5 Reasons Why You're Hiring the Wrong People And What To Do About It

5 Reasons Why You're Hiring the Wrong People And What To Do About It

Have you ever spent weeks sifting through resumes (online or offline), spent hours sitting in interviews listening to the same copy and paste responses from everyone, only to hire a handful and they just turn out to be mediocre employees? Or maybe you’ve spent all of this time, money, and energy training someone only to have them leave you for another job?

According to the National Restaurant Association, the turnover rate for the restaurant sector was 72.9 percent in 2016 which was higher than it was in 2015. The biggest reason for that is most people see restaurant jobs as transitional positions. However, that doesn’t mean you can’t snag some amazing people on your team.

Here are five reasons why you’re hiring the wrong people and what we can do to start hiring the people you need for your business to be a success:

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IFMA Presidents Conference: Making the Most of Today's and Tomorrow's Consumer Trends

On this episode of "On Foodable Weekly," Paul Barron meets up with industry leaders Dawn Sweeney and Larry Oberkfell at the IFMA Presidents Conference. The Presidents Conference provides cutting-edge research to operators, manufacturers, and distributors within the industry. With sessions discussing consumer trends, category management, and regulation impacts of the recent election, attendees packed the lecture halls. Much of the research presented was in reaction to questions asked by attendees. Today, we look at trends facing the industry as well as changes we can expect to see in the near future.

One such trend is the rise of the new-age consumer. Millennials are now the largest and most influential generation since the baby boomers, and as such, have been a major focus in the industry. However, Larry Oberkfell, president and CEO of IFMA, discusses how age is not the most important factor, nor is demographics.

“We look at it as how do we help our members get all the business, if they can, in their products to that consumer wherever they go. So to us, it’s not really a channel question as much as it is a consumer behavior question,” he said.

Dawn Sweeney, president and CEO of the National Restaurant Association, also talks about millennials and their role as an emerging market. She notes that although 50 percent of  consumers are starting to demand restaurant-quality food in their homes, millennials are making up an enormous portion of the trend with 80 percent of millennials looking for restaurant-quality food in their homes. Sweeney discusses how the industry needs to react to these consumer behaviors.

“Years ago, we had the drive-through, then we had the three small parking spaces outside the restaurant where you can park if you’re getting something to go. I think we have to reinvent that restaurant experience,” she said.

Watch the full episode to learn more about the trends facing the industry and how industry leaders propose operators, manufacturers and distributors make the most of them.

Washington Report: Trump's Policies Pro-Restaurant?

Video Produced by Denise Toledo

The restaurant industry makes up a big part of the economy. After Tuesday’s election, it seems Donald Trump’s focus on jobs and the economy has resonated with organizations like the National Restaurant Association (NRA). Cicely Simpson, executive vice president of Government Affairs and Policy at the NRA, tells us how the organization engaged with President-Elect Trump and his campaign team to advocate for the industry.

“[W]e really try to educate the campaign about the industry, who we are, and the 1 million restaurants we represent and the over 14 million individuals that we employ. We’ve been working with the Trump campaign all summer to talk about the restaurant industry and the benefits of our industry to the economy.”

Trump’s 100-Day Plan lists many goals that directly affect the industry. His plan to repeal Affordable Care Act has been a main component of his campaign. Affecting industry employees and restaurant operators quite differently, it will be interesting to follow America’s sentiments once an alternate plan is released. Trump’s actions on immigration reform will also factor into the industry, but until it is actually enacted, it is tough to say how it will pan out for the industry.

Be sure to watch for more “On Foodable Weekly: Washington Reports” to keep up-to-date on industry issues and legislation.

Payments HQ — With the NRA, Heartland, and MasterCard

On this NRA Special Report, brought to you by the Foodable Network, Host Paul Barron talks about new NRA initiative Payments HQ with Mike English, Executive Director of Product Development at Heartland Payment Systems; Jim Higgins, VP of Payments & Financial Services at the National Restaurant Association; and Janette McGrath, VP of Go-To Market Strategy USPD at MasterCard.

Payments HQ is a recently launched resource (which can be found on the NRA website here) that gathers information about payments in relation to the restaurant industry -- including new payments technologies -- for both NRA members and non-members. Watch the full episode above as our guests delve into how operators can benefit from Payments HQ, why Heartland and MasterCard have decided to get involved, and what insights these experts have on the future of mobile payments. 

NRA’s Educational Foundation — Building a Better Future for the Restaurant Industry

On this NRA Special Report, brought to you by the Foodable Network, we are joined by Steve Kramer, VP of Communications & External Affairs at the NRA’s Educational Foundation. Kramer and host Paul Barron discuss the purpose behind this nonprofit and how the Educational Foundation provides opportunities — even to those outside of the industry.

From training programs in high schools like ProStart to scholarship programs, the Educational Foundation is driving job growth opportunities in all different realms of the industry, from FOH & BOH to HR, real estate, and more.

Watch the full episode to dive deeper into ProStart, to learn why the perception of restaurant jobs has flipped over the past few years, and what the major new challenges are in terms of industry demands.