When it comes to the aspect of creating positive energy at your restaurant there are four ways in particular to go about doing this. The four particular ways to go about creating positive energy at your restaurant include creating social capital, providing fertile ground for connection, maintaining a two way street, and installing high energy people in leadership positions.

Key Takeaways:

• Workplace energy is a fickle resource, prone to waxing and waning without much provocation
• It’s not as simple as stuffing one’s face, or guzzling caffeinated beverages, or only hiring people who want to work for your restaurant the rest of their lives
• Efforts to generate energy in the workplace often yield a great deal of frustration

“According to research by the University of Michigan, the single largest energy catalyst in any given workplace, not surprisingly, is one’s coworkers.”

http://restaurant-hospitality.com/management/4-ways-create-positive-energy-your-restaurant

When it comes to the restaurant industry and keeping a lid on pest problems there are some particular aspects in general when it comes to keeping a lid on pest problems. In more detail recently in one particular restaurant inspection western pest services technician specialist Hope Bowman discover the source of a particular fruit fly infestation.

Key Takeaways:

• In the never-ending struggle to keep restaurants pest-free, proper food storage is as critical as good sanitation practices and building maintenance, experts say.
• Pests are looking for food and shelter so it is imperative for foodservice operators to deny them both by properly storing food, say Brumfield and Bowman.
• Foodservice operations that have a pervasive problem with food storage often are those that occupy physical sites containing small storerooms or limited space, says Brumfield.

“In the never-ending struggle to keep restaurants pest-free, proper food storage is as critical as good sanitation practices and building maintenance, experts say. Beyond just being unsightly, pests are carriers of pathogens that can make customers sick, from Salmonella and Listeria to trichinosis and E. coli.”

http://nrn.com/sponsored-content/keeping-lid-pest-problems