Johnson & Wales University (JWU) and Bloomin’ Brands, Inc. (Nasdaq: BLMN), have much in common: Both are world renowned for hospitality and culinary excellence, and both believe that an educated workforce leads to success. It follows then that as Bloomin’ Brands was exploring ways to make a college education more affordable and accessible for their nearly 100,000 employees and their various concepts, which include Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar, they turned to JWU.
Restaurant managers and food and beverage professionals are keenly aware of the national buzz surrounding tip credit. Seven U.S. states already operate without the tip credit, and several other states are considering legislation, according to Skift Table. Those currently without it are California, Washington, Minnesota, Alaska, Oregon, Nevada, and Montana.
Service to the guest—whether you’re working in a hotel, kitchen, or the front of the house at a restaurant—is the cornerstone of the hospitality industry. And in order to provide exceptional service, hospitality professionals must work quickly and efficiently to solve problems.
No matter what your opinions or thoughts are about any current or former president of the United States, when you are offered an opportunity to cook for one, it is a thrilling moment. The memory of President William Jefferson Clinton’s trip to the Chicago area on August 15, 2000 might be just a memory, but the day was an exhilarating time. The details of the menu are a state secret, because honestly, I do not recall the details. I just remember that it was a vegetarian menu and that President Clinton liked Starbucks “Light Note.”
It’s like in A Christmas Story when Ralphie has finally had enough and wallops Scott Farkus. Like Ralphie, restaurateurs are having to decide how to react to angry customers who turn social media to vent, whether or not it is based in truth. Understandably, their first emotion when encountering this negativity is to lash out. Sometimes they should, and sometimes they should take a breath and consider their options. Here’s what’s happening and what’s not.
Emeril Lagasse, one of America’s most successful restaurateurs, once said, “If you think big, then it’s going to be big.” Focusing your career goals on managing or owning a restaurant is a big step in the right direction — but it helps if you also hone a unique set of skills. Look for training that teaches and strengthens the qualities of restaurateurs, who like Emeril, are at the top of their game. Do you have what it takes? Here’s how to excel: