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Are Your Staff Hospitalitarians? Add Passion to Your Bottom Line!

Deborah Thomas, CSEP Emeritus  (CEO, School for the Service Arts)

Bill Hansen  (CEO, Bill Hansen Catering)

Craig Tolliver  (Owner, Craig's Crew)

Location: 261

Date: Tuesday, May 3

Time: 8:30 am - 9:30 am

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Off-Premise Catering, CS-Business & Professional Development

Associations & Accreditations: LCA, CMP

Vault Recording: TBD

Audience Level: All

Leading Caterers of America

I did not make that up. The term, "Hospitalitarian", was created by Danny Meyers, CEO of Union Hospitality Group and author of "Setting the Table. He believed, and our presenters concur, that staff come first before clients. We all agree that happy staff make happy customers. What are you doing to make your staff happy? Bill Hansen says "Few things are more important than our team. Because while it's true that you're only as successful as your last event, you're also only as good as the people you hire. "A great employee is someone who is passionate; someone who wants to be there," he says, adding, "We can train the essentials—how to pass hors d'oeuvres or pour wine and water at the table—but we can't teach passion, [but we can revitalize it!]." Of his company's five core values, who they are as a team occupies the top four: passion, teamwork, initiative, and attention to detail. That says a lot about how important people are to their success. In fact, he adds "our fifth core value is profitability. If you have the other values first, profits will come." Learn more in this interactive session.

Presentation File