Kendall’s School of Hospitality Management, ranked by an ORC International– 2013 Survey as the No. 1 program in Chicago for preparing students for hospitality careers, has released its trends outlook for the hospitality industry in 2014.
The Current Industry Business Model
Beyond dilution control equipment, not much has changed for the large sanitation chemical providers. Their business model remains based on selling more chemical volume (price competitiveness). Their sales representatives are still rewarded on sales volume (which equates to chemical volume) and in our capitalistic system - rewards drive behavior.
Consider the following: if a sales representative is financially rewarded on volume sales, what is he/she incentivized to do? Read on yo learn more
The Law of Reciprocity states that – ‘If you give someone something or do something for them – they will want to repay you – to give you something.’
Why don’t you think of some little unexpected freebie you can offer your customers that’ll encourage them to return and also tell others about their positive experience. And while we’re at it – why not try the same thing with members of your staff. Article by Alan Fairweather
In an era where whistleblower and retaliation claims outpace every other type of employment claim, one can never tell when a disgruntled employee may file a frivolous complaint. Accordingly, restaurants should take certain basic steps to review and eliminate common, often overlooked OSHA violations. As a bonus, improved OSHA compliance will also reduce hazards and provide a non-union employer an opportunity to demonstrate interest to its employees, as well as better engage them in the company's success. Such efforts will improve morale, productivity and customer service, and likely reduce employee grievances and legal claims.
Here are some areas of concern, and some practical steps, applicable to any restaurant setting:
New restaurant owners can sometime be intimidated by the legal process needed to build a new establishment. Here is a general outline of the legal steps required to build and launch your new restaurant.