Lessons Learned: Finding, Training, Retaining Talent
We conclude our three-part series, Lessons Learned by asking what it takes to finding, hiring and retaining talented staff members.
Union Square Café set the standard for not only good food in New York at the time, but more importantly, great service. The mantra of “being on the same side” of the customer and offering “enlightened hospitality” seemed thoroughly ground-breaking back then. But today, it’s clear that how you treat your employees directly translates to how they will treat your guests.
Since that first restaurant, Union Square Hospitality Group has gone on to open Gramercy Tavern, Blue Smoke, The Modern, Maialino and Porchlight, among others in New York City. They also launched a little company called Shake Shack, and more recently, Green River here in Chicago. They also run Hospitality Quotient, which we’re going to get into with our guest today. He is Richard Coraine, the Chief Development Officer for U-S-H-G, and the man responsible for much of what the company does in relation to talent acquisition and retention.