Labour gains

Article Abstract:

The Canadian foodservice industry remains as one the country's labor- intensive sectors, directly employs 922,000 people of the 16 million current in the labor force. Another 200,000 people are indirectly employed through suppliers, distributors and consultants. The foodservice industry reported 15,839 restaurants hours worked per week in 1998, up by 0.2% from 15,811 hours in 1997. Around 39% of the industry's workforce is under 25 years of age.

Canada

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Preventative Measures

Article Abstract:

Restaurant and foodservice operators need to establish a regular equipment maintenance program to minimize operational problems and boost efficiency. Routine inspection will eliminate the need for costly emergency service repairs, reduce downtime and help foodservice equipment work at maximum capacity. Such a program must include thorough daily cleaning, thermostat and power supply checks and lubrication.

United States, Facilities & equipment, Food Product Machinery Manufacturing, Food Service Equip NEC, Food preparation equipment, Food service equipment

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