How to Interview Millennials — Step by Step Guide

How to Interview Millennials — Step by Step Guide

If you are like many restaurants in today’s market, you might have noticed that the pile of applications to work for you are getting smaller. It might even invoke a little panic. Perhaps you have become a little jaded by the younger generation that, to you, appears to be different and lackluster.

Here’s the good news and the bad news.

The good news is, yes they are different. The bad news is that you probably are not asking the right questions during the interview. 

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3 Ways to Promote a Better Culture

3 Ways to Promote a Better Culture

Restaurants have this stigma that it’s not a real job. It’s a means to an end until you finally grow up and do what it is that you want to do. But that’s what I absolutely love about the industry. You have the opportunity to meet people from all walks of life, from all stages of life and you get to meet some pretty interesting people.

I will admit that working in restaurants for over 14 years, the first eight of those years were of that mindset. This was a way to pay the bills and as soon as I could, I’d leave for my grown-up job. Interestingly enough, I joined a company that was a small mom-and-pop restaurant and because of their culture and the way that they treated their teams, I ended up falling back in love with the industry. I knew that it was the industry I wanted to be a part of indefinitely.

When you think about culture, it’s hard to pinpoint what that even means. It’s this term that is being thrown around by leaders in various industries. The best way to describe culture is that it’s basically the personality of the company. It encompasses the values, the goals, the mission, the work environment, the way we communicate with staff and each other, etc.

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Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Whichever way you spell it, you can’t deny specialty doughnuts (or donuts), have increased in popularity in recent years. So much so, that in August of last year Foodable went as far as determining which are the top three shops in the United States.

Well, this week, a former pizza brand executive, Chris Schultz was appointed as the new chief executive officer for a cult-favorite, doughnut brand— VooDoo Doughnut.

Last year, Paul Barron, Foodable’s CEO and Editor-In-Chief, sat down with Schultz, the former Senior Vice President to MOD Pizza to discuss what are the secrets for an emerging brand to be successful.

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How to Be an Effective Leader in an Evolving Industry

How to Be an Effective Leader in an Evolving Industry
  • The Barron Report's Paul Barron talks to business and management guru Rudy Miick about how to be an effective leader.

  • Our industry's culture has changed and behavior that was acceptable 20 years ago is no longer acceptable.

 

Show Notes

On this episode of The Barron Report, we get to talk leadership with business and management coach, Rudy Miick! Great leadership is a building block in all businesses, but especially in an “industry of pennies” like the restaurant industry. Listen in to hear Paul and Rudy discuss the issues restaurants are facing today and how a great leader can guide their team to success.

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  • 2:26 - Rudy’s blogs
  • 3:36 - Begins Asking “Who Are We?”
  • 6:37  - Creating a Strong Culture Using Employees
  • 12:23 - Defining and Re-assessing Excellence
  • 17:09 - Exposing the Sexual Harassment Problem
  • 22:12 - Certain Behaviors are Not Acceptable Anymore
  • 24:07 - Leaders Must be Attentive to Changes in our Industry
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What’s The Key Role of Leadership?

What’s The Key Role of Leadership?

As 2017 is nearing its end, the answer is one that’s both consistent and evolving.  Just in case you missed Parts One and Two of this leadership series, here’s a short recap:  The question was asked, “What are the three top responsibilities of leadership, that is, an owner, or C-suite leader?”   

I answered my own question in Part One wearing two hats: experienced owner, and multi-decade “vet” who’s facilitated change and growth in over 1,600 restaurant and hospitality companies in different industry segments.  

Part Two of the series expanded the dialogue. Readers got the perspective of a Founder/CEO, SVP of a multinational brand, and COO of a regional chain.  The panel represented three different industry segments and sizes— all highly successful.

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