People & Staffing

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  Four Corners -- Planning Your Restaurant Day
May 15, 2012
Even though a day in the restaurant business can be wildly unpredictable, that does not mean we can't try to plan. Like any manager in any industry, planning your day is a crucial part to being successful. Richard shares what he's developed over the years for planning the work day.
  Top 5 Reasons Your Restaurant Needs a Talent Management Program
Apr 13, 2012
If your staff looks forward to coming into work, your patrons will look forward to coming to your restaurant. Zooey shares five tips on having an effective team for your business.
  Managing Employee Records in a Restaurant
Mar 23, 2012
Maintaining complete and comprehensive employee files is one of the most important things a restaurant owner does in limiting their liability as a business owner. Brandon shares tips on getting it done.
  Generation Y Pitfalls
Mar 21, 2012
Jeff hits on three service pitfalls that often occur with gen-y staff. Chances are these potential snafus are happening in your restaurant. Jeff offers quick coaching advice for dealing with each.
  Stop Wasting Time in Meetings!
Feb 24, 2012
Mike shares 8 ideas to get your meetings moving while boosting productivity.
  The Good Boss: Insights for a Healthy and Productive Workplace in Challenging Economic Times
Jan 23, 2012
Some people work to live and others live to work. Either way, you likely have a boss. Does your boss have any of these characteristics?
  The Reindeer Remedy: 12 Ways to Encourage Your Employees to be a Rudolph this Holiday Season
Dec 1, 2011
All you want this holiday season is a sure-fire way to increase your profits. Just wishful thinking? Not necessarily! Authors Cyndi Laurin and Craig Morningstar say the secret to great profits involves a certain famous reindeer and the discovery that your solution may have been right under your nose (a red one, perhaps?) all along.
  11 Attributes of Restaurant Leadership
Oct 24, 2011

The exceedingly successful managers realize they are to “manage” things and “lead” their people. Brian identifies 11 important factors of leadership every manager desiring to succeed and excel should master.
  Teenagers and Your Workplace
Oct 13, 2011
It's important to know both the legal limitations of teenage workers as well as how to properly train them. Michael shares info and tips...
  Quick Service Restaurants Need to Take a Fresh Look at Gen Y
Sep 28, 2011
Quick Service Restaurant (QSR) consumers have more choices than ever, and are regularly being inundated with marketing and promotions from brands trying to convince them to eat at their restaurants. In this environment, standing out from alternatives is no easy task, and QSRs need to raise their game in order to connect with consumers.
  The Myth of Work/Life Balance: Seven Ways to Rethink Your Approach to the Daily Grind (and Get Happier in the Process!)
Sep 26, 2011
If you've been killing yourself trying to achieve daily work/life balance, Jon Gordon warns that it may be a pipe dream. He offers up another (better) solution.
  Undercover Boss
Sep 23, 2011
Michael shares his takeaways from a recent rerun of the cable show "Undercover Boss".
  Tackling Workplace Violence
Sep 21, 2011
Workplace violence is one of the most significant detriments to the American workplaces costing businesses more than $70 billion a year and leading to the loss of about 600 lives. Michael provides the basic steps to address and minimize violence in your workplace.
  Today is Whensday!
Sep 12, 2011
Notice the unique spelling in the article title? That's not a typo. With the New Year upon us, Don shares a new "get stuff done" philosophy with you.
  Drinking the Kool Aid
Aug 30, 2011
Is your team drinking the company "kool aid"? Do they go the extra mile for your customer? Richard tells a story...
  You Must Watch The Cookie Jar
Aug 10, 2011
There are many cookies in a restaurant: food, money, supplies and the often overlooked "time". Michael shares tips for keeping an eye on the cookie jar.
  Five Reasons Why Nothing Has Changed in Your Restaurant
Aug 3, 2011
Restaurant owners & managers complain all the time that nothing seems to have changed in their restaurants. Roberta discusses five reasons why this may be the case.
  Can Your Restaurant Survive The Departure of Your Head Chef ?
Jul 14, 2011
If you are unfortunate enough to lose your head chef, whether it be a termination, the chef quitting, or the chef moving on to a better opportunity, there are several potential problems they could leave you with and several considerations you may have never made. Brandon takes you through them.
  Don't Hire LUZIRS - Hire Right
Jul 10, 2011
If you follow the steps carefully that David outlines, you'll be doing everything you can to avoid the LUZIRS. Oh, every now and then, one will slip through the process, but you will have screened out most of them long before they get on your payroll.
  How To Improve Employee Morale at Your Restaurant
Jun 2, 2011
Managing restaurant employees is a business in itself. From coming in late to scheduling conflicts, your restaurant can't afford to mismanage its employees. Matt shares some key tips.
  Hiring Your Key Restaurant Employee: The Manager
May 24, 2011
Q&A with Anand Gala about his experiences and what he thinks the best qualities are to look for when hiring a successful restaurant manager.
  Hugs Not Drugs - Independent Pizzeria Sets Example to Clean Up Industry
May 11, 2011
See how Kingy's Pizza Pub is doing their part to change the restaurant industry's reputation as the leading job sector to abuse drugs and alcohol.
  Burned Out
Apr 25, 2011
As a publicist with many years of experience in the restaurant industry, Miriam has seen firsthand examples of restaurateurs being burned out emotionally. Here are five signs of emotional burnout and five things to do to avoid it.
  7 Deadly Sins of a Bartender
Apr 21, 2011
Theft happens in bars all over America on a regular basis. The question is, are you as a bar manager/owner aware of when it happens. Mark takes you on a journey through some of the "tricks of the trade."
  Getting The Most Out of Your Employees
Mar 8, 2011
In a restaurant, your staff is the single most important contributor to your success. They're also probably one of your biggest costs. Sean shares five tips for getting the most out of your investment in human capital.
  Top 10 Tips for Managing Down
Feb 16, 2011
Roberta shares ten tips to help you become the type of manager that everyone wants to work with.
  Top 10 Tips For Managing Up in a Top Down World
Jan 28, 2011
It may seem unnatural to manage up in the top down world of business but this is exactly what you must do to be successful. Roberta shares 10 tips for managing those relationships above you.
  Preventing Unionization Means Reinvigorating the Focus on the People
Jan 21, 2011
While a rise in unionization is a concern for our industry, the reassuring news is that taking the time to leverage the culture within the organization can diminish the need for employees to seek an outside entity to be their voice. Stephanie shares some insights.
  What is Your Restaurant Management Team's Media Diet?
Dec 15, 2010
Finding out just what kind of media a job candidate is consuming will give you quick insight into what they know about managing, marketing and other elements of your business. Brian shares some tips.
  7 Tips for Getting That Restaurant Job Promotion
Dec 15, 2010
Are you ready for the next level in your restaurant career? What do you do next to get noticed for that promotion? Brian shares 7 keys to your next promotion.
 
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