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									Employee Topics: Hiring, Onboarding, Training, Policy, Firing - Pho Forums				            </title>
            <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/</link>
            <description>Pho Forum is a discussion board for pho restaurant business and pho eaters</description>
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                        <title>Rising minimum wage/labor cost</title>
                        <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/rising-labor-cost/</link>
                        <pubDate>Tue, 15 Oct 2019 17:34:15 +0000</pubDate>
                        <description><![CDATA[Just wondering what you all think about the rising minimum wages around the US especially in states like CA. I read reports about restaurants closing due to higher labor costs and they can&#039;t...]]></description>
                        <content:encoded><![CDATA[<p>Just wondering what you all think about the rising minimum wages around the US especially in states like CA. I read reports about restaurants closing due to higher labor costs and they can't raise menu prices. How is this impacting your restaurant operation?</p>]]></content:encoded>
						                            <category domain="https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/">Employee Topics: Hiring, Onboarding, Training, Policy, Firing</category>                        <dc:creator>RoutinePho</dc:creator>
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                        <title>Managing unruly new employee</title>
                        <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/managing-unruly-employee/</link>
                        <pubDate>Sat, 14 Sep 2019 17:34:41 +0000</pubDate>
                        <description><![CDATA[Throwing this question out for suggestions from other operators:I normally hire carefully and select only those who seem trustworthy and hard working, with experience being not the top prior...]]></description>
                        <content:encoded><![CDATA[<p>Throwing this question out for suggestions from other operators:</p><p>I normally hire carefully and select only those who seem trustworthy and hard working, with experience being not the top priority as long as the person is willing to learn.</p><p>From time to time we all do make mistake and this is where I am now. I just hired a kitchen helper with clear job description of helping in all kitchen production areas while learning. After 60 days probation this person can be assigned to specific areas (either of his choosing but more realistically based on where he's needed most). I do not mind training a new employee but from all indication I do not think this person will work out.</p><p>What are some of the next steps I should take leading up to saying goodbye to this person? My goal is not to create drama, keep everything professional, and have the least disruption to my operation.</p><p>Thanks much for any input.</p>]]></content:encoded>
						                            <category domain="https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/">Employee Topics: Hiring, Onboarding, Training, Policy, Firing</category>                        <dc:creator>PhoResto-CO5</dc:creator>
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				                    <item>
                        <title>Best way to control or manage labor cost</title>
                        <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/best-way-to-control-or-manage-labor-cost/</link>
                        <pubDate>Mon, 09 Sep 2019 04:31:17 +0000</pubDate>
                        <description><![CDATA[So there are suggestions that labor cost should be kept at 25-30%. Are these considered the right range for pho restaurants? And in any case, are there ways to lower labor costs? Why are the...]]></description>
                        <content:encoded><![CDATA[<p>So there are suggestions that labor cost should be kept at 25-30%. Are these considered the right range for pho restaurants? And in any case, are there ways to lower labor costs? Why are these so hard to control?</p>]]></content:encoded>
						                            <category domain="https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/">Employee Topics: Hiring, Onboarding, Training, Policy, Firing</category>                        <dc:creator>NTLbay28</dc:creator>
                        <guid isPermaLink="true">https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/best-way-to-control-or-manage-labor-cost/</guid>
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				                    <item>
                        <title>Hiring non-Viet employees in pho restaurant</title>
                        <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/hiring-non-viet-employees-in-pho-restaurant/</link>
                        <pubDate>Fri, 16 Aug 2019 19:39:46 +0000</pubDate>
                        <description><![CDATA[Planning to open a pho restaurant with several partners in an area with very small Vietnamese/Asian community. My question is whether it&#039;s a good idea to hire employees who are not Vietnames...]]></description>
                        <content:encoded><![CDATA[<p>Planning to open a pho restaurant with several partners in an area with very small Vietnamese/Asian community. My question is whether it's a good idea to hire employees who are not Vietnamese or even an Asian. Anyone with experience, tips or advice to share? Thanks!</p>]]></content:encoded>
						                            <category domain="https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/">Employee Topics: Hiring, Onboarding, Training, Policy, Firing</category>                        <dc:creator>MTJohnson029</dc:creator>
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				                    <item>
                        <title>Need to find pho chef</title>
                        <link>https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/need-to-find-pho-chef/</link>
                        <pubDate>Tue, 13 Nov 2018 06:30:34 +0000</pubDate>
                        <description><![CDATA[Can your help me to find pho chef ,the located is in Rockville Maryland thanks]]></description>
                        <content:encoded><![CDATA[Can your help me to find pho chef ,the located is in Rockville Maryland thanks]]></content:encoded>
						                            <category domain="https://www.lovingpho.com/pho-restaurant-forums/pho-restaurant-business-discussions-forums-employee-topics-hiring-onboarding-training-policy-firing/">Employee Topics: Hiring, Onboarding, Training, Policy, Firing</category>                        <dc:creator>Mar</dc:creator>
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