When COVID-19 hit just over three years ago, staffing shortages, reduced traffic and the unavailability of many ingredients forced convenience stores and restaurants to simplify their menus.Fast forward to today, and the situation is no better. As such, the need for menu simplification still exists. In fact, the need may ...
As restaurants emerge from the COVID-19 pandemic, employers in the industry continue to face new challenges with organizing activity on the rise and new generations leading the charge.Younger Gen Z and Millennial workers are pushing for change in the industry, particularly at “quick serve” chains where wages are traditionally lower, ...
Restaurant workers haven’t returned to the sector in the numbers that business owners hoped to see years after pandemic lockdowns. By 2021, many restaurant owners struggled to fill cook, line cook, server, bartender and manager positions. And though the number of foodservice job openings and job seekers are beginning to ...
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