Modern Restaurant Management
NOVEMBER 8, 2022
An increase in these injuries could result in higher insurance rates in the long term; in the short term, they disrupt your ability to operate at peak capacity and could negatively impact the morale of all employees. Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire.
7 Shifts
MAY 2, 2023
As a chef, Katie was named one of Food & Wine magazine's Best New Chefs of 2015 and has had more than a few James Beard Award nods. And now we've coupled that with going into this year with clear base pay rates and abilities to achieve raises for all positions that are based on education and training.
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EATER
NOVEMBER 11, 2020
In March, when the COVID-19 pandemic hit the Bay Area, Techamuanvivit was forced to close the original location of Kin Khao, the critically acclaimed Thai restaurant she had opened in 2015 at the Parc 55 Hotel in Union Square. You can’t let people go without health insurance. You can’t let people go without health insurance.
EATER
JULY 12, 2022
I started pulling all these different resources to help people in my position, because now I didn’t have a job, I didn’t have any insurance,” he said. And even if they do, taking advantage of insurance-provided mental health care is still an uphill battle.
BNG Point of Sale
JULY 30, 2021
million in 2015 and is projected to increase up to $140 million by 2020. Additionally, you’ll want to buy insurance for your truck. Insurance comes in many varieties. You also won’t need to train many people on equipment functions and equipment maintenance. . The food truck industry was valued at $856.7
ExactHire - Restaurants
SEPTEMBER 29, 2021
in 2015 found that nearly 20 percent of workers were “exposed to a hostile or threatening social environment.” Lack of health insurance and affordable housing means these workers are more likely to live paycheck to paycheck. Even entry level hourly workers can likely complete their training from a laptop at home.
EATER
JULY 6, 2022
For 15 years , Stone Barns had been as much an education center as a farm, devoted to turning schoolkids into engaged “ food citizens ” and training young farmers. that emphasized the interconnectedness of food, the environment, nutrition, and culture, and offered free, annual training conferences for educators willing to implement it.
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