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chef

What to look for when hiring…for the kitchen

  This is the second in a series of blog posts devoted to helping employers find right-fit hourly employees in various industries. The series is based on information from the Best Practice Profiles compiled by Snagajob’s assessment partner, PeopleAnswers. Read the previous post here.  An estimated 448,000 restaurant jobs are expected to open up this summer….

restaurant

Part II: How your restaurant can keep its great employees

Restaurant businesses across the country, quick-service and otherwise, are getting on board with Snagajob daily. Often we hear them say they’d really like to be able to hire people away from [insert name of restaurant with a reputation for having great employees here]. If your restaurant has hiring envy, and you want to be able…

Waiter

Part I: How your restaurant can go from having hiring envy to causing it

Restaurants across the country, quick-service and otherwise, are getting on board with Snagajob daily. Often we hear them say they’d really like to be able to hire people away from [insert name of restaurant with a reputation for having great employees here]. Restaurants that always seem to have great employees get noticed by other restaurants….

FRANCHISE FEVER PART I: IT’S GOING AROUND

I’m in charge of registration for a youth football association (Go ‘Cats!) in the Metro Richmond, Va., area where I live and where my fabulous company is headquartered.  The day registration opened in March for the 2011 season, I went straight to my neighborhood Cook-out, a drive-through restaurant chain that opened here recently. It’s where…

ON THE ROAD: PREGNANT, HUNGRY & EMPLOYEE EMPOWERMENT

Over the past 10 days, I’ve traveled more than 3,000 miles up and down the East Coast, much of this with my wife riding shotgun. Because we’re expecting our first child in about three months, her backseat-driving baby bump caused minor detours and major pit stops. The breakneck, hyper-speed “how-fast-can-we-get-there” mentality was traded in for…

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