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.
NYC came late to specialty coffee, and also to having food parallel the coffee’s excellence. In what used to be a pastry-laden scene from shop to shop, several new stars have laid out menus that are as tempting as the espresso, according to Grub Street.
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.
The time has arrived: Obamacare Health Insurance Exchange will open on Oct.1. At that date, operators will be required to inform all employees and new hires about the existence of the HIX, and tell them they may qualify for tax credits if they can’t afford an employer’s plan. The notification must be provided in writing to all employees.
Fastcasual lists helpful tips and information here.
We’ve been tuning into Nate Rigg’s Social Restaurant Podcast and are finding it to be an informative listen. If you use Facebook as a messaging tool for your concept, you’ll want to hear this week’s in particular. Mike Gingerich, one of the leading strategists in the Midwest focused on Facebook marketing for restaurants, is interviewed. He’s the co-founder of Tabsite, which helps restaurant brands use Facebook to grow their email list, hold contests, launch discounts and promotions and integrate online ordering to their Facebook page.
Keurig is branching out into retail with a brick and mortar shop in the Burlington Mall in Burlington, Massachusetts. They plan to open in November.
With a concept similar to the Nespresso stores, it sounds, the store is designed for customers to interact with Keurig brewers and beverages to determine which best match their preferences.
Read the full article here.
The artisanal cheese movement continues in Manhattan, with popular cheesemonger Lucy’s Whey opening their third shop. The newest, to open at 1417 Lexington Avenue, at East 93rd Street, follows the Chelsea Market and East Hampton location. This location will have expanded offerings and include a café.
Read the full story here.
Nearly a year after Hurricane Sandy, several shops that had been shuttered at The South Street Seaport are getting back to business.
Sushi emporiumSuteishi, wine bar Bin No. 220, Keg No. 229, the Paris Cafe, Italian restaurant Il Brigante, Jack’s Stir Brew Coffee and restaurant Nelson Blue, are heading back to their locations to reopen.
Read the full story here.
Jon Olinto, co-founder of Boston’s b.good, wants to break the traditional route of franchising — cutting costs by buying in bulk from suppliers, and instead is turning to local producers. His restaurants feature seasonal menus, farm-to-table produce, and made-from-scratch condiments and salad dressings.
He tells Bloomberg News, “It’s a challenge to expand a boutique concept into a franchise,” “It’s cheaper to buy 30 pounds of local, natural beef chuck roll than it is to buy frozen processed” hamburger patties, despite the increased labor cost. “It’s a piece of our business model that seems hard to believe, but it’s true.”
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.
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