First it was a global pandemic back in 2020. Close on its heels came a staffing shortage and labor crisis that still rages unabated. (Where the heck did all the people go, anyway?) And now the foodservice industry is getting
+Having a bad reputation as a place to work is like a hangover. It takes a while to get rid of and makes everything else suffer. –Jim Buelt I have written often about the importance of making hiring THE most
+“Games are won on the floor, championships are won in the locker room.” –Michael Jordan, five-time NBA World Champion with the Chicago Bulls by Jim Sullivan 5 Minute Read Given the stress, strain and hardship that the recent coronavirus pandemic
+by Jim Sullivan Over the last decade our company has focused on researching the best demonstrated leadership practices in the foodservice industry. And in the last three years I’ve had the privilege to share that insight and those specific 21st
+Most companies set goals and measure progress the same way we live our lives, by the thirteen periods in a calendar year—January 1 to December 31. Fiscal years begin October 1 for some companies and most begin measuring profitability by
+“At the end of the day, you bet on people, not on strategies.” –Larry Bossidy, CEO AlliedSignal The marketplace for foodservice labor is both highly competitive and very crowded. Statistics offer hope: the current Millennial Generation is some 80 million
+You can’t build a pyramid from the top down. A house without a foundation will not stand. And any business without fundamentals firmly entrenched and dutifully executed can wither and shrink as small as the period that ends this sentence.
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