We think of performance reviews as being one of the tenets of workforce success, but times have changed as much as traditional review processes themselves. This month’s Talent Magazine provided us with several great insights into how to re-evaluate a business’ team members’ reviews, as well as ideas for self-checking their legality.
The use of tablets is on the rise in restaurants, and is changing the face of customer service. What might have seemed a fad isn’t fading away, according to Empathica’s Gary Edwards, who writes his findings in an article on fast casual.com Although methods of tablet use varies, tablets are enabling restaurants to enhance the convenience and level of interaction they provide to guests.
Continued music to our ears: as has been in the past few years, for the second quarter of 2013, fast-casual restaurants led food industry sector gains. During the quarter, overall restaurant visits rose 1 percent compared with a year earlier, and consumer spending increased 3 percent, according to new data from The NPD Group, the Port-Wasghington, NY-based firm.
Read the full review of the report here.
We’ve written about how popular social hiring has become to streamline staffing.
LG is one company who’s taken a virtual step further – conducting the interview process online as well. They found that coordinating travel and schedules for interviews, was time-consuming and expensive, and not all candidates were getting full consideration. Their solution was to integrate a live virtual interviewing platform into its hiring process, reducing costs and saving time while enabling HR leaders to draw from a wider candidate pool.
Read the full article here.
Freshii is looking to invest in companies that target health, fitness and food. The fast-casual chain has partnered with investment firm Kinetic Café to launch the Fresh Startups campaign. The program will fund businesses with missions that align with Freshii’s vision to make it easy and affordable for customers to maintain a healthful lifestyle. They’re accepting applications until October 4th. Read the full article here.
Planning to open a nutrition-led outlet? Anita Jones-Mueller, M.P.H., president and founder of Healthy Dining, a nutrition-related marketing and consulting firm, interviews Marley Hodgson, CEO and co-founder of MAD Greens, on growing a health-focused concept, on NRN.
We’ve written many times about Instagram, and now we’ve joined the ranks. We’d love to connect with you and see what you’re sharing, and share with you. We’re posting at tarapaigegroup. Feel free to copy us on signage, setups, logos, service flow and we’ll be happy to spread the word.
Prior to the Cronut, Psycho Donuts was creating hybrid doughnuts on the West Coast, and plans to franchise. The two unit shop spoke with NRN about their concept and plans. The restaurants have a comic mental-hospital theme: “One Flew Over the Cuckoo’s Nest” meets Tim Burton. Read the full story here.
Starbucks announced this week that it plans to sell its line of Evolution Fresh cold-pressed juices at Whole Foods Markets nationwide. Retail prices for the juices will be between $2.99 and $6.99 for a 15-ounce bottle. Appearing on store shelves as early as this week, the initial offerings will include 12 popular blends, as well as two exclusive creations.
Starbucks will also introduce Evolution Harvest, a line of snacks including fruit snacks, trail mix, and nutrition bars, into Whole Foods Markets. The Evolution Harvest line will also be available in Starbucks retail locations later this year.
Starbucks acquired Evolution Fresh in 2011 with the goal of offering its products in 8,000 retail and grocery outlets by the end of 2013.
For the full story, click here.
Eater has a thorough roundup of the third annual MAD Symposium, a gathering of chefs, writers, scientists, historians, and other key players in the food world which centers on a particular theme– this year, Guts. The 2013 was organized by René Redzepi of Noma and co-curated by David Chang of Momofuku and food magazine Lucky Peach. It was held in Copenhagen.
Highlights include a whole-pig butchering by famed Italian butcher Dario Checchini, pop-up coffee bars from roasters across Scandinavia and the United Kingdom, including Sweden’s Koppi Coffee, and a talk by world-renowned chef Alain Ducasse.
For the full story, click here.
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