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The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.
Mobile devices that employees already use can give companies a better way to connect with their frontline employees.
Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.
Denying that it happened is wrong; take responsibility.
Unexpected visits by the manager and/or owner may set the tone on performance expectations.
It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.
The first three months in business can determine the next three years of sales; training is critical.
To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.
Teach your staff how to identify and respond to a possible allergic reactions.
Like the Baby Boomers before them, Gen Y employees will reshape the working world.
Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.
Cameron Mitchell says if associates are valued, they will take better care of the customers.
Currently, a higher wage is encouraged but not required for businesses.
It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.
Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.
The NRA opposes a "drastic increase" in the minimum wage, claiming it would limit opportunities for entry-level workers.
CEO says the system offers insight into what's most profitable or likely to drive repeat customers.
The least important attribute in a position to job seekers is the brand name of the restaurant.
I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic responsibility to the dining public.
There have been an increased number of diners with food allergies and it's our job to ensure they're protected.