article thumbnail

A 2021 Guide to Kitchen Staffing During the Back of House Labor Shortage

Touch Bistro

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. Back in 2019, TouchBistro’s Annual Industry Report found that seven in 10 restaurants in the U.S. were experiencing a labor shortage. million jobs – or 12% – short of pre-pandemic levels.

article thumbnail

THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

These are the people who worked their way up, failed countless times along the way, stumbled and picked themselves back up, were humble and grateful, and realized that contrary to the organization of the dictionary – work does come before success. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. You can also cut back on waste by simplifying your menu.

article thumbnail

Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.

article thumbnail

STOP THE 100% TARIFF ON EUROPEAN GOODS

Culinary Cues

A short while back the U.S. A short while back the U.S. White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government. It is never as simple as just changing the menu.

article thumbnail

10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

This invaluable partnership with JetBlue and United Airlines will ensure we can provide transportation to these fearless warriors at no additional cost.”. Four Seasons New York: Housing Healthcare Pros. Four Seasons New York: Housing Healthcare Pros. Hotel Trundle Shares Stories of Happiness. Thank you @FourSeasons.

article thumbnail

Orchestrating Restaurant Operations to Increase CX

Modern Restaurant Management

It’s not enough just to contain it for transport. Updating packaging to account for new ways of getting food from restaurant to car to house to table can increase propensity to re-order significantly. Customer expectations are level set by their most advanced in-store and digital experiences.