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THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

Its a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? What is the projected profile of cooks and chefs moving forward. This model will help to create sense of ownership and establish a significant way of retaining good people.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. The world changed, and so did restaurants. per hour difference.

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What the Joint Employer Rule Will Mean for Franchise Restaurants

Modern Restaurant Management

Lawyers have spooked them into avoiding conversations about managing employees for fear of taking on the liability of being joint employers. Whether or not the Joint Employer Rule turns out to be good for employees remains to be seen. They advise them on how to market their restaurant. Franchising as we know it will never be the same.

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Hire and Retain Better Restaurant Workers in 2023

Modern Restaurant Management

When deciding where to recruit restaurant workers online, many job platforms promise to plaster your jobs across the Web for a fixed price. Programmatic job advertising takes a profile-driven data approach. As inflation takes hold of the economy, many workers are moving salary and job security to the top of their priority list.

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How Your Restaurant Can Tackle the Employee Shortage

Modern Restaurant Management

Even as unemployment benefits are phased out, restaurants may find that they can’t attract talent with pre-pandemic salaries. The exact approach each restaurant takes will depend upon the kind of staff they’re recruiting — and their unique problems. Restaurants May Need to Offer Higher Salaries.

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Experts Weigh In: What Are Key Challenges Restaurants Will Face in 2022?

Modern Restaurant Management

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Third-party delivery : Restaurants can generate cash flow but not profit; they’ll have to figure out how to make money using these services. Supply chain : Supply chain issues will be a key challenge in 2022. However, even if.

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Holding Ourselves as Food Media Accountable

EATER

But it’s important to take this moment to be unequivocal in what we stand for and clear-eyed about the systemic issues at play, while interrogating the actions we’ve been taking and plan to take to improve our work and culture. Interrogating why well-meaning recruiting policies aren’t getting us the right results.

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