Loading...
3 results
Search Results
Now showing 1 - 3 of 3
- Social sustainability: the challenges to the restaurant sectorPublication . Maia, Beatriz; Silva, Susana; Melo, AntónioThe guarantee of sustainable development has been a growing concern in various economic sectors, particularly from the economic and environmental perspective. In a post-pandemic scenario, the restaurant industry was one of the most affected worldwide and had to undergo abrupt changes to remain operational. Thus, this study primarily focuses on addressing the challenges faced by Human Resources Management (HRM) in attracting and retaining employees in the restaurant sector. This research aims to understand the challenges faced in retaining and attracting talent to restaurants and to explore the strategies that should be adopted to ensure the restaurant’s social. It used a qualitative methodology, with 10 (5 female and 5 male, with a mean age of 35 years old) semi-structured interviews with professionals who chose to leave this profession, to ensure a concerted view of the current state of the sector in the north of Portugal. Through thematic analysis of the interviews, the results identified the current difficulties in attracting and retaining employees in the sector, as well as some HRM strategies that can address these challenges. These findings emerged from the themes 'Special Features of the Restaurant Sector' and 'Attraction and Retention Strategies.' The first theme contextualizes and characterizes the sector's reality, arising from four categories: activity context, company type, the COVID-19 pandemic, and turnover factors. Meanwhile, the second theme presents the attraction and retention strategies that HRM in restaurant companies should implement, while also exploring some challenges faced in designing and implementing these strategies in practice. Specifically, recruitment and selection, compensation and benefits, onboarding, integration and socialization, and career management. In conclusion, social sustainability still has little prominence in the restaurant sector. To become more attractive, the restaurant sector needs to invest in better non-monetary benefits, such as flexible working hours, health insurance, professional recognition, training investment, and career advancement opportunities. This study intends to help companies take measures to improve employee satisfaction and also increase talent retention and new employees’ attraction.
- Cooking up a sustainable future: insights of circular economy in the restaurantsPublication . Maia, Beatriz; Silva, Susana; Melo, António; Silva, Goretti; Azevedo, Daniel; Camões, Henrique; Melo, CarlaRestaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and customers, in harmony with the environment. This study aims to characterize good sustainable and circular practices in the restaurant sector, understanding how endogenous products can enhance food waste reduction. Through a qualitative methodology, nine semi-structured exploratory interviews were carried out with restaurant experts, to gain in-depth knowledge into sustainable and CE practices used in restaurants. By conducting a thematic analysis, three main themes emerged 'Positioning and Branding,' 'Circular Economy,' and 'Product and Food Waste'. 'Positioning and Branding' covers the evolution of an eco-conscious mindset in organizations, from the inception of sustainable thinking to the imperative for change. It emerges from the categories: ´Organization, actions, and partnerships’, ‘Challenges and success factors’, and ‘Awareness’. The theme 'Circular Economy,' presents circular practices within daily restaurant operations, their understanding of circular concepts, and the progress made in adopting these behaviors. It arises from three categories: ‘Circularity’, ‘Resource Management’ and ‘Transition’. The 'Product and Food Waste' theme addresses concerns related to product and food waste, including supplier selection, innovative gastronomic offerings, and food waste minimization strategies. It is based on the categories: ‘Suppliers and Raw Materials’, ‘Food Waste Minimization”, and ‘Gastronomic Offer’. The findings reveal a growing awareness of the need for sustainability and circular practices in the restaurant sector. Organizations are actively seeking ways to reduce food waste, optimize sourcing, best operating procedures and offer more sustainable menus representing significant progress toward a more sustainable future in the restaurant business.
- Navigating the crossroads of circular economy, gastronomy, and sustainabilityPublication . Moura, Andreia; Costa, Vânia; Devile, Eugénia; Maia, Beatriz; Camões, Henrique; Melo, António