line kings girl goat open kitchen
Open kitchen concepts satisfy guests’ desire for transparency. But there are some caveats. Here’s how to create a positive experience when the walls are down.
alumni worker
From the standpoint of the foodservice director, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment.
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The University of Wisconsin—Milwaukee creates its own training videos. It’s self-directed, because it’s difficult for students to find the time to do that training.
education class
Continuing education is crucial for directors and their staff alike, but it also can be daunting. How do you know what makes sense for your team?
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With the mentor’s help, create a 90-day plan that is both unit- and job-specific. Include time frames for tasks to be learned, not mastered. Here's a cheat sheet...
chefs restaurant back of house
Consultant Jim Sullivan offered some practical pointers during his educational session at the National Restaurant Association Show.
strategic planning action plan
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
back of house chef book kitchen
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Here’s an interview tip: When asked about management style, don’t respond that you enjoy making people cry. This and other sage wisdom on why hiring managers don’t extend job offers.
businessman intern
Sure, foodservice interns will be washing dishes. But the experience also should be a valuable one for operators and short-term hires alike. Here’s how to seek out quality interns, and make the most...