How To Hire Employees Before Opening A Restaurant
You know how many employees you will need by the size of your restaurant, and the hours you will be open. You need employees for many jobs and they need to be hired before the opening of the restaurant. You will need to find people who will do a good job, and take pride in their work. This will be very important to the reputation of your restaurant, and will greatly contribute to your success.
If you want good, hard working employees, you will need to offer them a good wage and health benefits. If your employees are not happy, it will show in their work. A successful restaurant business is a bit like a family, you should always treat your employees fairly and honestly.
There are many ways for you to go about hiring employees before opening a restaurant. One of them is in the classified section of your newspaper or the online classifieds. If you need special requirements from a worker, you should mention that in the ad. You should also mention type of attitude you expect from a worker– friendly, responsible, a people person, to name a few. The last thing you need is a sad sack who is not friendly with the customers. Hopefully you will be able to read what type of personality a potential hire has at the interview.
The local employment office will usually have a job service section. You can let them know you have an opening and they will add your job offer to their computer database, and post a printout on their bulletin board. There are quite a few people who register their resume with the employment office, that would love a job after you open a restaurant.
You may want to offer a job to a student. You can do so by contacting your local high schools , they may have quite a few students who would like a job working after school and on weekends. Colleges and Universities usually have bulletin boards where you are able to post job openings. Another idea is to recruit your cooks and chefs at a Culinary College.
Once you have opened a restaurant and find you need a bit more help, you can ask your best employees for a recommendation of someone to fill the position. If they are a friend of the employee, hopefully they will have the same working spirit.
Placing an ad in the window of your restaurant, that states you are taking applications for certain jobs is another way to attract potential employees. Give a time you will be available, and a phone where you can be reached. You will then be able to see a group of potential workers within a certain time frame and not be running helter skelter interviewing people to fill the jobs. Get organized.
If you are out grocery shopping, and you see an employee with great energy and an outgoing personality, tell them about the job. If you encounter a person with the qualifications you desire in any other business, you should tell them you are looking for people with the same pep and personality they have, who might be interested in a job in your restaurant. Leave them a card and ask them to pass it on to someone who might like the job.
Article Source: http://www.articlesnatch.com
About the Author:
Mario Churchill is a freelance author and has written over 200 articles on various subjects. For more information on how to start a restaurant checkout his recommended websites.
Wednesday, June 25, 2008
Wednesday, June 4, 2008
Simple and Affordable Ways to Lower Your Restaurant’s Impact on the Environment
Simple and Affordable Ways to Lower Your Restaurant’s Impact on the Environment
Going green is a gradual process and does not require spending a lot of money. You can start by paying attention to daily activities. The best things you can do are so simple. Make one tiny change a month and you’ll make a difference.
Recycling
• Recycle as much paper, glass, plastic, aluminum and cardboard as possible. It takes hundreds of years for these items to breakdown in a landfill.
• Contact your local city hall and ask them about the recycling services they provide. Ask questions, if your county provides recycling pick up – do they provide containers and do you have to pick them up? Where do the recycled items go after they are picked up by the service? Be an active consumer, make sure your recycling company does it right.
• You may have to pay for a service, ask your city/county for suggestions of local pick up services. If they give you the names of a few services, call them and ask them the same questions, also – how much do they charge, how often do they pick up, is there an extra charge for separating the recycled items?
• If they do not know of any, contact the Georgia Recycling Coalition. If they do not provide containers, use old trash cans, or inexpensive plastic containers as bins for recycled items. Place them in a centralized place in the kitchen.
• Train your staff on the importance of recycling as well as where to put discarded/empty recycled items.
• If possible, eliminate or reduce your use of plastic water and soda bottles.
• Go thru your trash, determine how it can be minimized. Can you compost? Determine your food cost and how much you can save by growing your own herbs and vegetables and fertilizing your garden with your compost.
• Support local organic farms, see if they are interested in your compost in exchange for fresh produce. Be aware, on average food is transported thousands of miles, where does your produce come from?
Energy Conservation• Make sure all lights, equipment and computers are turned off at the end of the day
• Make sure your kitchen staff turns off the ovens as soon as service comes to a close.
• Replace old lighting with compact fluorescent bulbs.
• Contact your local utility company to arrange for a free or inexpensive energy audit.
