Managing Staff

A guide to managing staff and enhancing employee performance
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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...
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Here’s how to make your operation appealing to the coveted millennial without turning away seasoned talent.

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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...
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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...
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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.
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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.
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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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Foodservice directors use summer “break” to plan menus, secure funding and work on their facilities—but there isn’t always work for their staff.
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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.


FSD Resources