With the holidays in full swing, restaurants are filling up and while that’s good news for businesses, it puts a lot of pressure on managers.
Food Safety Market Blog
A blog with articles related to food handler certification and education on food safety related issues.
Posts by Kevin Freeborn:
Lockdowns may be over as pandemic measures relax, but Canada’s restaurants face an uphill battle to recovery. Two years of restrictions, a labour shortage, and a looming recession have put enormous strain on the restaurant industry, with an estimated 13,000 foodservice businesses closing their doors since March 2020.
Given the ongoing labor shortage, employee development is one of the biggest emerging workplace trends heading into 2023. Companies are realizing they need to go the extra mile to hang onto talented staff, especially in the restaurant business where job-hopping is becoming the norm.
Job vacancies in Canada’s restaurant industry have tripled since the pandemic, stalling recovery in the beleaguered sector as it grapples with rising food costs, mounting debt, and high inflation.
Restaurants can’t afford to lose talent, even in the best of times. With job-hopping becoming the norm, employers must go the extra mile to offer skilled staff more than just a pay cheque.
It’s been a tough year for the restaurant industry and with diners expected to stay away into 2023, there’s little respite in sight. Given the bleak outlook, now’s the time to switch up your marketing to find new ways of attracting and keeping consumers.
Incentivising diners to become repeat customers can significantly grow your customer base. According to a recent survey, more than 50% of Canadians would be more likely to dine out if offered loyalty programs.
There are many food safety courses on the market, some of which offer tempting bargains and discounts, but don’t be tempted to sacrifice content for cost - this is one area where quality counts.
Your waiter, your chef, your line manager, your supervisor - everyone working in your restaurant is an individual. So why train them the same?
When it comes to employee development, restaurants and other foodservice businesses often fall into the trap of buying a one-size-fits-all training solution. These out-of-the-box programs aren’t doing you or your staff any favours, forcing trainees to plough through monotonous modules that don’t cater to their specific abilities, career goals, or level of experience.
For some restaurant workers, serving is a summer job. But what if your new hires show promise and you want to keep them year-round?
Enticing staff to stay isn’t just about offering them a good wage or creating a fun workplace environment. Those things do matter, of course, but equally-important is continual training and development.
As restaurants across the country grapple with a lingering labour shortage, savvy employers are looking to the next generation to staff their eateries. Luring Gen Z through the doors could be the answer to your staffing shortfall…but only if you know how to train them effectively.
As any eaterie knows, summer is one of the busiest times in a restaurant’s calendar. The warm weather brings a rush of patio-lovers and tourists, eager to sit and enjoy a leisurely meal in the sunshine.
After the hectic months of July and August, September is usually a time to slow down, take stock, and catch a breath. For many employers, it’s also time to train.