NYC Hospitality Alliance is Now Offering Food Protection Course

There’s nothing like taking your Food Protection Course live, as opposed to online, and the NYC Alliance has reduced the time to a 2.5 day course.

When?

Day 1: Monday, June 17th, 2013 – 8:00am to 4:00pm
Day 2: Tuesday, June 18th, 2013 – 8:00am to 4:00pm
Day 3: Wednesday, June 19th, 2013 – 10:00am [EXAM]

Where?

Day 1 & 2: NYIT, 16 West 61st Street, Room 822, Manhattan (Map it)

Day 3: NYC Health Academy, 413 East 120th Street, 2nd Floor, Manhattan (Map it)

Why Register?

  • The NYC health code requires that a certified supervisor is on premise during all times of food prep and operation.
  • The more employees who are certified, the fewer fines you will pay and the easier it is to earn an A grade – it’s a FACT!
  • Certification will help protect your customers and your business.

Register here.

The Talent Report: Finding a Steady Supply with Potential

SHL, a global leader in talent measurement, releases the Talent Report, which provides a worldwide view of the value and potential of talent pools across industries, regions, and job functions. It’s a fascinating look at the global pool of candidates and their skill levels.

Getting a Grip on Big Data: Translating Numbers

QSR gives a good run down of data and where companies need to be in terms of understanding it. With an ever-increasing load of software and social media and plug-ins, companies like Avero in New York City become necessary resources for operators who may have time but not manpower.

Unless an operator’s  background lies in analytics or statistics, the numbers may become obsolete, and need translation.

Read the full article here.

How to Manage Your Business Partner

Entrepreneur Magazine provides some helpful tips in working with a partner, beyond setting boundaries and maintaining your own lives outside work.

Disagreements and misunderstandings can stop a company before it starts. They provide four ways to manage a partner and set the business up for success:

Get an outsider’s perspective.
Most startups don’t have a board of directors but still need an outsider’s viewpoint. Frank Demmler, an adjunct professor of entrepreneurship at Carnegie Mellon University’s Tepper School of Business, advises founders to give a monthly presentation about company goals and challenges in front of two or three mentors. Presenting to a third party keeps partners from blaming each other for company decisions gone wrong. For example, partners who disagree about how to price their product can present their cases to their mentors instead of getting into a direct conflict with one another. Getting into this habit also helps the founders gain perspective on their decisions, since their mentors are removed from the day-to-day ups and downs.

Solve problems before they happen. 
Just like you would create a business plan, it’s a good idea for founders to sit down together, write out potential hot-button issues and think through solutions in advance. For example, you’ll want to outline each partner’s time commitment to the company and how you’ll handle personal problems, such as illness. It’s also important to discuss how and when the partners will be paid and strategies for growing the business, says Demmler. For instance, one partner may want to keep the profits, while the other may prefer to re-invest them in order to scale. Taking the time to address what’s important to you upfront can help prevent future breakdowns in communication, he says. “Do it at the beginning when rational minds are engaged.”

Clearly outline job responsibilities. 
If one or more founders isn’t pulling their weight, it can breed resentment. One way to avoid this is by assessing and redistributing the amount of work each one does through weekly partner meetings, says Shahab Kaviani, chief executive at CoFoundersLab, an online co-founder matching service based in Rockville, Md. Knowing you will meet regularly to discuss the workload can help ease any lingering tension. Keep in mind that a balanced division of labor doesn’t necessarily mean divvying up every project. For example, instead of splitting the marketing work down the middle, one partner can focus on marketing while the other concentrates on operations. Of course, you’ll want to consider each other’s strengths when making those choices.

Consider all partners when making decisions. 
For many business partners, making even the smallest company decisions can turn into a drawn out, painful process, which can slow down the company’s upward trajectory. Learning how to effectively negotiate with your co-founders will help smooth out potential gridlocks. When negotiating a big decision, Douglas Noll, a corporate mediator in Clovis, Calif., suggests that partners focus on their overarching goals, rather than quibble over specifics. For instance, if you’d like to take more money out of the business to pay off company debt, make a list of the long-term benefits of doing so, such as added financial security. When you come to the negotiating table, discuss ways that you might be able to achieve your ultimate goal of financial security, and offer directing funds to pay off debt as one possible method.

At the same time, Kaviani advises against making concessions without getting something in return. For example, when negotiating a hiring decision, one partner might agree to hire someone they’re not sure about, if the other agrees to a three-month trial period for the employee. Then, both sides feel they have gained. Finally, he says it’s important to stay calm during these discussions, because losing your cool can escalate the conflict rather than resolve it.

 

 

Seven Ways to use Rewards to Fix Employees

Talent Management posts on how an effective rewards and incentives program can help to fix poor-performing employees.

They post seven easy-to-follow steps here.

Letter Grade Inspection Cycles Explained By NYC Hospitality Alliance

Since they frequently get the questions from their members as to how letter grade inspection cycles work, the NYC Alliance sent out a quick explanatory memo this afternoon:

letter grade.gif

The following is how the inspection cycle works:

  • A restaurant that scores 0-13 points (A Grade) on its initial inspection receives an A and will not be inspected again for about a year.
  • A restaurant that scores 14-27 points (B Grade) on either its initial or re-inspection, but not more than 28 points, receives its next initial inspection about 5 to 7 months after the re-inspection.
  • A restaurant that scores 28 or more points (C Grade) on its initial or re-inspection receives its next initial inspection about 3 to 5 months after its inspection cycle ends. The inspection cycle ends when the restaurant scores below 28 points on a compliance inspection.

The Alliance suggests not to hesitate to contact them if you have any questions about food safety and the Letter Grade inspection system.

 

 

 

Strategies to Help Navigate Health Care Reform

In a short video via Talent Management, Jessica Saperstein of ADP helps navigate health care reform with some practical advice and great strategies.

NYC Hospitality Alliance Provides Q & A on the Earned Sick Time Act

Yesterday the Earned Sick Leave Act passed, and today The  NYC Hospitality Alliance hosted a seminar ‘An In-depth Look at the Sick Leave Act and Its Impact on Your Business’. They have given access to the seminar information and frequently asked questions in this informative Q&A.

The Alliance promises to continue to bring you information and host additional seminars leading up to the implementation of this law next year. Seminars are listed on their  event schedule.

Recruiting: Advantages to Publicizing Performance

As Talent Management reports, “turnover” is a dirty word for most employers. “With every departure and hire comes a cost.”

Novel thinking: what if there was a strategic way to approach turnover so that a company might actually save money as a result? Economic theorists might have an answer.

Read their article here.

Panera Experiments With Pay What You Wish Model

Inc. assesses Panera Bread’s “pay what you want” model, which it has been using at its Panera Cares locations. Our own Tara Berman is quoted as the industry expert in determining plausibility.