How Organizations Are Harnessing The Wisdom Of Baby Boomers To Combat Skills Shortages

The baby boomer generation is defined by Pew Research Center as people born between 1946 and 1964. This population has given most western economies a pronounced economic premium since the 1970s. A recent report from Bain’s Macro Trends group suggests that the premium is beginning to fade out, however, as growing numbers of boomers enter retirement. There has been a lot of discussion around the impact of this in a societal context, whether regarding the shifting "dependency ratio" or the rise in healthcare expenditure as large numbers enter into retirement, but the transition of the boomer generation is also likely to have…

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Is your restaurant ‘all in’ on hospitality?

Is your restaurant 'all in' on hospitality? Diners and workers are both guests, after all Jenna Telesca, Nations Restaurant News As a kid, I spent a lot of time eating Sunday dinners at my grandparents’ house on Long Island. The menu was always the same: penne pasta, homemade sauce, bread with butter, salad in a wood bowl with special dressing that I sometimes helped make, and meatballs/sausage.  For dessert — coffee and hard cookies, maybe a cake. You shouldn’t be stingy on dessert, after all. Knowing what to expect from the meal was comforting. Why change what works? There was…

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How your brand can tackle unconscious bias

How your brand can tackle unconscious bias 6 takeaways from MUFSO panelists on this important issue Gloria Dawson | Oct 02, 2018 Starbucks. Papa John’s. The Spotted Pig. In the last year, restaurants large and small have made headlines over race and harassment issues, leaving operators to grapple with how to create inclusive company cultures while also preparing themselves to respond if an incident occurs. “You need to be ready,” senior managing editor Christi Ravneberg said when kicking of a panel on The Role of Unconscious Bias in business. Ready to handle accusations and acts of discrimination from your employees and customers.…

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5 emerging brands reveal secrets to success

5 emerging brands reveal secrets to success Nancy Luna | Oct 03, 2018 Instagrammable merchandising. Hyper-focused menu. Sexy vegetables. Gorgeous food. Authenticity. These are the individual attributes of this year’s Hot Concepts Award winners, who were recognized during this week’s MUFSO conference. Leaders from each emerging brand told industry executives why their concepts have resonated with consumers. Related: Meet the 2018 Hot Concepts award winners At Denver-based Punch Bowl Social, founder and CEO Robert Thompson said he took the “eatertainment” movement and flipped it on its head by paying more attention to delivering quality food and beverages than many competitors in the space.…

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How Quick-Serve restaurants are scaling the food chain.

HOW QUICK-SERVE RESTAURANTS ARE SCALING THE FOOD CHAIN By Jessica Wohl.  Lisa Mason stood outside a Chicago restaurant at 9:15 a.m. on a recent sunny Monday, where she would continue to wait for two hours. She wasn't there for breakfast. She was there to get a $1 burrito. Mason was the first person in line at the new Chicago outpost of Dos Toros, a New York-based fast-casual taqueria opening its second location in the Windy City. By the time the doors opened at 11:30 a.m., more than 200 people stood on the sidewalk in a line that stretched across the West…

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