More than 50% of your managers are unsatisfied and looking for a better opportunity.
The overall US economy may be lagging, but your industry has been hiring new staff at a time when the average manager is unsatisfied and looking for a change. The paradigm shift to a “candidate’s market” is most certainly underway. If you want to win the war for…Continue
In the past few years, a slow economy and shaky job market have actually helped keep key personnel on staff. A secure position was enough to overcome the temptation to leave for higher pay or new opportunities.
However, in the past six months the calls from single-unit, independent operations have risen sharply compared to 2010 and 2011. These operations are hungry for talented staff. The “Indies” do not have corporate recruiting resources at their disposal, so when they cannot find…Continue
Your attire, handshake and eye contact still matter significantly. But if your head is in the sand about your media presence, you need to get serious about ensuring your public media persona – your true first impression – is up to snuff.
Added by Joseph D'Alessandro on May 1, 2012 at 6:00am — No Comments
I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.
Although this is a mostly proper strategy for…Continue
Added by Joe Ferri on April 30, 2012 at 5:30am — No Comments
A spider is, in and of itself, an unusual thing to deliberately add to a foodservice establishment. What bugs me is when there are several different “species” on the menu…
Spiders, Spatulas and Speed racks, oh my! What images do they convey? If you’re a baker, (AKA a “Dough Hoe”) they might conjure up visions of the fryer skimmers, icing knives and sheet pan racks. A restaurateur could easily imagine them as table bases, burger turners and liquor bottle holders.
Added by Joe Ferri on March 28, 2012 at 5:00am — No Comments
If you lead a company, a property, a kitchen, or a team of any size, you do not have the luxury of being “non-confrontational.” If you are working toward a goal, that means you and your team are being stretched to perform at higher levels. That will produce stress and expose weaknesses. As the leader you cannot allow such stresses to keep you from achievement, and therefore you will have to…ahem…confront them.
Confrontation does not have to be a combat. It shouldn’t be. You can…Continue
Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.
No matter whether concession fare is pretzels, hot…Continue
Added by Joe Ferri on February 12, 2012 at 8:00am — No Comments
Stay in this business long enough and you’ll end up speaking Kitchen-ese.
“I need a grill.”
“A griddle or a char broiler?”
“Just a grill.”
“Upright, range-match, counter model or free-standing, flat-top or grate-top, what length, on casters or legs, cast radiants, cast grates, what grid spacing, chrome or cold roll steel, round or scround, grooved or flat, safety pilots, piezo or…Continue
Added by Joe Ferri on May 15, 2011 at 8:36am — No Comments
Added by Roy MacNaughton on June 7, 2008 at 3:04pm — No Comments
Fun in the Foodservice Business.
Added by Joe Ferri on March 25, 2008 at 7:35pm — No Comments