Promoting from within: how to identify the good/bad traits in new hires/current staff. How to properly assign duties to allow more productivity for operators.
Staffing: What to look for during an interview (besides the obvious). Training duration. How to keep consistency.
Menus: Gauging the market. Pricing properly. How do you deal with inconsistencies with distributors? How to deal with seasonal changes in produce that affect the core menu.
HR Solutions: Different applications to lighten the load. Ways to ensure you are operating up to current state, local, and federal laws. Companies that can help.