From overseeing the fry station, to taking inventory, handling incoming deliveries and cleaning, Harman Singh Gill does it
P.E.I. school food program hitting record service levels
Halfway through its second year, the P.E.I. School Food Program is seeing big growth.
The non-profit group is serving 14 per cent more meals than it did at this time last year, and in its last ordering cycle received orders for 37,906 meals. That covers two weeks, and is a new record.
“We’re always excited to see growth and to see our meal numbers increasing. This means that more Island students are consuming a nutritious lunch, which is really what our organization is all about,” said executive director Katelyn MacLean.
Island Morning5:59School food program facing challenges
Elon Musk Says Twitter Spends $13 Million Every Year On Food Service At Its Headquarters
Food service industry continues to struggle
MISSOULA — This time last year, Iron Horse Brew Pub scaled back operations due to the pandemic.
But even as the world bounces back from shutdowns, General Manager Todd Engel told MTN News that the restaurant continues to face hardships.
“We did anything extra we could. We were making pickles and cookies and selling anything that we could on the side just to make sure that we could get through what was going on and it was difficult, but at times it was easier than what we’re dealing with now,” Engel said.
Unemployment in Missoula is trending down. The U.S.
A California taco restaurant posted a sign blaming government handouts for slow service and a staff shortage
A California taco restaurant blamed a staff shortage and slow service on “state handouts.”
Some businesses are blaming workers and government handouts for the labor shortage.
Others say the solution is simply to pay workers more.
A taqueria in California posted a sign in its window blaming government handouts for a staff shortage, and asked customers to be patient with slow service.
“Sadly, due to government and state handouts no one wants to work
Maria Loi Q&A – Total Food Service
Executive Chef/Owner, Loi Estiatorio, New York, NY
Midtown Manhattan chef Maria Loi’s warmth and smile have become a NYC landmark. She brings a unique background to the restaurant and foodservice industry. For anybody who’s life she has touched, there is an instant connection. Her success in multi-national business and previously in politics in her native Greece has evolved into a rich life in the U.S.
Maria Loi has become one of the nation’s leading chefs, philanthropists, brand creators and ambassadors. Before the Pandemic, Loi’s plate was full with her commitments to battling childhood cancer by co-founding the Elpida