News Archives: March-January 2017
Keeping Your Bottom Line in the Black
Published 3/24/17 by Restaurant Hospitality
Maintaining positive net income can be done in very subtle ways. Inventory and portion management, food cost percentages and distribution expenses can directly affect your bottom line but be sure to strike the right balance; for example, high menu prices may drive away customers but going too low can reduce your margins.
Preparing for Immigration Enforcement
Published 2/28/17 by Restaurant Hospitality
With the Trump administration cracking down on undocumented immigrants, dining service managers need to take steps to ensure their employees can legally work in the U.S. Attorneys recommend verifying legal status through the government and subsequent documenting on I-9 forms.
Recognizing, Confronting Employee Theft
Published 2/13/17 by Restaurant Hospitality
Having proper safeguards such as accountants, hospitality attorneys and professional spotters can help mitigate embezzlement. Be aware of discrepancies in income flows, inventory and abnormal use of the company credit card.
Navigating Minimum Wage Hikes
Published 1/21/17 by Restaurant Hospitality
As laws raising the minimum wage go into effect, get creative to stay within budget. Develop interchangeable employees, adjust your payroll schedules and consider expanding the staffing calendar from one week to two.
Effective Interview Techniques
Published 1/5/17 by Restaurant Hospitality
Standard question-and-answer interviews can make prospective employees uncomfortable and create an awkward atmosphere. Implementing a more informal, conversational approach while testing interviewees' abilities is more effective, say restaurant managers.