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Fostering a Culture of Appreciation in the Restaurant Industry

Modern Restaurant Management

Consider an Increase of Non-Healthcare Offerings : Many employers have historically offered health and wellness benefits to complement their employees’ health insurance coverage. However, the restaurant workforce tends to lean younger.

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Hearty BBQ with a Heart: How Mighty Quinn’s Is Adapting

Modern Restaurant Management

Customer discounts and free sandwiches for healthcare workers are just two of the ways that the barbeque brand is showing its genuine care and appreciation for the communities it serves. Most importantly, Mighty Quinn’s is also offering free sandwiches to healthcare workers.

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Teriyaki Madness Implements Technology to Combat Coronavirus Crisis Fallouts

Modern Restaurant Management

Through another, Pay-it-Forward digital initiative—the ‘Go Feed Me’ campaign—Teriyaki Madness will be supporting our nation’s invaluable and hard-working healthcare professionals by encouraging customers to “give a meal to 10 healthcare employees” during these trying times.

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Feed the Front Line, Small Brand, Big Heart and Seafood for Heroes

Modern Restaurant Management

ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. Healthcare workers are risking their health to protect ours, and restaurants are fighting to stay in business. 10 feeds one healthcare worker, $300 feeds a unit, and $3,000 feeds a whole hospital floor.

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KITCHEN LIFE & CAREER

Culinary Cues

This cannot happen in that popular, single-focused, free-standing restaurant. [] ASSESSMENT AND BENEFITS For the young cook starting out, it may be the experience that is most important when selecting an employer, but it is never too soon to start thinking about healthcare, paid vacation time, sick time, and even retirement benefits.

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The Future of Restaurants Depends on Universal Healthcare

EATER

Restaurants cannot continue if the workers who run them are left the most vulnerable, “The Ethnic Restaurateur” author Krishnendu Ray argues When it comes to the intersection of food, dining, and society, there are few better scholars than Krishnendu Ray , an associate professor and chair of the department of food studies at New York University.

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The Value of Joining Your State Restaurant Association

Goliath Consulting

Additionally, membership often includes access to affordable healthcare and workers’ compensation programs, providing small businesses with opportunities to offer competitive benefits to employees.