Why Good Employees Leave

Why Good Employees Leave

When Karen arrives late (again) and Steven is out back on his cell phone (again) and customers wait and other team members cover and fume (again), it’s easy to blame Karen and Steven for the low morale and poor service. But the truth is, it’s not their fault....
How to Survive the U.S. Labor Shortfall

How to Survive the U.S. Labor Shortfall

As an employer in the U.S., you’re facing the most substantial labor shortfall in about 50 years. Almost all industries are feeling the pinch, and for restaurant managers, it’s making an already tough employment market even more challenging. This labor crisis is real,...
Train to Retain

Train to Retain

Restaurant training is multi-faceted. It’s not a single event, it’s ongoing process. It’s not one thing you do on one day, it’s many things you do every day. It solves immediate needs, such as teaching servers product knowledge on the day’s specials, and it also...
How to Improve New Hire Orientation

How to Improve New Hire Orientation

A lot rides on the effectiveness of your new hire orientation program. For one thing, it sets the tone for new employees’ entire experience at your restaurant, contributing in large part to how well they perform and how long they stay. Whether you have a new...
Nice to Meet You, You’re Hired

Nice to Meet You, You’re Hired

With competition for quality employees as fierce as at is for loyal guests, it may be tempting to hire anyone who fills out an application and actually shows up for an interview. Not so fast! Even if you’re really feeling desperate, filling a position with just anyone...
Today’s Special: Quality Employees

Today’s Special: Quality Employees

In restaurants across the country these days, it seems like “Help Wanted” signs are just as common as daily specials boards. Unfortunately, though, just putting a sign in the window isn’t enough to attract quality employees. Competent applicants are not going to walk...