Member Blog

We Can Do That! Capitalizing on the True Value of CHART

Returning from CHART’s recent conference in beautiful Charleston, I was reminded in conversations with CHART past-presidents that hospitality training professionals don’t get paid for what we know. We get paid for what we do with what we know.

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From Dishwasher to CEO and Candy Striper to Surgeon

At each of the sixteen CHART conferences I have attended, I have always brought back several nuggets of great information to implement at our company in NH. Ideas which make us stronger or more efficient. Ah-ha moments where a light will shine on how this idea can work for our team, and help us to achieve that WOW experience for our guests. Recently, while I was at a conference I had a profound revelation while listening to our speaker.

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Strong Recruiting For a Shrinking Workforce

What ideas are your peers using to find and retain qualified employees in the hospitality industry? At the May 2016 National Restaurant Association show in Chicago, Jason Lyon, Boondocks Hip Management and CHART immediate past president moderated a panel session with members Michele Lange, The Habit Burger Grill, Jeff Drozdowski, Little Caesar’s, and me (Patrick Yearout, Ivar’s Restaurants) titled “Strong Recruiting For a Shrinking Workforce,” during which we offered some best practices on this topic.

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Tech That Teaches: Learning about E-Learning

Turnover is increasing. The war for talent is heating up. Competition for resources is advancing with year-end budgeting processes. It is no wonder that e-learning and blended learning have taken center stage in training and development discussions. Whether training teams are exploring the option in their organizations, or are evaluating their existing processes, insights and best practices are in demand.

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All of Us Working Together

On March 31, I received many texts, tweets, and Facebook posts wishing me a happy 48th birthday, and a staggering two-thirds of those messages came from people I’ve met through the Council of Hotel and Restaurant Trainers. As I read through them all, it was a terrific reminder of how my CHART membership has had an impact on my life both professionally and personally.

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Why Training is Everything – Staff Tips with Patrick Yearout

This interview with Patrick focuses on the importance of training, even if you don't have a huge budget. The benefits of connecting with like-minded people in the industry is also covered.

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CHART Talks: Dealing with Change in Corporate Chaos

To quote my friend Bob Dylan, "There is nothing so stable as change."

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CHART Talks: E-Learning is Not a Food Fight

Throwing things up and seeing what sticks to the ceiling or wall is not the best approach to e-learning.

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How to use Stay Interviews as a Retention Strategy

Turnover has always been a challenge for the hospitality industry, particularly for housekeeping and food-and-beverage departments. When the economy is doing better, unemployment is low, more jobs become available, and if you are not prepared, you can see your turnover statistics dramatically increase.

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How Microlearning is Changing How We Train

By the time you finish reading just this first sentence, your mind might have already started to wander. I won’t take it personally because it’s not necessarily your fault for not focusing, and it’s not necessarily my fault for failing to engage you. According to a 2013 study by the National Center for Biotechnology Information, the average attention span for humans is only EIGHT seconds (compared to nine seconds for a goldfish!). And that’s down from 12 seconds just a decade earlier.

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The Power of CHART: Having a Very Gabe Day

The events of today really reinforced for me the professional importance of CHART and why I’m so excited to attend our 92nd Hospitality Training Conference in Charleston this summer. Because today was a very Gabe day. Here’s what I mean:

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Lessons from a New Trainer on the Block

In the ever-evolving world of hospitality, the topics of onboarding and new employee training are often at the forefront, particularly for those of us in charge of the new-hire experience. Rarely do we find ourselves being the new hire, however, as I realized when I recently had my third “first day of work” in 17 years of employment. The trainer was about to become the trainee!

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