Managing Staff

A guide to managing staff and enhancing employee performance
90 balloons
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...
human resources teamwork
It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side...
workers beam smartphones
Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.
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Here’s how to make your operation appealing to the coveted millennial without turning away seasoned talent.

chefs restaurant back of house
Consultant Jim Sullivan offered some practical pointers during his educational session at the National Restaurant Association Show.
Even more than usual, labor issues were top of mind for noncommercial foodservice directors and restaurateurs at this year’s NRA Show in Chicago. Here's why...
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...
grand opening stamp
The ability to adjust on the fly is key on opening day. Careful planning—and quick problem-solving—can help avoid the unforeseen pitfalls of a renovation.
reviewing application
Times have changed, but two documents still have the power to paint an early picture of a job candidate’s desirability: a cover letter and resume.
business lunch salad
Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.

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