Water Conservation
• As the drought continues our reservoirs are draining down faster than they are filling up, currently it is estimated that it will be at least six months before drought conditions improve
• Install aerators on faucets and adjust the water level in toilets. If just 2 percent of the U.S. population turned on the kitchen and bathroom faucets to a fraction of full blast, nearly 12 million gallons of water could be saved everyday.
• Inspect kitchen and restroom faucets for leaks – www.northgeorgiawater.org for more information. Inspect toilets for leaks.
• Fix the toilet leak and you can save as much as 100 gallons of water per day. If a leak inside your toilet is left unrepaired for six months, as much as 18,000 gallons of water goes unused down the drain.
• Toilet water use can be cut by 30 percent with a toilet retrofit device. It saves about 9 gallons of water a day.
• Don’t leave faucets running, if you are waiting for the water to heat up, fill up a pot that’s intended for boiling potatoes or pasta. Or fill up a container or pitcher with the cold water until it gets warm. Use the cold water for indoor plants, humidifiers, etc. Put dropped ice cubes in plants.
• Train your wait/bus staff to not give customers water unless they ask for it.
• Plan ahead, don’t thaw meet by running water over it.
• Set timers on outdoor landscaping so that outdoor watering occurs at night and only in 15- 20 minute intervals, better yet water grass and outdoor vegetable/herb gardens with stored rainwater. Rainbarrels can be purchased at Pike’s, Lowes and Home Depot or online at www.buildinggreener.com.
Involve your staff
• Employee participation is essential. Bring together a team of employees to educate co-workers on environmental issues and keep track of the recycling, energy & water conservation, and restaurant & cleaning supply ordering activities of your restaurant. Consider creating incentives and recognition for employees who drive your environmental efforts.
Create a healthy, sustainable work environment by replacing antiquated systems
Heating & Cooling
• Maintain your heating and cooling systems and make sure they are checked annually.
• Replace your air filters regularly with charcoal based air filters.
Restaurant Equipment
• If you are remodeling, replace old kitchen equipment and appliances with energy-efficient, Energy Star rated kitchen equipment – stoves, dishwashers, hoods,
refrigerators, freezers, etc.
• Replace kitchen flooring with flooring made from recycled materials
• Replace worn carpeting with carpet tiles made from recycled carpet materials.
Restaurant Supplies
• Try to use recycled paper in your restaurant, replace plastic straws with paper straws.
• Stock bathrooms with recycled tissue products. Tissue manufacturers destroy forests when they turn virgin wood into throw-away paper products.
• Consider new options for takeout packaging, such as corn starch to-go cups and takeout containers, takeaway utensils made from potato starch.
Create a healthy environment by using non-toxic products and cleaners
Reduce your risk of exposure to toxic chemicals by reading the packaging on products.
• Buy cleaning products that are Nontoxic, biodegradable, chlorine-free, chemical free, phosphate-free, non-petroleum based, fragrance-free – Soy Safe offers a product line of these types of cleaners
• Stop using or try to avoid using products that contain: Ammonia or Chlorine Bleach
Environmentally friendly actions don’t have to be large to have an impact. Consistently reducing the amount of energy, water, and toxic cleaners we use can make a huge difference, both to the environment and to our pocketbooks.
Education, awareness and action are the three things you can do to make a difference.
SANDRA CUMMINS
SOUTHEAST GREEN
sandracummins@mindspring.com
770-314-1720
www.southeastgreen.com
Going green is a gradual process and does not require spending a lot of money. You can start by paying attention to daily activities. The best things you can do are so simple. Make one tiny change a month and you’ll make a difference.
Recycling
• Recycle as much paper, glass, plastic, aluminum and cardboard as possible. It takes hundreds of years for these items to breakdown in a landfill.
• Contact your local city hall and ask them about the recycling services they provide. Ask questions, if your county provides recycling pick up – do they provide containers and do you have to pick them up? Where do the recycled items go after they are picked up by the service? Be an active consumer, make sure your recycling company does it right.
• You may have to pay for a service, ask your city/county for suggestions of local pick up services. If they give you the names of a few services, call them and ask them the same questions, also – how much do they charge, how often do they pick up, is there an extra charge for separating the recycled items?
