Are you preparing to beat the upcoming holiday rush by hiring new employees? It can be challenging trying to choose the best candidate based on a piece of paper, which means the interviewing process is crucial. Asking the right questions will help to make your decision easier. All you need to do is set some time aside in order to conduct the interviews, and ask the following list of questions:
10 Must Ask Interview Questions:
How did you fill downtime at your previous job?
How do you handle an angry customer?
How do you make a customer feel welcome?
How do you define a successful (insert job title here)?
Why do you want to work for this company?
Why do you want to work in the restaurant industry?
Do you prefer routine or change in your daily tasks? Why?
Do you work well under pressure? Give an example.
What did you enjoy the most /least about your previous job?
What are your three biggest strengths and weaknesses?
Aside from these 10 questions, it may be in your best interest to call and speak with their references. References typically won’t say bad things about the candidate, but if they are not ecstatic about this employee, then that may be a bad sign. Look for employees who say “we” instead of “I” when talking about previous jobs during their interview. One last tip: have a co-worker sit in on the interview in order to give you a second opinion.
Good luck and happy hiring!
A new trend may be quickly emerging in the restaurant industry: banned tipping. Some restaurants have implemented a no tipping policy which means big changes for everyone. Joe’s Crab Shack is one of the first major chains to eliminate tipping. They expect to see many positive changes within their team, but how will this affect everyone else?
With this policy in place, rather than walking away each night with tip earnings, servers will now receive an hourly wage in the form of a paycheck. This may protect some servers, but what about those servers who are accustomed to receiving more than their new hourly wage?
Menu prices will be higher with this policy in place, but will the quality of service remain the same? Now when you are making plans to dine out, you will have to consider whether or not you would like to support a company with a no tipping policy.
The cost of payroll will increase, but so will the profit margin for menu items. Will these two factors balance each other out, or leave businesses with negative revenue?
With this new policy becoming a trend, how do you think it will impact everyone from business owners to customers, and employees? As a business owner would you be willing to implement this policy in your restaurant? As a server, would you be willing to work for a company with a no tipping policy? As a customer would you be willing to dine at restaurants with this policy in place? There are still many questions centered on this debate, but Joe’s Crab Shack will soon be able to give us some answers.
Blenders are essential to make frozen drinks at the bar but they are also necessary if you are making your own sauces or soups. There are plenty of blender types so make sure you gather as much information as possible to buy the right blender for your kitchen.
- Capacity: If you serve a lot of frozen drinks then you will need a bigger blender jar that way you can fill multiple orders at once. Start by determining what size drinks are on your menu. The larger drinks you serve the larger jar/container capacity you will need.
- Material: Commercial blenders come in plastic, glass, and stainless steel. From an esthetic perspective, glass and plastic may be good for you if your guests like to watch their drink being made. However, if you have stainless steel appliances and want your blender to fit in, then go with a stainless steel blender. Stainless steel blenders also offer the most durable material.
- Power: Blender power is measured in horsepower, so the higher the horsepower the more powerful the blender. You will need more horsepower if you are mixing frozen fruit or other solids. Also take into consideration the thickness. The thicker the drink, the more horsepower you are going to need.
- Control features: Most blenders will only have an on/off switch but your drinks may require a high/low, pulse, or timed feature. Make sure to consider these convenient features to increase efficiency and serve drinks faster.
- Size: Determine how many blended products (sauces, salsa, purees) you serve every day. Your blended cup can range from 32oz to 1 gallon. You want to take the amount of servings you push out every day and figure it in terms of ounces. If you put out 25-50 servings of soup then you should consider a 40+ oz blender. If you have over 100 servings then you should consider a gallon-sized blender.
- Power: Like many machines, a food blenders’ power is measured in horsepower. If you are that business pushing out 25-50 servings of soup every day then a ¾ horsepower blender will be sufficient. If you are the business pushing out over 100+ servings a day then you will need a 3+ horsepower blender.
- Control features: An on/off switch is sufficient if you are doing light blending. A pulse switch is a good feature to consider if you are prepping for beverages. If you are a medium-heavy food prep kitchen then you should look into a time feature and 2 or 3 speed controls.