In this week’s episode of the Restaurant RockStars Podcast, I’m speaking with Ms. Amy Saltzman, Director of Pro-Start at the National Restaurant Association Educational Foundation. Amy tells us how today’s generation is defining their own career paths with “new collar” jobs – those positions that require specialized education and skill but not necessarily a four-year degree. Pro-Start trains students in both the culinary and management sides of the business. The program teaches them life skills – responsibility, teamwork, time management and professionalism.
I was blown away this week speaking with Reed Allen Slobusky – he’s the consummate impresario restaurateur. Passion drives this business, but so does marketing genius, financial acumen and a finger on the pulse of what diner’s want in a restaurant. Listen to this episode of the Restaurant RockStars Podcast, get creative and follow Reed’s lead on this. If you have one location or many locations, build and run a “BRAND”. Its truly how to open a restaurant, how to run a restaurant and how to increase restaurant business.
The biggest restaurant challenge today is finding and keeping a great staff! Doesn’t matter where you live or run your restaurant, unemployment is at record lows. In this episode of the Restaurant Rockstars Podcast, we explore an innovative way of recruiting. I’m speaking with last year’s Gubernatorial candidate from Maine, who now heads up the “Workforce Development Committee” for Hospitality Maine. I’m on this committee so I’ve had a first hand look and front row seat for a new program that finds, recruits and apprentices staff for restaurants and lodging properties.
Does your operation have a “Plan B”? A backup when the unexpected occurs? Most of the time this happens in the kitchen. You just got notice from your chef that they’re moving on to your competitor. Your customers love your food and now the person responsible for making it all happen just gave you two weeks. Are you feeling the heat? Well no worries. Today I’m talking with Mr. Daryle Degan, a charming Scot who noticed both an increase in demand from restaurants to find quality staff and the struggles candidates faced when navigating their way to the perfect job.
Arguably, restaurants are one of the most challenging of all businesses and require a “hands-on” approach. No-one can deny the high failure rate, and marginal operations quickly become new statistics.
In this episode, I’m going to show you how your approach to hiring will make all the difference. Once you have the right staff that truly care about the guest’s experience, consistent training will build your brand and ring your cash register.
Lots of restaurants hire in a pinch for the wrong reasons with the wrong approach. I see want ads all the time for desperate restaurants seeking experienced people…
“Wanted Experienced Cook.. Experienced Server” – Why? Most of the time, these people usually don’t work out – No wonder turnover is so high in the restaurant business.