How to Keep Marginal Employees From Going Bad – View Source Article (PDF Format) Restaurant Startup & Growth – November 2010 by Matthew Mabel The true test of a great manager is the number of employees they have turned around, not the terminations. You can fire all the people you want, but you are not … Continued
On my way to meet a new client and tour their operation, I have landed at more than one tiny airport where the terrain resembled a third-world country. My first thought is usually, “What have I gotten myself into now?” Secondary and tertiary markets offer an opportunity to let a brand shine without massive competitive … Continued
The idea of building a business through great customer service is not selective. It does not discriminate, devalue customers’ opinion or take away their options. The dining survey and commentary organization, Zagat, now owned by your friends at Google, recently published “The 10 Most Controversial Restaurant Policies.” “No substitutions” was one of them. Split charges … Continued