As special opportunity for readers of my blog – we are giving away 9 free copies of Gary Vaynerchuk’s new book, Twelve and a Half. This new book is an essential read for CEO’s and human resource professionals. In the book, Gary explains why “soft skills,” often referred to as emotional intelligence, are critical
I enjoy working with entrepreneurs; I love their spirit, drive, and persistence, even when the odds are stacked against them. This is especially true now dealing with the labor shortage, supply chain disruptions, and irate customers. But what makes entrepreneurs keep working, taking risks, and showing up each day? Here are five qualities that I
“Fomite” is a medical term that refers to inanimate objects that can carry infectious agents to a new host. The concept of a fomite in the medical context is a valuable concept that can be applied in management, human resources, and employment context. It is critical for companies and managers to apply the lessons from
I’ve been thinking a lot recently about whether entrepreneurs are born or if they are made over time. I enjoy working with entrepreneurs; I love their spirit, drive, and persistence, even when the odds are stacked against them. The perennial question will likely be debated for many years to come, but here are five qualities
The process of separating an employee from a company must be clearly set out and planned in advance. I recommend developing a separation checklist so that all of the company’s policies are followed, as well as any applicable laws that pertain to the employer and their industry. This article is the fourth article in my
Recently I had the honor of moderating a panel discussion on issues facing restaurant operators in California. The panelists were Joseph Pitruzelli owner of Wurstküche, Francis Drelling General Counsel at Specialty Restaurants Corporation, Naz Moin former director of Human Resources at PizzaRev, and Madelyn Alfano owner of Maria’s Italian Kitchen.
You can listen to the
When he opened his first restaurant at 27 years old (Union Square Cafe) and it took another 10 years after that for Danny Meyer to open his second restaurant, Gramercy Tavern. But then four years later there were two, and the rate he started opening restaurants quickly grew, becoming one of the world’s most successful