How do you become an employer of choice? Every multi-unit independent restaurant company owner wants to be an “employer of choice.” But we all know the statistics: On paper there aren’t enough workers for the restaurant jobs we have now — much less those we will create tomorrow. Your competitors can match you in pay … Continued
This other day there was a meeting on my schedule, but instead of meeting with me, my colleague was meeting with the police. Our meeting had to be cancelled because the person I was going to meet was dealing with the fact that their long-time, right-hand person had been exposed for embezzling a considerable sum of money … Continued
The best businesses control themselves, keep things simple, stay on track, and do not allow themselves to be overwhelmed, overloaded, or confused. Their guests and customers are exposed to an ever-increasing daily barrage of messages daily from a million different points in the world. In order to engage people, it’s smart to understand that there is … Continued
Pour Systems for the Real World – View Source Article May 2, 2011 By: Matthew Mabel – Night Club and Bar Magazine Balancing Cost Control With Staff Relations and Guest Experience Makes the Most of a Pour System You are an experienced industry professional. You know how to control your pour costs: use recipes; train, … Continued