The restaurant industry is bouncing back after a crude end to 2016 the restaurant industry is bouncing back in 2017. January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years. Three segments experienced positive sales growth in January: upscale casual, family dining and quick service.

Key Takeaways:

• January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years.
• On one hand, it is common to see some large swings in comp sales during the winter, as significant weather events create fluctuating year-over-year comparisons.
• In addition to weather, there were unusual events in January that likely had some impact on restaurant sales. The year started with a federal holiday on January 2, which was unlike 2016.

“January sales declined in fine dining and fast casual. For the first time in over five years, fast casual was the weakest performing segment based on sales growth.”

https://www.qsrmagazine.com/news/quick-service-sales-rebound-fast-casual-slides-january

How can you tell when an employee is ready to be a manager? It is fairly easy to tell. An employee needs certain traits such as putting forth the initiative to solve problems on their own or with minimal help, working until the job is done, paying attention to detail and deadlines, and having the personality to lead others to successful strategies in their jobs as well.

Key Takeaways:

• Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience. Student reviewers typically get up to four assignments per semester.
• A red flag can be if someone asks about breaks and lunch hours. “That means they don’t understand that as a manager you work until the job is done, and that you’re the last one to get a break,” she says.
• Not only does it show respect for team members and care for customers, but it also indicates the worker is considering the budget. Finding a sub costs time and money, English says.

“Judy Bender, director of nutrition services and logistics support for Puyallup School District in Puyallup, Wash., says an indicator that staff members can step up to a more executive role is when they take classes to formalize their education, earn certifications or contribute to their professional associations.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-tell-when-employees-are-ready-management-roles