For restaurant industry to thrive in a post pandemic world, it will have to address the staff shortage problem.
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Foodservice Consultant
Restaurants, now more than ever, can't afford to be left behind. Marius looks at key trends to take hold in 2021.
Those foodservice operators able to survive the Covid-19 crisis must take some simple steps to ensure they are future fit.
There are a range of options available to foodservice operators in order to measure, manage and reduce food waste.
Whether or not to phase out the tipping of serving staff remains a hot-button issue in hospitality, but there is no easy fix.
Marius wrote about sexism in the hospitality industry for Foodservice Consultant.
Marius’ new piece for Foodservice Consultant.