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All Blog Posts Tagged 'employees' (34)


Non-Operator
LinkedIn: Top Social Platform For Professionals and Recruiters

Reported by foodem.com, the online wholesale food marketplace-

Many companies and professionals alike utilize social networks for marketing, branding and spreading the word about their products and services. No matter which platform is used, Facebook, LinkedIn, Twitter, Pinterest or Google +, they all have similarities in that they give everyone a voice. But, there is one social network that is valued slightly higher than the rest in…

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Added by Foodem on August 29, 2012 at 7:00am — 2 Comments


Non-Operator
Employee Performance: Invest In It

Reported by foodem.com, the online wholesale food marketplace-

I’m sure many business owners, or should I say great business leaders, take a moment to think about their employees from time to time. Perhaps they ponder about ways to boost and encourage…

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Added by Foodem on August 17, 2012 at 7:00am — No Comments


Non-Operator
Tag Team: Patience = Motivation

Reported by foodem.com, the online wholesale food marketplace-

As a business owner, you have a great deal to worry about. The first thing that probably comes to mind is the financial side, right? Well of course, making a dollar is usually the main…

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Added by Foodem on June 8, 2012 at 7:00am — No Comments


Non-Operator
Reputation Management Goes Beyond Online Reviews

This past week I gave a lecture to a group of Innkeepers and Restaurateurs in Maine on Reputation Management. With all the numerous posts and information out there about protecting your business online from malicious reviews or reviews by unhappy customers, little thought is sometimes given to two other areas.

 

One, what is your local chamber or business association saying about you offline. and two, what are your employees saying about you online?

 

What are…

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Added by Heather Turner on April 29, 2012 at 10:09am — 1 Comment


Non-Operator
Are You An Effective Leader? Are You A Great Leader?

Reported by foodem.com, the online wholesale food marketplace-

Each time you open your internet browser it seems as if there is a new company on the rise. It may be a “tech” company, a new restaurant, an e-commerce…

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Added by Foodem on April 24, 2012 at 7:00am — No Comments


Operator
The Blind Lead the Insightful? Leadership Eye Openers

If you want to test a man’s character, give him power.

~Abraham…

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Added by Ty Sullivan on January 24, 2012 at 6:30pm — 2 Comments

Which Came First: The User or The Design

Recently I read a blog, Elusive Cuteness and Building Approachable Systems, on a project run by the MIT Media Lab that leveraged people to try and make systems more intelligent, efficient and successful. The team built a robot named ‘Boxie’ designed to appeal to the masses — then let it roll through different parts of the campus…

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Added by Nate DaPore on January 10, 2012 at 4:00pm — No Comments


Non-Operator
How Restaurants Can Draft Social Media Policies to MInimize Legal Risk of an NLRB Complaint

Last week, I discussed how the NLRB’s August, 2011 report on social media investigations has ushered in a a new age of corporate social media policies. We find little solace in the recent administrative law judge ruling that Knauz BMW had fired properly an employee because some of his Facebook posts were not protected (others were). The same ruling also declared the employer’s policy overly broad and ordered the dealer to post a notice…

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Added by Kyle-Beth Hilfer on October 14, 2011 at 7:22am — 8 Comments

A Response to a Customer’s Concern

Q: I was in Georgetown Bagelry today and was unable to buy a fountain soda. What gives?



A: I apologize for the inconvenience. While I would love to have fountain soda in the bagel shop, it was a tough decision and one I couldn’t put off any longer. I was hoping to have a rush of capital to totally renovate, but since…

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Added by Mary Beall Adler on August 14, 2011 at 10:00am — No Comments

Our Guests

As we get closer to Mother's Day, one of the busiest days of the year for restaurants, I am reminded of a piece of paper hanging by my desk with the following written on it.

 

OUR GUEST

 

1. Our guest is the most important person in our business.

 

2. Our guests are not dependent on us.

We are dependent on them.…

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Added by Matt Harper on May 5, 2011 at 7:55am — No Comments


Non-Operator
Can We Teach Employees How To Provide Extraordinary Customer Service?

My answer is a resounding YES! During my years in business I have heard varying opinions on this topic. Many believe that people either have it or they don’t. Some actually believe it’s genetic. Does it help if you were raised in an environment where service was important? You bet it does. Is a “glass half full attitude” helpful in the process?…

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Added by Bill Campion on October 27, 2010 at 7:56pm — 8 Comments

Leadership from the Deep End of the Pool

In the FOHcus last Friday, the first paragraph simply and eloquently states:…

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Added by Andy Swingley on July 26, 2010 at 7:54pm — 1 Comment

You Can't Buy the Wag of a Tail



“Money will buy a pretty good dog, but it won’t buy the wag

of its tail” –Josh Billings



I don’t know Josh, but his quote applied to more than just dogs, it applies to people too! If you know me, you know I grew up training dogs in obedience trials and many of the things I learned there apply to what I know about helping people to win. Training dogs is a struggle because they can’t tell you…

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Added by Andy Swingley on May 4, 2010 at 5:50am — 3 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

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

Motivating Your Employees

The best employee-driven operators ask themselves, "What do we want to be famous for with our employees?" Is it favoritism, mercurial moods, daily doubles, endless closing-opening shifts? Or do you offer moral leadership, fairness, energy, equity, balance, challenge and fun? The best operators know that they're not just selling food and beverages, they're selling the server's smile, energy, knowledge, attitude and empathy. The care and maintenance of… Continue

Added by Jim McGinty on March 10, 2010 at 5:17am — 1 Comment

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

Labor Will Make or Break You

I have been thinking a lot recently about my own operation. How could I continue to find new opportunities to be more efficient and reduce expenses without affecting the guest? As most of you know, labor is our biggest expense; fixed labor is often a financial burden in slow times but necessary when busy. So how do you create the correct staffing model for your operation?



The first step is to look at it as an outsider. If you were critiquing someone else’s operation as a consultant,… Continue

Added by Chef Len Elias CEC on December 28, 2009 at 7:00am — 3 Comments

My recent "bar brawl" - rocking in RI

First of all, everyone knows I'm a little too old to be getting into brawls in public places, and it's something I've never really done in my entire life.



That being said, I was in what at the very least, was a confrontation recently at The Loft, a nightclub in the NYLO Hotel in Warwick, RI where a friend and I were spending the weekend exploring the Providence restaurant scene.



We'd come back from dinner and stopped in for a nightcap, when a group of young, attractive,… Continue

Added by susan holaday on October 22, 2009 at 7:36am — 9 Comments

Learning from Best Buy

- the company as wiki. Best Buy?… Continue

Added by John Dumbrille on July 23, 2009 at 7:10am — 5 Comments

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