The big mover going down the chart was good working conditions, down to 9 from 5. We might interpret this as the flip side of lower job security, with people being seemingly more willing to put up with poor conditions in the current environment rather than go and seek better conditions elsewhere. we also know that it is the recognition that matters most. In an experiment where students were rewarded differently for a simple computer based task, Professor Dan Ariely from Duke University, and his co-worker James Heyman, clearly showed that the greatest performance came not with the highest reward but where students were working solely as a favour and for the thanks of the researcher

Key Takeaways:

• Noting the intrinsic humanitarian nature of the foodservice industry, Roy Choi challenged MUFSO attendees to rethink the way they do business
• Choi is the founder of the Kogi Korean BBQ Truck that helped start the food truck revolution and, more recently, of LocoL, a quick service restaurant seeking to bring better food to poor communities.
• He said that running restaurants isn’t the easiest way to make money, so there are other, more humanitarian and spiritual motivations that drive him, his colleagues and other restaurateurs.

“Now gourmet food trucks are a way of life in cities across the country, and are often at the cutting edge of menu innovation.”

http://restaurant-hospitality.com/chefs/job-creation-biggest-source-satisfaction-roy-choi

When it comes to an influential business lunch itself there are some particular tips for it in general. In more particular detail to this aspect when it comes to hosting an influential lunch it is a great way to promote team building. Some of the particular tips include planning ahead, establishing a budget, avoiding the mess, as well as a few others in particular.

Key Takeaways:

• There are many aspects to consider, from which date works best for the team to which common area is available.
• Assigning a single employee to plan and coordinate the lunch eliminates communication lapses and omissions.
• Choosing the caterer and the menu is much easier when the budget is established in advance.

“Assigning a single employee to plan and coordinate the lunch eliminates communication lapses and omissions.”

http://www.foodservice.com/articles/show.cfm?contentid=103992