A fast food restaurant manager went to the extreme in training his staffers on how to handle a hold-up situation: his method scared paying customers and earned a serious reprimand from local police. A manager of a Sonic in St. Joseph, MO recently staged a lunchtime mugging, recruiting someone to […]
Read moreTim Jordan was a former Cracker Barrel General Manager who joined Patrice & Associates as a franchisee in Belle Vista, AR. Tim’s desire to help people find great career opportunities is evident by Hal’s testimonial below. This is Hal’s picture and testimonial he wrote for Tim. “ATTENTION….BUSINESS WORLD: Recently I […]
Read moreWhat are your thoughts? Do you think a gratuity should be part of the bill or be what the word actually says … a gratuity? If you’re frustrated by poor service at a restaurant, think twice before you decide to not tip. You may be in for a bit more […]
Read moreAbout 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 […]
Read moreThe 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 […]
Read moreMost 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 […]
Read moreIt 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 […]
Read moreAs the summer season officially checks out and the weather is starting to cool off, restaurant managers and chefs say that diners are warming up to rich, decadent chocolate. “It’s a fact that chocolate sells more in the cold months than in the warm months,” says celebrity chocolatier Jacques Torres […]
Read moreEveryone likes the feeling of being wanted. Show enthusiasm! Don’t appear to be what we in the business call a “shopper” or a “tire kicker”. The “What can you do for me?” approach to interviewing, even in this full-employment economy, gets you a quick exit to the front door. (Sometimes […]
Read moreScott found me the exact job that I was looking for.Dear seekers, I would like to tell you about the amazing experience I had working with Scott Jacobson of Patrice and Associates. In my twenty plus years working as an executive chef I have worked with many career advancement and placement specialists, but none who took the time and directed care that Scott provided me. His primary goal was to understand exactly what I was looking for and to tirelessly work towards that end. He focused on my objectives and opened many doors for me. He gave me invaluable insights into the positions I was considering and guided me as a friend and confidant would. He understood my strengths and presented me in my most favorable light. Through his research and diligence he assembled the most pertinent references for me, highlighted my experiences and career achievements. He found me the exact job that I was looking for. He was instrumental in negotiating my contract and made sure I was satisfied with every aspect of that contract. His work did not end there. Scott has contacted me at various stages of my employment just to check in, and most importantly, to see how I was doing. Thank you kindly Scott for going above and beyond your duties. It was a pleasure getting to know you. Any of you fortunate enough to work with Scott will quickly find all of this to be evident. Sincerely, Chef Jonathan Pflueger
