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Seven Ways HR Leadership Can Reduce Risk for Restaurants During Turbulent Times

Modern Restaurant Management

The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Best practices and practicality demand they partner with their peers and leadership.

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The Future of Restaurants is Forever Changed by COVID-19

Modern Restaurant Management

Our leadership team quickly realized if we wanted our staff to trust us during such an uncertain situation, we had to increase our transparency. For example, it's clear that tips, for the foreseeable future, will not provide a stand-alone solution to compensate front of house staff. likely noticed staff feeling increasingly uneasy.

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What to Include in Your Restaurant Employee Handbook

7 Shifts

Keep it positive and make your staff feel supported by including a section of what they can expect from leadership. Having clear guidelines and standards staff can expect from leadership will go a long way to help create that environment of mutual respect.

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How bartaco approaches pay equity at their restaurants

7 Shifts

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. We're ordering and paying on our devices using kiosks and tipping via tablet. We invested in a platform called GiANT and created something called bartaco Leadership Academy.

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Questions in the Minds of Restaurant Job Applicants

Ken Burgin

They will be interested in get a sense of the team’s spirit, leadership style, and the overall atmosphere of the kitchen. How are tips distributed among front-of-house and kitchen staff? They will want to know the basics of being paid, tax deductions, tips and bonuses, and how they can progress to a higher rate.

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The Story Behind the José Andrés Nonprofit Currently Mobilized to Feed Gaza

EATER

He said, ‘Hey, I want to start my own organization called World Central Kitchen, tipping my hat to DC Central Kitchen. The most important is not to cook, but food distribution,” Andrés told CNN’s Anderson Cooper after Hurricane Dorian. Andrés approached DC Central Kitchen with his idea for a new nonprofit. “He

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The Story Behind the José Andrés Nonprofit

EATER

Over the next several days, World Central Kitchen volunteers set up at food distribution locations on Maui and the Big Island, and within the first week of its arrival, the organization provided more than 16,000 meals to wildfire victims. Last week, World Central Kitchen arrived in Hawaii with food and supplies for first responders.