The Millennial Challenge: Customer vs. Worker

The Millennial Challenge: Customer vs. Worker

When you show up to work, and put on a uniform, you’re there to do a job. Whether you’re a cashier, a car mechanic, a movie store clerk, or a server, you’re being paid to perform a task to the best of your ability.

While some of us really enjoy our jobs, it’s important to remember there’s an invisible wall around you when you’re on the clock. You’re here as the bargain basement superhero Professional (Wo)Man, and not your secret identity of Average Customer.

Unfortunately, it’s sometimes hard to keep millennials from compromising that secret identity. Worse, though, it isn’t necessarily their fault.

Always The Customer

The facts show that millennials, as a generation, are employed at numbers greater than both Generation X and the Baby Boomers were when they were that age. Millennials are used to having an income of their own, but more than that, they’re used to being treated like customers.

That sounds obvious, but we don’t really think about how complete that customer experience is in a millennial’s life and how little face-to-face interaction they have with the workforce compared to past generations.

Think about college as an example. In the past, students would send their transcripts, and out of the flood of applicants, the college would allow in the best and the brightest. Nowadays, though, like many other businesses outside of the service industry, educational institutions are managed more like service-oriented companies with customer service at the forefront. This means that management is more concerned with keeping students happy than ever before, only furthering the customer mentality of those in attendance. You can see examples such as this throughout the culture that millennials were born into, from how advertising starts targeting people before they’re even old enough to be considered customers to the multitude of services that are provided via the internet, which require little to no face time with workers.

For millennials, their primary experience in the world before they show up to their first day of work is as customers, which is a hard role to step out of if that’s all you know.

Just imagine applying for a job at your favorite restaurant. You know the place, and you’re familiar with the sort of experience a customer expects when they come in. Being in those surroundings where you’re used to being a customer yourself can make it difficult to break out of that mindset. This can be a challenge for managers who are trying to groom their employees to be the best they can be.

Workplace Translation

Because of the culture they’ve grown up in, and their general experiences, millennials often view themselves and their abilities like a form of currency. When they come to the table for a job interview, they want to know what to expect, and what they’ll have to pay in terms of time, energy, and dignity in order to earn their paycheck.

They’re often eager to get to work, and to gain experience, but aren’t willing to just take whatever they’re given.

They are still in a customer head space, and as a result, if they’re not getting what they need, they will walk away in order to find a place where will. On the one hand, this can make millennials seem unwilling to work, or like they expect preferential treatment. However, managers who can work with millennials will find that they are one step ahead of the game when it comes to their employment. They understand that a job is transactional and that they get what they put into it. All you have to do to ensure that millennials put in 110 percent effort is give them the correct incentives to be good employees.

A business can’t function without customers, and it can’t run without good employees; the key is to make sure that the latter isn’t trying to be the former when they’re clocked-in.

Need some ideas on how to make this happen? Check out our blog post on boosting employee engagement for some tips!

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Attract Top Talent With Relocation Incentives

Attract Top Talent With Relocation Incentives

Finding top talent to fill the vital roles of a company often requires hospitality management and operations to extend their recruitment strategies. Placement of career opportunities on a broad platform to recruit is good, but making a distinct effort to allure top talent to relocate could net even better results.

 

Selling the Reality Life Enhancement

There’s more to offer beyond salary and benefits.

Successful companies in the hospitality industry understand the positive impact of bringing quality individuals to the table. While offering a competitive salary and benefits is effective in many ways, even more important is to offer a holistic life enhancement opportunity.

Instead of this person being a tourist, desiring to be entertained and dazzled with the sites and events of a location, they’re going to respond better to clear picture of what day-to-day reality will be.

Finding the Employee Who Doesn’t Want to Relocate

The interest is not in relocating, but in working for the company.

See, the person who is immediately on board with relocating is likely going to be the person who then relocates again within a short time. The optimal candidate is the person who doesn’t have a mind to relocate but is the best fit for your company.

The point here is to expand the talent pool from which a company recruits by appealing to those who hadn’t considered relocation, but became open to it after the allurement strategy was employed.

Creating a Movement of Like-Minded Individuals

The world is a smaller place than before the Internet, yet is still large enough for even the most broad-minded people to become location-centered.

While it’s good to have an orderly, unified set of standards to compose the direction of your organization, ultimately a business is most effective when it appreciates and utilizes the innovative creativity of its employees. Holding on and letting go at the same time is a good analogy of the process of best using the diverse talents in your employees.

