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A NEED FOR SOLUTIONS

Culinary Cues

The best managers, and the most effective chefs are the ones who hire competent people, train them, encourage them, and delegate what is best suited to their position. The buck stops here” is, in some people’s minds – carte blanche to use and abuse employees in certain positions. Is this true?

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‘It Was a Losing Fight to Write Anything That Wasn’t “Ethnic”’

EATER

In many cases, the employees’ personalities were turned into their personal brands. It sends an overt message that stepping out as a generalist is hard, and that you will not be hired as such. BIPOC in food media are routinely not considered for assignments about things that don’t directly relate to their ethnicity or race. “I

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How To Become A Restaurant Manager in 2024: A Comprehensive Guide

7 Shifts

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. 72% of employees want corrective feedback to improve their performance. Enroll in workshops, seminars, and online courses to keep your skills sharp and stay updated on the latest trends.

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7 Ways to Deal With the Labor Shortage in 2021

Touch Bistro

are trying everything and the kitchen sink to recruit and retain employees in the face of a labor shortage the likes of which this industry hasn’t seen in decades. million food service employees lost their jobs in 2020. Bar Restaurant also offers healthcare to full-time employees, which is uncommon in most independent restaurants.

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Planning For a Positive Work Culture in Your Coffee Shop

Perfect Daily Grind

Demotivated employees, sloppy work, and resignations from your best team members: all things that can make a coffee shop unprofitable. But as a start-up or even an established coffee shop, how can you plan for good employee attitudes and high retention rates? And all of them can be caused by a negative work culture. .

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Questions in the Minds of Restaurant Job Applicants

Ken Burgin

Are there opportunities for further training, or to attend workshops and events? Potential hires will be interested in knowing about shift patterns, peak service times, and how shifts are allocated among staff. Chefs often value opportunities to learn and stay updated with culinary trends.

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Feed the Rich, Save the Planet?

EATER

On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management. When leadership began presenting these ideas to staff in 2019, a number of Stone Barns employees vocally disagreed with the new direction. Some came out crying.