Lonely in the kitchen: Restaurant worker shortage hits Louisville It was a busy Thursday evening in early June at Lilly’s: A Kentucky Bistro, the venerable Bardstown Road restaurant owned and presided over by much-honored chef, Kathy Cary, and there was a notable difference in staffing. Cary usually exchanges her chef’s jacket for a more relaxed and fashionable outfit at dinner
Continue reading Shortage of retail and restaurant workers becoming acute Some of the most entry-level of jobs are now getting harder to fill, as a skills shortage grips certain industries. Both retailers and the fast-growing hospitality sectorare reporting difficulties getting the right staff. In Otago’s Moeraki, acclaimed restauranteur Fleur Sullivan wasstruggling to get visas for chefs and kitchen staff at Christmasbecause no
Continue reading Line cook shortage is changing metro Detroit’s restaurant industry Halloween may be over but many of metro Detroit’s restaurantscontinue to be haunted by ghosts of a different type. “We’ve had people with relatively easy, mellow prep jobs walk off in the middle of a shift. We’ve had people that seem phenomenal on paper just not show up for work and
Continue reading Restaurants are booming in Britain, but the chronic shortage of chefs and other staff is threatening the industry It is almost impossible to turn on the television without seeing a celebrity chef putting aspiring young cooks through their paces. But leaders in the restaurant industry have warned it is in the depths of a recruitment crisis that could force some
Continue reading Help Wanted: Shortage of employees choking growth of local economy Glen Cook’s moving company has been a going concern in Windsor for three generations, but now he can’t find new employees to expand. Cook said he would hire six to 10 workers and add new trucks if he could find the help. “I have to turn down about 30 per
Continue reading The great British chef shortage: why eating out is under threat3 It was, says chef patron Alexis Gauthier, “not the last resort”, but almost. Last September, he needed to fill three positions at his central London restaurant, Gauthier Soho: a pastry chef; a chef de partie, to head up one of the stations in the kitchen; and a sommelier. Gauthier has
Continue reading Starved of skilled chefs, Britain is facing a chicken tikka masala crisis In 2001, foreign secretary Robin Cook declared chicken tikka masala as Britain’s national dish, putting a stamp of official approval to the country’s first foray into the exotic foods aisle—the curry. While the past 16 years have seen curry remain something of a staple, the industry propping it
Continue reading Low wages, small workforce leaves booming B.C. restaurants without chefs The restaurant industry may be booming in British Columbia, but a combination of the high cost of living, tight profit margins and a shrinking workforce has made it difficult for kitchens to find enough staff. Eric Pateman, president of Edible Canada, said the company’s restaurant at Vancouver’s popular tourist destination
Continue reading