The article reviews a few reasons that competency models may make it easier for employers to better match employees with work they will excel at. It points out how some of the common methods employers are currently using are falling short and in turn employees who may not be a good match for the work could potentially be hurting the overall business.

Key Takeaways:

• Typically, job descriptions are sterile and only focus on the “what” or functional aspects of the job
• Conversations with a supervisor about what it takes to successfully move into other roles are good ways to support a message
• Performance evaluations typically occur once a year, but tend to either be punitive or a pat on the back

“A competency model creates a blueprint for employee attributes and behaviors that are required to perform a job well.”

http://restaurant-hospitality.com/staffing/how-competency-models-can-improve-employee-performance

Why can’t you use your chip card at your favorite store. Ask you card company. After a year since the deadline for retail stores to get the chip scanners in place. The card companies have been slow to approve thousands of scanners that are sitting collecting dust waiting to be approved. Retailers are ready. But card companies are moving slowly in getting out the approval to activate the chip card readers.

Key Takeaways:

• One year after card companies’ deadline for retailers to accept new chip-based credit cards.
• Retailers have spent billions of dollars to install the new equipment but card companies have failed to sign off on the installations in a timely manner.
• Many retailers have had new chip card readers sitting next to their cash registers for a year waiting for the card companies’ blessing. We wish they cared as much about security as we do.

“Retailers have spent billions of dollars to install the new equipment but card companies have failed to sign off on the installations in a timely manner. Many retailers have had new chip card readers sitting next to their cash registers for a year waiting for the card companies’ blessing. We wish they cared as much about security as we do.”

http://www.restaurantnewsresource.com/article91329.html

When it comes to restaurant, there is a wide and vast array of people that love and enjoy taking part in the aspect of going and eating at a restaurant. However recently there has been a major increase in the number of restaurants that have filed for bankruptcy. This article offers you the insight into why so many restaurants are filing for bankruptcy.

Key Takeaways:

• The chain has lost money for years. And lots of chains are taking the debt-protection route these days.
• To be sure, restaurants file for credit protection every year. They are capital-intensive businesses operating in a saturated industry that caters to a fickle consumer.
• Many of the others have been perpetually struggling. That was true with Logan’s, which has been trying to work out a deal with its lenders for some time.

“They are capital-intensive businesses operating in a saturated industry that caters to a fickle consumer. They frequently borrow money to expand. And they lease spaces for their restaurants. Thus, when sales fall, bankruptcies can often follow.”

http://nrn.com/blog/why-so-many-restaurants-are-filing-bankruptcy

Restaurant are something that everyone loves and enjoys to go to from time to time. However sometimes there are certain restaurants that can focus too much on any particular one issue while not looking at others. This article offers you the insight and a more in depth look into whether or not restaurants focus entirely too much on millennials.

Key Takeaways:

• They’re changing their menus to remove unwanted additives and insert more fresh ingredients.They’re telling us the source of their food and focusing on things like experiences.
• It’s understandable that restaurants would want to target younger adults. They are younger, after all.
• And many, many people insist that restaurants should target Millennials. Some have gone so far as to list restaurants that should target that group more often.

“Restaurants can’t seem to get enough of Millennials. They’re designing restaurants with them in mind. They’re changing their menus to remove unwanted additives and insert more fresh ingredients. They’re telling us the source of their food and focusing on things like experiences.”

http://nrn.com/blog/do-restaurants-focus-too-much-millennials

When it comes to business and commodity costs, commodity cost often go up and down through the years instead of staying in a fixed spot. However it is always a great thing when the commodity costs do finally hit the low mark. This article offers you the insight and a more in depth look into how low commodity costs have come at just the right time.

Key Takeaways:

• Restaurants faced a dual threat of lower sales and higher labor costs in the first half of 2016.
• Prime costs — food and labor — were flat on the year at 59.2 percent of revenues, according to the bench marking study. That’s the same as in the first half of last year.
• Lower beef costs, in particular, have brought down historically high costs that led many chains to raise menu prices.

“Commodity costs certainly helped out”

http://nrn.com/blog/low-commodity-costs-come-right-time

Cintas Corporation wanted to know how to build repeat customers. They also wanted to know what made people not want to return. After doing a survey, that was conducted by Harris Poll, they were able to answer some of the questions they had. Dirty surfaces, bathrooms, floor and bad odor and some of the major factors that prevent repeat customers at restaurants. On top of that, more women are more likely to be influenced into not coming back to restaurant for some of these reasons over men.

Key Takeaways:

• adults would be influenced to not return to a restaurant if they experienced some type of issue related to the facility.
• Repeat business is vital to the success of any restaurant. Restaurant managers must ensure that their employees are READY to address facility flaws to keep diners returning.
• The study also found that gender plays a role in which factors influence a customer to avoid a restaurant.

“Repeat business is vital to the success of any restaurant. Restaurant managers must ensure that their employees are READY to address facility flaws to keep diners returning.”

http://www.restaurantnews.com/study-identifies-restaurant-flaws-that-leave-a-bad-taste-in-diners-mouths/

When it comes to food trucks, they are often and enjoyed and considered as a meal option for a wide and vast majority of people. However sometimes maintaining a food truck can be a difficult task in and of itself. This article gives you the insight and a more in depth look into some options when it comes to maintenance and upkeep of food trucks.

Key Takeaways:

• The fact is that food trucks not only involve much of the same equipment and maintenance as a brick-and-mortar restaurant such as a ventilation system, they also have additional special considerations like power and water.
• If a food truck has a grill or flat-top of some type, it will have a hood vent that will require new hood filters on a regular schedule. There will also be grease to contain and haul of, as well as cookware to clean in a washing station.
• Food truck operators should have a plan for managing their waste in a way that health inspectors and city officials will like.

“Sanitation is critical. Health inspectors are very aware of the higher risks in food trucks due to limited water supplies, frequent opening of windows, and potential power failures.”

http://www.restaurantnews.com/maintenance-considerations-for-food-trucks/