This culture of like-minded individuals can be an effective selling point during this allurement process. Prospective applicants need a reason beyond salaries and location benefits, and this culture of individuals can be the tipping point in their decision.

As a part of your unique recruitment process, designing a window of insight to show the unique philosophy of your organization will solidify an understanding of your company’s like-minded cohesiveness.

One in a Million is More than Enough

Create a culture of success with successful hires.

Taking advantage of the reach of your recruitment efforts is an effective strategy for finding top talent. With such a large prospective base of people looking for a career in the hospitality industry, finding the right ones for long-term commitment is more likely than ever.

Enticing talented individuals to relocate is worth the effort because finding that one in a million will bring innovation and positive energy to your workforce.

 

The hospitality industry is uniquely positioned to attract top talent who would, at least, consider relocating, but, by the same token, is subject to a shifting workforce. This trend can be reconciled by including relocation incentives in the recruitment process. By reaching those beyond the natural recruiting sphere, you’re tapping into a unique pool of talented employees by offering an unmatched opportunity.

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Top Food Products Started In Colorado

Top Food Products Started In Colorado

If you didn’t already know, Colorado is the birthplace of more than just a few food and beverage-related businesses. From Coors to countless craft breweries to casual restaurant chains like Chipotle and Noodles & Company. Let’s not forget the higher end restaurants like The Kitchen, Jax Fish House & Oyster Bar, and Sushi Den. Not to mention too many food brands to count.

After some research on the subject, DiningOut featured 10 food products started in Colorado that are now national (and even international) hits; here’s a taste of their list:

1. Noosa Yoghurt (Fort Collins)

Noosa Founder Koel Thomae

When Colorado resident Koel Thomae was visiting home in Queensland, Australia in 2005, she happened upon a little yoghurt shop that was like nothing she’d ever taste.

“That first taste was revolutionary and from that point forward, I was obsessed.”

A couple years later, she stumbled upon a flyer in a coffee shop for a family-owned dairy farm. She cold-called farmer Rob Graves and convinced him to be her business partner. Noosa, which is known for its ultra-creamy texture and inventive flavors (the newest: Blackberry Serrano), landed in Whole Foods immediately, and also gained a local following at farmers’ markets. Soon after, a deal with King Soopers and a big break with Target unleashed Noosa nationally.

2. Hammond’s Candies (Denver)

Hammond's candy

Did you know that Colorado’s dry climate is prime for candy-making? That’s in part what Hammond’s Candies credits for its success. In 1920, Carl Hammond’s mother told him he could leave school if he started a trade. So he found a gig apprenticing for a candy maker and then opened his own shop.

It wasn’t until some 70 years later when Williams-Sonoma asked to sell Hammond’s toffee that it morphed from a candy corner shop to a manufacturing operation.

In 2007, Andrew Schuman bought the business and scaled up even more into a 93-percent wholesale operation. Today, Hammond’s, which still sources many ingredients locally, is the largest handmade manufacturer of confections in the U.S. You can go see Hammond’s make candy the same way Carl did back in 1920 with a free tour.

3. EVOL (Boulder)

Evol Burrito

Climbers, car campers, and other recreationists all know the importance of a big, fat burrito to sate the hunger worked up by a long day playing outdoors. Simple to prepare, super hearty, and nutritious, burritos began as a mere hobby for Phil Anson.

But soon, he realized his burritos were good enough to sell.

His earliest outlets were gas station markets and coffee shops. But demand skyrocketed and soon he had one of the fastest growing companies in the natural foods industry under his belt. Now, EVOL has gone beyond burritos to offer bowls, cups, and other frozen entrées, but there’s still nothing quite like a classic EVOL bean and cheese to banish a case of hangry.

4. Boulder Organic Ice Cream (Boulder)

Boulder Ice Cream

Guess who makes the only pints of organic gelato in the country? Boulder Organic Ice Cream, that’s who! While the brand got its start as a small-time scoop shop on Pearl Street, it now sells its organic ice cream pints regionally (Utah, New Mexico, Arizona, Wyoming, and Nebraska) and its figo! Organic Gelato across the country.

Soon after Whole Foods began carrying the pints, the scoop shop transitioned to a 100-percent manufacturing operation to sell its pints to other ice cream shops and in stores.

If you want it fresh in a cone, you can still find it locally at Larkburger, Eats and Sweets and many other local restaurants and scoop shops. Don’t miss signature flavors like Green Tea, Famous Sweet Cream, and Coconut Crunch!

