You are here

Workforce Development

How Chefs Are Making Kitchens A Better Place to Work

August 2, 2019
Orginally Published by National Restaurant Association Restaurateurs recognized for running healthy kitchen environments share their best practices. In a bustling kitchen where timing, quality and safety are everything, the charbroiler isn’t the only thing that heats up. When the rush is on, tempers can flare and tensions spike. Couple that with the job’s brisk pace and nontraditional schedule, and kitchen staff may be at risk for depression and fatigue. “There’s heavy stuff happening in restaurants,” says Sarah Worley, one of the chef/owners of Biscuit Love in...

Restaurant Industry Added Nearly 14k Locations in 2018

June 5, 2019
National Restaurant Association The Restaurant Industry Added More Than 10,000 Locations for the Third Consecutive Year. Driven by population growth and an expanding economy, the restaurant industry continued to add locations at a steady pace in 2018. According to new data from the Bureau of Labor Statistics , the restaurant industry added a net 13,817 establishments* in 2018, an increase of 2.2 percent. The 2018 expansion followed a strong net increase of 15,169 locations (+2.5 percent) in 2017, and represented the third consecutive year in which the restaurant industry grew by at least 10,...

National Restaurant Association Debuts Career Development Program

May 20, 2019
Originally Published by National Restaurant Association The program's goal is to prepare the industry’s workforce for professional advancement and career opportunities. The National Restaurant Association has launched ServSuccess , a new, comprehensive career-development initiative that consists of online education, training, certification and assessments. The program made its official debut May 20, at the National Restaurant Association’s 100 th Restaurant Show . Its goal is to prepare the industry’s workforce for professional advancement and career opportunities. It...

Winners of the 2019 National ProStart Invitational Competition

May 13, 2019
Restaurant Business Online // By Peter Romeo Here are the teams that finished tops in the 50-state competitions , which includes a contest in both management, where the participants brainstorm a restaurant venture, and culinary skills. Management Teams develop a detailed business proposal for a new foodservice concept, looking at aspects such as points of differentiation, operational challenges, design, marketing strategies and staffing. 1st place: Ben Barber Innovation Academy (Texas) 2nd place: East Ridge High School (Florida) 3rd place: Provo High School (Utah) 4th place: Wilson Central...

Restaurateurs Tell White House of Health Plan Success

May 13, 2019
After years of looking for affordable insurance coverage for employees, smaller operators say it is starting to get a little easier. National Restaurant Association After years of searching for affordable ways to provide health insurance coverage to their employees, smaller restaurant operators say it is starting to get a little easier, thanks to their access to the National Restaurant Association’s ‘ Benefit Trust ’ insurance initiative. At a May 8 White House policy workshop, Roberta Montelione, chef of Milan Catering in Sarasota and Tampa, Fla., told members of the...

Who Wants to Work in Restaurants? These 400 Eager Teens

May 13, 2019
Restaurant Business Online // by Peter Romeo The restaurant industry’s future leaders converged on Washington, D.C., last week to prove the business’ labor straits are the function of a short supply, not a dearth of talent, passion or dedication. No one had to tell the high school students gathered for the National ProStart Invitational—essentially a competition to find the top teenaged culinary and concept-development teams in the nation—that a life in restaurants may not be everyone’s dream. Yet it’s the rare LeBron James wannabe who practices with more...

ProStart Invitational kicks off in DC

May 8, 2019
More than 400 students will show off their skills, talents and passion as they compete for $200,000 in scholarships and prizes during the event National Restaurant Association Bragging rights for the title of best culinary and management teams at the 2019 National ProStart Invitational (NPSI) begin today, when the annual competition kicks off in Washington, DC. The competition is an offshoot of the NRAEF’s ProStart program, a national, two-year curriculum taught in high schools and technical education schools in 50 states, the District of Columbia, Guam and Department of Defense...Read more

How the Gig Economy is Changing How Restaurants Hire, Manage Their Workforce

April 16, 2019
SmartBrief // by Tricia Contreras A tight labor market, high employee turnover and millennials’ desire for flexible work schedules are driving some restaurant operators to change the way they hire and manage staffers. A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts. “We’re playing with some of the app hiring, but in very linear sense,” Dine Brands Global Chief Information Officer Adrian Butler said during a panel discussion at the 2018 Restaurant Innovation Summit. “At some...

National Restaurant Association Releases 2019 "State of the Restaurant Industry" Report

April 8, 2019
National Restaurant Association // News The report identifies and analyzes the positive impacts and potential challenges coming in both tableservice and limited-service restaurants Find out what significant forces are impacting and shaping the restaurant industry, including the general US economy, workforce demographics, emerging technologies, and food and menu trends. The report analyzes the industry by service segment, customer preferences, and much more to identify the positive impacts and potential challenges coming in both tableservice and limited-service restaurants. It collects and...

Food & Wine Launches New Restaurant Industry-Focused Section

March 21, 2019
Forbes // by Lizzy Saxe There was a time not so long ago when glorifying the horrific, systemic abuse culinary professionals suffer on a daily basis was not just cool, it was de rigueur for food writers. The first nonfiction book that truly captured my imagination was Heat by Bill Buford, a piece that worships Mario Batali and describes his worst behavior as so charming as to be harmless. Simultaneously exposing and celebrating the backward culture of the kitchen made Anthony Bourdain a household name, and Gabrielle Hamilton nostalgically recounted stealing from her employers as a young...Read more

Pages