’Tis the season to entertain By Roger MittagDecember 6, 2010 It seems that every holiday season brings along with it a growing need to get together with our friends and family. And what better than to have a fine selection of cheeses along with beer? Beer is a natural match with cheese. In fact, I […]
The five colossal mistakes hiring managers make By Debby Carreau MBA, CHRP October 10, 2012 In hospitality, having the right team will make or break your business. So how do you hire the right staff? Here are five common errors hiring managers make and how to avoid them. If you can recruit employees with an […]
With his numerous reality shows and Hell’s Kitchen, Chef Gordon Ramsey has become more than well known, not only for his successful businesses and culinary skills, but also for his hot and volatile temper. While this old-school style of kitchen government may seem entertaining and undoubtedly keeps the viewers on the edge on their seats, […]
Tips on handling robberies and abusive customers By Carola Hicks March 17, 2011 The preservation of personal safety is one of the most basic rights of human beings. The stakes are high in providing a secure workplace in foodservice, and organizations are well advised to adopt a proactive approach rather than a reactive approach that […]
The shift: How catering food has transformed By Jordan Knox April 1, 2014 In the past 10 years the food industry has changed, and the catering world this is no different. There are three main reasons that I have noticed. First and most important is the fact that the food landscape has changed with respect […]
Headquartered in Vancouver, 83-year-old White Spot is an iconic West Coast brand. Founded in 1928 as Canada’s first drive-in restaurant at Granville and 67th, the chain now sees more than 17 million guests annually at 119 White Spot and Triple O’s (a smaller, QSR cousin of White Spot) locations throughout B.C., Alberta and most recently […]
By Steven Chester Following a path chosen by many young people, at the impressionable age of 14, Debra Lykkemark found herself bussing tables at a local restaurant for spending money. With the seeds of her foodservice career planted, she began blazing her own trail forward, climbing the front-of-house hierarchy to the positions of hostess, server, […]
Rules of engagement: three ways communication has evolved and how it can improve your business By Jordan Knox July 24, 2012 As a Generation X member, I feel that I have a strong understanding of the hard work ethic and blind passion for a job that represented my grandparents and parents’ generations. I must also […]
How foodies are changing restaurant culture By Jordan Knox January 10, 2012 In communities around the world, food culture is making a massive change. Gone are the days of the bourgeoisie, and coming into the forefront is the more accepting all inclusive culture of the foodie. The basis of this change is the push in […]
The art of motivation: Tips to drive restaurant sales By Jordan Knox June 19, 2013 In the 18-plus years that I have been in the hospitality industry, one of the most under utilized and often overlooked areas that employers oversee are sales incentive programs. The reason that employers have a hard time with these programs […]
