Voice of the Restaurant Industry
Human Resources (76)
| Featured Discussions |
|---|
 Non-Operator Employee Success & ChallengesI'm doing research to understand what HR or employee challenges are important to restaurant managers in 2013. As an example: When my par… Started by Holly A WestLatest Reply |
 Negotiating Terms of a New LeaseThis isn't a big deal for a public chain with 100+ restaurants. They have a big balance sheet and take no personal risk. They staff out sit… Started by Michael L. AtkinsonLatest Reply |
 The Talent Pool Is Getting DeepA coworker/friend of mine just applied for a server position at a number of San Francisco restaurants. The response she received from sever… Started by Michael BiesemeyerLatest Reply |
| Discussions | Replies | Latest Activity |
|---|---|---|
|
Non-Operator Hiring Employees who have OwnershipThe article attached talks about questions you can ask applicants to see if they take ownership over their job. Such a hard quality to def… Started by Holly A West |
1 |
Feb 1 Reply by Holly A West |
|
Non-Operator Employee Success & ChallengesI'm doing research to understand what HR or employee challenges are important to restaurant managers in 2013. As an example: When my par… Started by Holly A West |
0 | Jan 24 |
 Non-Operator ROC- Restaurant Opportunities Center UnitedSo, here's a question. Does anyone know who ROC is? Are there any FohBoh members that are also members of ROC? I would like to open up a di… Started by FohBoh |
2 |
Dec 19, 2012 Reply by Paul Paz |
 Who do you use for Health Insurance?We need to look into health coverage, at least for the owners. We only have 12 employees. Just curious what some of you have done in this a… Started by David Harris |
1 |
Jun 27, 2012 Reply by Kevin Brown |
 The IT factor for servers. How do you interview for IT?We deal with hundreds of Restaurants every month that span the range from fast casual, to fast food, to white tablecloth. It seems like in… Started by Todd S. Edman |
1 |
Sep 14, 2011 Reply by David Hayden |
 What percentage of imported food is actually inspected?65 billion dollars of food are imported in America each year. In our regulated food supply chain, foods are inspected and reinspected from… Started by Food 4 Thought (Anthony Jackson) |
0 | Aug 29, 2011 |
 Non-Operator Web Based Scheduling QuestionI came across a simple, intuitive, and cost effective web based scheduling program last week and I was curious as to how many of you would… Started by Doug Murless |
4 |
Jan 5, 2011 Reply by Hila Tabib |
The Talent Pool Is Getting DeepA coworker/friend of mine just applied for a server position at a number of San Francisco restaurants. The response she received from sever… Started by Michael Biesemeyer |
3 |
Oct 21, 2010 Reply by Tony Garner |
 Third Party reservations, the future?Online reservations has been going on for a while, and whilst everybody talks about them and there are some companies actively trying to ta… Started by Iñaki Zarate |
2 |
Jul 31, 2010 Reply by Ivan Collins |
Negotiating Terms of a New LeaseThis isn't a big deal for a public chain with 100+ restaurants. They have a big balance sheet and take no personal risk. They staff out sit… Started by Michael L. Atkinson |
8 |
May 11, 2010 Reply by Allan Marquardt |
Advertisement
Industry News
Social Media News
Technology
Photos
© 2013 Created by FohBoh.
