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By Dr. Jerry Newman

My February column summarized a scientific study showing that good selection practices lead to all kinds of good people (e.g., lower turnover) and monetary outcomes. I’d like to talk today in more detail about what it means to have good selection practices.

One of your early tasks should be to figure out what it takes to be a good employee in your store. Take a few minutes to compare your best crew members to those who are average or worse. I suspect the answer differs by job. Not all jobs are created equal!...

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Distributor Electronic Reports: What to Ask for & Why
By Wilton Marburger

Electronic Reporting comes in many shapes and sizes. Depending on the Foodservice Distributor’s that you purchase from, the complexity and breadth...

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The New Blacks
By Christopher Wolf

Sometimes trends evolve and other times they shift abruptly. President John F. Kennedy...

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Clean it up for the Rush
By Roy Bergold

I went into a large chain restaurant the other day because my wife...

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Pricing food - Why you’re doing it wrong and how to fix it
By Brandon O'Dell

One thing I’ll never forgive formal culinary schools for, is teaching...

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Using Up Foodservice Inventory to Sustain Cash Flow
By Wilton Marburger

In Foodservice, inventory at it's roots are products purchased in order to prepare...

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The Celebrity Risk
By Christopher Wolf

It’s not just the economy that’s taken a hit in the past several months:...

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Daily Market Update
Produce Report
July 3, 2009
The yellow onion market remains especially inflated due to very limited supplies. Onion shipments are expected to improve in the coming weeks which could influence the yellow onion market downward....   More...

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Hot food table without steam
Posted by: Browe

I'm looking at some hot foot tables and I'd like some feedback from others who have used them dry. I do not want them to be "steam" as that just kills the food. I've been leaning towards what Alto-Shaam has but am now looking...     Read More



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