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Teach Employees to Problem Solve for Better Customer Service

Teach Employees to Problem Solve for Better Customer Service | Food He.ro | Scoop.it
Restaurant managers often ask me how to deal with employees who are “not good at problem solving.” These employees are usually servers, hosts or…
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The Future of Dining: 99 Startups Reinventing The Restaurant In One Infographic

The Future of Dining: 99 Startups Reinventing The Restaurant In One Infographic | Food He.ro | Scoop.it
These startups have raised $1.6B in aggregate to integrate digital features into nearly every aspect of restaurant operations.
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Multi-generational workforce can boost happiness, says McDonald’s

Multi-generational workforce can boost happiness, says McDonald’s | Food He.ro | Scoop.it
Businesses with employees of different ages can boost employee happiness and productivity, and increase customer satisfaction, according to research fro
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Are Robots Really Destined to Take Over Restaurant Kitchens?

Are Robots Really Destined to Take Over Restaurant Kitchens? | Food He.ro | Scoop.it
Where automated workers are most likely to become reality
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3 Ways Servant Leadership Elevates Staff Performance

3 Ways Servant Leadership Elevates Staff Performance | Food He.ro | Scoop.it
One of the biggest struggles I have seen in the restaurant business is how
to get your team to be forward thinkers. They’ll clock in and then their
whole shift will be a series of reactions instead of planning ahead for the
day, week, month, etc.

The issue is that there is no defined leadership culture that is created in
these types of environments. Even if there is, it’s a philosophy that’s
discussed within management meetings behind closed doors, but rarely is it
practiced.

I’ve seen different leadership styles and haven’t seen close to the results
I have seen when it comes to the philosophy of Servant Leadership.
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Google virtual tours offer powerful tool for restaurants

Google virtual tours offer powerful tool for restaurants | Food He.ro | Scoop.it
Pictures tell the story, especially for potential customers eyeing your restaurant online.
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13 Tips to Better Manage Your Restaurant

13 Tips to Better Manage Your Restaurant | Food He.ro | Scoop.it
A successful restaurant starts with its leadership. As a restaurant owner or manager, you need to be constantly giving thought to how you can better manage your
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LinkedIn for the restaurant business| Industry

LinkedIn for the restaurant business| Industry | Food He.ro | Scoop.it
Based in San Diego but launching in Seattle this month, Industry has formed a partnership with the Washington Restaurant Association to get 6,000 member restaurants using the app.
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28 Restaurant Management Interview Questions - Restaurant Management for Restaurant Owners, Chefs, Managers & Staff

28 Restaurant Management Interview Questions - Restaurant Management for Restaurant Owners, Chefs, Managers & Staff | Food He.ro | Scoop.it
Brian offers a collection of typical interview questions when interviewing for a management position.
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How My Days as a Chef Prepared Me to Grow a Startup

How My Days as a Chef Prepared Me to Grow a Startup | Food He.ro | Scoop.it
The kitchen not only taught me the art of food, but also prepared me to be a better developer
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Big data: Can it help you build a better restaurant?

Big data: Can it help you build a better restaurant? | Food He.ro | Scoop.it
Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.
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Chicago chef teaching inmates culinary skills, life lessons

Chicago chef teaching inmates culinary skills, life lessons | Food He.ro | Scoop.it
Chef Bruno Abate is one of Chicago’s best chefs.  He owns the popular Wicker Park restaurant Tocco, where the authentic pizza is a slice of his native Italy right here in Chicago.   He was recently awarded a $50,000 grant from the John D. and Catherine T.
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Startup Spotlight: Shyft helps workers swap shifts with labor marketplace model

Startup Spotlight: Shyft helps workers swap shifts with labor marketplace model | Food He.ro | Scoop.it
Shyft wants to make it easier for employees in retail, restaurant, or service environments to quickly change their work schedules as a way to increase flex
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How Technology Will Shape the Future of Restaurant Management

How Technology Will Shape the Future of Restaurant Management | Food He.ro | Scoop.it
While terms like big data, beacon technology, and predictive analytics seem like buzzwords today; the integration of rapidly advancing technology in…
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How Minimum Wage Increase Benefits Operators as Much as Employees

How Minimum Wage Increase Benefits Operators as Much as Employees | Food He.ro | Scoop.it
By Andrew Carlson, Foodable Industry Expert Minimum wage is rising and there’s no way to prevent it. Instead of complaining and hoping that someone in office will repeal it, it’s time to figure out how you can get more out of your employees.
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MRM #RestaurantTech: Are You Ready for the Revolution?

MRM #RestaurantTech: Are You Ready for the Revolution? | Food He.ro | Scoop.it
Technology is coming to the restaurant industry. I know, this may seem like a strange statement, because it feels like it’s been here forever. The…
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Minimum Wage Hikes Blamed for Chciago Restaurant Closure

Minimum Wage Hikes Blamed for Chciago Restaurant Closure | Food He.ro | Scoop.it
The “changing labor market … has resulted in immediate, substantial increases in payroll expenses that we could not absorb,” the restaurant owners say.
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3 Restaurant Management Traps to Avoid

3 Restaurant Management Traps to Avoid | Food He.ro | Scoop.it
By Donald Burns, Foodable Industry Expert

There was a post on the Internet the other day about a famous chef being
ordered by a judge to pay back over $5 million in tips that was skimmed
from staff. What drives people to cheat their own staff out of money? Two
simple answers: One is greed, the other is that it was the easy path. 

Restaurant owners and operators tend to focus on things that they know,
understand, or feel they have control over. Let’s clarify for the record
that control is only an illusion. And we all know that the restaurant
industry is a very fluid and ever-changing enigma.

