I was honored to moderate a panel discussion on best practices for employers to manage their workforces. On the panel was Andrea Borgen, owner of Barcito, Edith Quintero, West Cost People & Development for Soho House & Co., and Jamie Boalbey, Director of Operations for Pitfire Pizza. While the discussion had a focus on restaurant operations, the lessons are applicable to almost every type of business. This Friday’s Five review the top five points I took away from our discussion:
1. Restaurant operators of all sizes face similar issues. Large or small, the key issues for a successful company are employees and company culture.
2. Tipping policies are still a primary concern for restaurants.
3. Company culture is key:
- To build culture, the company must do what it says it is going to do.
- Utilize technology to communicate with employees. For example, Workplace on Facebook can be a cost-effective tool.
4. Hiring and recruiting are critical to a company’s success:
- Connecting with applicants quickly and on a personal level helps recurring efforts. Two to three interviews during the interview process provides good interaction with the applicants. Contacting references is critical.
- Don’t let good applicants leave the interview without knowing what the next step is in the interview process.
- Retention starts with the first interview. The interview process must ensure there is a match, not just from the company’s prospective, but does the applicant agree with the company’s culture?
- But it does not stop there, and employees need continual training and engagement.
5. There are pros and cons to third party delivery platforms.
- If your restaurant is not a fast-casual restaurant, the food may not travel well, but the service does open other markets for the restaurants. This is incremental business that if a restaurant does not capture, it will go somewhere else.