They will be looking at your past work experience, your tenure, your official title and position you held, your education, your skills, your overall level of professionalism, your ability to dress and present yourself appropriately, your confidence in your answers, your ability to handle difficult questions, your honesty, your body language, your consistency and your overall demeanor!

These are all areas you expect to be critiqued in during an interview.  One simple lesson you should not take for granted is your first impression.  You need to be nice right away.  Most professionals know that you must come across positive in every interview.

Sometimes, you may forget to be nice to others that may not appear to be as important.  This is a common mistake and it has extreme consequences.  I am referring to people in a company that see you before you get to your interview.   The Doorman, the Concierge, the Mailperson, a Clerk, an employee and probably the person most likely to “make or break” you is the Front Desk / Receptionist / Administrative Assistant / Executive Secretary.  Anyone you come in contact with prior to your appointment can quickly send a message to the person you are interviewing with.  If you are rude to someone, they will not hesitate to make a call.

Most of the time you will meet at least one person before you meet your interviewer.  The company’s Front Desk person will definitely make a quick judgment call and then will take their opinion of you back with them to the interviewer.  The individual upfront usually knows everyone in the company.  It is their job to know who is going where and when.  If they see you as a possible new hire, they want to see for themselves if you will fit in.  They will notice if you are nervous, quiet and unfriendly.  If on the other hand they see you as happy (because you are smiling at everyone they see), confident (because you are making good eye contact with others) and friendly (because you are talking with the Front Desk individual and even saying hello to others if it is appropriate to do so).  This positive observation will also be shared with your interviewer.

The bottom line is to be nice to everyone you see in a company when you are there for an interview.  Another thought, you may get a job with this company, and if you do, you want your first impression to be a good one!

Small portions are very big these days.

Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.

“Quick service is naturally conducive to consumers who are saying to themselves, ‘This is how hungry I am now, and I want to eat something good right away,’” says Julia Gallo-Torres, foodservice category manager for global marketing firm Mintel. Many fast feeders are offering a growing variety of entrées and other menu items at different portion sizes and price points, she says.

Eating outside the three regular meals a day is often dubbed snacking, but that term can mean much more than potato chips, popcorn, and candy, Gallo-Torres says. “Snacking is really a variety of food options,” she says. “It can be smaller portions as a meal, or it can be small plates to share with friends.” Money is typically a huge driver of snacking, “and the food should be fast and not fill them up.”

According to a study by market research company The NPD Group, more American consumers are eating during the three normal meal times than five years earlier, but these dining occasions are increasingly composed of more mini meals. The “Snacking in America 2012” report found that the average diner consumes fewer food and beverage items at traditional meals than in the past, while more than half of Americans are snacking two or three times a day.

A quick serve with a diverse menu gives customers a better opportunity to plan their meals, says Kazia Jankowski, associate culinary director at Sterling-Rice Group, a Boulder, Colorado, branding agency.

“If you build a menu that has different flavors and portions, it gives the consumer the ability to not only shape a particular meal, but also to shape how they will be eating during their entire day,” she says.

Two Panera Bread items, including the Power Chicken Hummus Bowl, were certified by the Healthy 100 program.

Hospitals and national quick-serve chains may seem odd bedfellows, but a new program in Orlando is pairing the two in an effort to promote healthy meals.

The Healthy 100 program from Florida Hospital approves restaurant recipes that are low in fat, cholesterol, sodium, and sugar, and high in fiber and whole grains. Chains and independent restaurants submit their lighter, healthier recipes to the hospital’s team of dietitians, who review the dishes and the program guidelines. If the dish meets the eight-point criteria, the restaurant can promote it on the menuboard as a Healthy 100 item.

“If something doesn’t meet the criteria, we let them know what they can do to meet it,” says Sherri Flynt, manager of Florida Hospital’s Center for Nutritional Excellence. “For example, they can reduce the sodium and use a spice or herb to flavor the food. Overall, sodium is still one of the biggest challenges because, when you take fat content out, you lose some flavor.”

Menu items at Central Florida–based Chick-fil-A and Panera Bread restaurants were recently certified by Florida Hospital under the Healthy 100 program.

Chick-fil-A’s grilled chicken nuggets were one of the Healthy 100–approved items. The nuggets, which are 97 percent whole-breast-meat chicken and 3 percent spice, debuted nationwide early last year. They’re one of the reasons the brand’s kids’ meal contains nearly 60 percent fewer calories and 85 percent less fat than most other quick-serve kids’ meals, says Cindy Coffman, Chick-fil-A’s Central Florida area marketing director.

