Comments for The Hospo Headhunter http://www.questushospitality.com The World of Hospitality Thu, 02 Sep 2010 16:38:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Patricia Koyich’s Calgary – Celebration at “the Table” by Robert http://www.questushospitality.com/?p=460&cpage=1#comment-443 Robert Thu, 02 Sep 2010 16:38:56 +0000 http://www.questushospitality.com/?p=460#comment-443 Yes, yes, yes...... Why can't "the table" be the event. Just being ther and truly present. Amazing things happen Yes, yes, yes…… Why can’t “the table” be the event. Just being ther and truly present. Amazing things happen

]]> Comment on 10 Biggest Mistakes Employers are Making with their Employees by Robert http://www.questushospitality.com/?p=470&cpage=1#comment-442 Robert Thu, 02 Sep 2010 16:21:06 +0000 http://www.questushospitality.com/?p=470#comment-442 Yes indeed my revenue is the same as 2005. In my particular situation, I have noticed that there is still an abundance of potential hires with line staff but not so much for mid level managers. I would be interested to see what other rural areas in western canada are like. I feel that the economy is much slower recovering. Yes indeed my revenue is the same as 2005. In my particular situation, I have noticed that there is still an abundance of potential hires with line staff but not so much for mid level managers. I would be interested to see what other rural areas in western canada are like. I feel that the economy is much slower recovering.

]]> Comment on 10 Biggest Mistakes Employers are Making with their Employees by Brian Crouch http://www.questushospitality.com/?p=479&cpage=1#comment-423 Brian Crouch Fri, 27 Aug 2010 17:20:14 +0000 http://www.questushospitality.com/?p=479#comment-423 Hi Corey, Your timing of this article could not be better! I work in the private golf course industry in Ontario, in fact I work for the #1 rated golf club in the country (not for employees). We are at the time of year when our already lean staff gets leaner, of course I am referring to students returning to classes. Throughout the season our F&B employees log a lot of hours with very little time off while working in a high stress, high expectation environment. It is very easy to see that employees have already been stretched thin and as the so called "crunch time" approaches the thin will get thinner with no compensation. We are very fortunate to have the great people we have working for us, some of the best people money can buy. My only fear is that the money isn't competitive enough to retain them and frustration levels will increase as our team gets smaller. I believe that there are other ways to retain the high value employees that wouldn't have to involve a major increase in wages. One of the effective tools that could be used, but rarely is, to retain and attract employees is the schedule. We work in an industry that has one of the most flexible schedules there is. Getting creative with scheduling, offering some stability and consistency, even examining the "4 on 3 off" method could prove to satisfy the members of your staff you value the most. I often enjoy your articles and find them to be very informative and accurate. I also find that I can relate to what your talking about and often have a lot of the same thoughts and feelings. It is relieving to know that its not just me who experiences these issues and even more relieving to know that there is someone out there trying to do something about it. I would love to learn more about your company and what you do. Hi Corey,

Your timing of this article could not be better! I work in the private golf course industry in Ontario, in fact I work for the #1 rated golf club in the country (not for employees). We are at the time of year when our already lean staff gets leaner, of course I am referring to students returning to classes. Throughout the season our F&B employees log a lot of hours with very little time off while working in a high stress, high expectation environment. It is very easy to see that employees have already been stretched thin and as the so called “crunch time” approaches the thin will get thinner with no compensation. We are very fortunate to have the great people we have working for us, some of the best people money can buy. My only fear is that the money isn’t competitive enough to retain them and frustration levels will increase as our team gets smaller. I believe that there are other ways to retain the high value employees that wouldn’t have to involve a major increase in wages. One of the effective tools that could be used, but rarely is, to retain and attract employees is the schedule. We work in an industry that has one of the most flexible schedules there is. Getting creative with scheduling, offering some stability and consistency, even examining the “4 on 3 off” method could prove to satisfy the members of your staff you value the most.

I often enjoy your articles and find them to be very informative and accurate. I also find that I can relate to what your talking about and often have a lot of the same thoughts and feelings. It is relieving to know that its not just me who experiences these issues and even more relieving to know that there is someone out there trying to do something about it. I would love to learn more about your company and what you do.

]]> Comment on Questus Hospitality-Retention/Attraction -Work/Life Balance by James http://www.questushospitality.com/?p=450&cpage=1#comment-414 James Thu, 19 Aug 2010 15:07:52 +0000 http://www.questushospitality.com/?p=450#comment-414 You have raised a number of good points in your post and I think if we are looking for long term retention and higher productivity we (as managers and owners) should do our best to build an environment that promotes health, both personal and professional, and encourage our colleagues to lead a balances lifestyle. You have raised a number of good points in your post and I think if we are looking for long term retention and higher productivity we (as managers and owners) should do our best to build an environment that promotes health, both personal and professional, and encourage our colleagues to lead a balances lifestyle.

]]> Comment on Patricia Koyich’s Calgary – Celebration at “the Table” by Michelle http://www.questushospitality.com/?p=460&cpage=1#comment-412 Michelle Tue, 17 Aug 2010 01:11:42 +0000 http://www.questushospitality.com/?p=460#comment-412 Patricia What a lovely metaphor for connection you have created in your wonderful description of "the table". Wow, when I recall the conversations and memorable moments that have been experienced at my table.... well, I just smile. Thank you for the reminder of what really matters! Happy 10th! Patricia

What a lovely metaphor for connection you have created in your wonderful description of “the table”. Wow, when I recall the conversations and memorable moments that have been experienced at my table…. well, I just smile. Thank you for the reminder of what really matters!

Happy 10th!

