Hiring talented workers is key in the restaurant business. How should Nick’s redesign its interview and selection process to do a better job of finding and keeping the best kitchen, wait, and bar staff? What is it about interviews that doesn’t work and should be abandoned? If so, what should be done instead, and why?
Finally, at most restaurants, training is simply shadowing experienced workers to see what they do. So, what could be done at Nick’s to improve training that would help them do their jobs better and to continue learning and improving over time?
