Low employee morale is one of the most devasting issues any business can face. Unhappy employees steal, don’t show up for their shifts, don’t upsell your products, don’t clean and generally don’t care about your restaurant. They feel that if you don’t have their back, then why should they bust their humps for you.
Making your employees happy takes a lot more than paying… Continue
Added by Brandon O'Dell on August 27, 2012 at 12:57am —
When I go to Kroger I am inspired. No kidding! The Kroger I frequent is really no different than any other. Okay, their produce is significantly better than Meijer and they do a fair job with customer service but it’s really not all that special. That was until… Continue
Added by Bill Campion on July 12, 2011 at 5:00am —
by: Robert Krzak CPC, CERS…
Added by Robert Krzak on December 15, 2010 at 9:30am —
Georgetown Bagelry will forever be changed because Badu is leaving. Continue
Badara Njai is our Team Leader and most of you know him from the front counter, waiting on you, at the bagel shop. I’ve known Badu for over 15 years and I believe he’s been working our Bethesda store for a good 7 years. Badara came to us in Georgetown where he began working part time while he was…
Added by Mary Beall Adler on June 21, 2010 at 10:00am —
I was in Winston-Salem, NC this week for a client meeting and it happened again. Terrible, uncaring service at a hotel where I have stayed at least 40 times over the past seven years. No, I'm not dumb enough to have stayed on 40 occasions at a hotel with poor service. Just the last two times.
The reason I gave it a second chance was the extraordinary service I had enjoyed on 38 occasions which left me with enough loyalty to give them one more… Continue
Added by Tony Treadway on June 19, 2010 at 2:34pm —
When guests come to your restaurant, you should treat them as if they are friends visiting your home. Treating your guests with care and providing an exceptional place for them to enjoy a meal is part of the reason they will come back to your restaurant again. They also expect quality in every aspect of the restaurant. Guests are looking for a value in the things they see, taste and touch, and so providing them with exceptional quality will certainly leave a good taste in their mouths; here are… Continue
Added by Jim McGinty on March 26, 2010 at 11:15am —
Is the question: (a) How would you describe your tailor? (b) How would you describe your fourth grade bully? (c) What are some of the most common words used in help wanted advertising for middle and senior management staff?
Help Wanted Ads Are Hardly Helpful
By: Michael Albert
Added by Michael Albert on March 24, 2010 at 7:31pm —
Employee feedback surveys often identify the need for more one-on-one time between employees and their managers. An easy way to fulfill this is to hold regular one-on-one feedback meetings. This simple idea gets overlooked or bumped by supposedly more important priorities. Yet making time for one-on-ones can eliminate communication problems, boost morale and productivity, and guarantee higher scores on your next employee feedback survey. Here are a few reasons why this tool is so… Continue
Added by Jim McGinty on March 16, 2010 at 8:13am —
Your training staff is the core of your business, as they are the creme de la creme of your staff. It is important not to underestimate the power that your training staff has over your staff. They are leaders and are looked to for answers on a number of issues by other staff members. To maintain a motivated training staff it is important that, as a manager, you continue to develop your trainers as leaders and keep them motivated in the foodservice or hospitality industry. There are several ways… Continue
Added by Patrick O on March 10, 2010 at 7:04am —
Operating a restaurant involves many expenses, one of which is labor. Labor is an operational expense in just about any restaurant, predominantly including hourly wages for staff members. Many restaurants hope to run a labor percentage below approximately 20 percent. When the costs begin to climb, anxiety levels rise as well. Still, simply paying your employees less will not solve labor cost issues. The keys to controlling labor costs are improving… Continue
Added by Jim McGinty on February 3, 2010 at 12:09pm —
Are your employees confused?
I've had a lot of time to think last week, and I have come to the opinion that the modern culture of today is making my job as a restaurant manager, harder
. Employees of today are very different from those a generation ago.
They come to the job with a different set of beliefs and a different set of needs.
