"Remember," says Brian, "no matter what the interview setting, always make sure you are portraying a professional image." He gives specific example and tells the story of one recruit who just failed this test miserably.
Jaime & Roger talk about service tips and increasing revenue. We hit on servers as a "Business"; the "Iceberg" story; the perils of being just an "Order Taker" and more...
Anyone who has ever worked in a restaurant knows that a perfect shift is nearly impossible, but if the restaurant is managed properly, it can make all the difference in the world.
An interview is a two-way street. You had better have interview questions of your own ready to ask, says Brian. Want to know more about the benefits of asking good questions? Brian shares his tips along with some sample questions.
Industry players should be taking a hard look at their budgets right now, keeping in mind potential emerging costs related to such things as food safety and rising wages on top of the costs of technology additions.
Brian has assembled a guide to assist hiring managers in asking the questions that will leave them with something more than a good or bad feeling after an interview.
In an in-depth conversation with Anthony Lye, CEO of HotSchedules.com, we talked about where things are heading, and what trends restaurants need to keep their eyes on.
Jaime & Roger talk about service tips and increasing revenue. We hit on servers as a "Business"; the "Iceberg" story; the perils of being just an "Order Taker" and more...
