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August 15, 2019 |
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Quebec's restaurant owners are issuing a cry for help: the province needs more immigrants, they say, to deal with a labour shortage. CTV News Montreal reports.
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Foodora couriers in Toronto ended voting on union certification to create Canada's first unionized workforce in the gig economy, but the issue is far from resolved. The Canadian Press/CTV News reports.
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The owners of Maria’s Pizza in Brantford, Ont., showed off their newly rebuilt pizzeria during a grand reopening that included special golden tickets for pizza throughout the day and a heartfelt thanks to their staff and the community that stood by them after fire destroyed the pizzeria two years ago.
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Pick up useful tips for improving your seasonal hiring success from a Canadian Federation of Independent Business webinar entitled “Getting smart about seasonal hiring.”
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Passion for Pizza celebrates the people, personalities, and stories behind one of the world’s favorite foods. Not only a cookbook and a history book, it is also a tribute to the people and places that makes this dish a global favorite.
Passion for Pizza begins in Italy, introducing readers to pizzaioli in places such as Naples, Rome, and Palermo. Next up is the pizza of New York, Chicago, and California, where it’s as essential as baseball and mom’s apple pie. The authors visit the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza making, showing the global reach of locally sourced foods.
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Effective scheduling is a combination of crystal-ball gazing, culture building and data mining with a dash of technology, writes Michelle Brisebois in the latest edition of Canadian Pizza. She explores ways to help you create a restaurant schedule that perfectly matches your business volume – the holy grail all restaurants seek.
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Finding excellent employees is a difficult task, but keeping them is an even greater challenge. With a labour shortage, recent changes to the Temporary Foreign Workers program and other pressures, it is clear restaurant owners must go above and beyond to retain good staff. But does retention always come down to money? Julie Fitz-Gerald explores the question for Canadian Pizza.
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If the people who work for you are excited about being there, it has a positive impact on the strength of your brand. It’s great in theory but how does it look in practice? Hear from two operators on encouraging staff to engage in and advocate for your pizzeria.
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