About 4 months ago I got in touch with a gentleman named Mike Alderman. He is the Jacksonville, FL franchisee with P&A. Over the phone he asked me a few general questions, getting to know me, both personally &  professionally, and convinced that my resume needed no additional work he promised me he would call back within a few days with additional information on the interview process. And he did! With his positive attitude and speedy service, I never felt the need to contact another employer or a consulting firm to pursue my job hunt.

Before we go any further in the testimonial for Mike, I would like to share a little about me. In life, I always get what I put my mind to but with a few hiccups here and there. While applying for a new job in this economy is no easy task, can you imagine the hiccups I had in this process? I cannot even begin to explain how at times it was so brutal with long waits and countless phone calls just checking with each other on the status.

Mike is most definitely an asset to Patrice & Associates and will be successful in his franchise. In my experience of working with Mike for the last 4 months, he has been very professional, diligent, thorough and reliable. He made this process a little less painful I must say. He never gave up on me and anyone in my position (looking for a better opportunity) needs to hear and feel the support. Thank you for caring Mike!!!!

I found Mike to have a strong work ethic, excellent follow up skills, efficient, easy to work with and innovative.

Mike’s biggest strength would be his capacity to care for his candidates. He would call me on a regular basis, keep in touch with me (I responded, of course), check on me and keep me posted with any new developments (many times nothing happened and it would end up being a nail biting call). It was not just an average business transaction and he made me feel cared for as a person rather than a candidate.

When I got hired, I received a basket of chocolates (I opened the box thinking it is from someone else) and to my surprise it was from Mike. Inside there was a small note that read “FINALLY” (which ONLY the two of us can relate to) wishing me well and congratulating me. Thank you so much, you really touched my heart.

Mike, it was a pleasure to work with you and I would recommend Mike to anyone as his experience, warm personality and charm would benefit any organization or an individual.

Thank you for everything you have done for me.

The sign of our times just keeps getting better with article after article talking about growth in the hospitality industry.  Many concepts are merging to form a stronger organization which is a win for everyone, customers and restaurant employees alike. 

 Steak n Shake Co. and Western Sizzlin Corp. said Friday they have signed an agreement to merge in a deal worth $38.8 million.

The agreement, first announced as a plan in August, must still garner shareholder approval from Western Sizzlin’ and includes a 30-day “go-shop period” where additional acquisition proposals can be entertained, according to filings with federal securities regulators.

Details of the proposed deal show that Steak n Shake, the parent to the 468-unit family dining chain, would become a subsidiary to Western Sizzlin, operator or franchisor to the namesake 105-unit steak buffet chain. Both companies are led by former activist investor Sardar Biglari.

The deal is expected to close through a special dividend to Western Sizzlin shareholders in the form of 1.3 million shares of Steak n Shake stock that is owned by an investment division of Western Sizzlin. The merger agreement also calls for Steak n Shake to issue and deliver to Western stockholders Steak n Shake unsecured debt with a principal amount of nearly $23 million. At the effective time of the merger, each share of Western’s common stock would be converted into the right to receive debentures equal to $8.08 per share, the companies said.

 Most recently, Burger King entered the $1 burger battle with news that it would roll out a $1 double cheeseburger to all U.S. locations on Oct. 19. A few days later, Jack in the Box unveiled its new Bonus Jack Combo Meal, which features a double-patty cheeseburger along with a small order of fries and a small drink for the suggested price of $3.99.

The new offerings will compete with McDonald’s Dollar Menu, which includes the McDouble sandwich, and Wendy’s 99-cent specials, including its Double Stack, as well as the proliferation of premium burgers, like the Big Carl at Carl’s Jr., muscling their way onto fast-food restaurant menus as operators work to enhance their value messages with both low-cost and more upscale items.

As consumers continue to battle against recessionary pressures, not the least of which is rising unemployment, deals are crucial to winning customer traffic—even as restaurants question whether pervasive discounting will affect perceptions of quality, or spoil consumers to the point where low prices or value-driven deals will be required for the long term.

“Bottom line is, you are going to see significant discounting continuing in the Quick Service Restaurant industry,” said Alan Vituli, chairman and chief executive at Carrols Restaurant Group Inc., the largest Burger King franchisee, during the company’s latest conference call in August. “We believe that Burger King’s strong value proposition coupled with a renewed focus on value advertising can and should resonate with consumers in the current economic climate.”

According to research from The NPD Group, when consumers who had cut back on restaurant visits were asked what would entice them to go to restaurants more often, they listed discounts, coupons for a free item, more dollar menu items, a choice of price offerings and other cost management options. The largest percentage of respondents, 31 percent, wanted price discounts on regular menu items, while 24 percent wanted coupons for free items and 23 percent wanted $1 or 99-cent offerings.

It is often a challenge for people with food allergies to enjoy eating in restaurants.  Whether is it a “quick bite” for lunch or a romantic evening, your experience can be ruined if you have food allergies and are not provided such information from the restaurant. 

For example, if you are in an Italian restaurant and are allergic to tomatoes, onion and garlic you may have difficulty ordering a meal. Clearly it doesn’t take much to separate a successful dining experience from a negative one, expecially when the sensitive subject of food allergies is involved.  Successfully providing a great dining experience for people with food allergies should be of importance to all restaurant owners.

Another point to consider is that people with food allergies, a group estimated to number more than 12 million in the United States, can be fiercely loyal to the places that make them feel comfortable. As consumers become more educated about sensitivities to such things as nuts, soy, shellfish and gluten, restaurants  need to be prepared to meet the minimum requirements to keep them healthy, but also to create a hospitable environment.

The Flat Rock Grill is already making an effort with a build-your-own stir-fry devoting a large portion of the in-store signage to allergy do’s and don’ts.  Uno Chicago Grill lists both gluten free and allergy friendly dishes on their website. 

It doesn’t always take such drastic measures but the key is educating servers. Do your servers know which cuts of meat are marinated and which are not? Do they know the type of oil used in the fryers? Could they suggest a dish for someone with a peanut or shellfish allergy?

Educating servers to make alternative suggestions is an easy, cost effective way to ensure your guests’ satisfactory dining experience as well as the future health of your business.