Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 73%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
HR 101: Your Restaurant Employee Handbook
Everyone needs structure. It’s how we know what to do next, whether what we did was successful, and helps us work better with others. For businesses large and small, the basics of that structure is epitomized in the employee handbook. Building out a restaurant employee handbook can seem daunting at first, but getting down to the why,
Day-to-day: An Overview on Restaurant Employee Scheduling
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
Let the Sunshine In: 7 Tips for Opening Your Restaurant Patio
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
Breaking the Glass Paycheck: Challenges for Women in Restaurants
So much of the focus on women in the restaurant industry these days is on getting through the door and into a job, management position, or ownership stake. That is no doubt a struggle, even today. But the many other challenges women in the restaurant industry continue to face on a daily basis can easily be overlooked. After all,
Pro Bonus: How Your Restaurant Can Handle Holiday Bonuses
Money, money, money. It’s part of what makes the holiday season so challenging and fraught with anxiety for so many people — small business owners and restaurateurs especially. Even if you’ve just had the best year of business yet, profit margins are small and the coming months are looking unpredictable. And then there’s bonuses. A
Great Employees and Management Potential: How to Tell the Difference
Any manager worth their salt is always on the lookout for potential. Whether it’s during hiring, training, or over the course of an employment, astute restaurant managers look for those telltale signs that someone could rise to the top, if given the chance. In a corporate structure (or even in a small business setting), identifying
Maître D’ 101: 10 Tasks Critical to Successful Restaurant Hosting
Every job in your restaurant is difficult. There are no exceptions. Serving food, cooking, cleaning, managing staff, and handling 100 different variations of customer service are all particularly challenging jobs. They all require the patient disposition of a saint and the focused speed of a demon. But being the host, hostess, or maître d’ at a full
Second Life: How to Start Planning for Your First Restaurant Expansion
Whenever a restaurant finds success and a solid customer base at its original location, the idea of expansion usually starts creeping into the restaurant owner’s mind. Expanding into a second location has its pros and cons, depending on the health of your business right now and the strength of the market at large. Opening a
5 Ways to Build a Rapport with Your Restaurant Employees
There’s a secret that most employees know that many managers and owners forget (or dismiss). But it’s true more often than not, and powerful to think about: People don’t leave jobs. They leave bosses. Believe it or not, the relationship you build with your employees can have a greater effect on overall job satisfaction than
