How to be a model of sustainability to retain a talented team
January 11 2016 - Demand for labor has certainly heated up in the past year as restaurants compete with each other and with other industries to attract new talent. The labor shortage is predicted to be an ongoing challenge, unless you know what potential new hires are looking for in an employer. According to a recent survey of millennials, today’s employees want to be part of something bigger and want to team up with organizations with a purpose.
Jeff Kiesel, Chief Executive Officer at Restaurant Technologies, discusses retention tactics, steps for sustainability in restaurant establishments and how to get the entire team on board with SOPs.
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Five Steps to Improve Restaurant Sustainability originally appeared in the December/January 2016 Issue of Facilitator Magazine.