Jim Sullivan


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

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
Tipping points of multiunit restaurant growth 
Jim Sullivan offers advice on expanding a brand from one to 1,000 units, and beyond
Lamb chops, Thinkstock
Making the case for food as art 
Jim Sullivan examines the parallels between food and art
Credit: Thinkstock
Smart questions offer better business solutions 
Jim Sullivan shares questions restaurant operators can ask to improve business performance
8 challenges facing restaurant operators in 2014 
A look at the biggest hurdles for restaurants next year and beyond
Jim Sullivan
Bridging the DSR-operator gap  1
Jim Sullivan shares thoughts on building the relationship between distributor sales representatives and operators
The 'tending' in bartending 
Jim Sullivan shares thoughts on the importance of attentive, engaging bar service

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