• If they do not know of any, contact the Georgia Recycling Coalition. If they do not provide containers, use old trash cans, or inexpensive plastic containers as bins for recycled items. Place them in a centralized place in the kitchen.
• Train your staff on the importance of recycling as well as where to put discarded/empty recycled items.
• If possible, eliminate or reduce your use of plastic water and soda bottles.
• Go thru your trash, determine how it can be minimized. Can you compost? Determine your food cost and how much you can save by growing your own herbs and vegetables and fertilizing your garden with your compost.
• Support local organic farms, see if they are interested in your compost in exchange for fresh produce. Be aware, on average food is transported thousands of miles, where does your produce come from?
Energy Conservation• Make sure all lights, equipment and computers are turned off at the end of the day
• Make sure your kitchen staff turns off the ovens as soon as service comes to a close.
• Replace old lighting with compact fluorescent bulbs.
• Contact your local utility company to arrange for a free or inexpensive energy audit.
Water Conservation
• As the drought continues our reservoirs are draining down faster than they are filling up, currently it is estimated that it will be at least six months before drought conditions improve
• Install aerators on faucets and adjust the water level in toilets. If just 2 percent of the U.S. population turned on the kitchen and bathroom faucets to a fraction of full blast, nearly 12 million gallons of water could be saved everyday.
• Inspect kitchen and restroom faucets for leaks – www.northgeorgiawater.org for more information. Inspect toilets for leaks.
• Fix the toilet leak and you can save as much as 100 gallons of water per day. If a leak inside your toilet is left unrepaired for six months, as much as 18,000 gallons of water goes unused down the drain.
• Toilet water use can be cut by 30 percent with a toilet retrofit device. It saves about 9 gallons of water a day.
• Don’t leave faucets running, if you are waiting for the water to heat up, fill up a pot that’s intended for boiling potatoes or pasta. Or fill up a container or pitcher with the cold water until it gets warm. Use the cold water for indoor plants, humidifiers, etc. Put dropped ice cubes in plants.
• Train your wait/bus staff to not give customers water unless they ask for it.
• Plan ahead, don’t thaw meet by running water over it.
• Set timers on outdoor landscaping so that outdoor watering occurs at night and only in 15- 20 minute intervals, better yet water grass and outdoor vegetable/herb gardens with stored rainwater. Rainbarrels can be purchased at Pike’s, Lowes and Home Depot or online at www.buildinggreener.com.
Involve your staff
• Employee participation is essential. Bring together a team of employees to educate co-workers on environmental issues and keep track of the recycling, energy & water conservation, and restaurant & cleaning supply ordering activities of your restaurant. Consider creating incentives and recognition for employees who drive your environmental efforts.
Create a healthy, sustainable work environment by replacing antiquated systems
Heating & Cooling
• Maintain your heating and cooling systems and make sure they are checked annually.
• Replace your air filters regularly with charcoal based air filters.
Restaurant Equipment
• If you are remodeling, replace old kitchen equipment and appliances with energy-efficient, Energy Star rated kitchen equipment – stoves, dishwashers, hoods,
refrigerators, freezers, etc.
• Replace kitchen flooring with flooring made from recycled materials
• Replace worn carpeting with carpet tiles made from recycled carpet materials.
Restaurant Supplies
• Try to use recycled paper in your restaurant, replace plastic straws with paper straws.
• Stock bathrooms with recycled tissue products. Tissue manufacturers destroy forests when they turn virgin wood into throw-away paper products.
• Consider new options for takeout packaging, such as corn starch to-go cups and takeout containers, takeaway utensils made from potato starch.
Create a healthy environment by using non-toxic products and cleaners
Reduce your risk of exposure to toxic chemicals by reading the packaging on products.
• Buy cleaning products that are Nontoxic, biodegradable, chlorine-free, chemical free, phosphate-free, non-petroleum based, fragrance-free – Soy Safe offers a product line of these types of cleaners
• Stop using or try to avoid using products that contain: Ammonia or Chlorine Bleach
Environmentally friendly actions don’t have to be large to have an impact. Consistently reducing the amount of energy, water, and toxic cleaners we use can make a huge difference, both to the environment and to our pocketbooks.
Education, awareness and action are the three things you can do to make a difference.
SANDRA CUMMINS
SOUTHEAST GREEN
sandracummins@mindspring.com
770-314-1720
www.southeastgreen.com
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