Creating great food and
customer experiences always
begins with great ingredients.
The same goes for hiring. It's
much easier to keep the right
people around if you source
the best from the start. Here
are a few things to keep
in mind:
The 51% Solution. In this
book by acclaimed New
York restaurateur Danny
Meyer, he suggests hiring
for emotional intelligence (51%
of what makes a good
employee) over skillset (49%).
His reasoning? You can always
teach skills, but the emotional
intelligence required to fit into
a team—like careful listening
and thoughtful emotional
expression— is much harder
to drill into people.
Screen your candidates.
When you're interviewing,
screen for things like natural
optimism, empathy, and work
ethic. As a manager, you have
to ask yourself; will this person
fit right in? Meyer suggests
implementing a "trailing"
period during interviews. Have
the potential hire shadow a
senior team member on the
job, and see if both sides think
they're a match.
Quality, not quantity.
Times are tough. We get it. But
while hiring a bunch of cheap
temps with zero experience
might sound like the right
thing to do, it's not going to
save a sinking ship. It will just
translate into bad service and
poor online reviews.
Jordan Boesch, founder and
CEO of 7Shis, told CNBC,
"There's no way to develop
the wrong person," and we're
inclined to agree. Even for
roles as innocuous as being a
delivery driver, it's essential to
Tip #1: Hire
Emotionally
Intelligent
People
