Restaurant Social Media
Human Resources (73)
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 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 |
 Study Finds Differences in Tips by Black, White Restaurant Patrons (NPR 7.11.09)In light of the recent elevation in the awareness of race relations in the USA, I thought this article was thought provoking. It was publis… Started by Paul PazLatest Reply |
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 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 |
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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 |
 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 |
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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 |
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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 |
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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 |
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May 11, 2010 Reply by Allan Marquardt |
% of Bar Sales as wagesI have a bartender friend who is assisting in opening a new bistro. He is one of the best bartenders I know and has a good understanding of… Started by Paul Paz |
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Mar 30, 2010 Reply by Paul Paz |
 What is the best method / technique/way to provide incentive and the best way to measure it effeciently ?What is the best method / technique/way to provide incentive and the best way to measure it effeciently ?Hi, What is the best method / tech… Started by sohrab |
0 | Dec 30, 2009 |
 FohBoh Opposes Card-Check Legislation. Do you?This is a hot topic and getting hotter. It is a key issue in the next election for the foodservice industry, so let's discuss it. If uni… Started by FohBoh |
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Dec 23, 2009 Reply by Paul Paz |
 Hring projections for 2010Based on recent conversations with members of KleimanHR.com and the results of a survey we just completed for Convenience Store Decisions m… Started by Mel Kleiman |
0 | Dec 22, 2009 |
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