dishing it out
If you’ve hit up the Internet lately looking for leadership tips to manage your workforce, you know there’s a battle brewing between generations.
On one side, there are those who believe Millennials “want a trophy for showing up,” “feel entitled to have a say from day one,” or even better, “are lazy and can’t be managed.” On the other end of the spectrum are the Millennials who passionately ref... Continue Reading
By Larry Hodes, guest blogger and partner, The Restaurant Code | | Train
Having read a popular book based on the actual experiences of an employee who works in a five-star hotel in London (some good and some shocking), I thought about my own experiences in the restaurant industry and about the many different types of managers out there.
In my 25 years in the hospitality industry as a manager and coach, I have come across some prominent manager styles, which you’ll r... Continue Reading
Job growth in the restaurant industry is picking up … and fast. By the end of 2014, the restaurant workforce is expected to rise to 13.5 million people, making it the 15th consecutive year that our industry has outpaced the overall economy in job growth.
All that expansion means you’re probably busy sifting through a stack of applicants eager to work at your restaurant.
But once they’re onboar... Continue Reading
Saying you’re a “Brand Camp Virgin” at a conference that brings together professionals from human resources, marketing and operations doesn’t exactly sound “PC.” But that’s exactly why my inaugural experience was nothing short of incredible. This conference was all about having fun, joking, laughing, learning and getting energized about what we do! The presentations were by some of the most savv... Continue Reading