Nominations for 2018 Seafood Champion Awards Open

SeaWeb today announced the opening of nominations for the 2018 Seafood Champion Awards.

First presented in 2006, the Seafood Champion Awards annually recognize leadership in promoting environmentally responsible seafood. Nominations are encouraged on behalf of individuals or organizations whose accomplishments demonstrate outstanding commitment to advancing seafood sustainability in the fishing, aquaculture, supply chain, retail, and restaurant or foodservice sectors, as well as conservation, science, academia and the media. Nominations will close at 11:59 EST on January 9, 2018.

The 2018 nominations were opened by SeaWeb president Mark Spalding, who highlighted the value of the Seafood Champion Awards in his remarks: “The future of humankind is linked to the future of the ocean. The well-managed fisheries and farms we are building today will provide an enormous benefit in quality of life tomorrow. The Seafood Champion Awards celebrate the people and organizations who are working for that future. I urge everyone with a sustainability success story to submit a nomination.”

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Nominate Your 2018 Restaurant Star Today

Faces of Diversity2

Help MFHA and the National Restaurant Association by nominating the “best of the best” in diversity and inclusion, community service and hospitality leadership. Act fast – the deadline is November 17th.

Here’s the link to quickly nominate the best:

www.chooserestaurants.org/awards

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John Besh Steps Down at BRG Amid Sexual Harassment Allegations

New female CEO pledges to rebuild trust as partners sever ties with Besh Restaurant Group

John BeshFamed chef and restaurateur John Besh stepped down as CEO of the multiconcept restaurant group he co-owns on Monday following reports by the New Orleans Times-Picayune alleging rampant sexual harassment at his company.

In addition, Harrah’s New Orleans casino on Monday said it is terminating its relationship with Besh following the reports, saying its Besh Steak restaurant would be renamed.

An article in the Times-Picayune on Oct. 21 outlined charges of sexual harassment from 25 current and former employees of the Besh Restaurant Group, or BRG, following an eight-month investigation.

The women —  nine of whom were identified by name — worked in BRG restaurants or in the corporate office, and described a company where several male co-workers and supervisors allegedly touched female employees without consent, made suggestive comments about their appearance and, in some cases, tried to leverage positions of authority for sex.

In a letter to BRG employees on Monday, Shannon White, previously the company’s chief operating officer, said she will assume the role of CEO, effective immediately, replacing Besh, who stepped down to focus on his family.

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Source: Restaurant Hospitality

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Enlisting Employees to Help Prevent Sexual Harassment

Operators train staff to raise awareness around sexual harassment and assault

safe-bars-promo_2Efforts to enlist bar and restaurant employees to help prevent sexual harassment and assault are gaining momentum around the country.

Training programs such as those administered by Washington, D.C.-based Safe Bars are teaching workers how to recognize and intervene in situations where a patron — or employee — may be in danger of being victimized.

“Alcohol is the No. 1 date rape drug, so we have the responsibility to combat this when we see it in our establishments, and to educate people in the bar and restaurant industry about seeing the signs and learning how to intervene,” said Stacey Wright, co-founder of Bartenders Against Sexual Assault (BASA), which supports Safe Bars training.

Research from the National Institute on Alcohol Abuse and Alcoholism has found that about half of sexual assaults involve alcohol use, either by the victim or perpetrator, or both.

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Source: Restaurant Hospitality

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Food Starter Launches Video Series for Food Entrepreneurs

Food Starter's logo (CNW Group/Foodstarter)

Food Starter’s logo (CNW Group/Foodstarter)

There are no secrets to success in the food business: launching a food business is hard work. But with Food Starter’s access to expertise, networking and industry-specific knowledge, many Ontario food entrepreneurs are gaining traction in a crowded market space. For a glimpse into their stories, Food Starter has launched their own YouTube channel.

“Seeing is believing on the Food Starter channel,” says Dana McCauley, executive director at Food Starter. “There is so much to learn when you hear other entrepreneurs tell their stories.”

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Now Hiring: Over 400 Independent Restaurant Owners Share What They do to Recruit the Best Employees

Restaurant SurveyRestaurantOwner.com released the results of their 2017 Independent Restaurant Recruiting Survey. The report summarizes input gathered from over 400 independent restaurant owners and operators regarding their proven recruiting practices.

A copy of the report is available at: https://www.restaurantowner.com/Recruiting2017/.

Survey Results:
The days of the Help Wanted sign are numbered. Only a third (34%) of independent restaurant owners reported using signs placed in their restaurant to announce job openings. Instead, resourceful restauranteurs are turning to technology in their search for new talent, with 57% indicating that they use internet classifieds, 56% social networks, and 44% internet job sites in their search for new talent.

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5 Restaurant Employee Scams That Will Cost Your Business Big

By Mona Bushnell

Three-fourths of all restaurant employees steal, but you can stop it from happening in your restaurant.

The National Restaurant Association estimates that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. Also, about 75 percent of employees steal from their workplace at least once, if not repeatedly. The key to stopping theft at your restaurant is understanding how it happens and then focusing on the most important areas for theft detection and mitigation: inventory tracking, expense tracking, auditing and hands-on involvement.

Scam #1: Undercharging

One common way restaurant workers steal money is by undercharging customers and pocketing the difference. Here’s how it works: A customer orders a $10 beer, and the server charges the customer $10 but enters a $5 beer into the POS system. The server then gives the customer the $10 beer and pockets the $5 difference. When the POS reports are compared against the register take for that day, everything will look correct, but in the physical inventory, a $10 beer will be inexplicably missing and there will be an extra $5 beer on the shelf.

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BTB Entrepreneur Showcase: Cristina Arantes of Kika’s Treats

By Kimberly D. Nettles-Barcelón

PHOTO Cristina Arantes -- Kika's Treats (1)Kika’s Treats is a wholesale and online store specializing in Brazilian-influenced chocolate covered cookies, caramels, and cheese bread (known as pão de queijo). The owner/creator is Cristina Arantes, a Brazilian-born woman who moved to the Bay Area in 1999.

I spoke with Cristina about her business Kika’s Treats because of my interest in gathering narratives of women food entrepreneurs who enter into food work as second careers, or what I’m phrasing “cooking up a second act.” I sat with Cristina in her bright and airy workspace in the American Industrial Center building in the Dogpatch area of San Francisco to talk about her transition from working as an economist in the finance industry in São Paulo to becoming a food entrepreneur in the U.S.

What work did you do before becoming a baker and entrepreneur?

I grew up in São Paulo, Brazil. I studied economics and then did a shortened version of an MBA with a focus on marketing. I worked for 10 years in the private sector, mostly multinationals and a couple of Brazilian companies. But, I was very unhappy. I didn’t like the whole multi-national corporate way of thinking. In 1998, I started volunteering in the non-profit sector. And then a friend who lived in San Francisco invited me to come over and stay. I decided to quit my job and come to the U.S. on a sabbatical.

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