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PENNSYLVANIA
RESTAURANT & LODGING
matters
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Spring 2017
CHAIRMAN’S
MESSAGE
Steve Musciano
“Helping young people
join our industry is
an integral facet of
staffing and training.”
IN MY LAST MESSAGE,
I outlined my three priorities as chairman of the
PRLA board: 1) increasing member engagement and retention; 2) enhancing
our communications to our members and advocacy messages; and 3) helping
young people get the opportunity through the PRLA that they deserve.
Helping young people join our industry is an integral facet of staffing and
training. With the number of new restaurants on the rise, the limited pool of
qualified applicants continues to shrink.
The Washington Post
ran an article in August 2015 titled, “The crippling problem
restaurant-goers haven’t noticed but chefs are freaking out about,” by Roberto
Ferdman that discussed the industry’s dire back-of-the-house labor shortage.
There just aren’t enough qualified cooks in the kitchen.
How do we change the narrative? ProStart.
ProStart is a high school culinary arts and management program. From culinary
techniques to management skills, ProStart’s industry-driven curriculum provides
real-life experience opportunities and builds practical skills and a foundation
that will last a lifetime.
Do you look for ProStart students when you hire? It reaches nearly 140,000
students in more than 1,800 high schools across all 50 states, the Territory of
Guam and at Department of Defense Education Activity schools in Europe and
the Pacific. In Pennsylvania, we have 15 schools and more than 500 students
currently enrolled in the program, with a handful of schools in the pipeline for
the next school year.
ProStart students are already interested and engaged in the industry and,
through the program, learn about the unlimited pathways the restaurant and
hotel industries provide. Their curriculum gives them an understanding of food
and workplace safety, kitchen skills, cooking techniques, as well as a realistic
preview of professional behavior and what to expect on the job—from hours
worked to job responsibilities. It also teaches the non-tangible skills that are so
critical in our fast-paced industry: teamwork, professionalism, adaptability, time
management, communication and decision-making skills.
My corporation, Aramark, teamed up with a group of ProStart students from
Texas to create a special item for NRG Stadium and Super Bowl LI. It is true that
young people bring new perspectives and vision to our industry and the Super
Bowl creation was a perfect example.
At last year’s Pennsylvania ProStart Student Invitational, more than $40,000
in scholarship monies was doled out to the winning teams and competition
participants. PRLA’s Educational Foundation Scholarship Program also awarded
more than $25,000 to students seeking to pursue their post-secondary
education in the culinary arts or hospitality management.
These kids are inherently interested in us—we need to take advantage of their
willingness to engage. ProStart offers opportunities to do so. Invite them to your
business. Mentor a local program. Volunteer for the ProStart Student Invitational.
Encourage your local high school to adopt the ProStart curriculum. The only way
to change the narrative is to embrace and guide our young, passionate students.
Warm regards,
Stephen Musciano
Chairman of the Board
Aramark