Q: Traditionally we’ve enjoyed a steady kitchen staff with limited turnover. Over the last few years that has changed dramatically. The kitchen has turned over, and newer staff members seem more entitled and less talented than in previous years. What should we be doing differently going forward?
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Q: I’ve been thinking about using a consultant to help me with my business. How do I know if one is qualified and what are some advantages of using a consultant?
Q: We’ve seen an amazing number restaurants open in the last three years. The constant allure of new restaurants has resulted in flat or declining sales and a less exciting restaurant experience than in years past. We’ve also suffered some staff turnover, and I feel like we’re starting over somewhat. While this is providing a new opportunity, I’m a little confused on where to focus. Can you provide some guidance?
