restaurant industry
Chef Franck Giovannini on the Constant Changes in the Restaurant Industry
November 1, 2022
Passionate about his profession and benefiting from a long experience in the world of gastronomy, Franck Giovannini has been working with enthusiasm at the Restaurant de l'Hôtel de Ville de Crissier for 27 years now. After his apprenticeship at the Auberge de la Couronne in Apples, he had the opportunity to travel and work in North America, first on Victoria Island in Canada and then in New York at the St. Regis Hotel, and has subsequently worked with all his Crissier predecessors: Frédy Girardet, Philippe Rochat and also Benoît Violier at the highly-awarded Restaurant de l'Hotel de Ville. A lot has changed in the restaurant industry si...
James Beard Foundation Releases Winter 2021 Survey Results on Health of the Restaurant Industry This Season
the James Beard Foundation | December 9, 2021
NEW YORK, NY – December 9, 2021 – The James Beard Foundation unveils results from its Winter 2021 Survey, which polled their network of chefs and restaurant owners on the health of their business and the top challenges the restaurant industry is facing this winter. The survey also explores chefs and restaurateurs' thoughts regarding how their businesses could survive the winter season amidst the ongoing COVID-19 pandemic. Ultimate findings show that restaurants face a precarious future heading into the winter season. While many restaurants are more confident in their business’s survivability than they were in 2020, independent restaura...
Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover
January 22, 2020
THE FOODSERVICE TURNOVER CRISIS Globally, the food & dining industry is going through a golden age. Restaurants are thriving, and the marketplace is booming with ambitious young entrepreneurs opening new dining concepts left and right. And while growth and job creation is great news for the industry, it’s also caused an alarming gap in the availability of good restaurant talent – who now have the ability to go wherever they want, whenever they want, and practically name their price. Estimates say that at the start of 2019, employee turnover rates for the foodservice industry were as high as 75%, meaning restaurants can expect to l...
