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
Continue reading 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