In a world of uncertainty, the one thing you can be certain of, the need for skilled labor will be in demand and now is the best time to brush up on your skills and knowledge. Currently, there are many organizations giving free access to tools that support career development. Expanding on five of them in this post.[Read more…] about 5 Resources offering Online courses for Career Development
Listing webinars that provide resources and operator support through sharing information.[Read more…] about Webinars
Many resources and information developing more specificity for Arizona. Compiling that information and sharing them within this post.[Read more…] about Arizona Support
Organizations offering relief fund for the hospitality industry are growing in numbers, many stepping up to help our industry. Will add to the list as information develops.[Read more…] about Industry Relief Funds
Information and resources to support our foodservice industry. Here is a link to the Industry Relief Funds list.[Read more…] about Foodservice Information and Resources – COVID-19
Our industry is reacting and responding to the challenges of Coronavirus / COVID-19 and I’m following, gathering, and sharing resources when I find them on the Facebook page. The past 24 hours have been wild.
The top three main resources for information are:
National Restaurant Association Focused on our industry, great Q & A information and resources here.
OpenTable shared a GoogleDoc with restaurant data between February 18 through March 13 and it’s gutwrenching. Data from almost 60,000 restaurants compiled in this spreadsheet and shows the severity of what this is doing our industry. As of March 15, OpenTable accounts in Arizona are down 37%.
Then I saw this from Eater – Restaurants Are Fucked — Unless They Get a Bailout. One piece from this article that really stood out for me is David Chang’s comment about restaurants turning into “ghost kitchens”. I posted an article last week to the Facebook page about the rise of ghost kitchens and felt it was a reflection of consumer demands. A week later, response to the virus is causing just that.
Hanging in there as long as they could, the 2020 Cactus IFT Suppliers’ Night has been canceled.
Details TBA Soon
It’s all over the news and we can’t avoid it if we tried, everyone is talking about it. The Coronavirus disease, (COVID-19). Painful to watch how this is affecting our economy, uncertain at this point how long or how much impact this will have, and to be honest with you, I’m not sure how much of this I want to take on either.
Centers for Disease Control and Prevention
While doing research, I discovered many aspects of our industry are addressing the issue so rather than me giving you my uneducated opinion and researching this for hours, below is information shared by the different segments within our focus.
American Culinary Federation
Cactus IFT update for Suppliers’ Night Tuesday, March 31st.
Food Safety News
- Coronavirus stops FDA from conducting foreign food safety inspections
- Some food safety event producers in holding patterns as concerns about coronavirus spread
Institute of Food Technologists
National Restaurant Association
Stay informed, wash your hands, reduce the spread of germs, and continue to support local business.
Hosted by Julie Ann Wrigley Global Institute of Sustainability, Tuesday, March 17, 2020, 12:00 – 1:15 p.m. Wrigley Hall, Room 481
Arizona State University, Tempe campus
Edmund Williams, President, Lehr Innovations, LLC will be the featured speaker of the event.
“Edmund Williams is a civil engineer who aims to change the way we produce food through ecosystem engineering. He was an inaugural fellow of the Knowledge Exchange for Resilience Fellowship and inventor of the LEHR Garden.
Functional ecosystems serve to remediate many environmental problems, and regenerative agriculture offers hope for repairing ecosystems, while still feeding humanity. Implementing regenerative agriculture in urban areas offers a new set of challenges and opportunities.
In his talk, Williams will discuss a new way to look at technology and how it might open up opportunities for a local, urban, regenerative food movement.”
A light lunch will be served.
Information from ASU Julie Ann Wrigley Global Institute of Sustainability email invitation.