     Pam Glynn, Dallas TX

      Mashall Madni, Columbus OH

     Kendall Ware, Dallas TX

     Javier Burdman, Miami FL

     Heather Haas, Rockford, IL

     Barbara Haug, Long Island NY

     Cecily Anthony, Manassas VA

• If you lack experience, but appear confident, interested and you click with the interviewer – they will teach you what you don’t know
• If you are “open or negotiable” on salary, the only time salary will hold you back is if you don’t know how to verbalize your salary requirement during the interview
• If you think you are too young or too old for a job, often the way you “word” things in the interview will reveal that you have this concern
• If you have extensive experience, focus on the last 10 years and the impact that your accomplishments have had on your past employers and that is where the interviewer will focus

You not only have to interview well, the interviewer has to feel you will fit in with their current team and company culture.  You are not going to fit into 100% of the companies who interview you.  If you did get the job at a company where you did not align with the company culture, you probably would not be happy long term.  If you do not get a job offer, view the experience as an opportunity to learn and fine tune your ability to interview.  If you are not comfortable during a job interview – practice, practice and then practice some more!

To fine tune your interviewing skills focus on these four main areas:

1. Focus on the impact of your accomplishments on past employers
2. Show a high level of confidence in your ability to do the job
3. Display a high level of interest in working for them
4. Ask the best questions

If you master these four areas you will interview more effectively, which greatly enhances your chances of receiving a job offer.

The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association (NRA) expects this trend to continue in 2013.

Eating and drinking places added jobs at a robust 3.4 percent rate last year, the strongest increase in 17 years, according to NRA’s analysis of new figures from the Bureau of Labor Statistics (BLS).

The restaurant industry is the third-largest private-sector job creator since the employment recovery began in March 2010.

The solid restaurant industry job growth in 2012 represented the 13th consecutive year in which restaurant job growth outpaced the overall economy.

Overall, restaurant employment stands 441,000 jobs above its high point before the recession, while the overall economy is still down 3.2 million jobs from the pre-recession peak.

“The sizable disparity in 2012 job growth marked the continuation of a long-term trend,” says Bruce Grindy, chief economist for the NRA. “In fact, during the last 13 years, the number of eating-and-drinking-place jobs jumped 25 percent, while total U.S. employment rose by only 4 percent.”

The NRA expects restaurants to add jobs at a 2.7 percent rate in 2013, a full percentage-point above the projected 1.7 percent gain in total employment.

Employment gains will continue to be driven by growth in the number of locations, as well as existing restaurants staffing up to meet an improving business environment.

“The projected 2013 gain will represent the 14th consecutive year in which restaurant industry job growth outpaces the overall economy, and the third consecutive year in which the industry registered job growth in excess of 2.5 percent,” Grindy says. “In comparison, the overall economy hasn’t posted job growth above 2.5 percent since 1998.”

With the release of the February 1 jobs report, BLS included revisions that gave a clearer picture of employment trends during and after the recession. Restaurant employment fell 3.9 percent during the recession, while the overall economy lost 6.3 percent of its employment base.

“The restaurant industry was certainly not immune from the effects of the Great Recession, with job losses in 2009 and 2010 representing just the second and third years on record that the industry cut staffing levels,” Grindy says. “However, the restaurant industry bounced back quickly after the recession, with January’s employment level up 8.8 percent from the bottom of the cycle. In comparison, total U.S. employment is only up 4.3 percent from the recession trough.”

Job growth within the restaurant industry was broad-based on 2012, with several of the major segments registering strong gains.

Snack and nonalcoholic beverage bars—including coffee, donut, and ice cream shops—aset the pace with a robust 4.9 percent employment gain. Foodservice contactors (4.8 percent), quick-service restaurants (4.1 percent), and full-service restaurants (3.0 percent) also added jobs at rates well above the overall economy in 2012.

Eating and drinking places (restaurants and bars) are the primary component of the restaurant industry, and account for roughly three-fourths of the total restaurant and foodservice workforce.

The restaurant and foodservice industry remains the nation’s second-largest private-sector employer with its workforce of 13.1 million.

Business Beat

New Patrice & Associates office opens in York

By Dave Sjuts

Patrice & Associates Hospitality Recruiting, the nation’s preeminent hospitality recruiting company, has announced the opening of its first Nebraska office to meet the growing management needs of local restaurants and other related hospitality businesses in York.

