A year of challenges

Article Abstract:

Many challenges await the Canadian foodservice business in 2000. The prolonged economic boom being enjoyed by the nation has enabled foodservice operators to add new units and concepts to their portfolios. However, with employment rates at an all-time high nationwide, the critical issues have become whether these operators will have enough personnel to service their growing customer base and what the implications are of a shrinking labor pool and a tight job market to operators' expansion plans.

Commercial Food Services

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The fear factor

Article Abstract:

Food safety has become a contentious issue in Canada's food and foodservice industry. Among the major concerns among consumers concerning food safety are irradiated foods, pesticide use, genetically modified foods and the incidence of salmonella or E. coli. In addition to these major issues, the Mad Cow disease now affecting Europe has also increased concerns on food safety in the country. To address these concerns, the government must come up with strong laws and implement viable enforcement procedures.

Restaurants & Food Service

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People power

Article Abstract:

The foodservice and hotel industries consider labor as the current top challenge, with the former employing only 6.2% of Canada's workforce. The demand for labor is increasing, and Labour 20/20 organized by Kostuch Publications brought together industry leaders to address this major issue. Solutions to the growing need for employees are given.

Eating places, Personnel administration, HOTELS AND OTHER LODGING PLACES, Eating and Drinking Places, Editorial, Conferences, meetings and seminars, Human resource management, Supply and demand, Hospitality industry, Food services, Labor market, Company personnel management, Labour market

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