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National Restaurant Association Recognizes Apprenticeship Programs; Rob Gifford Shares

National Restaurant Association Recognizes Apprenticeship Programs; Rob Gifford Shares


WASHINGTON, DC
Monday, November 14th, 2022

Based on conversations with multiple industry members, the challenge of attracting and retaining labor has been one of the greatest obstacles in supply chain delays. In honor of the United States Department of Labor’s National Apprenticeship Week, the National Restaurant Association Educational Foundation (NRAEF) is turning the industry’s focus to the growth of apprenticeship programs and their importance during this challenging labor market.

Rob Gifford, President, National Restaurant Association Educational Foundation“Apprenticeship is a unique and timely solution to the challenges restaurant operators face in finding, keeping, and advancing the talented and diverse professionals in our industry. It’s ideal for restaurants because it merges the hands-on experience inherent in their daily operations with a course of study to invest in the long-term skill set of an employee,” said Rob Gifford, President of the NRAEF. “Together, we’re equipping restaurant professionals with the tools to build a career and take advantage of the opportunity available in the restaurant and hospitality industry.”

By combining on-the-job learning with related classroom instruction in key industry roles, apprenticeship provides employees with valuable skills and credentials, a press release explained. Operators, on the other hand, benefit from employees who stay on the job longer and are ready for promotion into management-level roles sooner.

The National Restaurant Association Educational Foundation recently highlighted several apprenticeship programs in honor of the United States Department of Labor’s National Apprenticeship Week

As a designated Apprenticeship Ambassador by the U.S. Department of Labor, the NRAEF is dedicated to creating apprenticeship opportunities in the restaurant industry through its Restaurant & Hospitality Leadership Center (RHLC). The program provides 118 restaurant industry employer partners with accredited Line Cook, Kitchen Manager, and Restaurant Manager apprenticeship opportunities.

RHLC programs cost nothing to apprentices, offering career credentials that they can take to any future restaurant job. RHLC apprentices typically experience an average 14 percent pay raise during their course of study. The center’s courses reportedly have an 80 percent retention rate for employees during the apprenticeship programs.

By combining on-the-job learning with related classroom instruction in key industry roles, apprenticeship provides employees with valuable skills and credentials

RHLC apprenticeship programs include:

  • Hospitality Sector Registered Apprenticeship
  • Restaurant Youth Registered Apprenticeship
  • Veteran Apprenticeship and Labor Opportunity Reform Act

More information on the programs can be found here.

Deli Market News has more updates to come in regard to supply chain disruptions, so stay tuned.

National Restaurant Association
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