“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.
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 uproar around the Earl’s beef announcement is not surprising but the invective is been disappointing. I thought I’d reflect on what I see (based on our research and my experience) what the real issues are and how we might move forward. Apologies – it’s a bit of a long one. Is “Humane” a red … Continue reading What’s the Beef?
I’ve had frequent discussions on the emerging trend to get rid of tipping. Many people whose opinion I respect argue that the best approach is to simply raise prices. They cite Danny Meyers and his Union Square Hospitality Group’s announcement that tipping will disappear in their restaurants to be replaced by higher prices. My friend … Continue reading The Case for a Service Charge
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.
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?
While the snow may have stopped us from holding our Women's Panel* event on the 12th of March, we are happy to say it let up and allowed our involvement in the inaugural event, the Digital Restaurant Project, on March 14th. Now with summer jobs in the restaurant industry in the works, it only seems … Continue reading The Digital Restaurant Project
We’ve heard rumblings of a rise in the minimum wage in Ontario. There will be considerable debate about the trade-offs between higher wages and jobs. Its pretty clear there is a relationship but I won’t get into that discussion. What i do think merits some attention is the policy objective for minimum wages specifically in … Continue reading Does Raising Minimum Wage Actually Lower Some Wages?
I posted this on my own blog and thought it might be interesting for some of our readers here.I read the announcement from A&W last week with interest. They announced that they would no longer use beef produced with hormones or antibiotics used for uses other than therapeutic treatment (awbetterbeef.ca). I’ve seen some criticism in … Continue reading Another food fight