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.
Join hosts Jennifer English and Michael Politz as they discuss the challenges of COVID-19 as it applies to the re-opening of The Las Vegas Strip's collection of world-renowned restaurants, with food safety expert Jimmy Vigilante and Las Vegas restaurant service consultant Mark Steele, of Restaurant Hospitality Institute.
Food safety expert Jimmy Vigilante and Las Vegas restaurant service consultant Mark Steele, of Restaurant Hospitality Institute, discuss the partnership between the two entities and how they are providing guidance and training programs to the Las Vegas restaurant scene, to overcome the challenges that COVID-19 has presented - Jimmy focusing on back-of-house health concerns, and Mark's program specifically detailing front-of-house guest point of contact.
"Las Vegas’ long nap is over, and locals seem eager to begin dining out again. But how can you do it safely? We consulted expert Mark Steele, a fourth-generation restaurateur and founder/owner of the Las Vegas-based Restaurant Hospitality Institute. His school has developed several programs by which restaurants can safely operate in the era of COVID-19."
Restaurant training catered to reopening during COVID-19 crisis
LAS VEGAS (KLAS) — Some restaurants opened up this weekend as Nevada officially entered Phase 1. Lola’s Louisiana Kitchen near Summerlin Parkway is opening tomorrow. First, owner Lola Pokorny wanted time to retrain staff with the help of COVID-19 professionals. Lola and her restaurant team spoke with 8 News Now on how they are preparing to open their doors. She says it is important that customers feel safe their first time back.
"The Restaurant Hospitality Institute (RHI) has forged a special partnership with Jimmy Vigilante and JVC Food Safety Specialists to offer reopening restaurants a series of COVID-19 retraining courses.
Designed to offer restaurant staffs (and other food & beverage workers) a standardized response to the pandemic, the new courses were created after extensive safety and sanitation research by Steele, Vigilante and their teams."
Join Las Vegas Rebel beverage professionals as they teach you all about your favorite wines, beers, and spirits!
In this episode, two Rebels - Mark Steele, founder of the Restaurant Hospitality Institute and Amanda Koeller, Lead Brewer for Big Dog’s Brewing, will take you through a fun, informative, mixology session!
Hospitality Veteran Helps Servers Turn Their Gig Into a Rewarding Career
"Las Vegas is a city that eats, sleeps and breathes hospitality. Historically, most of the people who work in our hotels, casinos, bars and restaurants aren’t just doing it as some part-time gig while they go on auditions, rewrite a screenplay or attend college (unless they’re going to UNLV for a degree in hospitality management or some related field). They know they can make a great living doing exactly what they’re doing until the day they retire. So they take their work seriously, providing the city generation after generation of dedicated and talented restaurant employees. That is, until recently. Mark Steele wants to do something about it through his Restaurant Hospitality Institute (RHI)."
Restaurant Hospitality Institute Introduces Steele Polished Servers
"National Restaurant Association states restaurants continue to be a driving force behind the nation’s recovery from the great recession. Restaurant industry job growth has outpaced the overall economy for 15 consecutive years and 1.7 million restaurant jobs will be created by 2025. The ongoing battle to balance industry growth with retaining employees is a primary obstacle restaurant hiring managers face. People Report’s research concludes restaurants in the U.S. average a 66% annual employee turnover rate. Mark Steele, a fourth generation food and beverage industrialist, recognized the frustrations and challenges hiring managers have in the hospitality industry to not only identify qualified employees in a booming industry, but to retain these employees. The time, energy, and money invested in a single employee costs a company thousands of dollars; dollars wasted every time an employee exits."
In Las Vegas, Restaurant Server Is A Serious, Well-paying Career
“If it doesn’t work out, I can always wait tables."
Chances are, you or someone you know has uttered those words at some point. Long before Uber became America’s side hustle of choice, restaurant server was the favorite fallback for several generations of Americ.
“It was just something you kind of fell into because you didn’t have anywhere else to go,” says Mark Steele, who began busing tables at his family’s restaurant, the former Aristocrat, when he was 10, and became a server at Spanish Trail Country Club on his 21st birthday.
The workforce has changed over the past few decades, however. And this Labor Day, many who labor taking orders in restaurants don’t look at it as a dead-end job. In Las Vegas, it’s evolved into a serious career.