by the numbers
This spring issue of Specialty Food is chock-full of content addressing
the foodservice channel and best practices in sta ng and retention.
Here are some facts and fi gures representing this themed issue.
The estimated
amount of net
income that
Phillis Engelbert,
owner of The Lunch Room LLC, spends
on employee compensation. Engelbert
supports a higher minimum wage and places
employee compensation high on her list of
business priorities.
The objective of #GrilPower, which calls
for restaurants to bring women into their
back-of-house, so that 50 percent of the
positions for skilled back-of-house and
restaurant management are filled by
women by the end of 2020. The effort
was launched by Danea Horn, founder
of the Burger Patch restaurant.
The increase in penetration of flake salt on
restaurant menus, according to research
by Datassential. Other salts gaining
popularity include pink salt
and Hawaiian salt.
55%
200%
50
/
50
The number of plastic spoons that chef Ryan Ratino
saves from landfills every year at his restaurant Bresca
in Washington, D.C. He's done this simply by switching
to stainless steel spoons for tasting in the kitchen.
125
,
000
The ratio of positive to negative comments
that Zingerman's managers are trained to
deliver to employees, which keeps them
on the alert for behaviors to praise.
4:1
employee compensation high on her list of
business priorities.
50
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