Jim Sullivan


Jim Sullivan is CEO of Sullivision.com, a resource for the industry providing tips and insight into training and optimizing staff.

8 mission-critical issues foodservice operators will face in 2016
It’s prudent now to scan the horizon to get both a grip and a jump on the key issues we’re likely to face in 2016
Customer service evolves in the age of the digital diner
Technology and innovation will transform the foodservice industry more in the next 24 months than it has in the last 24 years
The future of foodservice marketing: A history
Marketing at the speed of change is a priority in 21st century foodservice
Why training is more important than marketing 4
A lack of customer retention via effective training can take a toll on your bottom line
10 signs an hourly employee is ready to be a manager
Find out how to tell when workers are ready for more responsibility
The 6 best recent books on building strong companies and teams
Outside-in expertise is as valuable as inside-out when it comes to improving a business
Foodservice 2020: Technology and the coming labor crisis 2
The National Restaurant Association reports that the U.S. foodservice industry will create more than 1.7 million additional new jobs in the next decade.
Best practices in restaurant employee retention 
The restaurant business’ perennial black eye (and Achilles heel) is employee churn
Finding keepers: The art of new employee orientation 
Smart organizations proactively build retention and momentum into the orientation and onboarding process
7 critical skills every assistant manager should master  1
70% of a general manager’s bonus is directly dependent on the skillsets of the assistant manager
How to build your best restaurant team 
Consistency in hiring, training and development is the most effective profitability strategy
Training programs must adapt to next-generation skillsets 
Change itself isn’t new; what’s new in business today is the speed and frequency of change
Inspiring better teamwork in restaurants 
Jim Sullivan shares 33 mantras to help improve training and teams
A brief history of U.S. foodservice 
Jim Sullivan takes the restaurant industry back to its roots by detailing its origins
The new standards for success in restaurants 
Tips on how to keep ahead of the industry curve

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