Turns out, sexual harassment isn’t the only type of sex-based complaint employers are facing. LGBT-related workplace complaints are on the rise, but unlike with sexual harassment, the law isn’t nearly as clear. In fact, it varies extensively across state and federal courts, leaving many employers at a loss to understand their legal obligations. Let’s take a look at what restaurant owners need to know about sex-based discrimination in the workplace – what conduct is illegal and where.Read More
For many seasons on the popular HBO series Game of Thrones, they kept saying that “Winter is coming” that was foreshadowing of a Great War to come. Well, Winter is here for the restaurant industry! The great restaurant storm of 2018 is upon us and many will need to form alliances (already happening), some will rebrand (already happening), and all will need to understand that people are what makes the difference (not there yet).
We, as an industry, perpetuate memes and jokes around the internet that display our world as overworked, devalued, and unappreciated. It’s not so funny that we tend to get what we ask for. We become the stereotypes we share.
How do we change this sexual harassment culture that infests so much of our industry? How can we reverse the course which we seem to be heading down to becoming the next Sodom and Gomorrah?Read More
You made it. You’re a leader in your restaurant. Well, that might be what your business card says or how you see yourself. The truth is often quite the opposite. We tend to think that being a leader is about the title or even tenure. Nothing is further from the reality that many people are not the leader they think they are.
There are a few elements that come along with the title of being a leader. Some are well known and a few are those intangibles that make a leader truly stand out. In the restaurant industry today there is plenty of mediocrity floating around. If you want to be a leader in your restaurant, then you must aim for outstanding.Read More
A common theme that's happening in this industry is there's a shortage on high quality candidates.
The majority of people who are asked why they chose the restaurant industry will say it started out as a side gig or there was nothing else out there for them. When I hear this from a lot of restaurant managers or employees in Los Angeles, it shocks me.
When you ask a restaurant professional what they dislike the most about the industry; often times, they'll say the high-stress environment to low-paying positions aren't worth it these days.
Currently, there's a real BOH staff shortage because most chefs would rather go the personal business route. By opening their own restaurant, chefs get to control the environment and their schedule (even their pay).
When it comes to general management positions, you need to set your restaurant up for success. They will basically be the ones responsible for the success of your restaurant (along with you), so it's important you find the right person for the job.
There are three traits that are non-negotiable and every successful general manager (GM) will have these. Without these traits, you're setting yourself up for a headache and to work more because you won't trust your GM going forward.Read More
Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture
Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned
On this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.
- 1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com
- 3:53 - Uncovering a Long-Standing Problem
- 5:01 - Culture of the Hospitality Industry
- 6:43 - What Is and Isn't Appropriate?
- 9:55 - Are Revealing Uniforms Part of the Problem?
- 12:16 - Confronting Customers for Harassment in Your Establishment
- 14:01 - Do Not Tolerate That Behavior, Even From Power Positions
- 18:38 - How to Stop Sexual Harassment Before It Happens
- 22:47 - Having a Plan in Place
- 24:56 - Hiring the Right Team
- 28:40 - Foodable Analyzing Online Sexual Harassment Claims