by Howard Cannon | Sep 27, 2018 | Articles
Ask Questions That Get the Applicant to Talk About Important Things People say an interview is supposed to be 80 percent of the applicant talking and 20 percent of the interviewer talking. This 80/20 rule seems fine, but getting an applicant to talk about things of...
by Howard Cannon | Sep 25, 2018 | Articles
Reference List Recruiting I ask every person I interview (either face to face or over the phone) for a list of five to seven references of people who work in the restaurant industry. I want the personal contact information of high-caliber individuals who can give me...
by Howard Cannon | Sep 21, 2018 | Articles
Building Your Ideal Staffing Chart A staffing chart shows what positions you need to fill during every hour of every day throughout the week. It is similar to a lineup card in baseball except with baseball you always have nine players. In your restaurant you may have...
by Howard Cannon | Sep 20, 2018 | Articles
There Are No “Typical” Days in the Restaurant Business Running a restaurant involves many twists and turns: staff turnover, broken equipment, slow moments, and mad rushes. The restaurant business is full of rapid change, and the restaurant owner must be able to...
by Howard Cannon | Sep 14, 2018 | Articles
Write the Book for Your Business If you want employees to go “by the book, ” you must provide a book for them to go by. Although you won’t get immediate rewards from writing this book, known as a policy and procedures manual, it can save your business if it is used...
