• Women leaders are good for business

    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 ...
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  • Hiring, training and maintaining the best staff possible

    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 ...
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  • Boost your bottom line with best fit employees

    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 ...
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  • Three critical steps for introducing new technology into your restaurant

    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 ...
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  • Three ways to provide a permanent solution with temporary staffing

    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 ...
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  • Four questions to help you hire the right restaurant staff

    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 ...
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  • Five policies you need to enforce with your restaurant employees

    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 ...
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  • Why your bartender should be a chameleon

    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 ...
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  • A three-step approach to engaging your restaurant staff to deliver great guest experiences

    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 ...
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  • Lead by example in the restaurant and foodservice industry

    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 ...
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  • Training should focus on the big picture

    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. ...
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  • Training increases profitability at restaurants and foodservice operations

    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 ...
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  • How to train your staff for operations success at your Canadian restaurant or foodservice operation

    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 ...
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  • How to save your restaurant or foodservice operation money by filing Records of Employment electronically

    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.  ...
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  • Six tips for managing and resolving conflict at your restaurant or foodservice operation

    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 ...
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