Today, we have some game changing news that we have been dying to share with you. You may have already seen our press release, or maybe someone has called you to provide the scoop. In case you haven’t heard… We have acquired PeopleMatter, a powerful cloud-based workforce management platform designed to fit the specific needs of the service industry. Together, we are going to turn everything about finding jobs, hiring employees and working in the hourly space upside down.
Published January 23, 2017
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Published January 23, 2017
Benjamin Franklin was quoted repeatedly as saying, “An ounce of prevention is worth a pound of cure.” Most people probably think of health and wellness when they consider what Mr. Franklin meant. In fact, many doctors and other healthcare professionals regularly repeat this line to remind patients to take care of themselves in our busy society. When Franklin made this statement in the Pennsylvania Gazette, he was actually referring to fire safety.
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Published January 23, 2017
Although reading a commercial lease can be difficult and time-consuming, the consequences of not reading can be infinitely more unpleasant. Tenants frequently will only look at the provisions that have direct economic impact. There are, however, provisions buried in the lease which may have unintended impact on the tenant. While a tenant’s ability to delete or modify these objectionable provisions will depend on a number of factors, including, among others, the size and reputation of the tenant, market conditions, the vacancy level of the building, etc.
Key Takeaways:
- Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.
- most restaurant operators do not grasp this distinction
- More than likely the landlord’s lease proposal will include a single page work letter outlining the condition in which the space will be constructed
“Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.”
https://www.fsrmagazine.com/kitchen-sink/7-strings-attached-tenant-allowance-trap
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Half of diners unsure whether tips go to staff
When we tip at restaurants, we want to make sure that the people who put the work in are the beneficiaries. However, with the concept of tipping being so unknown and cloudy, individuals are starting to question whether or not their tips are actually going to the staff, or if they are being eaten up by the business owners. This provides a need for businesses to implement transparent and clear tip transactions so people know where their money is going.
Key Takeaways:
“Comforters made with delicate fabrics, like wool, should always be handled by professional dry cleaners to prevent shrinkage and damage.”
http://www.bighospitality.co.uk/People/Half-of-diners-unsure-whether-tips-go-to-staff?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News
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