- WHITE PAPERS
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.
If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.
Five easy tips to hire the best employees.
One Dunkin' franchisee instills the holiday spirit and appreciation for his employees all year.
Restaurants should set some internal expectations of what is appropriate when getting back to job seekers.
In this episode of the Social Restaurant Podcast, I talk with Eric Chester, founder and CEO of the Center for Work Ethic Development on the topic of igniting passion, building solid work ethic and getting higher performance from the ranks...