- LIVE From Your Peers: 5 Best Practice Strategies to Improve Retention
- Finding Keepers: The Art of New Employee Orientation
- What’s Next? New Post to Oversee Competencies and Educational Platform
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Save Money! Early registration discount ends June 18. Join your peers this July in New Orleans.
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3rd Free Webinar in Series
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Not Your Father's Leadership Model
Wednesday, June 10
1:00 pm EST
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Learn at your desk as John Isbell shares helpful tips on keeping your employees engaged and improving your leadership qualities. Register at: http://chart.org/events/webinars/
Future free webinars are planned for:
August 12
October 14
December 9
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Regional Training Forums
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Learn and share locally with your hospitality peers at one of our Regional Training Forums (RTFs).
June 24: Minneapolis, MN
June 24: Denver, CO
June 27: Detroit, MI
September 18: Orlando, FL
September TBD: S. CA
October TBD: N. CA
November 5: Phoenix, AZ
View our online calendar for the latest news. #CHARTrtf
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We interrupt your regular programming with insightful and sometimes amusing posts from your peers. Read and enjoy these recent posts to the member blogs on CHART's Home Page!
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LIVE From Your Peers: 5 Best Practice Strategies to Improve Retention
by Jason Lyon, CEO & Founder, Boondocks Hip
According to statistics gathered by the National Restaurant Association, the hospitality industry experienced its fourth consecutive year of rising turnover in 2014. At 66.3%, we are 20% higher than other industries, and quick service is a nightmarish 140%. While the recent recession years saw an all-time low, associates are no longer hesitant to take flight if they are unhappy and unengaged.
It’s no secret that this scenario wreaks havoc on our businesses by escalating costs in recruitment and training while decreasing morale. That in turn lowers guest satisfaction which leads to decreasing sales. Mean while, we watch the bottom line plummets. It’s a devastating chain of events that will diminish your brand proposition if you are a large chain with deeper pockets, or may even put you out of business if you are an independent operator. While there is no silver bullet, through evaluation, perseverance, and persistence, there are proven best practices by which you can develop a strategy to prevent your star players from jumping ship. Read More.
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Finding Keepers: The Art of New Employee Orientation
by Jim Sullivan, CEO, Sullivision.com
“Today, more than ever, if a company is bleeding people, it is bleeding value.” —Marcus Buckingham
Last month, this column examined the essential best practices of recruiting and attracting high-performing foodservice managers and crew. This month, let’s take a deeper dive into the next step of the process: Successfully hiring and transitioning new employees onto the team.
Know the difference between orientation and onboarding. Orientation, which happens first, is all about information and introduction, and onboarding is the process of acclimatizing and alignment. Both practices should be imbued with focus, energy and enthusiasm. Read More
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What’s Next? New Post to Oversee Competencies and Educational Platform
by Patrick Yearout, Director of Recruiting and Training, Ivar's Restaurants
“What’s next?” That’s what Colby Hutchinson of Best Western International asked the other attendees at our CHART T3 conference in Napa earlier this year when receiving his pin for completing all twelve of the sessions in our Hospitality Training Competency Program. Although it was a years-long process for him to participate in the different workshops, Colby was already looking toward the future and wondering about new challenges he could tackle in his quest for lifelong learning. “What’s next” is an important question that we must all consider from time to time, and one especially pertinent to me as I wrap up my year as the President of this amazing organization.
It’s also a question that we on the CHART Board ask about the training workshops themselves. They were originally conceived back in 2004 and development of their content began in 2006, but the world has changed a lot since then – and so have the competencies of hospitality trainers. External events such as the Great Recession and the creation of smartphones and tablets have certainly changed functions of our jobs, and internal changes within our companies have often expanded our duties and allowed us (or sometimes forced us) to take on ever-increasing responsibilities. Additionally, we’ve had three CHART members complete all 12 sessions already and we expect many more to finish up at our next several T3 conferences, so our core lineup of winter educational tracks is going to be sought out by a dwindling number of returning attendees as the years go by. Read More. |
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