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Recent Articles

5 ways to nurture staff and the customer experience

Habit Burger has experienced significant growth in recent years. At the National Restaurant Association's 2015 Marketing Executives Group fall meeting, Habit Burger chief marketing officer Matt Hood shared ways the brand nurtures employees and the customer experience.

6 traits of effective managers

The way restaurant managers interact with their team members on a day-to-day basis often sets the workplace tone. After all, how managers lead can greatly influence whether employees are motivated to follow. Here are seven traits of effective managers.

Create culture that rocks

Forge a fan boy-like following through service that rocks your guests’ worlds. Your culture should create an almost obsessive need for diners to return to your establishment and consume your products, says Jim Knight, People Forward managing partner and Hard Rock International alum.

The art of handling guest complaints

Complaints are inevitable at even the best restaurant; what’s key is how you react. Here’s how Logan’s Roadhouse and The Melting Pot handle less-than-perfect situations.

What you need to know about service animals

Many operators and their employees are unaware or uncertain of the laws that apply to customers who arrive at a restaurant with a service animal. Train staff to understand the customers' needs and the law.

5 mistakes new managers make

New managers are usually promoted from within the ranks of line employees. This can pose challenges when their new position requires supervising peers and friends. Keep an eye on common errors and success can be yours.

Don’t let bad disability etiquette turn off guests

Are you inadvertently losing business because of how you communicate with guests with disabilities? Many restaurants don’t know how to make guests with vision, mobility or hearing impairments feel welcome, much less make it easy for them to order. Here are some recommendations from the director of the Mid-Atlantic ADA Center, which provides information and training and the Americans with Disabilities Act.

Training staff on kitchen equipment

For safety and economic reasions, training staff how to properly use and maintain kitchen equipment is important. These tips can help you put implement a training plan. 

How to resolve employee conflict

If not managed correctly, conflict can become especially problematic in a restaurant workplace. These four tips will help you manage isssues as they arise.

Tap into responsible alcohol service

While it can be profitable, serving alcohol also comes with great responsibility. As April is National Alcohol Awareness Month, here’s how some operators have kept safety on tap.

Get the most from your talent

Employees can easily get stuck in the process or theory stage and not reach their true potential. Get the most value from your talent by following these four steps.

Employee relations: Recruit, train and retain

Whether it’s driving employee loyalty or engagement, Rick Bayless, Danny Meyer, Gretchen Selfridge and Bobby Stuckey discussed key tools and techniques on how to improve sales and profit margins through employee relations at the 24th Annual American Express Restaurant Trade Program.

Ensuring success for new hires

The process of adding a great employee to your staff doesn’t end after making a job offer. Set up yourself and your new employee for success by thinking beyond “you’re hired.”

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