Managing Staff

A guide to managing staff and enhancing employee performance
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.
summer hours
Foodservice directors use summer “break” to plan menus, secure funding and work on their facilities—but there isn’t always work for their staff.
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.
Creating an environment where employees feel comfortable reporting a problem doesn’t have to divide your staff.
chef iphone
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
office teamwork business
Joanne Chang works hard at maintaining the culture she’s created at her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen.

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