Joseph D'Alessandro's Blog (16)

Restaurant & Hospitality Execs: Half of Your Managers Are Planning to Resign. What Are You Going to Do About It?

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…

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Added by Joseph D'Alessandro on August 23, 2012 at 11:43am — 1 Comment

Corporate Retention, Compensation and Behavior

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…

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Added by Joseph D'Alessandro on June 25, 2012 at 1:28pm — 1 Comment

Capturing and Keeping Attention on Your Resume

Ah, the advancements of technology. E-mail gives us the power to rifle through correspondence. Click – skim – click attachment – scan – close attachment…

Then what? Respond, forward, file, or delete. In corporate talent acquisition, let’s define those actions:

Respond = Success. The recipient is interested, and is advising you of the next step.

Forward = The recipient sees something in you, and is sending to a peer or manager for further…

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Added by Joseph D'Alessandro on June 7, 2012 at 9:51am — No Comments

Positive Lodging Industry Outlook Means Increasing Demand for Talent

At the American Hospitality & Lodging Association (AHLA) Hotel Industry Leadership Panel earlier this month, a panel of veteran hotel executives concurred that, although no dynamic or dramatic upswing is on the horizon, the sector as a whole will enjoy moderate growth and gradual improvement over the next two years. Demand is up, supply is tight, local governments are helping with development projects, and staying one step ahead of…

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Added by Joseph D'Alessandro on May 24, 2012 at 8:39am — No Comments

If Perception Is Reality, Are You At Risk?

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.

In a study of 300 corporate hiring professionals conducted by social media monitoring service Reppler, the following was discovered:

  • 91% used social networking sites to screen…
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Added by Joseph D'Alessandro on May 1, 2012 at 6:00am — No Comments

Confrontation...Compromise or Combat?

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…

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Added by Joseph D'Alessandro on February 21, 2012 at 7:30am — 2 Comments

Experts Agree: Prepare for the Tightening Hospitality Talent Market

It’s been four years since we entered The Great Recession. Now, at long last, optimism about economic growth in Leisure & Hospitality and Food & Beverage is taking root.

For operators this means finding leaders who have the skills and proficiency to do the job will become harder and harder. Sourcing values and character matches will be a monumental challenge.  Operators will need to step up benefits and retention strategies, and salaries will begin to rise…

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Added by Joseph D'Alessandro on January 25, 2012 at 8:30am — No Comments

Success Is In the Facts, Not the Feelings

This year, listen for how often you hear the word “feeling.”  Listen for how often you hear yourself or your colleagues say “I have a feeling…”

A feeling this manager is the right fit.  A feeling the opening will be a big hit.  A feeling this banquet will run without a hitch.  A feeling we’re on the wrong track.  A feeling (insert the most important objectives of your business here)…

The best leaders work in the truth, and the facts are infinitely closer to the truth than…

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Added by Joseph D'Alessandro on January 17, 2012 at 8:00am — No Comments

Healthy Habits in Hospitality

You are so much fun to be around.  You know how to host and how to serve; how to cook and how to present. Everyone hits you up for recipes and tips from table settings to the length of oven time their holiday roast requires for perfect medium rare.

What non-hospitality folks don’t understand is how hard it is to work around food all day long!

We asked hospitality professionals around the country what habits to make or break in order to stay healthy and we received a ton of…

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Added by Joseph D'Alessandro on December 19, 2011 at 9:41am — No Comments

Powerful Interview Questions to Determine Cultural Fit

Your interview process is worthless unless it empowers you to hire the best cultural fits for your company.  Though every company culture is unique, screening for the “Five C’s” will reveal most of what you need to know to determine a cultural fit:

• Character

• Competence

• Consistent behavior

• Communication…

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Added by Joseph D'Alessandro on November 29, 2011 at 8:52am — No Comments

Seven Ways to Ace Any Interview

Looking for a job is a job, and a hard one. The good news is that you are an expert on the subject matter of every interview…you. You also face the challenges of preparation and logistics. Here are seven simple ways to ensure your interview is successful. I didn’t promise painless and easy, but it is simple.

1. Start Preparing a Week in Advance

One of the first questions many interviewers ask is “What do you know about us?” If you blow that one, you fail. Be…

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Added by Joseph D'Alessandro on November 15, 2011 at 7:00am — No Comments

Post-modern Pork & Beans – Pleasing & Profitable

When I was a kid “pork and beans” was of a can of saucy cooked legumes with a big lump of fat in it.   

How times have changed!

 

Two of the top R&D chefs in the Midwest demonstrated how deliciously different “pork and beans” can be at a recent Research Chefs Association meeting in Chicago.  John Draz, Executive Research Chef of Ed Miniat, Inc. and Eric White, Research Chef of Archer Daniels Midland created an…

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Added by Joseph D'Alessandro on October 28, 2011 at 8:00am — No Comments

It's the Innovation, Stupid!

The Great Recession shook up lodging and food service companies of all sizes, and every one flattened their executive and management ranks while slashing G&A.  So how did some companies persevere, even grow, during the last three years?  Why are some striding, even strutting, while others are barely crawling?

Innovation.

One month ago today at…

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Added by Joseph D'Alessandro on October 27, 2011 at 7:06am — No Comments

Are You an Impact Player?

Culinary and hospitality schools afford me the privilege of lecturing to future leaders on the finer points of interviewing skills, résumé writing, business correspondence and job hunting.  I spend a good portion of the résumé-writing time discussing the importance of using “impact” language to describe career experience.

But you really can’t use impact terms if you’re not an impact player!

The Encarta Dictionary cites one definition of impact as “the powerful or dramatic…

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Added by Joseph D'Alessandro on October 19, 2011 at 9:30am — No Comments

A Culture of Upward Mobility

I have heard the cliché “green goes with everything” many times.  It’s always nice to have a few bucks in reserve or the ability to afford the things you like, but where company culture is concerned there is a more appropriate cliché: “money isn’t everything.”

Successful companies that prosper over the long-term are the ones that offer much more than compensation.  The cultures that survive tumultuous business climates are built upon a core central ideal – a genuine care for…

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Added by Joseph D'Alessandro on July 15, 2011 at 7:12am — No Comments

Chicago Rising Star Chefs & Pork Carpaccio

Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.

 …

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Added by Joseph D'Alessandro on May 31, 2011 at 11:30am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

Movie Tavern Unveils New Theatre in Louisiana’s Northshore

Movie Tavern, a pioneer of in-theatre dining, has announced the grand opening of its first Louisiana location in Covington on July 31 as part of the company’s national expansion.

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

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