episode 6 – Jocelyn Maurice

For our sixth episode of OneHouse, we were delighted to have the opportunity to sit down with Jocelyn Maurice – Chief Operating Officer at Pearl Hospitality. And had the pleasure of producing this episode from the beautifully restored Cambridge mill, one of the many remarkable properties operated by Pearl Hospitality.   We went to the … Continue reading Episode 6 – Jocelyn Maurice

Are compressed work schedules the answer to restaurant manager retention?

Last week in my fourth-year class I asked students if they would rather work Monday to Friday 9-5 or have a schedule that saw them work four days from 10-10 followed by four days off.  A resounding majority of the students stated they would rather work long, tough hours for four days straight and then … Continue reading Are compressed work schedules the answer to restaurant manager retention?

Students speak up about some minimum wage issues

  The province of Ontario has legislated an increase in minimum wage to $14/hour on January 1, 2018.  A year later it will be raised to $15/hour.  This is a complex issue with many points of discussion and sides to the debate. One thing that all will agree on is that the restaurant industry in … Continue reading Students speak up about some minimum wage issues