Imagine the chef at your favorite restaurant being replaced by someone with half of her qualifications. Picture a busy New York City bistro with only one waiter for every twelve tables during the after-theater rush. What impact would those scenarios have on your dining experience? The greatest asset to the foodservice business, or any business, is good talent, and it's getting harder to find everyday.
Most organizations share common theories of successful volume recruiting, but how accurate are they? There has to be a way to get a lot of great candidates on a budget without making sacrifices. In our last webcast of the year in the High-Volume Hiring e-learning track, we will examine best practices from companies for which volume hiring is an every day reality- restaurateurs and foodservice providers.