5. L. R. Rice Honey (Greeley)

Not many companies lay claim to five generations of family ownership. Since L.R. Rice started his honey company in 1924, the sweet stuff has been managed by either himself or his descendants.

While the company stopped raising its own bees to accommodate expansion, it’s now resuming the management of some hives.

Another cool fact, because this family-owned company sells its product as far as South Korea and Japan, the White House invited L. R. Rice rep Ronna Rice to attend the State of the Union as an honored guest this year!

6. Bhakti Chai (Boulder)

Bhakti Chai

It’s safe to say that in this millennium, Americans have fallen hard for two Eastern practices: yoga and drinking chai. And Colorado has its fair share of responsibility for the popularization of both.

In fact, Bhakti—one of the biggest brands in chai—was founded by a Boulderite.

It all started when Brook Eddy took a trip to India and discovered the amazing ritual of drinking chai tea. To recreate the experience at home, she began brewing her own chai back in Boulder, to the delight of friends and family. A single mother of twins, Eddy decided to quit her job to launch Bhakti with a commitment to social and environmental change.

And that’s just a few. Check out the rest at DiningOut.com →

Training and Certifications Required For Bartenders

Training and Certifications Required For Bartenders

Serving alcohol is a big responsibility, both in the eyes of the law and in terms of safety. Because of this, if you’re going to be bartending, or serving alcohol in any capacity, the proper training and certifications are not just advisable but most likely mandatory. While the specifics vary from state to state, here are some of the general rules to be aware of as a bartender or server.

The act of serving alcohol is hedged around rules to keep people safe, so many municipalities require bartenders, servers, or anyone else who physically handles/serves alcoholic drinks to have certification in responsible alcohol serving. Furthermore, most places require that training be completed and certification be in hand within 30-60 days of starting.

The course can go by many names depending on the state. For instance, those in California call it Responsible Beverage Server Training while Texas folks call them Texas Alcohol Bureau Control Classes. Whatever the name, they are all about the same thing: making sure everyone complies with the law and that they’re safe while doing so. As for specifics, here are the topics covered:

  • Current state and local laws
  • When and how to check IDs, including how to spot the fakes
  • Legal consequences of serving someone who is under age
  • Effects of alcohol and signs of impairment
  • Intervention methods and techniques

Most of the time, these classes have to be in person and you will want to check with your local government to make sure the town will accept that particular class’s certificate especially if you’re moving elsewhere.

Where can you find such training programs? Sometimes the local police or state alcohol boards provide classes as well as the certificate, but you can get it just as easily from certifying bodies such as ServSafe and Server Certification Corp. These certificates can last a year or two, depending on the issuing body and municipality.

Fortunately for bartenders and others serving alcohol, the legal requirements end there. There isn’t any place that requires a bartender to take classes or be certified in drink-making, just to be trained in safety, which is always the #1 priority.

Need to get certified?

Click here to get all of the information you need, including training options, class dates and times and links to register.

Get ServSafe Certified in Denver

Get ServSafe Certified in Denver

The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction. Certification classes are provided monthly by the Colorado Restaurant Association. If you’re not located in Colorado, check your State’s Restaurant Association website for event information.

ServSafe Alcohol

The purpose of the ServSafe Alcohol ® is to ensure that servers, bartenders, and managers have the information they need to understand and implement the skills of responsible service. Participants should leave the program confident in their ability to make sound decisions and handle potentially intoxicated guests. A workbook is provided as a reference tool for your operation.

 

Next Class:

9:00 AM – 1:00 PM
Colorado Restaurant Association
430 E 7th Ave
Denver, CO 80203

 

Who Should Attend: Managers Supervisors Bartenders, Servers, Barbacks, FOH, Owners, Operators
Cost: $40 CRA members, $55 non-members
Registration form (REQUIRED): View/Download here

 

ServSafe Food Safety

ServSafe Food Safety® is a program of the National Restaurant Association Educational Foundation. The Manager Certification course is a 1-day immersion course, offering basic food safety concepts. This program has a certification exam; passage of the exam is acceptable in 95% of American jurisdictions with a training requirement.

 

Next Class:

8:30 AM – 5:00 PM
Colorado Restaurant Association
430 E 7th Ave
Denver, CO 80203

 

Who Should Attend: Managers, Supervisors, Chefs, Line Cooks, Prep Cooks, Kitchen Managers, Owners, Operators
Cost: $140 CRA members, $180 non-members
Registration form (REQUIRED): View/Download here