LinkedIn continues to grow as a recruiting source. If you know the recruiters will be coming there, what do you need to do to capture their attention? Plenty of people with similar skills and experience have profiles posted to LinkedIn as well. It’s up to you to set yourself apart. Make sure you include the… Read more »
Full-service hotels are expensive to stay in and expensive to run. Is there still a place for them or are they a thing of the past? Is limited service the way to go? Let’s take a look at some of the differences. Full service offers lots of extra amenities such as. Turn-down service Concierge Shuttle… Read more »
What’s your primary responsibility? Is it hiring? Probably not. However, chances are you’re spending way too much time on it. Hiring well is essential, but it’s time-consuming and difficult to get right. Partnering with a hospitality recruiter can help the process go much faster and easier. How? They know the players Choose a recruiter who… Read more »
Running a hotel is expensive. You can’t afford to make mistakes. What’s the easiest way to ensure that you are making the right decisions for your hotel? Big data. By analyzing what works and what doesn’t, you can ensure that you keep costs down, profits up and guests happy. Tracking Guest Spend Analyze data to… Read more »
Many believe that the restaurant industry is low tech. Diners look over a paper menu, select dishes that are prepared in the kitchen and delivered by a friendly server. But industry insiders know what’s really going on behind the scenes – science and technology. It takes a lot of data to keep food costs low,… Read more »
Using tip totals as a measure of server quality is far from exact. You’d have to learn a lot more about why their tips are so high or low to be at all fair or accurate. Are they incompetent but super friendly? Being punished for the sins of a shoddy kitchen? How can you correct… Read more »
One potential side effect of the rise in minimum wage is the increase in automation in the restaurant industry. Is it something you should adopt for your business? Machines take no sick days (unless they have mechanical issues), are never late and don’t get tired – all great advantages. But is it worth possibly losing… Read more »
California lawmakers have approved the $15 minimum wage and other states are probably not far behind. Is your restaurant ready to adapt to this increase? Can you put together a strategy to survive and even thrive in this challenging new reality? Laws will vary from state to state, but in California employers are not permitted… Read more »
Last month we discussed Food Halls. This month we will tackle another industry game changer, retailer inroads into the restaurant business. Several chains including Whole Foods, Wegmans, Nordstrom, Outdoor World and even Lexus in Japan are trying their hand in the industry. But is it sustainable? Can they do it well? Why try the restaurant… Read more »