Eli Feldman on Restaurant Hiring and Training [Video]

By: Phil Wesson

2 Minute Read

Nov 16, 2017

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Restaurant Hiring Trends

One challenge is universal among restaurant owners, new and old: hiring the best restaurant staff. It's not enough to just fill shifts anymore, as your servers, cooks and managers all play a part in the customer's dining experience in one way or another. Choosing the right people for those roles can contribute as much to your restaurant's success as the items on your menu.

How you find job candidates and who you eventually hire is only one part of the process. Restaurant training, not only in the proper way to use your POS or take and fill orders, but also in how to interact with patrons, is something every manager should make time for.

We recently spoke with Eli Feldman, Founder of Clothbound, Owner of 3 Princes Consulting and former Director of Operations of Barbara Lynch Gruppo Inc about restaurant staffing, restaurant training, and how they impact the culture and success of your restaurant.

Find Eli Feldman on: Twitter | LinkedIn | Clothbound

Read the full transcript below.

My name is Eli Feldman. I’m the co-founder of Clothbound and also the owner of Three Princes Consulting. I have been in restaurants since I was thirteen. I started out as a bagel baker, and I fell in love with them. My father was a server for the first decade of my life, and I have always just thought restaurants were the coolest places in the world .

What restaurant hiring trends have you seen?

I think that as competition increases for great employees, hiring has has certainly become a heightened focus. Restaurants are now needing to tell a better story about what being a part of a team is all about. There’s an imbalance between supply of people and the demand from restaurants that has really been the case for about a decade. And you’re seeing a lot of shifting in how people are thinking about hiring.


How does restaurant culture impact hiring?

The people you hire have the greatest impact on the overall culture of the restaurant. One of the things we try to do both in consulting and with Clothbound is if you don’t know what the key elements and the key values you’re looking for to cede your culture, how do you go out into the world and find the people who represent them.

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