You Do The Math, For Your Customers
Sure, full-service restaurateurs suffer financially in a lousy
economy like the one we’ve got now. So do their wait staffers, for
whom the combination of fewer customers with less to spend translates to
shorter shifts, fewer tables, a drastic reduction in tip income and,
often, an immediate search for a better-paying job. Is there anything
you can do to help them earn enough to stick around until the restaurant
market rebounds? Three professors say there is—and their solution
won’t cost you a dime.
Pack Up Your Knives And Go...To The CIA. For
It’s difficult for a working chef to find the time and money for a
mid-career catch-up on the latest in culinary skills, tastes and trends.
But if you can find the time, Hormel Foods will put up the money to send
you and 15 other mid-career foodservice professionals to the Culinary
Institute of America’s Hyde Park, NY, campus for a quartet of intense
three-day instructional sessions. Interested? You’d better get going;
the application deadline is August 1.
Take the Buzztime Raise Your Your Bar Customer Quiz.
Test your knowledge and register to Win A Case of Buzztime Pint
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