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Is Hiring Students Worth the Investment?

03/20/2017 | By: Suzanne Lucas

Is hiring students worth the investment? Here are some pros and cons.

Category: Manage This Tags: staff, restaurant, front-of-house, back-of-house

Managing Employee Scheduling: Tips and Tricks to Know

09/05/2016 | By: Suzanne Lucas

Here are some tips and tricks on how to best manage employee scheduling.

Category: Manage This Tags: staff, service, restaurant, front-of-house

Minimum Wage: Basics You Should Know

08/23/2016 | By: Suzanne Lucas

Here are some basic tips on minimum wage that you should know.

Category: Manage This Tags: staff, service, restaurant, front-of-house, back-of-house

Dealing with Employee Theft: Tips and Actions to Take

08/22/2016 | By: Suzanne Lucas

Here are some tips to help you prevent and handle employee theft.

Category: Make That Tags: staff, service, restaurant

How to Handle and Reduce Staff Turnover

07/25/2016 | By: Suzanne Lucas

With a little effort, you can reduce staff turnover.

Category: Manage This Tags: staff, restaurant, hospitality, front-of-house, chef, back-of-house

Terminating an Employee: When Is It Time?

07/20/2016 | By: Suzanne Lucas

Terminating an employee is hard. Here are some tips to help guide you.

Category: Make That Tags: staff, restaurant, front-of-house, chef, back-of-house

How to Handle Employee Downtime

06/22/2016 | By: Suzanne Lucas

Here are some tips to help you make the most of employee downtime.

Category: Manage This Tags: staff, restaurant, front-of-house, bartender, back-of-house

4 Tips to Help Your Restaurant Brand Shine

06/02/2016 | By: Suzanne Lucas

Here are some tips for delivering the right restaurant brand message.

Category: Manage This Tags: front-of-house, service, restaurant, hospitality

Results: 1-8 of 8