“It’s actually pretty easy, it’s about money”, Robert Belcham explains when asked what some of the foodservice industry’s biggest issues are today. Robert goes on to discuss his perspective of the pay structure in the industry, illustrating a chain effect of how equal pay leads to better morale, better workplace culture, better employee retention, and ultimately a more successful business. I had the pleasure of discussing this and other common foodservice issues with restaurateur, entrepreneur, Chef, and community voice Robert Belcham. This is just a snapshot of some of the insight Robert communicates on The Mise en Place Podcast, an extension of the Chef’s Table Society.
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
There’s been buzz again about the bill to ban employers from taking a share of tips. While Michael Prue was defeated, the bill has been revived by the Liberal MPP who beat him. There appears to be broad support as it heads off to committee for discussion. The basic premise is the “employers” cannot take … Continue reading Is the new Ontario Tip Law a good thing? Maybe not.
As a student working in our female-dominated hospitality industry, it's hard to ignore the change in gender organization upon entering a management role. While women have made their mark in recent years, men are still holding the majority of positions in upper management. We want to get to the bottom of this change by speaking … Continue reading Women in Hospitality Management Panel
Save Monday April 29th, 2013 in your calendar, you do not want to miss this free event, discussing the issues surrounding tipping in the hospitality industry. A BIG THANK YOU to our event partner George Brown College Centre for Hospitality & Culinary Arts and also to all the speakers who are providing their time and thoughts. Please … Continue reading Save the date: UGSRP Presents ‘Tipped Out?’ Forum
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
This past Thursday, May 31st, the third annual Canadian Restaurant Investment Summit (C.R.I.S.) was held at the Hilton Toronto Centre, in Toronto, Ontario. The University of Guelph became a Silver Sponsor of the event this year and we were therefore presented with the opportunity to attend the Summit. Among the top CEO's and executives from … Continue reading UGSRP present at the Canadian Restaurant Investment Summit