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
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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
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“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
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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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“Hospitality starts with the genuine enjoyment of doing something well for the purpose of bringing pleasure to other people. Whether that’s an attitude, a behavior, or an innate trait, it should become a primary motivation for coming to work every
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Restaurants don’t close because they run out of cash, they close because they spent their money on the wrong things. While making money is pretty darn important, sometimes losing less money is just as key. Here’s a short list of
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Learning beats knowing. Knowledge is not the same as learning. Instruction imparts knowledge. But learning occurs only when knowledge is applied. The best measure of whether learning has occurred is action and results back on the job. Effective training is
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