Insp!red Dining
Dec 22, 2017 bcrfauser01

The BCRFA is pleased to announce that the Insp!red Restaurants program has launched with 100 restaurants across British Columbia.

This Provincial Government funded pilot program will run until Spring 2018.

Participating restaurants will be provided with information about licensing and regulations pertinent to their operations as well as industry resources that can impact their profitability.

The restaurant industry is facing serious challenges in today’s economy. The climate has shifted and our labour force is considerably smaller and more difficult to engage. The ability to retain workers is a significant issue and rehiring and retraining can be very costly.

Insp!red Restaurants’ participants will have access to HR tools essential to the hiring, training and retention of employees.

Our goal is to contribute to a more sustainable workplace within the hospitality sector of British Columbia.

Trends in Human Resource Management
Dec 22, 2017 bcrfauser01

2017 was the year the labour shortage caused challenges for many of us.  The BCRFA introduced the Insp!red Restaurant pilot program designed to help operators compete for the qualified kitchen workers.  Among highlights of the program, money saving advice is offered by our partners – money that can translate into the ability to pay better wages.  Information about Insp!red Restaurants is on our website.

A Guide to Trends in Human Resource Management

Best wishes for a happy and profitable New Year from all of us at BCRFA, Morneau Shepell has created, for our industry, a groundbreaking benefit plan that provides coverage for part-time workers.  We believe offering benefits to part-time workers will empower people with young children and older people re-enter the work force.  For more information, contact the BCRFA.

Our industry is resilient.  Eating in a restaurant is a growing part of everyone’s daily routine – from coffee and a pastry to lunch soup to a fabulous evening meal.  This means we will not just survive, but thrive.  2017 was a challenge, but as an industry, we met the challenge and are moving ahead.  2018 will place more customers in our seats.  Tourists will continue to flock here to eat our fresh and local food.  Let’s set ourselves up to be even more successful in the New Year.  Don’t hesitate to reach out to us to help guide you with your human resources challenges and policies.  We’re here to help!

Sexual harassment was big in the news.  Sadly, sexual harassment by bosses,  customers and co-workers has been a concern in our industry too.  Several celebrity chefs have been disgraced as a result of their past behaviour.  The start of a new year is an excellent time to review your anti-sexual harassment and bullying policies with your employees.   You don’t want to lose valuable employees because someone is harassing or bulling them.  If you don’t have a policy, contact the BCRFA and ask Gillian to help you create a solid policy.

The BCRFA believes all people should have adequate income, and that includes people who own and operate their own small businesses.  The BC Government is listening to our position.  The minimum wage will go up – that is inevitable.  We are asking, on behalf of our industry that if not go up so quickly that it causes financial hardship for our industry.

Where have you been? Where are we going?

Workers in 2018 will want more predictable and regular hours, so they can earn a living and live their lives.  A trend in 2018 will be considering employees’ work life balance when writing up schedules.  Employers who consider their employees’ mental and physical well-being will attract and retain strong employees.  Happy and healthy employees, engaged and enthusiastic about their jobs is the goal many employers will be reaching for.

BC Restaurant & Food Services Association predicts three food trends will lead the province’s restaurant industry in 2018
Dec 18, 2017 bcrfauser01

Dec. 18, 2017, Vancouver, BC – The BC Restaurant & Food Services Association (BCRFA) has identified three trends that the province’s restaurants will lead in 2018.

From an increased interest in food sourcing, an expansion of the use of seafood species, and a plan to address workplace engagement and satisfaction, the BCRFA is confident that the province’s restaurateurs, Chefs, and cooks will lead the culinary sector through a successful year.

“In BC, we have more than 2.7 million restaurant visitors every day, and true hospitality is in providing unique food experiences for diners when they choose to join us for food, beverage, and good company,” says Ian Tostenson, President & CEO of the BCRFA. “We know that people make food choices everyday – choosing to dine in restaurants, be inspired by the chef, and fall in love with the menu are why we feel grateful as stewards of the industry.”

For 2018, three trends that British Columbia restaurants are perfectly poised to lead:

1. Consumers want to know where their food comes from and how it is made.

On tap is increased interest in local agriculture, house made specialties, onsite brewing, and local beer and spirits. The Buy BC: Eat Drink Local promotion, with its first month-long dining promotion taking place in May 2018 will feature BC food and beverage on fresh sheet menus around the province.

2. Culinary leaders will look to introduce new foods and species to consumers.

British Columbian restaurateurs and Chefs are looking to spread the nose-to-tail concept into a broader trend of reducing food waste and adding root-to-stem. Expect to see a new abundance of new cuts of fresh vegetables, meat and fish on menus. From broccoli-stem slaw to root vegetable top pesto, be ready to re-consider your fruit and vegetable trimmings. As the home base of Ocean Wise, the province are also poised to highlight under-sung seafood heroes from geoduck to sardines in dishes around BC.

3. Staff happiness will top the list of restaurateur concerns.

A great restaurant team is the key to providing a great customer experience. As culinary tourism continues to be one of Canada’s top travel trends, the BCRFA wants to ensure everyone from staff to guests have the best experience in the province’s businesses. To do so, operators will strengthen hiring practices to recruit and retain top people.

To support this trend, the BCRFA is hosting a forum on Jan. 16, 2018, for industry professionals to engage in a provocative discussion about restaurants, chefs, and the province’s place in the food world. The desire is to facilitate robust discussion with colleagues about the important role the industry plays in feeding British Columbians, the dynamic careers available in restaurants, and how the business is changing. Details of the forum are available through the BCRFA site: http://bit.ly/2AnHZ5D.

Tackling the Chefs and cooks shortage
Dec 08, 2017 bcrfauser01

BC Restaurant & Food Services Association to host industry town hall

What: Restaurant owners, operators, Chefs and cooks in Greater Vancouver are invited to listen to, and weigh in on, the results of the BCRFA’s six months of research, analysis, and recommendations.

The BC Restaurant and Food Services Association has been studying the skills gap and employment shortage in Vancouver area restaurants, funded by the Employment Program of BC.

Why: Visa Canada estimates 60 per cent of Canadians now eat out at least once a week. As a result, new restaurants and foodservice operations are opening. Our industry is growing and we need more qualified staff to join our teams.

The goal for the forum is to provide attendees with:

– Current labour shortage market assessment;
– Strategies to improve your recruitment/retention;
– Employment needs of new generations of workers;
– Benefits of creating a culture that values work/life balance; and
– Recommendations for next steps to Government of BC.

When: Tuesday, Jan. 16 from 10 a.m. to noon.
Where: Italian Cultural Centre, 3075 Slocan St., Vancouver, BC
Parking: Free parking is available on site.

RSVP: 604-669-2239 or info@bcrfa.com

Additional information

  • BCRFA has been conducting research, focus groups, and 1:1 sessions with industry leaders,
    Chefs, cooks, employment programs and policy-makers to help define the skilled labour shortage and work on needs-based solutions for the Greater Vancouver area.
  • The chefs and cooks shortage is something operators feel they have limited control over since it is impacted by multiple pressures, including retirements, less young workers, and cost of housing.
  • Through this research, BCRFA has defined some opportunities for owners to make small changes today that improve their hiring outcomes and retention.

Available for media interviews:

Ian Tostenson, President & CEO, BCRFA
Samantha Scholefield, Research & Marketing, BCRFA