All Blog Posts Tagged 'employee' (34)


Non-Operator
Trouble shooting your food service | What causes low employee morale in a restaurant?

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…

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Added by Brandon O'Dell on August 27, 2012 at 12:57am — No Comments


Non-Operator
Inspirational Groceries

 

 

 

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…

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Added by Bill Campion on July 12, 2011 at 5:00am — No Comments

Reasons Why Hospitality Management Professionals Are Giving Notice Surprises Many

by: Robert Krzak CPC, CERS…

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Added by Robert Krzak on December 15, 2010 at 9:30am — No Comments

Matters of the Heart & Soul

Georgetown Bagelry will forever be changed because Badu is leaving.



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…

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Added by Mary Beall Adler on June 21, 2010 at 10:00am — No Comments

We've all experienced it. Terrible service.

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…
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Added by Tony Treadway on June 19, 2010 at 2:34pm — No Comments

How Great is Your Customer Service?

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 — 1 Comment

The answer is “aggressive, hands-on, shirt-sleeve, results-oriented achiever.” WHAT IS THE QUESTION?

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
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Added by Michael Albert on March 24, 2010 at 7:31pm — No Comments

Building Effective Employee Feedback Sessions

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 — No Comments

How to have a Motivated Training Staff

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 — 3 Comments

The Basics of Restaurant Labor Costs

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 — No Comments

3 Fatal Questions Your Employees are Asking



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 — 7 Comments

Social Media Policy for Employee Handbooks

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 — No Comments

Easy Labor Management - 5 Tips to Better Employee Schedules and Higher Profits

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 — No Comments

Advantage….Employer

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 — 8 Comments

"The Best Employer in Town"---Great Article for Retention

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 — 1 Comment

How do you measure learning and success in your organization?

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 — No Comments

Start a group on FohBoh and let your employees join it.

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 — 2 Comments


Non-Operator
What it is like being a new employee.

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 — 2 Comments

Drama at Google's cafes

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.



I… Continue

Added by restaurantdotorg on August 29, 2008 at 7:49am — 3 Comments

Employee Turnover is a $22 Billion Dollar Problem

I plan to start stumping our plan to use social media, particularly social networking technology for the enterprise, as a way to increase margins, improve employee morale, increase sales and generally improve restaurant customer service and operations. In this economic environment, managers need to be creative and must be willing to embrace new technologies that can make a difference and work hard to put them to work.



FohBoh believes that better employee engagement offers… Continue

Added by Michael L. Atkinson on August 6, 2008 at 6:56am — 5 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

McAlister's Deli Signs Franchise Agreement to Expand to Cleveland

McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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