VUCA is not:

• a new vodka-based martini;
• an exotic herb used in curry dishes;
• a brand of high-end commercial appliances.

So, what exactly is VUCA?

This term is an acronym for a business environment that is dominated by:

• Volatility – where things change rapidly but not predictably;
• Uncertainty – where the past is not an accurate predictor of the future (and therefore preparing for “what’s around the corner” is extremely difficult;
• Complexity – where countless causes and mitigating factors complicate problems;
• Ambiguity – where the causes (i.e., who, what, where, when, how and why) behind events are often unclear.

In a recent ERE.net article, Dr. John Sullivan explores the concept of V.U.C.A., as well as the effect it’s had on today’s recruiting and workforce management.

According to Sullivan, hospitality talent managers, HR and recruiting professionals must develop new ways to survive in a V.U.C.A. environment.  Traditional models of talent acquisition and management simply cannot work, because they are not versatile enough to accommodate the rapid and unpredictable changes in business.

To truly thrive under such conditions, you need to develop “agile models” that prepare your hospitality workforce for major disruptive events.  These business models must also include the processes and systems that can actually shift and handle any unpredicted upcoming event at a moment’s notice.

Hospitality staffing and recruiting services, like those offered by Penguin Staff, can help you meet the challenges of today’s unpredictable hospitality environment.  We help hotels, industrial caterers, CVBs and other hospitality employers like you successfully manage volatility with:

• Contingent labor.  By using on-call and temporary hospitality employees as a significant part of your workforce, you increase your capability to meet sudden upturns, downturns and unique skill needs.  The flexibility contingent labor provides helps you operate cost-efficiently, while still maintaining the ability to capitalize on new opportunities.
• Rapid talent acquisition.  We can work with you to develop detailed position specifications, before hiring needs arise.  When the time comes, our knowledge of your requirements and deep talent pool will provide quicker access to top hospitality candidates who are ready to perform for your organization.
• Outsourcing.  Even under the best of circumstances, workforce management is a time-consuming and stressful tasks for hospitality employers. Penguin Staff can integrate seamlessly with your organization to handle all aspects of staffing – freeing you to focus on your most important priorities.

The one constant in today’s world of hospitality?  Rapid change.  Thankfully, Penguin is prepared to help you manage the “new normal” of today’s V.U.C.A. environment.

You don’t need a treadmill, a dumbbell or Zumba DVD to get your cocktail menu ready for the bikini season.

All you need are some hot new drink recipes!

Here are three you can add to your menu.  They’re sure to cool down all of your customers as the weather heats up:

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Blueberry Smash

This recipe is by the pitcher.  Perfect for a table to share!

Courtesy of bonappetit.com

Ingredients:

2 lemons, sliced into rounds

2 limes, sliced into rounds

1 cup fresh blueberries

1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish

1 1/2 cups vodka

3/4 cup St-Germain (elderflower liqueur)

Garnish: Mint sprig

Glass: Coupe or highball

Directions:

Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher.  Stir in vodka, St-Germain and 2 cups of ice cubes.  Divide drink among coupe or highball glasses; top with more ice cubes.  Garnish each drink with a mint sprig.

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Barbados Punch

A summery, frozen mixed drink perfect for day or evening.

Courtesy of delish.com

Ingredients:

1 ounce Captain Morgan Original Spiced Rum

1/4 ounce triple sec

1 ounce lime juice

2 ounce pineapple juice

Garnish:  Lime slice and pineapple slice

Glass: Pina Colada

Directions:

Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice to a blender with crushed ice.  Blend until smooth and pour into glass.  Garnish with lime slice and pineapple slice.

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Fresh Grape Crush

For guests who prefer a lighter option, this tasty concoction contains less than 200 calories!

Courtesy of yumsugar.com

Ingredients:

8 seedless red grapes

1-1/2 ounces grape juice

1 teaspoon fresh lemon juice

2 ounces vodka

1-3 ounces soda water, to taste

Garnish:  Lemon wheel

Glass:  Lowball

Directions: 

In shaker or mixing glass, muddle grapes. Add in ice, grape juice, lemon juice and vodka.  Shake vigorously, strain over lowball glass with ice, and top off soda water to taste. Garnish with a lemon wheel.

Looking for ways to increase hospitality employee productivity and retention?

Start at the beginning.

The moment your new server, executive chef or steward steps through your front door, your opportunity to set a positive tone for his work experience begins.  The better you mainstream and orient a new hire, the more welcome and prepared the individual will feel in his new position.  This will, in turn, give him the confidence and resources to quickly begin making a positive impact within your organization (which is why you hired this person in the first place, right?).

