- Producer12/08/20163 Ways To Keep Best People In Your Restaurant/BusinessAsk any restaurant owner/manager what their biggest challenge is, I guarantee, hiring and keeping the best staff will make the top three on their list.Restaurants have high turnover, averaging over 66% annually, and with the payroll standard of...
Comments21/09/2016 #1 Steven BrooksI just read "I am in the Miracle Business" and then this one. Thanks @Anna Dolce for delving more into solid advice for obtaining success. The lessons here could apply to any business. "Once you take responsibility, you take actions necessary to create the results you want." Without that responsibility, there are no actions to take because it is always someone else's problem. Then the three questions you pose are great. They get to the heart of the matter.
- Producer12/08/2016Is Your Restaurant Job "real"?Can't wait to drop that tray and walk the hell out?Read on.After moving to United States in year 2000, my career took a few turns. One of them was joining the restaurant industry. A year in to it, I labeled it as a trap to get out of.My industry...
Comments24/08/2016 #16 Aaron SkogenFirst welcome to the hives @Anna Dolce. Great post. I've worked in hospitality as well, but on a resort. Work for me ranged from bar tending to delivering firewood to unclogging toilets to building new cabins, and everything in between, which I think is why this piece resonates. I appreciate the hard work servers, kitchen staff and others do to support their customers. This sentence is the heart of it "Creating experiences, developing people, adding to your community, setting high standards and making a difference." We all want to add value regardless of our industry. This was a great piece on adding value in yours! Thanks for the post, I'm looking forward to the next.16/08/2016 #11 Pamela L. WilliamsFirst, Welcome to beBee Anna.
I was in the Restaurant industry to years. I did everything from dishwasher to Office Manager and that was at one location! That's the thing about the hospitality industry; versatility and teamwork. I've worked in everything from fine dining to a military chow hall. I walked away with wonderful experience and fabulous memories. What I learned in the restaurant field has served me well over the years. Restaurant workers are their own kind of people. But as you say; I saw it as a transition industry while I finished school. Since leaving I have worked in several industries and none of them provided the same satisfaction as you describe: "Creating experiences, developing people, adding to your community, setting high standards and making a difference." If you haven't done it, you just don't get it! It's a special world. Just ask Anthony Bourdain! He is the ultimate kitchen staff member!12/08/2016 #6 Phil Friedman#5 Hey, @Alan Geller, am I missing some undercurrent in this exchange. A simple search on Amazon turns up 1,534 bar tending recipe books, and I would infer if one goes to other sources as well, maybe check the Libary of Congress, one is likely to find at least triple that number. Oh wait, perhaps you're talking about books by bartenders about the bartending life and stories? In ten seconds I've found a couple dozen. Here is one link, although I don't make any recommendation of quality: http://www.jeffreymorgenthaler.com/2007/ten-books-every-bartender-should-own/