 Local resident Paul Rieken, who has more than 30 years of experience in the restaurant industry, is opening the office and will run day to day operations along with the support of the Patrice & Associates home office in Dunkirk, Md. 

As a specialist in the field, Rieken has a keen awareness of what it takes to be an effective manager. This understanding allows him to pinpoint the right candidates for top-level hospitality jobs.

“At Patrice & Associates our mission statement sums it up, recruiting is not about making money, it’s about helping people,” said Rieken.“Whether you are a candidate or a client company, I will build and foster a relationship through respect, trust and integrity. Through hard work and persistence, I will help candidates seek meaningful employment opportunities and help clients by sourcing and finding the right people to fit the needs of their company.”  

Rieken started his career in the early 1980s working as a general manager for Pizza Hut in Lincoln. His tenacious attitude led him to become a managing partner for a Golden Corral restaurant located in Blue Springs, Mo. During his time at the popular restaurant chain, Rieken successfully opened four new Golden Corral restaurants in two different states earning him one of the Top Ten Partner Manager awards.    Later in his career, Rieken became the executive general manager for Applebee’s where he served on the President’s Leadership Counsel and attended the Applebee’s International Leadership Institute.

Patrice Rice, CEO and founder of Patrice & Associates, began the hospitality management recruiting company more than twenty years ago out of her basement. She recently launched a growth initiative for the company, seeking to expand by opening franchised Patrice & Associates offices. Now one of the largest privately held search firms in the country, Patrice & Associates fills positions for thousands of U.S. restaurants (currently filling more than 600 positions) and guides thousands of management candidates to new job opportunities.  

“We are excited to be growing with talented people such as Paul joining the Patrice & Associates family,” said Rice. “He is exactly the type of trusted partner local hospitality businesses need to support their management hiring needs.

For more information and to contact the new office, please visit www.patricecareers.com/prieken or call 308-224-3958.

According to Restaurant DemandTracker, a recent survey of restaurant customers in the United States, many consumers are visiting fast-casual restuarants more often and they are doing it for a wide variety of reasons, not just for low prices.

This is in contrast to the reasons driving traffic growth at other less-expensive restaurant segments.

Among those visiting fast-casual restaurants more often, the most common reasons given are because they’re less expensive (37 percent) and offer better value (31 percent), but also because they are seen as “more convenient” than other restaurants (33 percent).

Many people visiting fast-casual restaurants more often also cite their better-tasting food (30 percent), greater variety of menu options (27 percent), healthier food (26 percent), and better atmosphere (24 percent).

In contrast, the top reasons cited among those visiting quick-service restaurants more often are mostly price-driven: less expensive (62 percent), more convenient (51 percent), better value (34 percent), and better promotions (34 percent).

The people who visit pizza-takeout restaurants more often cite mostly price-related reasons, as well: more convenient (42 percent), better promotions (39 percent), less expensive (38 percent), and better value (24 percent).

“The fast-casual segment’s growth is supported by a wide range of factors,” says David Decker, president of Consumer Edge Insight. “While the restaurants in this segment do provide reasonable prices and good value, they also provide convenience, a wide variety of great-tasting food, healthier food, and a nice atmosphere.

“This is a great value proposition when many consumers are looking for something better than a quick-service restaurant, but their spending money is limited and they many not have the time or the money to go to a table-service restaurant,” he adds. “This suggest the fast-casual segment is likely to continue to gain popularity among restaurant consumers.”

Demand for Local Eateries Gives Rise to Management Support Business in Austin 

AUSTIN, Texas — Patrice & Associates, the nation’s preeminent hospitality recruiting company, announced today its new Texas office. Opening in Austin, the new office will meet the growing management needs of restaurants and other related hospitality businesses in Travis and Northern Hays counties.

Local resident Clara Oliver, who has a background in direct sales, is opening the office and will run day to day operations along with the support of the Patrice & Associates home office in Dunkirk, Md. Her driven attitude and propensity to help others makes her an ideal addition to the Patrice & Associates team.

“Direct sales prepares you for just about any job in the world. It is 100% talking to strangers, making friends out of thin air, providing good customer service and remembering to write a thank you note at the end of the day,” said Oliver. “By using these skills, I will go above and beyond to provide my clients the ideal candidate that fits the bill and help job-seekers find a reliable and rewarding career path.”

