Recent Articles in People & Staffing

Member Content The Dishwasher: The Ultimate Kitchen Gladiator
Apr 5, 2010
If you disrespect your dishwashers, and they in turn disrespect you, the sanitation maintenance of your establishment could suffer greatly, which ultimately could affect your customers’ satisfaction and perception of your establishment. 
Member Content "Help Wanted" for Summer Jobs No Worse than Last Year
Mar 28, 2010
According to a just-released survey of hiring managers responsible for summer hiring, jobs will be just as plentiful – or just as hard to get – as they were last year.
Member Content Myths & Facts About Employee Turnover
Mar 11, 2010

Six myths and six facts about employee turnover.
Member Content Hiring in a Recovering Economy - How to Prepare for an Employee Exodus
Feb 24, 2010
For the past couple of years, it's certainly been a buyers' market for hiring managers. That may change in the year to come. Shawn share tips for effectively dealing with a rebounding economy.
Member Content Treat Employees Like They Are the Customer
Feb 7, 2010
Telling people how to treat customers is one thing. Showing how you want them treated is completely different!
Member Content The Third Eye: Developing Intuition and Perception in Restaurant Management
Jan 18, 2010

Sheryl describes the third eye as an innate sense of order that is so important in foodservice -- a perceptive awareness that is extremely necessary in dealing with customers and diverting and preventing potential problems.
Member Content How to Incorporate Social Media to Recruit the Best Candidates for Your Restaurant
Dec 9, 2009
It can be challenging to find great employees. Giuseppe shares how to integrate social media into your recruiting strategy for more effective results.
Member Content Employee Labor Scheduling: Interview with TimeForge.com's Anthony Presley
Nov 20, 2009

TimeForge offers a web-based employee scheduling system for restaurants. We spoke with Anthony Presley, the Founder of TimeForge about his business and some of the potential ways it benefits restaurant operators today.
Member Content It's Show Time! (The Stop Watch Challenge)
Oct 21, 2009
You will have a different take on time management and maximizing your efforts after reading Darren's piece -- are you up for his challenge?
Member Content Restaurant Industry Training Trends
Sep 29, 2009
In today’s high-tech society, younger workers learn in a drastically different way than Baby Boomers and even Generation Xers. Jeff hits on a variety of training methods that effectively impact these technologically savvy young people.
Member Content Five Tips for Managers to Tune up, Cheer up, & Motivate Your Staff!
Sep 26, 2009
To motivate staff, managers must tune up their people skills and lead by example.
Member Content Trends in Culinary Education: An Interview with Michelle Ford, Dean of Hospitality and Restaurant Management at New England Culinary Institute
Sep 14, 2009
We talk with Michelle about a number of key trends that have developed in culinary education in recent years and where she thinks things are headed in the future.
Member Content Tip Pooling: Are You Doing It Right?
Aug 12, 2009
It's a hot topic and one that restaurants easily have the potential to slip up on. Michael hits the key points on who is and who is not eligible to participate in tip pooling while also  highlighting a recent legal case dealing with the issue.
Member Content Restaurant Long Term Strategy or Short Term Profits?
Aug 2, 2009
Not the easiest question to answer in today's economic climate. Yet, Jose argues that there is only one clear answer.
Member Content The Difference Between Management and Leadership
Jul 27, 2009

People will comply with a manager, but will only commit to a leader, says Glenn. The title of leader, however, cannot be given.

Member Content "Blend" Your Training Investment
Jul 10, 2009

Training for you and your staff is, of course, important.  The "Blend" recognizes the constraints of time, money and resources in today's marketplace.  In sum, John thinks this is a very exciting time for training and development -- read more on his take.
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