Ben E. Keith Foods’ Post

In my role, one of my primary goals is to regularly foster a sense of well-being and tie our company core values into the daily activities of the organization. “Show appreciation” is one of the easiest, yet most creative values I get to act on. I am constantly challenged with coming up with new ideas to show our employees how much we appreciate them, and although it can be a challenge at times trying to please every type of person and work with budget constraints, sometimes the simplest ideas work out the best. Queue Taco Tuesday! Everyone’s favorite weekly holiday. This morning we brought in Taco supplies and had the staff make their own Taco in a Bag. This mini celebration takes away no time from employees who feel too busy to participate in company activities, works for most types of diets and is a fun , more unique option than ordering in pizza ( although, everyone loves pizza once in a while). Grateful to work for a company who allows me to explore my creativity, and rarely says no to the ideas I bring that I feel will benefit the human side of the organization. 👌

Interesting!! I have the plan of creating something like like this in sometimetocome.

Teamwork isn’t just a value—it’s our foundation at Wine & Dine. Together, we empower individuals and build brighter careers, one connection at a time. 💪 — #ChicagoEvents #PartyStaffing #AtHomeParties #Chieventpros #staffingsolutions #WindyCityEvents #Eventexperts #eventstaffingchicago #eventstaffing #chicagocelebrations #corporateparties #Teamwork #StrongerTogether #StaffingSolutions

Are you celebrating a special anniversary or a special person in your life? Check out these 10 spots to make those special memories a hit.

Along with showing appreciation for your employees with kind words such as, " Your killed it team", here are other ways to show them you how much they are appreciated. I can help you curate the perfect options.

Recognition Restaurant work is tough. And hard work should be recognized. As an industry, in the 70s, 80s and 90s we were not great at always recognizing great work. Great work was simply expected and when it was not achieved, your Area Supervisor spent an hour telling you about it. However, recognizing and rewarding great work is paramount today. Among the employees over 25, manager recognition (or lack thereof) was one of the top three reasons that they've left restaurant jobs. Recognition, especially in public, also reinforces what “good” looks like at your restaurant and creates an example. When you think of your family, don’t you celebrate little victories with your children and spouse? Their first A in math. Receiving a medal in Boy or Girl Scouts. When they first correctly tie their shoes. When your spouse receives a raise. If you want something done right, find time to recognize when it's being done correctly and scream it from the rooftops. Be FAMOUS for celebrating little victories with your restaurant family.

This has to be said again: 👇🏿 So... I went to a restaurant/bakery last week. There was an attendant there who couldn't be bothered to attend to customers. He just sat there staring into nothing. The other attendants kept calling his attention to get him to do something to help serve customers. He made me think, "why?" When you take up a job, you take up a responsibility. You can't choose to do it whenever you FEEL like. The reason you are paid is to do the job AS IT SHOULD BE DONE. You don't have to be passionate about it, though it helps, you just have to commit to getting the work done. Taking up a job is making a promise; you have to make good on your promise. Your boss/company isn't living up to expectation? It's not enough reason to not do your job as you should. Always do your part, and leave no room for criticism, especially when the criticism is correct. Until you choose to leave any organization that is not meeting expectations, do your job as best you can. "Exceptional" should be the word that describes whatever you do. You owe it to yourself. It's a brand new week. Make this week count! Leslie George Kunbi Adeoti, MCIPM, GPHR,SHRM-SCP, SPHRI, ANITAD , HRPL Dr.(hc) ‘Jumoke Aleoke-Malachi (workplacewithJAM) Emmanuel Michael, SPHRi Emmanuel Abegunde, CIM, PHRi™, MBA Yemí Fáșeun Taiwo 'Dayo-Abatan Oluwakemi Shonubi Stella Obialor, MCIPM, SPHRi, HRPL Kemi Onadiran PMP®, MMP, ACIPM, HRPL, ANITAD Bolanle Onime. MCIPM, HRBP 'Lara Yeku Taofik Sanni Yomi Fawehinmi PROSCI, CPHR, CHRP, SPHRi, SHRM-SCP

Do you need an excuse to recognize your employees? 🧡 It's Employee Appreciation Week at Happy Companies 🧡 Follow along and join me in recognizing the amazing Brittany Poleon (aka "BP") today! I have deep appreciation and gratitude for BP's help in building Happy into a tool that can help companies and teams work more effectively together. ℹ️ What BP does @ Happy: customer success, customer training, accounting, gift-giver, help center, and operations maestro. Basically – she does it all. If you know BP, you know: ✅ Accuracy is her thing. I don't know anyone who can cross t's and dot i's like Brittany. 🧡 She loves sports. Back before my knee started acting like it was 200 years old, we would play basketball. She's a complete badass at almost anything involving lifting weights or sports. 🚫 She loves being a part of a team and doesn't love "me" players. One thing I've come to appreciate about Brittany is that she's the ultimate team player. As long as you're on HER team... I don't recommend being on a sports/court opposite her! Without BP, the trains would fall off the tracks. Literally. 🚂 🛤 💥 There are never enough opportunities to recognize our incredible team members for the indispensable work they do. Brittany, thank you for putting your heart and soul into this company! If you are interested in accelerating your organization's performance and helping your team and people work better together, click for more info on Happy Companies!

I want to share this article talking about my chef and mentor Pedro Sanchez! Such an amazing chef to learn from!

Sometimes in our restaurants we get so focused on the big goal we forget to celebrate along the way. I've previously been guilty of this, therefore I've made it my intention this year to be celebrating those little wins. Your restaurant might not be #1 on TripAdvisor this week but have you improved on last week, or last month? If so, celebrate it. Your staff retention might not be at 100% for the quarter, but is it up on last quarter? If so, celebrate it. Your NPS might not be where you want it, but are you making strides in the right direction? Have you gone from 4.2 to 4.3? If so, CELEBRATE IT! 🍾 Celebrating the little wins along the way is how we get the continuous positive reinforcement to keep us on track for the big goals. It stops us giving in altogether. I'm 10 years off achieving my big goals, and when I do I'll be another 10 years off achieving my bigger goals. But along the way there are wins to celebrate. Yesterday I ticked over the 8k followers mark and also gained this little badge. Top F&B Operations Voice. It was never my goal, and frankly still isn't. But it does reinforce I'm on the right path. And that's enough. That's worth celebrating over a hot cup of coffee ☕️ 👌