Think of your restaurant like a world champion team. You recruit the best
players you can. You put people in positions that play to their strengths
and talent. You practice and practice for as many scenarios as possible.
Then you go out every game and play all in. 

Restaurants get in trouble when they go down the easy path. 

Again, let’s clarify… there is no easy path in the restaurant industry!

Taking the easy route often leads to dangerous traps that can get a
restaurant in deep trouble, and fast. Here are three traps that you want to
avoid:
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Chipotle expands college reimbursement program

Chipotle expands college reimbursement program | Food He.ro | Scoop.it
Chipotle expands college tuition benefits for employees.
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New Research Shows Restaurants are Hungry for Tech without the Headache

New Research Shows Restaurants are Hungry for Tech without the Headache | Food He.ro | Scoop.it
National Restaurant Association Research Showcases the Landscape for Tech in the Restaurant Industry Washington, DC (RestaurantNews.com) Today, the
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Food Industry Forum-Risk Management Training and Marketing Outlook

Food Industry Forum-Risk Management Training and Marketing Outlook | Food He.ro | Scoop.it

The Food Industry Forum Risk Management Training and Marketing Outlook aims to help food industry professionals gain a greater understanding of the total commodities risk exposure their companies face – from ingredients and inputs to energy to foreign currencies and interest rates. Market outlooks delivered by world-renowned experts will provide attendees with insights into where prices for key commodities may be headed. And our education sessions will help attendees understand, identify and better manage the risk associated with those changing prices.....

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Why Constant Learners All Embrace the 5-Hour Rule

Why Constant Learners All Embrace the 5-Hour Rule | Food He.ro | Scoop.it
Benjamin Franklin did this 1 hour a day, 5 hours a week. Why you should do it too.
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Why every 20-something should get a gig waiting tables

Why every 20-something should get a gig waiting tables | Food He.ro | Scoop.it
Stephanie Danler has one piece of advice for the thousands of 22-year-old men and women moving to New York City each year despite the lack of entry-level jobs: Get a gig in the service industry.

“Any time you have the ability to take a job with that time-to-money ratio, where it’s in your favor and you can maintain some quality of life, you should take that job,” advises Danler, now 32 and splitting her time between Los Angeles and NYC.

Of course, she knows a thing or two about starting from scratch in the Big Apple.

As a 22-year-old in 2006, she moved to the city straight out of Kenyon College in Ohio. Unlike so many men and women who move to the city with big dreams, Danler’s plan was much more straightforward: To work in restaurants.

“I didn’t move here to become a writer,” says Danler.

“I had parts of a novel I thought would be easy to finish, but I’d been working at restaurants since I was 15. I knew that’s how I’d support myself. What I didn’t realize was what an intense and professional experience it was.”

She landed a coveted serving gig at Union Square Cafe, the Danny Meyer-helmed staple. It was this experience in the trenches of the NYC service industry — a total of nine years spent at Union Square Cafe, Buvette, Tía Pol and two wine stores — that found its way into her new novel “Sweetbitter.” Danler attracted a lot of buzz last spring when she sold the novel to Alfred A. Knopf with a two-book deal and an advance in the high six figures.

“Sweetbitter” tells the tale of Tess, a 22-year-old who comes to the city and works at a thinly veiled Union Square Cafe. It perfectly captures the raw possibility of a young woman’s first year in New York, opening up to a whole new world of wine, food, love and heartbreak.

And even if you don’t plan to pursue a career in hospitality, working in the service industry can teach you lessons far beyond proper silverware placement and how to navigate a wine list — lessons that will serve you well in any future career.

Here are the top four lessons Danler learned over the course of nearly a decade tending to others.
It’s OK to say no
Handling difficult customers is the perfect training for dealing with future bosses and co-workers. “I think that so much of the service industry says, ‘The customer is always right, let me make myself small for you,’ ” says Danler. “But really, what it taught me was when to say enough, and no. The first time, finding your voice is scary and it gets really scary — with customers, co-workers, peers. It’s the lesson of my 20s.”
Don’t apologize
While women may have a hard time saying no, they have no problem saying sorry.

“Women in general spend a lot of time apologizing when what they mean is, ‘Excuse me.’ When I was managing restaurants, I tried to encourage my staff to be deliberate with their words and be mindful of that. The words become self-fulfilling.”
Cultivate an extra level of empathy
“Danny [Meyer] has this concept of hiring ‘51 percent’; 49 percent is mechanics, 51 percent is something you can’t train for. As I understand it, at the end of the day, it’s empathy: the ability to empathize with other humans quickly, to establish trust,” says Danler. “It allows you to do your job quickly, to anticipate quickly. Taking that outside of the restaurant, it’s something that turns into a lifestyle and a character trait. You can practice it. Sometimes you fail, sometimes you succeed. But his awareness of it was incredible training for me.”
Take care of each other
“So I’m taking this from Danny, and this is his first tenet. It comes before taking care of the guests or the business,” says Danler. “That ethic applied to my real life is to take care of myself, and that will trickle down in the same manner to others. And that’s shockingly hard to do, especially in NYC.”
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4 ways to prep for overtime changes

4 ways to prep for overtime changes | Food He.ro | Scoop.it
John Waldmann, co-founder and CEO of Homebase, offers advice to help brands become compliant with the Department of Labor's overtime ruling.
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4 tips for hiring seasonal employees

4 tips for hiring seasonal employees | Food He.ro | Scoop.it
Restaurant operators might want to cut corners when hiring temporary seasonal help, but that's a bad idea
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