After years of full-time work but not being able to make ends meet, cooks and other back-of-house staff can’t afford to stay in the hospitality industry. Harpreet Jagdeo has a passion for food; they’ve loved cooking since they were a kid. And they love Halifax. But after working in this city’s restaurant industry for years and barely managing to make
Continue reading The chef shortage – it’s a fundamental and well-documentedchallenge for the hospitality industry, and one that is now starting to have a real impact on the way restaurants and other food businesses operate. Projections suggest the industry will need an additional 11,000 chefs in the next five years and that businesses are still struggling to fill vacancies – but there
Continue reading Top New York chefs can earn $300,000, while those in the Hamptons can earn $160,000, said Alfred Ehrlich, a chef turned executive search/personnel consultant who heads Kitchen Maestro. The demand for experienced restaurant staff has put salaries on a fast boil – with pay skyrocketing as much as 75% and one recently hired chef scoring a $400,000 deal, Side Dish
Continue reading Over the past decade there was a massive shortage of trained chefs and cooks, which made life difficult for restaurants and other food service operators. While business was booming, there just weren’t enough trained leaders in the kitchen. And then COVID-19 happened. Suddenly, restaurants were in crisis, having to temporarily shut down, reduce capacity, or completely change business models. As business slowed,
Continue reading Special training academies had to be set up in bid to find hospitality workers as Brexit, Covid and agency working cuts the number of chef candidates It’s not so much a case of too many cooks as one of not enough chefs with Plymouth hospitality companies struggling to recruit staff. Three leading employers have been involved in special recruitment events
Continue reading Everyone knows too many cooks in the kitchen is a recipe for disaster. But what if there aren’t enough? Restaurants across the country are having a hard time filling kitchen worker positions, and with no relief in sight, the shortage is likely to change the dining out experience. “Everyone is opening a restaurant, yet the painful reality is there isn’t
Continue reading The drumbeat began about five years ago, as the restaurant industry started to recover from the recession. The sound was faint, but chefs noticed. Openings for junior jobs like prep cook and line cook were taking longer to fill, and the applicants had weaker skills. Cooks with just one or two years of experience were applying for jobs better suited
Continue reading In a reminder that high-tech militaries are only as strong as their weakest supporting link, a long-standing cook shortage threatens to sideline the U.S. Coast Guard. Newly recruited to the high-tech, great-power struggle in the Western Pacific, the Coast Guard is in a struggle for trained workers. But rather than focus solely on waging a bare-knuckle labor fight to keep
Continue reading It has been all over the news regarding the shortage within the Chef market. We have been trading for 15 years and we have insights of the market. Over the past 15 years it has not been like this in the chef world. 1st of all you have a chef shortage for the below reasons, you then have energy and food
Continue reading Nala Robotics has launched a fast food robot that it says can fry chicken wings, French fries, and other foods, season them, and plate them all autonomously. It’s called “the Wingman,” and it’s available to rent for $2,999/month. “The Wingman is our latest robot to help restaurants and other food providers boost efficiency in the kitchen and scale production, while
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