Human Resources

About the Author The advice in this article is based on over 30 years of experience consulting with restaurant start ups and existing restaurant owners

Employee turnover is one of the costliest problems facing restaurant operators. Low employee moral, decreased customer satisfaction, and increased liability exposure result from the restaurant

APPARENT PROBLEM – OVERPRODUCTION THE REAL PROBLEM – LACK OF COORDINATION BY MANAGMENT The manager and the chef thought they had a good idea in

Whether your job training program uses on-the-job training or group training, or both, themost important component of your program is not the actual training, but

About the Author The advice in this article is based on over 30 years of experience consulting with restaurant start ups and existing restaurant owners