Moving Past Generational Bias in the Restaurant Industry

November 30, 2015

In the restaurant industry, it’s one source of chatter that never seems to quiet down. Hiring is, perhaps, the most common thread throughout the business, and undeniably one of its most contested. How do managers, chefs, and owners target traits that are highly difficult to measure—qualities like customer service, level-headedness, affability, work ethic, and other personal qualities that can’t be penciled into a form or printed onto a resume?

And what about age? Separating employees into generational brackets is another crutch operators lean on, both from a negative and positive angle. Is it realistic to believe, say in the case…