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

There are 4 fried chicken preps that are on the rise. Korean fried chicken is one of these things. Chicken karaage is another one. Chicken 65 is the third one on the list. It was named after the year 1965 when the dish was first introduced. The fourth one is called Gai tod, which is a very popular street chicken in Thailand.

Key Takeaways:

• Picking up new global influences, fried chicken has been sporting some fresh spins of late.
• . Fried chicken is the fifth leading chicken dish on menus, with two in five consumers saying fried is their chicken style of choice.
• As half of millennials (and 44% of consumers overall) want concepts to offer more chicken entrees with ethnic ingredients and flavors, according to Technomic’s Center of the Plate Poultry Consumer Trend Report, operators are looking to emerging fried chicken preps for inspiration. Here are four styles making a splash.

“In the U.S., many operators just use the wings for Korean fried chicken, as it’s a cost-saver and easy to promote as a shareable appetizer or late-night snack.”

http://www.foodservicedirector.com/menu-development/menu-strategies/articles/4-fried-chicken-preps-rise

It’s important to understand if your business design is guaranteeing year round revenue on your outdoor space. Dining outdoors is something that is a preference of most customers. There is an invention that can make that an experience people can have all year round, no matter what the weather is like.

Key Takeaways:

• The space gives the restaurant an indoor and outdoor convertible area. Being able to dine outside is preferred among most diners when the weather conditions are suitable.
• Roll-A-Cover has been installing trackless retractable enclosures for over a decade on patios around the globe to protect guests during inclement weather.
• When the weather becomes inclement you will quickly and easily be able to close your retractable enclosure and still utilize your outdoor area.

“With Roll-A-Cover’s retractable enclosure technology, restaurateurs can expand their revenue generation footprint by utilizing their invaluable external space year-round, no matter what the weather conditions may be.”

http://www.restaurantnews.com/is-your-restaurant-design-guaranteeing-year-round-revenue-on-your-outdoor-space/

People are going to be spending a lot of money on Valentine’s Day. It is estimated that people will spend a staggering 18.2 million on it. That number is actually lower than last year, as hard as that is to believe. Tickets to a concert, or some other experiential event are really popular this year. Even though the numbers are down many people still will celebrate this holiday.

Key Takeaways:

• U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.
• Also popular this year are “gifts of experience” such as tickets to a concert or sporting event, a gym membership or an outdoor adventure. While 40 percent of consumers want an experience gift, only 24 percent plan to give one.
• Consumers plan to shop at department stores (35 percent), discount stores (32 percent), online (27 percent), specialty stores (18 percent), florists (18 percent), and local small businesses (15 percent).

“U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.”

https://www.qsrmagazine.com/news/consumers-will-spend-182-billion-valentine-s-day