Anytime I meet someone who has a unique view of the hospitality industry, I’m eager to trade notes. For the past decade, Valerie Upfold has been a hospitality recruiter. Before that, she spent 15 years with the Oliver & Bonacini restaurant group, becoming the company’s first HR director as it grew tenfold in size. Who better to talk to about
Continue reading As the restaurant industry tries to recover from the pandemic, it is facing a new crisis: a staff shortage in the kitchen. According to Bureau of Labor Statistics, the need for chefs and head cooks is far outpacing the number of students interested in those careers. The bureauprojects the need for head cooks and chefswill rise 25% by 2030, far
Continue reading As the restaurant industry tries to recover from the pandemic, it is facing a new crisis: a staff shortage in the kitchen.According to Bureau of Labor Statistics, the need for chefs and head cooks is far outpacing the number of students interested in those careers.The bureau projects the need for head cooks and chefs will rise 25% by 2030, far
Continue reading I think there is a new standard,” said Alfred Ehrlich, a chef turned executive search/personnel consultant who heads Kitchen Maestro. “The people I represent are earning 20 to 75 percent more than normal. The pendulum swings one way or the other, and labor has the upper hand now — especially for highly skilled chefs.” Top New York chefs can earn
Continue reading 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 can report.The salaries are soaring thanks in large part to a labor shortage and rising demand to dine out after pandemic lockdowns, according to interviews with chefs, restaurant
Continue reading 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 can report. The salaries are soaring thanks in large part to alabor shortageand rising demand to dine out after pandemic lockdowns, according to interviews with chefs, restaurant consultants
Continue reading HONOLULU (KITV4) — Mask and seating restrictions have been lifted for Hawaii restaurants, but not all have been able to return to full capacity. One of the reasons is: there are not enough chefs to fill island kitchens. Things heat up in The Surfing Pig’s kitchen, as chefs cook for the lunch crowd. But not every restaurant is lucky enough
Continue reading Businesses are having to turn down bookings as employee numbers remain low following the pandemic and Brexit “We used to be able to do 26 (people for a Christmas party booking) but we absolutely can’t do that now. The max we can do now is 10,” said the York restaurant’s owner, Clarrie O’Callaghan. The shortage means that anyone who called
Continue reading Second Charleston restaurant points to labor problems as reason for closure in same week CHARLESTON, SC (WCSC) – A downtown Charleston restaurant’s announcement on Friday that it was shutting down effective immediately cited the same issue a West Ashley eatery says led to its decision to close. Kitchen 208 was located at 208 King Street and was known for breakfast,
Continue reading Building a Chinese-Food Empire Andrew Cherng started working in the United States at 18, while he pursued an undergraduate degree in mathematics at Baker University, in Kansas. Starting in 1967, he began spending his summers in New York City, working in a restaurant where his father had connections. It was his first real job. The work was fast-paced, his English
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