Creative Restaurant Solutions

Morreen Bayles to address CHART Members

creative — Fri, 29 Jul 2011 17:04:53 +0000

Morreen is delighted to be presenting a session to CHART members in the NYC area on Building Authentic Relationships. Mark your calendars for 9/22 and stay tuned for more information.

New partnership announced

creative — Fri, 15 Apr 2011 17:21:36 +0000

CRS is thrilled to partner with the training team at Corner Bakery Cafe in creating the structure for their Stepping Stone programs for General Managers and Area Directors. CRS’ on-site observation, review of operating and training materials, and facilitation of a training roundtable will identify training and development gaps and result in targeted recommendations for the company’s new training programs. We are proud to be working with an industry leader like Corner Bakery Cafe and are grateful for the partnership.

New partnership announced

admin — Mon, 25 Oct 2010 19:44:45 +0000

CRS is excited to partner with the HR team at Buffalo Wild Wings® in the creation of a comprehensive post-MIT training program for Assistant Managers through General Managers. The materials will provide another layer to an extensive resource library for their teams across the nation. We are proud to be working with an industry leader like Buffalo Wild Wings and thank their team for choosing to partner with CRS!

Morreen Bayles and Rodney Morris to present at People Report!

admin — Mon, 25 Oct 2010 19:44:11 +0000

Morreen Rukin Bayles and client Rodney Morris will be presenting “Do S’More with Employee Feedback” at People Report Summer Camp on 6/8-6/10.

Morreen Bayles to join advisory board at alma mater

admin — Mon, 25 Oct 2010 19:43:48 +0000

Congratulations to Morreen for having been invited to join the University of New Hampshire International Hospitality Advisory Board!

Christin Myers recipient of WFF Committee Contributor Award

admin — Mon, 25 Oct 2010 19:43:21 +0000

Christin was awarded a Committee Contributor Award for her work on the Women’s Foodservice Forum’s Organizational Assessment & Benchmarking Committee, which she has been asked to chair for the upcoming year.

Morreen Bayles to teach HR in Hospitality class at UNH

admin — Mon, 25 Oct 2010 19:41:13 +0000

Morreen has been asked to be a guest lecturer at University of New Hampshire, Whittemore School of Business & Economics, on 2/17. The class will focus on the ins and outs of conducting exit interviews.

Morreen Bayles featured in alumni newsletter

admin — Mon, 25 Oct 2010 19:37:48 +0000

Morreen was recently featured in the Penn State Great Valley Alumni Profile. Click here to learn more about how she started her business while earning her M. Ed. in Instructional Systems. Go Nittany Lions!

Employee Engagement and Your Culture

admin — Thu, 01 Apr 2010 16:26:47 +0000

The article How Engagement Can Screw Up Your Culture provided a great perspective on assessing employee engagement, and how if done incorrectly, can truly backfire.

The article reinforced the coaching and guidance CRS gives our clients when we embark on creating a customized employee engagement survey and the advice we share:

1.) Tailor it to your team – talk to the team in their language, and ask them only about things which you are willing to adapt or adopt.

2.) React to the results without overreacting – you need to implement change based on what the data indicates. Don’t overreact by changing everything at once.

3.) Be cautious about who sees the entire data set – The appropriate level is different for each survey, so make sure to think about the potential repercussions.

And as the article suggests, provide training for those who will be sharing and receiving the results.

Enjoy!

Thoughtful touches set concepts – and servers – apart

admin — Thu, 25 Mar 2010 16:25:59 +0000

We’ve just returned from attending a preview lunch at Seasons 52 in King of Prussia, PA, officially opening its doors on 3/29. Although we oohed over the beautiful decor and aahed over the taste of every item(especially since each plate was 475 calories or less), the real highlights were the service and the presentation. Our hostess exchanged each of our white napkins with black to accommodate the dark-colored clothes each of us were wearing. Nice touch! Our server Jaclyn was attentive without being intrusive, and definitely rolled with the punches doled out by our group. She asked if we had any time constraints and allowed us to set the pace for our meal. The presentation of each item was exquisite, including the selected service piece, the color, and the attention to details. After a meal of silent service (no fewer than 6 servers brought food or cleared plates, all without disrupting our heated conversation), the final highlight was when Jaclyn pulled out a flashlight and spotlighted (literally!) each of the mini dessert choices.

It’s clear these thoughtful touches are what make the difference and set not only concepts, but servers, apart. Here’s wishing a very successful opening to Seasons 52. They’re off to a great start!