Posted on Wednesday, December 01, 2021
As we are getting a bit more freedom (whether temporary or permanent) and venturing back into restaurants, we hear a lot about labour shortages. Why are restaurants struggling to find people to work? Is this novel and due to the pandemic or is it a broader systemic problem. Bruce McAdams and Rebecca Gordon wrote a piece in the Conversation (https://theconversation.com/worker-shortage-or-poor-work-conditions-heres-whats-really-vexing-canadian-restaurants-167614) suggesting that at least part of the problem is that many (not all) operators don't offer appealing jobs. Mike talks to them both about their article and issue broadly. We often hear challenges about hiring across the food system from farm to fork and, while this discussion is specific to restaurants, there are likely lessons for anyone who hires people in the food system.