Restaurant & Hospitality Committee Roundtable - Feb 2018

UPDATED AGENDA

Promoting from within: how to identify the good/bad traits in new hires/current staff. How to properly assign duties to allow more productivity for operators. 
 
Staffing: What to look for during an interview (besides  the obvious). Training duration. How to keep consistency. 
 
Menus: Gauging the market. Pricing properly. How do you deal with inconsistencies with distributors? How to deal with seasonal changes in produce that affect the core menu.
 
HR Solutions: Different applications to lighten the load. Ways to ensure you are operating up to current state, local, and federal laws. Companies that can help.