How to Find and Select the Right Employees

You wouldn't serve a sandwich on moldy bread, would you? Would you be famous for your chili if you made it with spoiled beef? Of course not. These questions sound silly because it is obvious that even the greatest culinary skill cannot produce quality food from substandard ingredients.

In a similar vein, who would deny that foodservice is a people business? The quality of your staff determines your level of guest service and produces your sales volume. The quality of your staff also determines all your principle operating costs.

Start-up staffing is the most important staff selection you will ever do. Your opening crew establishes your first impression in the minds of your market. They also influence the culture of your business for years to come. Selecting staff for a new operation is a process different from filling one or two openings. Many seasonal operations find that gearing up for peak times is quite like starting from scratch.

First, there are many more applicants to talk with. Secondly, the last-minute details of finishing construction and readying the new business for opening generate time imperatives you cannot ignore. The only advantage is that without the demands of day-to-day operations, there may be more time to devote to staff selection.