Some restaurants in Denmark are hard-pressed due to the pandemic, while a large swatch of the industry faces an enormous challenge in hiring a sufficient number of chefs and waiters to keep their doors open. As a result, a handful of well-known restaurants began a discussion in the spring of 2020 with researchers from CBS and others to determine whether the lockdown could be transformed into a respite, providing a break and time to reflect.
This resulted in the Bowline project, which brings together, based on a management perspective, a group of restaurant owners and researchers to find a solution for the challenges the restaurant industry faces. The motto for this collaboration between researchers and restaurant owners is: Grab your apron and join us!, explains CBS Associate Professor Rasmus Johnsen.
“Bowline puts us smack dab in the middle of the restaurant world, allowing us to understand the atmosphere, what they’re proud of and what they dream of. All of this will help contribute to learning communities and solving problems,” says Johnsen, also the Associate Dean for Lifelong Learning at CBS.
Lifelong learning is essential to the university’s strategy because today’s students can expect to live to be one hundred. This means they will likely be on the labour market until they are at least 75, after having held 2–3 jobs over an estimated 60-year career. Consequently, continuing education and development across a lifetime are a necessity. This is also true for the restaurant industry, where atypical working hours often mean that ordinary continuing education is usually off-limits. This represents the underlying foundation of why the Bowline project will explore new ways of learning.