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 26, 2018 | Articles
Knowing What You’re Looking For When you interview for restaurant workers, the quality of the person is more important than the person’s technical skills. If you have the right person, you can teach him or her almost all the technical requirements in the restaurant...
by Howard Cannon | Sep 24, 2018 | Articles
Building a Starting Calendar When do you want your staff to begin work? Of course, it would be nice to find sharp people and have them start immediately even though you don’t open for another three or four months. But that is not reasonable or affordable. Some people...
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...
