Published November 20, 2015
There is a serious shortage of talented cooks in the restaurant industry, and it’s changing the way food service businesses are run. The places hardest-hit by the talent shortage are expensive metropolises like New York and San Francisco, which have seen cooks flee to cheaper cities to escape ever-climbing rents. The increased demand for high-quality restaurant food in cities that have not traditionally been dining hubs is also contributing to the dearth of qualified chefs.
For most of the history of the restaurant industry, cooks were seen as being infinitely replaceable. Many kitchens were run by tyrants who berated their staff, and low wages were the norm. Now that restaurant labor is more valuable, the collective power of cooks to negotiate better working conditions is much higher. Restaurant operators are having to think of novel ways to keep their employees loyal, and abusive managers are no longer tolerated in many kitchens.
The problem for restaurant operators is that restaurants are a very low margin business, so it can be hard to find ways to raise wages in order to attract talent. Some restaurants are finding alternative perks to increase employee loyalty, including yoga classes and mid-shift dodgeball games.
Read the full article here: Not Enough Cooks: Restaurant Industry Faces Talent Crisis
Published November 20, 2015
The consumer research firm Mintel predicts that the craft beer market will grow 22 percent in the next year. But what sorts of craft beer are people buying? Data from iPourIt sheds light on demographic factors that affect beer preference. According to the data, women tend toward lighter styles than men do, and beer aficionados are willing to spend more per pour than casual beer enthusiasts. Age also affects beer preference, with younger drinkers buying newer (to America) styles like lambic, sour, and cider.
Read the full article here: What Types of Beer Different Consumers Go For
Published November 20, 2015
The Human Rights Campaign’s Corporate Equality Index measures whether LGBT workers at U.S. companies are offered the same benefits and protections as their non-LGBT counterparts. The Index, which gives companies a score out of 100, awarded perfect scores to 24 food, beverage, and grocery companies. A representative of the HRC commended food producers and grocery stores for their commitment to making their workplaces inclusive and friendly for all employees.
Read the full article here: Food, Beverage, Grocery Lead Charge in Fostering Inclusive Workplaces
Bargaining Power Shifts to Employees in Restaurants
There is a serious shortage of talented cooks in the restaurant industry, and it’s changing the way food service businesses are run. The places hardest-hit by the talent shortage are expensive metropolises like New York and San Francisco, which have seen cooks flee to cheaper cities to escape ever-climbing rents. The increased demand for high-quality restaurant food in cities that have not traditionally been dining hubs is also contributing to the dearth of qualified chefs.
For most of the history of the restaurant industry, cooks were seen as being infinitely replaceable. Many kitchens were run by tyrants who berated their staff, and low wages were the norm. Now that restaurant labor is more valuable, the collective power of cooks to negotiate better working conditions is much higher. Restaurant operators are having to think of novel ways to keep their employees loyal, and abusive managers are no longer tolerated in many kitchens.
The problem for restaurant operators is that restaurants are a very low margin business, so it can be hard to find ways to raise wages in order to attract talent. Some restaurants are finding alternative perks to increase employee loyalty, including yoga classes and mid-shift dodgeball games.
Read the full article here: Not Enough Cooks: Restaurant Industry Faces Talent Crisis
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