Remove 2012 Remove Customer Service Remove Hiring
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How to attract and retain the best baristas & roasters

Perfect Daily Grind

Keeping a customer-centric approach is key to staying agile. Listening to customer feedback and resolving issues on the floor helps us adapt in real-time. Our team is the face of the brand; they are the first point of contact customers have with us,” says Sameer Godara , the co-founder of Half Light Coffee Roasters in Jaipur, India.

Hiring 81
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Effectively Targeting and Marketing to Gen Z

Modern Restaurant Management

This new year is a perfect time to begin shaping a long-term vision and identifying opportunities for growing your restaurant or food services business over the next ten years. The sheer market size of Gen Z and their discretionary spending dollars should make restaurants and food services businesses sit up and take notice.

Marketing 523
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7 Restaurant Management Book Recommendations

7 Shifts

That’s why we’ve selected 3 books that focus on people—customers and staff. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line. Topics: Hospitality; hiring and training staff; building workplace culture. ?? Published: 2012 ?? Published: 2009 ?? Author: Danny Meyer ??

Book 370
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Tips on Hiring and Retaining Young Employees

Goliath Consulting

Gen-Z are those born from the years 1997-2012. Take note of how they interact with customers and co-workers. From there, managers can decide which training will benefit them, such as customer service training, bookkeeping, relearning the menu, and more. Gen-Z often requires different approaches.

Hiring 195
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Who’s Paying for the Great Delivery Wars?

EATER

The apps offer infrastructure to tackle delivery, while simultaneously employing suspect practices like charging exorbitant fees to the restaurants that use the services. As we enter a new year, pushback against delivery apps and predatory practices is growing — in courtrooms, polling booths, and within restaurants and their customer base.

Delivery 335
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How DoorDash and Postmates Make an Already Dangerous Job Worse

EATER

The day-to-day realities of a gig economy driver for DoorDash and Postmates: 12-hour days, bad tips, customer abuse, and parking tickets . By the time she returned in 2012, she felt that as “an independent artist, I didn’t have funds to pursue my music career.” For one thing, the pay was not enough if customers did not tip on top.

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MRM Franchise Feed: Krystal Refranchising and Pieology in China

Modern Restaurant Management

We now want to bring this elevated experience to our customers across our footprint." " Macaluso hired Cypress to insure a consistent and disciplined approach to the process. “Most recently, we’ve been focusing on our service levels, speed of service and the overall quality of our food.

Franchise 216