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Staffing
making dough with Diane: 6 ways to hire the best staff
It’s a known fact that the more time and effort a business spends on recruiting, the more successful the business will be. In the restaurant and foodservice industry, the difference between great and poor customer service can quite often be the single factor that drives customers away for good.
Pizza on fire: What’s your employee plan B?
Everyone’s been faced with being crazy busy and not having enough staff to keep up with the pace.
Secrets to staffing success
Canada’s food and beverage industry is facing a looming labour crisis stemming from retiring baby boomers and low fertility rates
the pizza chef: The trouble with tired
Face it: This is a multitasking business. There are always small things to do, big jobs to finish, phone calls to return, e-mails to deal with, errands to run, meetings to attend and, perhaps, some time with the family to squeeze in there too. Today’s operator must wear several hats in order to get the job done. In this business there is always more work than can realistically be done by one person and there is always work left undone at the end of the day.
Delivering tough conversations with integrity
I’d like to see you in my office at the end of the day.”
8 ways to surely annoy your staff
If you are a manager, there’s a good chance you’ve had many pet peeves regarding your staff and their behaviour. What you may not realize is that your employees probably have a few complaints themselves.
The pizza chef: Uniforms: Worth it or not?
Your employees are ambassadors of your business, and, as such, they should be well dressed.
from the editor’s desk: Taking a gamble
Hiring a new employee is a bit of a gamble. Despite your best efforts to screen and interview, a poor performer, liar or thief will occasionally slip through |
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