Carroll County Chamber of Commerce (Maryland)的动态

Let's talk about good service (and good food) ?? The other night I went to Hickory's smokehouse and may have had the best meal of my life to date ?? I mean how good does that food look??? I basically had to be rolled home ?? What also stood out was the service - It was amazing and I've told EVERYONE I know about it This got me thinking about how much of an effect a positive experience has and how word of mouth travels ?? In recruitment, if you're giving a top service, word's going to spread and who doesn't want to be known for being good at what they do ??♀? The feedback from people I've been working with recently has been that things seem super transactional and there's a lack of human touch ?? In a job that revolves around people, this shouldn't be the case ?? I try and get to know/ understand my networks needs and value add as much as possible, with relationship building at the heart of what I do It may be my 7 years working in customer service but I love making people feel like they're valued and giving them a best in class experience ?? Lets do better as an industry and try to raise that bar a little higher! P,S if anyone has any food recommendations around Dewsbury/ Wakefield, please send them my way - I've just moved #food #foodie #goodfood #goodservice #customerservice #customerexperience #meat #smokehouse #recruitment #techrecruitment #bestinclass #techcommunity #techcareers #yorkshire #leeds #northwest #manchester

Can those saffers who really want these jobs put their hands up ?? It’s hard to ignore the unsettling parallels between today’s hospitality sector raids and the pre-World War II era. When you think about it, the idea of tip-offs leading to sudden inspections feels a bit like a scene out of a historical drama, doesn’t it? The atmosphere of suspicion and fear that can arise from these actions is reminiscent of darker times in our history. In recent months, we’ve seen an uptick in raids on pubs, restaurants, and other venues based on anonymous tips. While I understand the need for regulation and ensuring compliance with laws, there’s something quite alarming about how these operations are conducted. It raises questions about transparency and fairness—are we really protecting consumers or just creating an environment where hospitality owners feel constantly under siege? The hospitality industry has already been through enough turmoil over the past few years. With rising costs and changing consumer habits, adding this layer of scrutiny only adds to their woes. It feels like we’re stepping back into a time when paranoia ruled the day rather than trust and collaboration. So yes, I said it: these tactics remind me too much of pre-WWII tactics that stifled freedom rather than fostering growth. Let’s hope we can find a better way forward that supports our local businesses instead of keeping them on edge!

“Hard work should be rewarded by good food.” — Ken Follet It really breaks my heart to see so many #restaurants continue to #shutter. The ones I’m really gonna miss from this list are Brera and Atrium. My former career was in hospitality for 18 years. I studied it at the Collins College of Hospitality Management. I am a huge foodie, love to garden and still passionate about the industry. But when the #pandemic happened I like so many, was laid off. I was first destroyed by this. It was the only thing I ever did and the first time I was ever laid off. At the same time It was a relief to me as I already knew how hard this would impact the #industry because it was already a business model operating on high labor and low profits. But being laid off was also a moment in my life where I saw an opportunity during this hardship. It was the first time I had the luxury of time on my hands. So I started my own #professionalorganizing business and changed my careers to a #designconsultant. These 2 new professions only complimented what I did for the last 18 years- cater to my clients in a hospitable and professional way. Organize and design spaces in their homes that made their lives more joyful. So I was excited to start a new chapter. Fast forward to today, I see how much #corporategreed and soaring #costofliving in #losangeles is truly hurting the chefs, restaurateurs and all the hourly staff ?? I know this job was already hard, but now if you work in #hospitality you are definitely working 10xs harder due to all the labor cuts… ?? #mentalhealth #divorce #anxiety #substanceabuse #highturnoverrates are even worse I’m sure. Personally, I used to go out to a new bar or restaurant once a week, it was a hobby (since I am “retired”) but now it’s simply not fiscally possible for me to support these local businesses like I loved to do. I now cook 80% of the time, rarely order out and maybe dine out once a month. But at least I still try out new coffee shops when I drive to my client consults. I wish I could do more to help them keep their doors open, but I have to take care of my own family and household now. In the end, I do hope we see a major restructuring of this industry…. It’s been long over due. Someone has to spearhead it and see it through… An appropriate topic for our “holiday” #happylaborday Read the full article here https://lnkd.in/g3f-7YWU Hotel Management Restaurant ManagementEater

