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Restaurant Management: Letting the Well-Liked Go

Restaurant Management: Letting the Well-Liked Go

We don't have to tell you -- restaurant management isn't easy. One of the hardest tasks for restaurant managers is firing employees, especially when they're a well-liked member of your team.Ease the Blow and Move OnEverybody loves Katie, but you...

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Use Mystery Applicants to Improve Restaurant Hiring

So you think you’ve got this hiring thing down. You’ve joined all the right groups. You’re recruiting in all the right places. You know how to ask the right questions. But still those less-than-suitable employees keep slipping through to muddle...

How to Be the Restaurant Employer of Choice

As the restaurant employment outlook changes, effective restaurant managers are once again looking at tapping into a non-traditional labor pool in order to staff their restaurants. So where will you turn and what kind of employee will you turn...

Orientation Sets the Stage for Success

The way you treat your employees determines how they’ll treat your guests. This starts at orientation. A successful orientation program is an important first start of an employee’s time with you. New employees are typically the most attentive...

You Receive a Harassment Report – Now What?

Ninety percent. That’s how many women in the restaurant industry report being sexually harassed on the job. More women from the restaurant industry file sexual harassment reports with the EEOC than from any other single industry. The culture in...

Understaffed? How to Keep Guests Happy

It’s Saturday night and the place is hopping. The only people who aren't moving are two servers who never showed up. Dishes are piling up and guests are looking around for someone to help them. What can you do to keep guests happy when your...

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...

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....

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...

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