People make the difference. Articles on hiring, training, morale, and the human side of running safe, successful operations.
Staff & Culture
The dining rooms are quieter. The holiday parties are over, the catering trays are packed away, and suddenly the pace feels less like a sprint and more like a crawl. For staff, the January slowdown can feel like whiplash: one week they’re running double shifts, the next they’re
Staff & Culture
The holiday season fills dining rooms with laughter, clinking glasses, and record-breaking sales. Behind the scenes, though, it often means 12-hour shifts, double turns, and staff pushing through exhaustion. Holiday overtime might pad paychecks, but it also raises risks: fatigue-related mistakes, food safety slip-ups, and tempers flaring under pressure. For
Staff & Culture
The holidays are a blessing and a curse for operators. Dining rooms fill with family gatherings, catering orders triple, and guests expect cheerful service wrapped in tinsel. At the same time, your roster is stretched thin. Regular staff are maxed out, students head home, and you’re scrambling to bring
Staff & Culture
Halloween isn’t just for kids in costumes. For bars, restaurants, and clubs, it’s one of the rowdiest nights of the year. Guests show up in masks, drink orders spike, and dining rooms quickly turn into dance floors. What feels like fun for patrons often translates into chaos for
Staff & Culture
The fall calendar doesn’t slow down — it accelerates. Between football weekends, holiday parties creeping earlier each year, and nonstop catering requests, staff often go from summer’s flexible shifts to fall’s all-out grind. Long hours, heavier traffic, and guest expectations ramp up just as student workers scale back
Staff & Culture
Every August, the dining room rhythm changes. The summer rush of families, tourists, and college students gives way to quieter weekdays and packed Friday nights. Suddenly, your star server is juggling a full course load, the weekend hostess is back on the volleyball team, and half your dish crew is