Presenter: Gerry O’Brion, Restaurant Consultant and Marketer
Date: April 28, 2020
Time: 1 p.m. – 2 p.m.
Location: Lussi Ballroom - Olympic Center, Lake Placid, NY
In the past few years, hiring has skyrocketed to the #1 challenge for restaurant owners. The unemployment rate is the lowest it's been in 15 years, and the next generation of employees views the workplace differently than their parents did. Success in hiring takes a different approach today than it did 5 or 10 years ago. Some restaurants have no problem attracting talent, while others are chronically understaffed. There are a few strategies that make the difference.
• Simple strategies to find, hire, train and retain top talent
• 10 hiring and retention ideas you can implement now
• Strategies for motivating and engaging your best staff
Don't miss out on our other breakout session - "Integrative and Functional Nutrition: How to Use Food as Medicine." Click here to learn more!
Restaurant Consultant and Marketer
Gerry O’Brion helps restaurants grow. He is the Founder of What Big Brands Know® and the creator of The Restaurant Formula™, a program for attracting new, profitable customers to your restaurant. The Formula was created from the strategies used by the best, most successful restaurant concepts. After years as an executive with billion dollar brands, Gerry now uses big company strategies to grow businesses of all sizes. His strategies work in any restaurant regardless of their budget.
Gerry began his career in marketing at Procter & Gamble, working with brands such as Crisco, Tide, Mr. Clean, and Spic & Span. Next, he managed Coors Light, became VP of Marketing for Quiznos and then VP of Marketing for Red Robin Gourmet Burgers.