Walk down the hallways of the Appleton, Wisconsin, Central Alternative High School and you will see students focused on their education, interacting successfully with each other and with their teachers. Notice the calmness and purposefulness that sets these teens apart from others.  You will notice that the hallways are different in another respect. They aren't lined with soft drink and junk food machines. Then check out the cafeteria. There is no smell of grease. Burgers, fries and burritos have been replaced with salads, meats prepared with old fashioned recipes, and whole grain breads. Fresh fruits and vegetables are offered and the students drink water.  Grades are up, truancy is no longer a problem, arguments are rare, and teachers are able to spend their time teaching. What's going on in Appleton Wisconsin?

Everyone in the kitchen instantly froze in fearful anticipation of what was to come next.  The usual bustle and hum of busy workspaces merging in a symphony of activity became silent.  The incident: a burnt tray of chicken breasts, meant for a catered dinner.  The result: an over reactive chef deciding to throw the food on the floor, kick a stack of empty boxes and scream at a poorly prep cook who forgot the chicken in the oven. 

In speaking to a hiring manager recently, it was stated that their number one ability to judge an applicants character was in how they spoke of their current or past employers.  In other words, how do you discern when a conversation has become too much about the former employer’s shortcomings and not enough about the applicant’s character? There are a lot of righteously angry people out there who have stories they need to tell.

Unless you have been living under a rock, you are probably familiar with the failure rate of restaurants.  Chances are, if you’ve made it this far through the recession, the worst is behind you.  That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started swimming a little.  The waters out there are still dangerous, but if you’re not thinking about growth, you’re setting yourself up for decline.

In the beginning stages of a job search, candidates are often frustrated by the lack of response they receive from blindly sending resumes to the published markets, amazed and confused that a professional with their impressive background and qualifications could be consistently ignored or overlooked. To better understand why this too often happens, let’s follow the typical path of a restaurant manager job opening at a given restaurant concept.

With wedding season around the corner, food service professionals are preparing for a busy season of working with Brides with what sometimes may seem like unreasonable demands.  When close friends of the Bride may be running for cover, the full force of her stress can land straight on the shoulders of the caterer and can lead to an unpleasant experience.  Unreasonable, unwavering and unlike her usual delightful self, a Bridezilla planning her dream wedding can be a complete nightmare. Learn how to keep her happy by reviewing the following advice.

Many job search candidates make the common mistake of believing that the latest and greatest social and professional networking sites are going to land them that new position.  It’s never been truer when looking for a new job or position: it’s not what you know, but who you know. Your network is the key to a successful job search strategy.  Growing your network has never been easier.  Social media has taken care of that.

The Brides are in a constant state of searching for suggestions that will make their day unique. Creativity is king for the upcoming wedding season, so it’s time to put on your thinking caps and dream up some new ideas for your client’s special day.

If you love to go out to eat, whether in a sit-down restaurant or grabbing a quick meal through your favorite fast food drive-through lane, you should be aware that there are changes planned to the information presented on restaurant menus.

The Patient Protection and Affordable Care Act of 2010, signed into law on March 23, 2010 and to be in place by March 23, 2011, includes a section that requires most restaurants and vending machine operators (those with at least twenty establishment locations) to disclose nutrition information such as calorie content on restaurant menus and menu boards, including drive-through menu screens