As a restaurant owner, not only is it important to know how to target customers, it's also crucial to know how to target good employees. When your operations are organized and professionally handled, your employees will most likely respect the protocols, acknowledge what is asked of them, and deliver quality work.
Even so, good employees can cause major problems in your restaurant in other ways.
Do you have a protocol for screening employees? Have you adequately conducted a background check and reviewed references? Doing your homework could save you from a number of problems that can arise after the employee is hired. Your kitchen manager, store manager, and restaurant/operations manager should also understand the dynamic and pick up on red flags.
Here's a helpful link:
http://www.qsrmagazine.com/exclusives/who-s-working-your-kitchen?microsite=588
