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...

The Hospitality Headhunter Presents… Chef Liana

The Hospitality Headhunter presents – Chef Liana Robberecht’s Food Obsessions Puddings: The Final Frontier  Join the conversation and let Liana and others in the Hospitality Headhunter network know your thoughts about Food and all things Food! I’d like to take a moment to thank all of my readers for their attention, support and shared passion. This article marks my last blog entry...

The Hospitality Headhunter Presents… Caroline Barham

The Hospitality Headhunter presents -Caroline Barhams’ QSR isn’t a Four Letter Word. To contact Caroline about working for Tim Hortons contact her below, or… let her know your thoughts by leaving a comment below or “share” this article with others in the Hospitality Headhunter network. Gosh, it’s time for the year end blog post already.   It seems like 2011...

The Hospitality Headhunter Presents… Janine Bolton

The Hospitality Headhunter presents – Janine Bolton’s Environmentally Friendly Foodservice While the green movement isn’t going away any time soon, certain trends have come and gone as we learn more about the impacts of these practices. Manufacturers are producing better products for the hospitality industry with a lower environmental impact, and foodservice operators are finding...

The Hospitality Headhunter Presents… Chef Liana

The Hospitality Headhunter presents – Chef Liana Robberecht’s Food Obsessions As you may have gathered over the past few months, I am obsessed with hospitality and food – all kinds of foods. In fact, my love of creating new recipes has taken my obsession to another level: Dog food. Now, hear me out, the day was December 7th, 2010; it was the day my life officially changed for...

Patricia Koyich’s Calgary

More of Patricia’s Hospitality in Calgary – deep thoughts! November is here and well, that means just over 6 weeks until Christmas. I know that sounds crazy, but it is true. Time does fly by and before we know it, it will be 2012. Whoa! I don’t know about you, but this has been a crazy year and when I say crazy I mean CRAZY! I am torn between the idea of the New Year’s arrival as...

Philippe Grandbois’ Hospitable Opinion

    You either change with the times or become history, says the restaurant owner.. The hospitality world is an ever-changing and progressive place. Chefs, bartenders and servers create and re-recreate experiences each day. The modern patron has come to expect change…change with the seasons, change with the “times”, and even changes with the latest Food Network...

Hospitality Thoughts from the Hospo Headhunter

Hospitality thoughts.  The other day I ordered some take out from a restaurant and on the phone I was told 10 – 15 minutes.  So I waited 10 minutes, left my office and made the 3 minute walk to get my grub. When I arrived the server was obviously feeling the pressure of a “busy” lunch and doing the best she could while looking totally stressed out.  I walked through the dining room as I...