I also feel as though my newest employees have a tough time adjusting to… Continue
Added by Bill Baumgartner on January 31, 2010 at 2:00pm —
Social Media Employee Policy (Hospitality)
Have you updated your employee handbook to cover staff use of social media? You should – and quick.
It’s a very safe bet that 95% of your staff are on Facebook, MySpace, Twitter and other networks. Some of them probably have blogs. You might think they’re just chatting away about their personal lives. I’ll bet you some of them have talked about work online.
What’s your employee policy about discussing work… Continue
Added by Jeffrey J Kingman on September 20, 2009 at 1:22pm —
By David Scott Peters
In an article I wrote for my June member newsletter, I offered five critical points of contact in every restaurant. Each point of contact revolves around the idea that you only get one chance to impress a customer. Then you have to keep impressing them every time they come back.
The first five points of contact were:
1. First impression outside your restaurant, such as advertising
Added by David Scott Peters on June 3, 2009 at 2:30am —
Fingerprint scanners are delicate pieces of technology. Use them to clock in/out. Don’t use them to enter PINs. Restaurant and hospitality staff normally must enter a PIN / id into a Point of Sale system every few minutes, and with greasy hands, fingerprint scanners become defective quickly.
Employees who ride the clock are draining business profits. Monitor timesheets and schedules to effectively stop early clock ins. Better yet, use a labor management system that does… Continue
Added by Anthony Presley on May 8, 2009 at 9:46am —
Check out this interesting blog from the People Report
on the current trend in job loss and the exodus of workers from the food industry into other industries, most specifically the growing segments of health care and education.
Now keep in mind the job loss in the restaurant industry is specifically due… Continue
Added by Andy Swingley on March 18, 2009 at 6:24pm —
The Best Employer in Town
by Bill Marvin
As I travel around the country, a common lament from operators is that it is getting harder and harder for them to find the quantity and quality of workers they need. On one hand, I believe that if you need five good people, there are certainly five good people looking for work. At the same time, the challenge is how to locate them or how to get them to knock on your door. Perhaps we should look at the issue of how to attract the right… Continue
Added by Sandra Banks on February 23, 2009 at 9:48am —
I would encourage you to Google Kirkpatrick's Levels of Evaluation. It is a great system to truly analyze your return on investment. It's not going to give you the 'silver bullet' since your results are individualized. There is no blanket answer, but this will give you a great start. You can't measure results if you didn't have a goal to begin with, all you get is loose data that you attempt to draw a conclusion from...but what if it's the wrong one?
The 5 levels… Continue
Added by Sandra Banks on February 23, 2009 at 8:51am —
There is some interesting discussions going on FohBoh regarding how best to connect, communicate and collaborate online with your employee group. I have two great ideas for you:
1. Public Groups.
We offer public groups for free. Just go to the top navigation bar and click on Groups. This is our free group option and we have several hundred of those to join. If you peruse through the current groups and feel that you want something different, then start a group. As the group… Continue
Added by Michael L. Atkinson on October 23, 2008 at 3:51pm —
The quote below came from a new employee at a convenience store. She say a lot in one sentence. And we wonder why new employees quit at the end of the first day.
"Be nice to the trainee. Yes, they suck at working the register. Yes they have no clue what they are doing. Yes they are probably slowing down your busy life. But please understand that being a trainee suck, and knowing you suck...will it sucks."
Learn about how you need to treat new employees.… Continue
Added by Mel Kleiman on September 24, 2008 at 7:00am —
Before I proceed, I must disclose that that I know a couple of Google employees. They are good people, I might add. I'm also a regular Google user. Then again, who isn't?
Google has tried to be the perfect company. Not only are many of its products free, it also aims to be one of the most generous employers around. Whether the first notion is sustainable is another topic for another time, but it definitely looks like Google still needs to work on the second one.
Added by restaurantdotorg on August 29, 2008 at 7:49am —