- WHITE PAPERS
Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.
By Ashish Gambhir Chances are your restaurant incorporates a rewards program into your customer loyalty initiatives. With the average person having 14 loyalty cards, it seems to reason that rewards are an effective way to retain customers. Unfortunately, customers are telling us the opposite.
During a Q&A, Sbarro CEO Jim Greco outlined four initiatives for the company: people, place, product and positioning.
Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.
I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department).
PeopleMatter founder Nate DaPore, and Marley Hodgson, founder of Mad Greens, discuss the PeopleMatter HR SaaS solution. In February, PeopleMatter also launched its Scheduling module, which enables labor forecasting and communication among restaurant employees.
You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the right operational changes.
Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.
There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.
While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features that make a QSR stand out.
In the age of social media, companies should have immediate crisis plans and proactive training programs.
Use guest feedback to build a distinctive customer experience that will drive retention, loyalty and sustainable business performance.
Embrace efforts that go the "extra mile" for kids, such as adding a step stool in the bathroom to encourage independence.
Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.
Look at any costs of doing something a little extra for your guests as part of your marketing program.
Earlier this month I ran across an article in Freakonomics referencing a study that showed "wearing a white lab coat — a piece of clothing associated with care and attentiveness — improved performance on tests requiring close and sustained attention."...
Identifying and avoiding potential contamination starts with the very basics in the kitchen.
Make a long-lasting connection with your key stakeholders.
You got in the hospitality business to make your home your guest's home, treat them well and they will tell their friends.
If a candidate isn't serious enough to take a short assessment, the odds are he or she won't turn out to be one of your top performers.