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?
No Tipping? Now What?
The no tipping movement seems to be gaining momentum. We’re hearing multiple stories about restaurant groups (Danny Meyers’ Union Square Hospitality Group) and individual restaurants pledging to move away from tipping. There are a number of good reasons: The ability to distribute wages more equitably – particularly to pay kitchen staff more and to improve … Continue reading No Tipping? Now What?
Are we scaring students away?
This past semester, two students (Matthew Acevedo and Lindsay Barron) undertook a project to evaluate hospitality student perceptions of their industry as employer. They surveyed students from across Canada. Their report is linked. Executive Summary Report Detailed question by question responses for the entire survey are also available. While overall hospitality students retain a passion … Continue reading Are we scaring students away?
Save the date: UGSRP Presents ‘Tipped Out?’ Forum
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