Thursday, April 13, 2017
STAFF: 4 Reasons Why You Need Staff Feedback at Your Restaurant
As restaurant operators and managers, we’re obsessed with what our guests think of us. And it makes sense. But by focusing on making our guests happy we can’t ignore what our staff has to say. Here are some reasons why you should regularly ask your staff for feedback.
DID YOU KNOWs…
Kimmel Advertising Inc.
In the wake of the United Airlines fiasco, Jimmy Kimmel stepped up to the plate to keep everyone fully entertained. On Jimmy Kimmel Live he aired a brutally honest commercial for the airlines that will “leave you in stitches.” Check out the video here.
We Got a Swimmer
An Australian man was arrested this weekend after dine and dashing via running into the ocean. The man ordered $466 worth of seafood and alcohol before taking off for a night swim. Police finally caught the suspect on Jet Skis. See the video here.
Epic Food Road Trip
A data scientist from UPenn took part in plotting out a direct path that hits all 169 Michelin-starred restaurants in the U.S. If you ate at one restaurant every night, the final trip would be 3,426 miles and would take around five months. Let the dining begin.
ISSUES ON RESTAURANT LEADERS’ MINDS
Why it matters to you: here’s what you can learn from the Restaurant Leadership Conference.
As the Restaurant Leadership Conference wraps up in Phoenix, more than 1,000 top restaurant chain executives and franchisees came together to dissect and discuss challenges facing the industry. Restaurant Business Online provided a recap of the seven issues on restaurants leaders’ minds from leadership, to technology and operations that restaurant operators should keep on their radar. In addition to exploring rising trends in the restaurant industry, professionals gave insight on how to not fall behind on topics such as mobile ordering and data security.
One problem mentioned during the leadership conference was how to provide your “to-go” customers their remotely placed orders without disruption normal service during the lunch or dinner rush. The conversations clearly indicated that restaurants in the future will be designed with this concept in mind, preparing dedicated pickup areas into the restaurant’s layout. Most of the topics discussed are challenging us as operators as well as the country’s top restaurant executives dealing with the future of the restaurant industry.
HOW TO SPOT A LIAR?
Why it matters to you: did your employees lie to get their job?
Hiring in the restaurant industry can be difficult. We all try to take on new employees with the hopes they will work hard and also that they did not lie on their resume. BBC ran an article titled How to Spot a Lying Job Candidate that explores how to figure out who is most likely to lie before they accept a new position. The last thing we need is to hire a new bartender or server that actually has no clue as to what they’re doing and complicates the shift’s operations. There are multiple systems of determining whether that ‘part-time bartending gig’ was actually a ‘part-time bar backing’ one.
Bringing someone on board because you like the way they answer questions is a dangerous way to hire. A scientist conducted a study where he ranked statements from multiple job candidates such as, “I tell people what they like to hear, to help work go smoother,” which speak directly to how often they’ll lie out of convenience, while others like, “some laws don't make sense to apply to you,” speaks to how often they might break the rules to get their way. One aspect we can learn from this study is to trust your gut when hiring and not to be fooled when interviewees give “perfect responses” because often they could just be exaggerations.