Today I was present at the inauguration of a take-away food and beverage establishment. As usual, there was a promotional activity, and two young ladies were treating the people passing by with samples. I have one reflection and one request to all the people in my network. When the promoters approach you with positive energy and with a smile on their faces and they offer you a treat, Just take it. And if you have to decline, do it with civility and politeness. Many times they are young people who are doing it to finance their studies or to support their family, or to supplement their primary income. They may be people transitioning between jobs. Be respectful. Be polite. Think about your own first job, and how much you needed reassurance. Think that a similar role might be the first work experience of your own daughter or son. Show them that they can take pride in earning money through honest work, and that you acknowledge their effort.

It is always better to know how it feels from both sides.

Can attest to this

“Any job at the Times is a rented tux." NY Times restaurant critic Peter Wells shared that quote, which a fellow staff writer once told him, today near the end of an article announcing he's stepping down from the job after a dozen years. It resonated with me because take away "the Times" and you're left with this: any job is a rented tux. As in, you wear it for a while, and then give it back. Or it gets taken away from you. It's a good reminder that you are not your job. You are not what you do. If you're an employee, it's easy to let your identity meld with your job title. As a staff writer, it was a lot easier to get calls returned because I was Michelle from XYZ newspaper or magazine. If you leave a job or a job goes away suddenly because of a layoff, you can find yourself unmoored because the anchor that chained you to your identity is gone. People who work for themselves can go through an identity crisis too. If suddenly nobody wants the thing you've spent years doing - and making a good living at - what do you do? Who are you? I know a lot of freelancers and self-employed people who're pondering those very questions right now because of how corporate cost cutting, AI, and other trends are affecting their work. If that's you, maybe it's time to think of what you do in terms of that rented tux. Turn it in and look for something that's a better fit for the future. #freelance #work #life #identity

Restaurants aren't just business. They're homes away from home. Loyalty in restaurants isn't just repeat business. It's a symbiotic relationship: - Staff who remember your name - Food that makes you feel 'at home' - A space that feels special yet familiar like home Creating lifelong regulars (Loyal customers) means going above and beyond the expected. It means treating guests as part of the family. It means creating experiences that remind them why they fell in love with food in the first place. So, what can restaurants do to create loyal, lifelong regulars? - Get personal - Go the extra mile - Create memories Remember: People don't just go to restaurants to fill their hunger pangs. They go for experiences. Give them one they won't forget.

Football. Galas. Funerals. Parties. You name it, we served it. Catering service was one of the many awesome jobs I had my early 20s. My memories from those experiences with South Fork Public House's sister business Fork in the Road Catering inspire me daily. The event calendar was always changing. Not having a leadership role, but still being well trained to support any activity & follow instructions smoothly, made the job extra fun. I'd show up & be given tasks - cleaning, organizing, loading/unloading, prep, cooking, serving, bartending ... the assignments a gamble every day. Getting an assignment with anyone was pretty sweet, but getting an assignment with your work best friend was the absolute best. Beyond the commissary kitchen, the catering arm had a food truck, too. This truck took us to restaurant patios, concrete lots, backyards, county parks, & more. Those adventures were mobile & unpredictable. The improvisation the job demanded felt like a nightmare often, but was also totally thrilling. Controlled chaos is my favorite environment to work in. If you have the time & energy while you're young to take on odd-jobs like this one, do it. The stories you'll have to share are worth it alone.

End of an era! What I learned working at the Rudder as a busboy, host, and waiter: (1) hustle. (2) help your teammates because you never know when you're going to rely on them. (3) people who work year-round in a seasonal industry (which wasn't me) face a unique and challenging feast-or-famine compensation cycle. (4) if you take an old man's Rob Roy off the table before he's finished, you're gonna get your hand slapped. Goodbye Muddy Rudder! Curious to see what comes next there. https://lnkd.in/eYPiCGwk