How To Interview and Hire New Workers – Restaurant Management (RMGT)

Here’s a good article from Restaurant Management Online on hiring for restaurant employees. I’m not sure I agree with the stated cost of losing an employee though. Those numbers seem exagerated to me. Either way, turnover sucks and this article has some great tips to help reduce turnover, including advice on what questions to ask in an interview. Feel free to comment on our blog about questions and tactics you’ve found useful in your interview process.

How To Interview and Hire New Workers – Restaurant Management (RMGT).

www.bodellconsulting.com

THE DAILY STAR : Pairing wine with Chinese food? Sacre bleu!

Interesting article on the www.DailyStar.com website about pairing wines with Chinese food. Chinese food bring some interesting flavors to the table that may not be easy for many experienced Sommeliers to match with wines….

THE DAILY STAR :: Culture :: Lifestyle :: Shiraz with your Peking Duck or Kung Pao? Sacre bleu!.

www.bodellconsulting.com

Attacking the restaurant industry | A dangerous and inaccurate post on the Mayo Clinic website

I would like to share a very inaccurate and damaging post from the Mayo Clinic website from two dietitians, Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.

The author(s) claim that the “average” burger size in the U.S. is now 12 ounces, without toppings, the “average” fry portion being 6.7 ounces, and the “average” soda portion being 42 ounces. They may or may not have gotten their information from a CDC report they cite but don’t reference. These “averages” really represent the largest portions available in most markets and are nowhere near accurate. McDonald’s, the largest burger seller in the country, has a 2 ounce, 4 ounce and 5 ounce burger, with 2 – 4 ounce buns. The most popular pre-formed patty sizes sold through distributors are 4 ounce and 5 ounce sizes.

It’s articles like this that lead to regulations like what is being proposed in New York City by Mayor Bloomberg to limit the sizes of soft drinks available for purchase.

They wrote the article implying that restaurants might be responsible for making people eat larger portion sizes, as opposed to the real relationship between customers and restaurants of restaurants responding to customer demands and doing whatever it is that will keep customers coming through their doors so they can simply keep those doors open. This blame game starts with finger pointing and ends with the government eventually stepping in to tell you what you can and can’t sell in your restaurant, as witnessed currently with the proposed regulations in New York City. These regulations limit competition, drive up pricing and put independent restaurants out of business.

I urge all of you to comment on the Mayo Clinic article (no registration necessary) and express your disagreement with the mis-stated facts, and even urge the Mayo Clinic webmaster to take the inaccurate article down. If these statistics are actually contained in a CDC report, we need to get the National Restaurant Association involved in reviewing the study these “facts” are cited from as they are grossly inaccurate.

Here is the article, please comment: http://www.mayoclinic.com/health/comments/MY02121_comments#post

Here is the Mayo Clinic “Contact” page to request this inaccurate article be removed: http://www.mayoclinic.com/health/contact-us/contactus

If you are a National Restaurant Association member, contact them to ask that they look into possible damaging and inaccurate CDC reports that restaurants need amended: http://www.restaurant.org/login.cfm

Please help myself and others work to protect our industry.

Brandon O’Dell
O’Dell Restaurant Consulting
brandon@bodellconsulting.com
www.bodellconsulting.com

Free tech tool optimizes your dining room layout | Restaurant-Hospitality.com

Dining Room Layout OptimizerRestaurant-Hopitality.com has an article with a link to a free dining room layout tool developed by a Cornell researcher that is supposed to help restaurant operators optimize their dining room layouts. I have not used it yet, but you can’t beat free.

Free tech tool optimizes your dining room layout

Here is the link to go directly to the Cornell website and download the tool. You’ll need to register with Cornell as a “user” to download it. You’ll can also then selecd to recieve their School of Hospitality newsletter which I strongly suggest:
Dining room layout optimizer

For help with other restaurant or food service issues, visit www.bodellconsulting.com.

Dectiva’s Restaurant Industry Tracking Survey found shifts in spending | Nation’s Restaurant News

Shifts in total spending across restaurant segments

The Nation’s Restaurant News newsletter shares a recent study that shows spending habits of consumers flip-flopping between quick service and casual segments. During the recession, the quick service sector got a boost from tightening spending habits. Now the casual sector has retaken the majority of dining dollars. Click below for many more details…..

Dectiva’s Restaurant Industry Tracking Survey found shifts in spending | Nation’s Restaurant News

www.bodellconsulting.com

Gov’t. offers guidelines for health-care cost reporting – NRA News Blog

The following article from the National Restaurant Association goes over some of the new reporting requirements for restaurants in regards to the new healthcare law. Give it a read….

Gov’t. offers guidelines for health-care cost reporting – NRA News Blog

For help in your restaurant, visit www.bodellconsulting.com and check out our blog at blog.bodellconsulting.com for tons of great articles.

What restaurant operators need to know about QR codes | Marketing content from Restaurant Hospitality

blogAddress

Great article on www.Restaurant-Hospitality.com about using QR codes in restaurants. It doesn’t take a marketing genius or expensive software to create QR codes. Google and many other companies offer free QR code generators. The one from Google is very easy to use. You select whether you are creating a code for a web address, telephone number, or whatever other piece of “cell phone friendly” format QR codes are used for, you type in the information, and hit a button. Google creates the QR code, then you save it just like any file, print it, attach it, or do whatever you want to with it. Read the accompanying article to see how QR codes can be best utilized in restaurants…

What restaurant operators need to know about QR codes | Marketing content from Restaurant Hospitality

With culinary academy, JCCC plans a leap to the future | 913

Kudos to Johnson County Community College in the Kansas City metro, putting larger, expensive culinary programs to shame for 40 years now! Just kidding, but they do have some great news for the school whose apprenticeship programs is the largest in the ACF. JCCC is building a new state of the art Culinary Academy to further boost the already incredible quality of their culinary program at the school. If you want a great culinary education at a great price, check out Johnson County. The chefs I have worked with from JCCC have run circles around the CIA and Le Cordon Bleu chefs I’ve worked with. (No offense to anyone from those schools, but this really is a great program)

With culinary academy, JCCC plans a leap to the future | 913.

The most important issue facing restaurant owners today: tip reporting | FastCasual.com

With the government currently expanding the number of IRS agents by 4500, the “8% rule” of reporting tips is no longer good enough to keep the IRS off your restaurant’s case. It’s never been good enough, “legally”, to keep your restaurant out of trouble, but in the past the government hasn’t had enough man power to adequately enforce tip reporting regulations.

The following article on tip reporting shares a brief history of reporting regulation, so give it a read then evaluate your current practices with your CPA and see if you need to improve your own reporting practices….

The most important issue facing restaurant owners today: tip reporting | FastCasual.com.

Court Strikes Down NLRB Union Election Rule | ENR: Engineering News Record | McGraw-Hill Construction

Here’s a recent ruling and attempted regulation change that restaurant owners should be very aware of as it could have a massive impact on their ability to compete with other restaurants.

The National Labor Relations Board recently passed a new regulation reducing the amount of time business owners have to educate their workers on the risk of voting a union into the workplace. It is called the “Ambush Rule” and has recently been struck down by a federal judge. Read more about the decision below and continue to monitor this issue. Though independent restaurants aren’t normally a target for unions, if it is made siginificantly easier for unions to get into restaurants, it’s only a matter of time before they move from the chains to the independents.

Court Strikes Down NLRB Union Election Rule | ENR: Engineering News Record | McGraw-Hill Construction.