March 31, 2016 By Leigh Doyle
Women who follow the roadmap to the executive suite in the foodservice industry need to make their career aspirations known and demonstrate their leadership abilities. Mentorship by senior company leaders who have the clout in office politics is important, but so is addressing the unconscious biases that make career progression difficult for women.
When ...Read more about this post
March 31, 2016 By Diane Chiasson
Hiring the best staff for your restaurant and foodservice operation is one of the most important keys to your success. As we all know, good customer service tops the list of every “Must Do” manual for running a restaurant. One bad employee could potentially drive away customers for good.
However, finding the right staff ...Read more about this post
July 30, 2015 By Cameron Laker
July 30, 2015 Hiring the right employee for your restaurant operation can be difficult. Sometimes, the wrong people keep answering your postings, while other instances see you hire someone and almost immediately need to replace them because they don’t have the skills you require.
While there is no magic bullet when it comes to sourcing ...Read more about this post
January 23, 2015 By Matt Rolfe January 23, 2015 The reality of the restaurant industry is that nearly everything we do has an effect on our businesses. When we try something new and it does not meet our expectations, even with the best intentions, it hurts the business. With this in mind, we want to focus on finding ways to ...Read more about this post
June 24, 2014 By Jordan Knox
June 24, 2014 Often times the road to wisdom is paved with the failures of good intentions, and nowhere is that more true than the catering business. With the seasonal nature of catering, be it wedding season, convention season, or just the big event that comes up out the blue it can be difficult ...Read more about this post
February 26, 2014 By Cameron Laker
Understanding the way you hire restaurant staff can change your business forever. Answering four questions can help you gain a deeper understanding of your hiring practices and help to address some of the challenges associated with running a successful business.
Before you get started, it helps to recognize that there is a generational shift ...Read more about this post
October 30, 2013 By Diane Chiasson
Keeping your employees happy yet making sure they follow all the rules within your operation can be tricky. The key is to spell out all your policies clearly and fairly in your employee handbook (and elsewhere in your operation if necessary via signage). Upon hiring, make sure you go over each and every ...Read more about this post
October 25, 2013 The personal touch: Why your bartender should be a chameleon
By Adrian Caravello
October 25, 2013 A smart business model is one that focuses on the long term. This is achieved in many different ways that result in customer loyalty, customer satisfaction and a strong word-of-mouth reputation. To achieve a long-term sustainable business model, your front-line staff has ...Read more about this post
September 20, 2013 By Denis Hancock
September 20, 2013 “Our people are our greatest asset” is a common refrain throughout the business world – particularly in reference to front-line staff. But it’s particularly appropriate in the restaurant industry, where an engaging, service-focused culture delivering a unique dining experience can keep guests coming back and make them more forgiving of the ...Read more about this post
July 29, 2013 Lead by example
July 29, 2013 In the restaurant and foodservice industry, we always stress the importance of delivering great customer service. In order to ensure that your staff is capable of delivering a high standard of service, you must first lead by example by treating your staff as how you would like them to treat your ...Read more about this post
September 24, 2012 September 24, 2012 When you invest in training, spend more time on the big picture and outcomes you are looking for (like overall guest satisfaction) than the process and tactics. If everyone understands the goal is customer satisfaction, then “rules” and “policies” don’t become obstacles or limitations.
Courtesy of Neil Lester founder of FirstOak Hospitality Consulting Inc. ...Read more about this post
August 10, 2012 10 Training increases profitability
August 10, 2012 Training cannot be viewed as simply a line item expense and the top of the list of things to cut when sales contract. When training cost is viewed as part of a wider formula that includes productivity, waste, turnover and sales growth, there is a direct relationship between an investment in ...Read more about this post
July 30, 2012 By Hugh Johnston
July 30, 2012 Getting the right people for the guest proposition you offer is the most important step in giving your guests great service. Once you have good people, you need to turn your mind to getting the most out of them.
Great trainers take people with the right DNA and train them to do ...Read more about this post
May 4, 2012 How to save money by filing Records of Employment electronicallyBy Season Osborne
May 4, 2012 Restaurants and foodservice companies prepare more than food. With the industry’s high staff turnover, employers also prepare and issue a large number of Records of Employment (ROEs).
Pizza Pizza Ltd. is a national quickservice restaurant that issues close to 500 ROEs every year. ...Read more about this post
February 2, 2012 By Carola Hicks
Conflict is a normal and necessary part of healthy relationships. People can’t be expected to agree on everything at all times. Learning how to deal with conflict, rather than avoiding it, is crucial.
When conflict is mismanaged, it can harm relationships, but when handled in a respectful and positive way, conflict provides an opportunity ...Read more about this post
