SIMPLE AND INEXPENSIVE- EMPLOYEE RECOGNITION

Glenn Martin was born and raised in Mississauga, Ontario. Glenn has worked in almost ever aspect of the foodservice industry from food manufacturing, food distribution, and restaurant management. Glenn has recently taken his skills to the foodservice equipment field where he sells and markets a cost saving and innovative grease recovery device for restaurants and food manufacturing. (Goslyn at...

SIMPLE ENGAGEMENT

We will always have challenges with employee engagement in the restaurant industry. Staff members come in all ages, levels of education, employment status (part-time, full-time or seasonal), career stepping stones, or just plain in it for the money. There are always personal agendas, as well as staff getting along with each other. The chefs bother the servers, the servers do not want to help the...

KEEP THEM HAPPY, KEEP THEM WORKING!

Hello again from Vegas, it’s been a couple of months. I’ve been busy with a newborn in the Carbery household. Inevitably though it was back to work…. In Las Vegas there are many opportunities in the hospitality industry. These opportunities can make it difficult and challenging when it comes to employee retention. There are not many places in the world where a new hotel/casino property...

EMPLOYEE RETENTION – WHAT MAKES THEM RUN FOR THE DOOR

Corey Harlock has spent more than 20 years at the executive management level in the hotel and restaurant sectors, and interviewed and surveyed thousands of prospective employees. With his finger firmly on the pulse of the hospitality industry, Corey can help your company find the right executive, increase its staff productivity, lower turnover and create a healthy work environment. As a...

USING “GREEN” TO MOTIVATE YOUR TEAM

Janine Bolton is President of LEAF (Leaders in Environmentally Accountable Foodservice), a nation-wide organization that is dedicated to helping the foodservice industry reduce its environmental impact, and makes it easy for diners to identify truly “green” restaurants with third-party certification. Janine and her LEAF team are blazing a green trail in the Canadian Foodservice...

EMPLOYEE MOTIVATION – THE DOUBLE EDGE SWORD.

Corey Harlock has spent more than 20 years at the executive management level in the hotel and restaurant sectors, and interviewed and surveyed thousands of prospective employees. With his finger firmly on the pulse of the hospitality industry, Corey can help your company find the right executive, increase its staff productivity, lower turnover and create a healthy work environment. As a...

WHAT TO LOOK FOR IN A NEW HIRE, VEGAS STYLE

Harley Carbery was born in Victoria, BC. He grew up in his families Dairy Queen slinging burgers and ice cream. After attending Camosun College in Victoria he graduated with a Hotel & Restaurant Management Diploma. Working for Fairmont Hotels & Resorts across Canada for 7 years took him from the Banquet Rooms at the Algonquin in St. Andrews, New Brunswick to the kitchen in Mt....

ARE YOU BEING HONEST ABOUT WHAT YOU OFFER A NEW EMPLOYEE?

I have the luxury of talking to a variety of hiring managers from many different aspects of the hospitality industry and here is what I know for sure.  It doesn’t matter who they are, what part of our industry they work in and what the name is on the sign over the place they go to work is, the big majority or companies are not crystal clear on what makes a good employee for them! I believe the...

Hospitality Thoughts from the Hospo Headhunter

Hospitality thoughts. I just wanted to write up a quick post to give everyone an update and recommend a cool product  I came across. 1.  Update.  The Hospo Headhunter blog will be on a brief hiatus for January.  We are taking some time to re-tool, find some new guest writers and come back bigger and better in February. Thanks to all of our follower and readers.  Hang tight, we will be back...

The Hospitality Headhunter Presents… Janine Bolton

The Hospitality Headhunter presents – Janine Bolton’s Environmentally Friendly Foodservice   Green Cleaning in Foodservice – Where are we now? Cleaning and sanitizing are an essential part of the prevention of cross-contamination in the foodservice industry. Making quality, safe food for their guests is important for any restauranteur. Busy kitchens and mass amounts of food...