Consulting, Finding Investors, Discovering new food, Gaining Knowledge
Talent gets you to the game ... passion wins in!
Dynamic, results driven HR executive seeking new opportunity. I have 25+ years of human resource experience with the last 13 in the restaurant space. Senior leader with strengths in all aspects of HR, employee engagement and building strong company culture.
Happy New Year! I hope you are well. How are you enjoying your experience on FohBoh so far?
As an introduction I wanted to let you know that I work with many professional organizations on 401k implementation and management. This sometimes falls in line with the responsibilities of Human Resources. I am now a member of SHRM so I could better understand the challenges of HR professionals. Please let me know if I can ever be of help or be a resource to you.
Regards - Seth
Mike, thanks for joining Corporate Leadership. Can you check out my recent post, "Are you advancing someone's future?" and give me your thoughts and best practices for growing the best from within the organization?
Sorry I did not get to meet you...I was with Einstein's for 2 great years...I was an EGM most recently. As a matter of fact, I trained Dawn K at my store. She is awesome! I have always been so passionate about recruiting and when the opprotunity to become a hospitality recruiter and I was able to take my 20 years of restaurant experience I had to take a leap of faith. I LOVE IT! My company is a national group that recruits for some of the most respected names in the industry. I have been calling Dawn every week to see how she is doing. I have a great candidate flow and I know Einstein's so well, I thought I could offer some help. Dawn did mention that you did not want to employ any outside sourcing at the moment...which I understand. I know the budgets...that's for sure! The owner of my firm has told me since my history with Einstein's that if you ever need help in any difficult to staff markets we are available at a very very competative fee! I have dealt with recruiters my whole career as a multi-unit guy and a regional guy and I feel we have a terrific level of service compared to whats out there. Thanks for listening and I am here to help and would love the chance to assist Dawn in this market or any other markets around the country. I appreciate any consideration.
Wanted to call your attention to the LeaderFISH! Summit coming up in June. I'll send you details.
Also, are you going to the Restaurant Leadership Conference this year? We have a breakfast forum and I'm speaking. Would love to see you there.
Good to hear from you! Sounds like things are going well.
Take Care and let me know about RLC.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.