Oliver worked in direct sales for many years before deciding she wanted a career that allowed for a better work-life balance and greater income potential. Having felt she exhausted all opportunities for growth in direct sales, Oliver decided it was time for a change. She found this opportunity in business ownership. Becoming part of the Patrice & Associates family gave Oliver the autonomy of owning her own business while receiving support from the home office.

Patrice Rice, president and founder of Patrice & Associates, began the hospitality management recruiting company more than twenty years ago out of her basement. She recently launched a growth initiative for the company, seeking to expand by opening franchised Patrice & Associates offices. Now one of the largest privately held search firms in the country, Patrice & Associates fills positions for thousands of U.S. restaurants (currently filling more than 600 positions) and guides thousands of management candidates to new job opportunities.

“We are excited to be growing with talented people such as Clara joining the Patrice & Associates family,” said Rice. “She is exactly the type of trusted partner Austin hospitality businesses need to support their management hiring needs.

The $625 billion hospitality industry employing 12 million people in the United States has proven resistant to the recent forces of the recession. Rice began franchising her hospitality industry recruiting business three years ago in the midst of the Great Recession. It has continued to grow rapidly with more than 40 regional franchise offices spread across the entire nation.

For more information and to contact the new office in Austin, please visit

About Patrice & Associates

As the preeminent hospitality recruiting service in the U.S. since 1989, Patrice & Associates helps thousands of managerial candidates every year find rewarding jobs in the restaurant and hospitality industry. The company has exclusive recruiting partnerships with some the nation’s largest restaurant chains and hotels to ensure those hospitality venues recruit the top managers in their industry. Currently, there are more than 40 franchise units across dozens of states. Patrice & Associates is growing its franchise base dramatically in the next few years, expecting to add more than 100 franchisees to help fill 1,100 open territories nationwide. For more information about Patrice & Associates, visit www.patriceandassociates.com. To learn about available franchise opportunities, call (301) 327-5059 or email Patrice Rice at patricer@patriceandassociates.com

Who doesn’t love meatballs?  What a great concept – I’m seeing one on every corner in the near future.  Below is the scoop on the company.

At Daniel Mancini’s walk-up window in Manhattan, the meatball bypasses its traditional role as pasta accessory and takes a shot at full-fledged stardom.

Since opening Meatball Obsession last April, Mancini’s 225-square-foot shop has dazzled thousands with artisan-made meatballs served in a cup (yes, a cup).

Based on the original family recipe from Mancini’s grandma Anna, the 2.5-ounce meatballs are beef, pork, or turkey and are served with 3 ounces of homemade Italian plum tomato sauce. Meatballs can then be topped with crispy pasta, Italian herbs, Mozzarella cheese pearls, or grated Romano or Parmigiano-Reggiano cheese.

Mancini, who also runs the Mama Mancini’s retail line of Italian-inspired favorites, discusses the story behind his shop, an outlet The Wall Street Journal labeled a “Meatball Empire.”

What inspired the creation of Meatball Obsession?

I grew up in Brooklyn with my Italian-born grandmother, and she’d always serve me meatballs in a coffee cup. As a teen, I learned her recipes and always had in the back of my mind that a restaurant using her recipes would be a cool idea.

As I talked with friends and colleagues about opening this meatballs-in-a-cup restaurant, one asked me if I had lost my mind. For me, though, the meatball is the forgotten comfort food. I knew it would work.

Why did you decide on a walk-up window rather than a dining room?

I wanted our flagship store to be in New York City. As we started hunting for space in Manhattan, we knew we wanted a small space to prove the concept … and [our architect] Richard Lewis suggested it would work as a walk-up window. We went to some existing walk-up food windows in the city and determined that format was not only cost effective, but complemented our menu since the meatballs are served in a portable way.

What challenges have you faced?

The biggest challenge is changing the habits of consumers, who are used to eating meatballs in a sandwich or next to pasta. I believed that if we could get people to understand the cup, then we’d have a winning business. Fortunately, people have loved enjoying these homemade meatballs in such a simplified way.

What’s next?

There’s been an overwhelming amount of interest about franchising or expanding the concept. I don’t know necessarily how we’ll do it, but do know we want a group of company-owned stores. The idea would be to get a few going, work out the kinks, and assess how this plays in different markets. Our long-term vision is to be in airports, malls, and other nontraditional venues.