Recent Articles in People & Staffing

Member Content EEOC Initiatives Require Operators To Be Proactive In Preventing Discrimination Lawsuits
Jun 17, 2009
Taking a few proactive measures can go a long way to prevent litigation.  A good starting point is to understand what types of claims can expose your restaurant to significant liability. Just as there are trends in concepts and cuisine, there are trends in the law. Kenneth discusses the latest EEOC initiatives.
Member Content Is Good Help Hard to Find?
Jun 16, 2009

Terry goes back to the basics and looks at the world of psychology for some tips on how to create the ultimate atmosphere and culture in your restaurant that will help you attract and retain superstars.
Member Content Stop Using the Economy as an Excuse!
May 21, 2009
Roberta see leaders everywhere dropping one excuse after another about the economy and performance. Yes, it's easier to blame the economy for the decline in business, but in so doing she feels restaurants could miss out on a big opportunity for the future.
Member Content Gird Your Loins, Hospitality, Here Comes The Perfect Storm! And, Organized Labor is smackin' their lips!
Apr 3, 2009
John wants you to get proactive about the Employee Free Choice Act. He doesn't quite like the alternative, and you might not either.
Member Content Chat with Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach - Audio Interview: Part 2
Mar 10, 2009

Sean O'Connell, Executive Chef Fontainebleau Resort, Miami BeachIn part two we talk with Sean about his philosophy on people, service and motivation; advice for culinary school students; recruiting and hiring; the numbers; favorite aspects of the biz and more.
Member Content Women In Hospitality - A Retrospective And View Of That "Glass Ceiling"
Feb 12, 2009

"Strides have been taken", says John, "but the real test resides in the Executive Suite and Board Room, where not only women but also minorities are sadly under-represented." Read John's take on the status quo.
Member Content Why in heaven's name are you in this crazy Hospitality business?
Nov 14, 2008
Being in the "Hospitality" industry is definitely not for the weak of heart. It can be trying, stressful and difficult in the worst of times, but in the best of times, there is nothing else quite like it.
Member Content Reducing Worker Stress in Turbulent Economic Times
Nov 7, 2008
Roberta offers seven tips on what you can do to reduce employee stress in turbulent economic times.
Member Content Inside the Immigration Issue
Oct 31, 2008
Experts map the way for those lost in the maze of immigration regulations.
Member Content Chefs on Stage
Oct 7, 2008
Stages are valuable experiences for all chefs who aspire to elevate their cooking.
Member Content Create a Team
Sep 5, 2008
Mark reminisces about the recent Olympic accomplishments of the US swimming team and how it relates to teambuilding in your restaurant.
Member Content Human Capital Crisis In Hospitality
Jul 18, 2008
John says we must reorient our thinking about Human Capital -- stop that revolving door, and develop and reward our employees, retain that talent and showcase them.
Member Content Wow the Employee - Wow the Customer!
Jul 14, 2008

Shep tells the tale of Zappos.com, a legend in delivering both internal and external customer satisfaction.
Member Content Not Just Lipservice: Creating Diversity
Jun 6, 2008

What are you doing to attract women and create diversity in your operations? "Inclusion is not just a statement on a webpage", says Stacey, "it's really an ongoing process of overcoming challenges and barriers and developing key practices to use day-to-day."
Member Content Should a Chef Need a License to Cook? (Santé)
May 9, 2008

Networking is the only one of the many good reasons for joining a professional organization.
Member Content Coming Attractions: Stars of Tableside Service (Santé)
Apr 10, 2008
Stars of Tableside ServiceServers bring special effects and more showmanship to their dining-room delivery.
More Articles >>