Ken Burgin

NOVEMBER 8, 2021

So why do so many of these operators ‘think small’ when it comes to recruitment, pay and conditions? It just doesn’t work in the race for talent… It’s time to flex your advantages when it comes to recruitment – you can offer ‘the best job in town’ if you re-organise and think large.

Recruiting 68

Recruiting Hotels Training Uniforms 68

Ken Burgin

FEBRUARY 13, 2024

By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. Waiters and bar staff can often increase their earnings through sales incentives, such as bonuses for selling certain dishes and drinks or achieving high customer satisfaction scores.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Bar and Restaurant Coach

MARCH 2, 2020

Most bar and restaurant operations don’t have Human Resource departments—and some would say that’s a good thing. We tend to think of our hiring expenses in terms of the initial direct costs , like getting people set up with uniforms/dress code and in starting the payroll process. 1 bar manager. 1 bar back. 1 bar manager.

Coaching 97

Coaching Employee Relations Hiring Document 97

Lavu

MARCH 30, 2020

Ultimately, your hiring process should be used to predict how well a new recruit will work long-term with your customers, other staff, and you. Wake up staff brains and bodies with healthy meal options, a juice bar, free fruit, nuts, or other wholesome snacks. Hire Cohesive Teams with Wise Hiring Practices. which would it be and why?”.

Employee Relations 78

Employee Relations Training Hiring Back of House 78

Sante

DECEMBER 16, 2019

This modern ethos and design will gradually be replicated across all 16 sites, from interiors to menu to uniforms. Destination cocktails: Two elegant bars with exceptional drinks lists that are a new Fitzrovia drink-spot whether for a quick cocktail or to settle in with bar food.

Recycling 26

Recycling Uniforms Dine-in Design 26

Modern Restaurant Management

OCTOBER 16, 2019

“There is no doubt that we’ve seen an increase in demand for plant-based meals across all of our restaurants and bars,” said Executive Chef Andre Natera, of the Fairmont Hotel in Austin. Topics vary from plant-based staples such as soups, dressings and marinades, to meat and dairy alternatives and no-heat cooking.

Food Truck 109

Food Truck Customer Service Customer Experience Front of House 109

Embrace the Suck

JUNE 13, 2022

It was a restaurant, a wine bar and a market. When you think about the posture and the way people, almost even really pose and they speak, you know they don't talk like that, or they don't carry themselves that way once the uniform comes off. What I did was I took the restaurant model. I pulled it apart. I created a hybrid.

Retail 221

Retail Social Media Events Take-out 221