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Workforce Development

Restaurants provide first jobs and a career path

March 6, 2020
Original content c/o: National Restaurant Association Nearly half of restaurant job openings in 2019 were filled by either first-time workers or promotions. The restaurant industry has long been the top training ground for new entrants to the workforce. In fact, nearly one-half of adults say their first regular job was in the restaurant and foodservice industry, according to new National Restaurant Association research . This trend continued in 2019, with restaurant operators reporting that roughly one in four of their job openings were filled by people for whom this was the first regular job...

Middle-Class Jobs Are Growing Rapidly in Restaurants

March 6, 2020
Original content c/o: National Restaurant Association The restaurant industry is adding middle-class jobs at a faster pace than the overall economy. The restaurant industry added middle class jobs* at a rate more than three times stronger than the overall economy during the recovery from the Great Recession, according to an analysis of data from the US Census Bureau’s American Community Survey. Between 2010 and 2018, the number of restaurant jobs with annual income between $45,000 and $74,999 jumped 84 percent. In comparison, middle-class jobs in the overall economy rose just 24 percent...

These Programs Will Improve Your Restaurant's Retention Rate

February 28, 2020
Original content c/o: National Restaurant Association ServSuccess and the Apprenticeship Program work well alone – and together – to help develop career paths for your restaurant employees. Here’s the difference between the two and how they can connect. Two great programs now exist to help foodservice operators attract and retain employees, and provide employees career development opportunities. We heard details about both during the Association’s Human Resources and Risk & Safety conference held mid-February and found out they’re ideally suited to be used in...

National Restaurant Association Educational Foundation (NRAEF) Awarded $600,000 Grant from the Conrad N. Hilton Foundation

February 20, 2020
Funds will go towards implementing Restaurant Ready and apprenticeship programs in New Orleans and Louisiana Washington, DC — ( Feb. 20, 2020) — The National Restaurant Association Educational Foundation (NRAEF) was awarded $600,000 from the Conrad N. Hilton Foundation to implement and expand Restaurant Ready and hospitality apprenticeships in New Orleans and throughout the state of Louisiana. Restaurant Ready is a national program dedicated to helping young adults acquire the basic job and life skills necessary to pursue employment in the restaurant industry and jumpstart a...Read more

Take Active Control of Food Safety

January 31, 2020
Original content c/o: National Restaurant Association National Restaurant Association webinar explains how an Active Managerial Control (AMC) system can help you improve food safety and reduce inspection violations. Restaurants with good food safety management systems had half as many risk factors and out-of-compliance food safety practices as those without such systems in place. In a webinar hosted by the National Restaurant Association, Charles S. Otto III, independent consultant, EAS Consulting Group LLC, Alexandria, Va., looked at the concept of Active Managerial Control programs, why...

Job Drivers That Motivate Gen Z

January 23, 2020
Original content c/o: National Restaurant Association Your incoming workforce wants to climb the ladder. Do you have a ladder? By many accounts, restaurant operators are having a tough time finding employees. Unemployment is at a record low, fewer teens are entering the workforce and their ranks are shrinking. The number of 16- to 24-year-olds in the labor force is expected to drop by 1.2 million over the next 10 years. Uncertainty surrounding immigration policy is affecting hiring, as well. There's real value to helping employees earn professional credentials, especially Gen Zs, which is...

These Top 10 restaurant trends are what’s hot in 2020

January 13, 2020
Original content c/o: National Restaurant Association From stress-busting foods to special burger blends and rejiggered classic cocktails, this year’s list highlights a combination of comfort mixed with a little bit of edginess. Wondering what customers are craving at restaurants this year? If you guessed these edgy updates along with plant-based proteins, healthy bowl meals and delivery-friendly menu options in eco-friendly packaging, you’re on trend for 2020. “These trends reflect Americans’ desire to combine the tried-and-true with the new and different,” says...

New Year’s Resolutions for Restaurateurs!

January 14, 2020
Original content c/o: National Restaurant Association Check out these resolutions designed to boost your restaurants’ business in 2020! What better time than the first month of the new year to refresh yourself on all the great resources, educational training, services and products the National Restaurant Association and the Educational Foundation offer. Bookmark this site; most of these "resolutions" link you directly to many of the myriad resources we offer to help your business succeed. Develop an apprentice . Help your star employees advance with professional training. Get...

Current Job: Award-Winning Chef. Education: University of IHOP.

January 7, 2020
Original content: The New York Times By Priya Krishna The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there. Cassidee Dabney has one of the more coveted jobs in her field: executive chef of the Barn at Blackberry Farm , an award-winning restaurant, both luxurious and deeply connected to the land, in the foothills of the Smoky Mountains of Tennessee. Before she became the executive chef of the Barn at Blackberry Farm, an award-winning Tennessee restaurant, Cassidee Dabney worked at an Applebee...Read more

New Las Vegas Organization Promises to Open Doors for Women Chefs

January 8, 2020
Original content: Eater Las Vegas by Susan Stapleton Jan 8, 2020, 9:00am PST A new Las Vegas-based organization plans to bring together female restaurant industry mentors with newcomers to help them navigate the hospitality world. Elizabeth Blau of Blau + Associates and restaurants such as Honey Salt and Buddy V’s Ristorante and Mary Choi Kelly of MCK Leadership Talent Group co-founded the Women’s Hospitality Initiative that kicks off its efforts with a screening of the documentary A Fine Line followed by nibbles and networking with some of the powerful women chefs of Las Vegas...Read more

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