]]> Comment on Questus Hospitality-Retention/Attraction -Fair Compensation by Mike Walmsley http://www.questushospitality.com/?p=453&cpage=1#comment-406 Mike Walmsley Fri, 13 Aug 2010 18:23:55 +0000 http://www.questushospitality.com/?p=453#comment-406 Hey Cory, Great video with some surprising numbers, goes to show that regardless of what the economy is our sector still has challenges with regard to compensation and work-life balance. Cheers, Mike Hey Cory,
Great video with some surprising numbers, goes to show that regardless of what the economy is our sector still has challenges with regard to compensation and work-life balance.
Cheers,
Mike

]]> Comment on Patricia Koyich’s Calgary – Celebration at “the Table” by lucien Boisvert http://www.questushospitality.com/?p=460&cpage=1#comment-405 lucien Boisvert Thu, 12 Aug 2010 20:18:28 +0000 http://www.questushospitality.com/?p=460#comment-405 Greetings Patricia - its lucien here ( uncle of melanie , still uncle to Chris Picek, love that man , and his cooking is exceptional ( better than sex I say ) . Read your blog today . Very nice. yes the table was important in our house , my mother a perfectionist cook , unfortunatley my father was not too verbally appreciative , but nontheless , we broke bread, danced around the table to Don messer's Jubilee , shared stories , talked about food , the big garden ... where we all worked and were proud of . My first profession was cooking and now have returned , mind you I have always loved cooking . This years thanksgiving event will be brought to you by " Spain " . Working on the menu . It shall be fun . Do check out the FB LaGrange laurier site , or the web site www.lagrangelaurier.com . Still working on building and adding to the sites. Very Fun. Keep up the good work over there in Calgary . Take care , I remain Lucien Greetings Patricia – its lucien here ( uncle of melanie , still uncle to Chris Picek, love that man , and his cooking is exceptional ( better than sex I say ) .
Read your blog today . Very nice.
yes the table was important in our house , my mother a perfectionist cook , unfortunatley my father was not too verbally appreciative , but nontheless , we broke bread, danced around the table to Don messer’s Jubilee , shared stories , talked about food , the big garden … where we all worked and were proud of .
My first profession was cooking and now have returned , mind you I have always loved cooking . This years thanksgiving event will be brought to you by ” Spain ” . Working on the menu . It shall be fun . Do check out the FB LaGrange laurier site , or the web site http://www.lagrangelaurier.com . Still working on building and adding to the sites. Very Fun.

Keep up the good work over there in Calgary . Take care , I remain Lucien

]]> Comment on Patricia Koyich’s Calgary – Celebration at “the Table” by Marla http://www.questushospitality.com/?p=460&cpage=1#comment-403 Marla Thu, 12 Aug 2010 04:00:43 +0000 http://www.questushospitality.com/?p=460#comment-403 Patti, This was so great! I have tears in my eye! I agree soooo much with "the table", something that I also grew up with and am fortunate enought to be able to carry on in our family (for the most part) and I find it the best time to get to "know" everyone in the family, just a little better! When life gets crazy, sometimes it feels like the only sane part of our day! Whatever time it may be! Nothing beats a harvest meal in the field with the whole CREW (other than fine dining at Il Sogno)! Those are memories! Think of you often, love reading what you have to say! Take care, Marla Patti,

This was so great! I have tears in my eye! I agree soooo much with “the table”, something that I also grew up with and am fortunate enought to be able to carry on in our family (for the most part) and I find it the best time to get to “know” everyone in the family, just a little better!

When life gets crazy, sometimes it feels like the only sane part of our day! Whatever time it may be! Nothing beats a harvest meal in the field with the whole CREW (other than fine dining at Il Sogno)! Those are memories!

Think of you often, love reading what you have to say!
Take care,
Marla

]]> Comment on Unemployment at 2004 levels, the Beginning of the Boom! by Tyler Cumberford http://www.questushospitality.com/?p=447&cpage=1#comment-388 Tyler Cumberford Thu, 29 Jul 2010 15:30:40 +0000 http://www.questushospitality.com/?p=447#comment-388 I also worked in hotels in the boom years and I can attest to the pain caused by staffing shortages. One of our partners recently wrote a short article regarding manager turnover and that the number one reason managers quit was due to scheduling frustration. http://www.timeforge.com/site/blog/reduce-turnover/ Now, in the interest of full disclosure the article does talk about the product both them and I carry, but the point I wanted to make is to contribute something to the discussion for which I am familiar with and have some insights behind. There are many different ways that the hospitality can tackle an upcomming labor shortage. In my opinion old ways won't work with todays youth and the companies that employ creative and innovative solutions in getting ahead of the curve will feel less pain than the ones that leave it until its too late. Before long, companies will have to sell themselves to employees, not the other way around. Love the blogs Corey. I also worked in hotels in the boom years and I can attest to the pain caused by staffing shortages. One of our partners recently wrote a short article regarding manager turnover and that the number one reason managers quit was due to scheduling frustration.

http://www.timeforge.com/site/blog/reduce-turnover/

Now, in the interest of full disclosure the article does talk about the product both them and I carry, but the point I wanted to make is to contribute something to the discussion for which I am familiar with and have some insights behind.

There are many different ways that the hospitality can tackle an upcomming labor shortage. In my opinion old ways won’t work with todays youth and the companies that employ creative and innovative solutions in getting ahead of the curve will feel less pain than the ones that leave it until its too late. Before long, companies will have to sell themselves to employees, not the other way around.

Love the blogs Corey.

]]> Comment on Retention – who’s Responsibility is it Anyway? by Judy Beaumont http://www.questushospitality.com/?p=440&cpage=1#comment-382 Judy Beaumont Mon, 26 Jul 2010 17:43:07 +0000 http://www.questushospitality.com/?p=440#comment-382 how very true. how very true.

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