Most of us working class citizens known that there are many different policies and rules when it comes to labor. Restaurant owners are facing a whole slew of new problems because of federal overtime changes as well as increase in minimum wage. This article offers solutions to this problem for many business that are struggling as a result of this.

Key Takeaways:

  • One of the many factors impacting restaurant performance is increased competition from grocery and convenient stores.
  • The policy shift to $15 per hour will likely lead restaurants to become more dependent on technology for labor and create higher unemployment rates for 16- to 24-year-old workers.
  • As menu prices rise, restaurant traffic may indeed fall off further as the fickle consumer opts for more affordable meal options.

“One of the many factors impacting restaurant performance is increased competition from grocery and convenient stores.”

https://www.fsrmagazine.com/kitchen-sink/ways-mitigate-pressure-new-labor-policies

Commentary

Comments closed

When it comes to most of us, we tend to watch the intake of carbs and calories among our personal diets. However it is awful hard to resist the temptation of a tasty treat or dessert even though these sweets are not good for the diet. This article offers alternatives so that you can take care of and satisfy your sweet tooth desires, without the calories.

9 sweet sensations for your menu

News

Comments closed

Culinary arts is a growing field, with a project of over one million new jobs by 2026. In order to have a successful career in the field, a culinary education is recommended. The top twenty-two schools for culinary arts was created by reviewing the top 1000 schools, their educational programs, career placement, and the diversity of each institution.

Key Takeaways:

  • Restaurant Association predicts 1.7 million new restaurant jobs will be created in the decade leading up to 2026
  • The top schools have proven reputations with strong ties to leaders in the industry and alumni who are excelling in foodservice
  • Another key aspect to having graduates who can lead the foodservice industry is to remain visionary and teach to the future

“”Among this group, the culinary curricula and degrees are as varied as the opportunities for careers post-graduation—and that diversity reflects the needs of those hiring graduates as well as those applying to schools””

https://www.fsrmagazine.com/industry-highlights/america-s-top-22-culinary-schools

Commentary

Comments closed