Rethink Tipping: Bruce McAdams at TEDxGuelphU





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Published on Dec 29, 2012

Like so many in the restaurant business, Bruce McAdams first job was as a dishwasher at a local steakhouse back in 1979. He enjoyed the business so much he went to school to study it, graduating from the University of Guelph's School of Hotel and Food Administration in 1989. Upon completion of his studies McAdams joined Darden Restaurants where he spent seven years working in both Operations and Training. In 1997, McAdams joined the upstart and entrepreneurial Oliver & Bonacini Restaurants. Over an 11 year career with that company he worked in various roles serving most recently as its Vice President of Operations until 2008. It is during this time McAdams co- founded the Ontario Hostelry Institutes Top 30 under and 30, a program that recognizes Ontario's brightest young hospitality leaders.

After completing a Masters of Arts in Leadership, McAdams joined the faculty of the School of Hospitality and Tourism Management in January of 2009. He currently teaches courses in Strategic Management and Quality Service Management at both the undergraduate and MBA levels. In the fall of 2009 McAdams started a program called Garden2Table which involves the promotion of food education to children in the greater Guelph Community. To date, this program has provided over 1000 children with hands on, 'real food' experiences. In 2011, McAdams started the University of Guelph Sustainable Restaurant Project (UGSRP). Initially created to incorporate more 'sustainable' curriculum at the school, UGSRP has evolved to become a project whose goal is to generate research regarding sustainable restaurant practices while also acting as a 'hub' of information and education for industry stakeholders. Research that McAdams and his colleague Dr. Mike von Massow have conducted on 'tipping' has been featured on CBC Radio, Foodservice and Hospitality Magazine and major newspapers across the country including The Globe and Mail.

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