Managing Staff

A guide to managing staff and enhancing employee performance
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.
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...
money cash hand wage
In a ballot initiative, voters will be asked if they or their neighbors deserve a pay hike.
fight for 15 union labor
A new rule from the Department of Labor would require FSDs to share consultants’ advice with union organizers.
lunch lady
How do you recruit and retain employees when operators down the street offer higher wages and jobs viewed as more prestigious? Here are three stealable solutions from FSDs that have worked in real-...

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