So make a commitment to create a great first impression on each new hospitality worker by implementing a thorough and effective onboarding process.  Use these tips to make him feel welcomed, valued and prepared to hit the ground running:

• Welcome a new employee with a letter.  Before the individual’s first day, send a friendly and informative letter to welcome him and review his first day’s schedule, helpful tips for parking, to whom he should report, etc.  Alternately, you can post new employee schedules, materials, benefits forms and a FAQ on your company Intranet, and make it accessible from a link in a welcome e-mail.
• Create a virtual tour of your hospitality organization.  Record a short facilities tour video (including your kitchen, guest rooms, banquet rooms, front desk or any other areas new hires may be working) and upload it to your Intranet.  Include a link to this resource in your welcome letter, so the new hire comes to work the first day already knowing what your location is like.
• Prepare a “family tree.”  Familiarize new hires with your company’s “who’s who.”  You can maintain a simple bulletin board with key employees’ photos, names and job titles to facilitate the getting-to-know-you process.
• Pre-orient existing staff members.  Provide your staff with the new employee’s résumé and job description before he starts.  Advise each team member to conduct a meeting with the new hire in which he shares a description of his own position, reviews the ways their roles interact and covers how they might work together in the future.
• Approach the process from the employee’s point of view.  The onboarding process can be complex and overwhelming for your new hire.  To keep your new team member feeling valued, try to create orientation procedures that make the process fun, interesting and as painless as possible.
• Provide and review a written plan of employee objectives and responsibilities.  This step will eliminate confusion about job functions and will open the floor to discuss concerns or new opportunities.
• Give the new employee your undivided attention.  Be careful not to let e-mails, phone calls or other employees distract you during orientation sessions, because this sends the unintended message that the new hire is not worth your time – a real morale-killer.
• Make day one personal.  Prioritize interpersonal relationships with key colleagues as soon as your new employee starts.  Make sure you welcome the whole person – not just a set of job functions – from the outset, and you’ll be sure to make a great first impression.

Penguin Staff works to make new employee transitions as successful and simple as possible.  Our stringent screening process ensures that the hospitality candidates we refer (whether temporary or direct) have the skills, experience and traits necessary to integrate seamlessly with your existing workforce.  Contact us today to learn more about our hospitality staffing services for Central Virginia, D.C., Baltimore and Atlanta employers.

People come to Penguin Staffing for all sorts of reasons.  Some are looking for flexibility or extra income.  Others work as a hospitality temporary to gain work experience or find direct employment.

Whatever your reason for choosing temporary employment, here are a few tips to help you get the most from your experiences working as a Penguin employee:

1. Dress the part.  You will fit in, perform, and feel better if you’re dressed appropriately for the type of work you’re doing.
2. Display a positive attitude. When you work as a temporary, you are put into unfamiliar situations with people you don’t know.  Make a conscious decision to approach your new work situation constructively.  Choosing to display a positive attitude – even if you’re a bit uncomfortable – can help you manage the stress of a new situation.  Your optimism will be appreciated by co-workers and assignment supervisor alike and set the stage for a great working relationship.
3. Act as if the job is permanent.  Give your best effort on each assignment – you never know where it might lead.  If an employer is impressed with your performance, he can work with your staffing service to offer you direct employment.
4. Learn all you can.  Each assignment provides fresh opportunities to learn.  From practical job skills to industry-specific knowledge, capitalize on every chance to gain valuable skills and experience.
5. Test the waters.  If your career path is uncertain, temporary work affords you the ability to try out different jobs, at different companies, in a variety of hospitality settings.  Find out where you fit by accepting diverse assignments.
6. Network.  A temporary assignment puts you in a unique networking position.  While at work, you have the opportunity to interact and develop relationships with business colleagues whom you might not otherwise meet.  Leverage this “inside track” access by sharing your career interests and goals with managers you encounter on the job.
7. Communicate.  If you enjoyed an assignment and would like to work for the employer again once it’s over, say so.  Your staffing consultant and supervisor can look for additional opportunities for you to work in a different area of the company.  And if the assignment was not right for you, consider why.  Try to understand why the job or the employer didn’t meet your needs, so you can choose an assignment that’s a better fit the next time.

We want to help you get the most from your experiences as a Penguin temporary employee.  Please visit our website to learn more about the services, support, and resources we provide.

From coast to coast, the mercury is steadily rising as we approach the hottest months of the year.  When the heat is on, that means higher refrigeration bills – and greater potential for problems with your commercial refrigeration units.

Make sure your kitchen is ready to take the heat this season!  Use these maintenance tips to optimize the efficiency of your refrigeration units and save on utilities:

• Identify and minimize parasitic loads.  Parasitic loads come from heat sources inside the refrigeration room, such as interior lights, fans, defrost systems and heaters that prevent surface condensation.  They generate heat that must be removed by the compressor, thus adding to the cooling load and increasing the energy consumed.  If you can afford it, consider investing in high-efficiency refrigeration compressors, condenser/evaporator fan motors, and/or energy efficient lighting to reduce energy consumption and reduce cooling loads on the compressor.
• Clean condenser and evaporator coils.  This one seems obvious, but not everyone does it.  Cleaning the coils allows air to pass over them and disperse heat.  When coils are blocked with dust and dirt, your unit has to work much harder (and consume more electricity) to keep things cool.
• Replace worn-out door gaskets.  Check to make sure your refrigerator door gaskets form tight seals when your refrigerators’ doors are closed – keeping cool air in and hot air out.  If gaskets are worn or torn, they’ll cost you extra money in utilities and can become a breeding ground for bacteria.
• Accessorize your walk-in.  An automatic door closer will quickly shut the door after someone enters or leaves.  Strip curtains provide an added layer of insulation and will dramatically reduce the amount of cool air loss.  Finally, installing a high-quality door latch will ensure the gaskets seal properly each time the door is opened.

You may be surprised at how much overhead you can eliminate by following these simple suggestions.  And if you want to reduce labor overhead, give Penguin Staff a call.  Our full complement of strategic hospitality staffing services ensure you have the trained professionals you need, right when you need them.

Penguin’s hospitality workforce solutions lower your overhead by keeping only essential full-time staff on hand, and allowing us to manage things like: