In The News

It’s no surprise that many restaurants are facing a hiring crisis due to the pandemic and the great resignation. But there are also many people who are seeking new careers and opportunities for growth. Mark Steele of RHI is working with the non-profit Chosen for Success, which helps rehabilitate formerly incarcerated individuals, to provide job training skills to acquire a new career in the hospitality industry. 

Thank you Joe Vigil and FOX 5 Vegas for spreading the word about this great program for our community. Are you a restaurant still in need of employees, or a nonprofit that serves people who might benefit from this program? Get in touch with Mark Steele to start the discussion on how you can benefit from RHI’s training programs.

A year and a half after the start of the COVID-19 pandemic, RHI Founder and Chief Education Officer Mark Steele joins an esteemed panel of guests on KNPR’s State of Nevada radio show to talk about how many restaurants are trying to weather the storm and seek restaurant success. 

Click here to read a brief recap and listen to the full episode where host Mike Prevatt speaks with Mark and his fellow panelists including: Jeff Weiss, Owner/Chef of Valencian Gold; James Tress, Owner/Chef of Esther’s Kitchen, Al Solito Posto, and Ada’s Food + Wine; and Heidi Knapp Rinella, Food and Dining writer at Las Vegas Review-Journal. 

Is your restaurant still struggling with hiring and navigating the pandemic? Get in touch with Mark Steele to start the discussion on how RHI can help you overcome pandemic-related challenges.

Mark Steele discusses the concerns with uncertified food delivery drivers properly handling customers’ food en-route between the restaurant and the customer. Why are restaurant food handlers inside a restaurant venue mandated to be certified but drivers are not?

Read the full article at LasVegasReviewJournal.com for Heidi Knapp Rinella’s look at the new delivery co-op LoCo, and how RHI is working to combat improper training for food delivery drivers with its new Delivery Driver Certification program.

In response to the current hospitality employment crisis, Restaurant Hospitality Institute has announced a unique partnership with Southern Nevada’s Chosen For Success to retrain and find jobs for men and women. The first graduation and job fair for the RHI/CFS students will take place this upcoming Friday, May 28 at 2pm, with several prominent local restaurants interviewing the newly qualified workers.

Participants in the program take a course combining Emotional Intelligence with Hospitality 101 which includes elements such as:

• Communication (verbal and non-verbal)
• Physical skills (Carrying trays, clearing plates, answering phones, etc…)
• Restaurant history and lingo
• Food education
• Revenue generating
• Sanitation and safety

All graduates receive both a Nevada state approved Alcohol Awareness card and SNHD food handler’s card, qualifying them for employment in any food & beverage service (this greatly expedites eligibility).

Additionally, those restaurants that hire the graduates will be eligible to qualify for paycheck reimbursement for the new hires via the State of Nevada.

“We are absolutely thrilled to present these challenged young men and women with this opportunity, while helping to fill some desperately needed positions with motivated new hires,” said Steele.

Are you a restaurant still in need of employees, or a nonprofit that serves people who might benefit from this program? Get in touch with Mark Steele to start the discussion on how you can benefit from RHI’s training programs.

UNLV Hospitality alumni and Founder, Restaurant Hospitality Institute leads a special virtual Art of Saké class for his alma mater during the pandemic. Learn about Japanese saké, food pairings, fun facts, and more. Thank you to the UNLV Hospitality College for making this video, and be sure to follow their page on YouTube for more great content!

SAKÉ LIST & TASTING NOTES

TOZAI – “LIVING JEWEL”

Junmai Saké, Kyoto
Aromas of white grape, anise, and a hint of sweet rice. On the palate you will find citrus, white pepper, and fresh herbal notes with a long, clean finish. Pair with baked herbed salmon, grilled lobster, and light poultry dishes. Served between 45-55 degrees.

DASSAI 50

Junmai Daigingo Saké, Yamaguchi
Light, balanced, clean and easy drinking, this saké is a star. It’s wonderful for beginners to get into saké and fantastic for others to simply enjoy. There are wonderful fruits on the palate without coming off too sweet. Pair with meat, sashimi and seafood. Served between 45-55 degrees.

MIYASHITA “SACRED MIST”

Honjozo Nigori Saké, Okayama
This saké from Okayama is produced the traditional way where the raw, unfiltered saké is put through only a rough filter. The term Honjozo denotes a premium level of saké, and Nigori literally translates as “unfiltered.” The traditional production method creates a well-balanced, slightly acidic saké with a delicious, subtle sweetness. Okayama’s sakes are famous for their elegance and refinement. Delicious by itself, or perfect compliment to desserts and fruits. Served chilled or at room temperature.

Thirsty for more? RHI has a variety of Libation Education topics you can book for your private party.  Learn More