April 16, 2012

Hiring Slow and Fire Fast

We have been incredibly lucky at The Porter to have had a very low staff turn over since opening. So when we do lose someone, we try to be thoughtful and careful about whom we hire to fill the empty spot. Sometimes when you’re short staffed and feeling the pressure on the schedule, it can lead you to jump to conclusions and hire someone too fast who turns out to not be right, which is the worst! Disciplining and terminating employees is everyone’s least favorite management job. Currently for the front of the house, an applicant has to have two interviews with two different managers and then does a stage for a few hours. (Stage is when you work for free like a try-out, to see the applicant in action) Usually this narrows the crowd from the slackers to the truly dedicated, but some times hard work and a love of beer is not enough. I’ve hired staff who simply were never going to be fast enough or multi-tasking enough to keep up with service at The Porter. There are certain things that are innate (like timing) which I can’t teach you. In that case, it’s time to fire fast. If it’s within the first 90 days, it’s as easy as saying “This isn’t a good fit.” any longer and I have to document the staff member’s failing and counsel them on improving and then document if they actually do improve! Whew, just thinking about the paperwork is making me tired. But that’s why you hire slow and fire fast!

Cheers,

Molly

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April 12, 2012

Try, Try again

As in most businesses, resting on your laurels is not an option in the restaurant industry. One of the challeges of constantly trying to improve is that it can be exhausting! Which is why it is incredibly important to take vacations as a business owner. Even if the vacation had nothing to do with beer, Nick and I always come back refreshed and full of new ideas and resolutions. Nick and I got back from a family vacation to Hawaii 2 weeks ago and since then we have been working on a bunch of projects to improve The Porter. I have been cross training in the kitchen a few hours a week (something I’ve been saying I was going to do for years now, but never found the time) and Nick has been working on finding something to give our awesome customers on our four year anniversary. We both have been working on a new organization system for glassware and the walk-in kitchen cooler. Sometimes you think you’ve gotten to the bottom of a problem and 6 months later you have to start again. When you are tackling a problem for a 2nd or 3rd time, if reminds you that employees need constant, gentle reminders of your expectations. It’s not enough to waltz in, point out what’s wrong and waltz out, you have to let you’re employees know they are improving, or they did a great job. The second you stop paying attention is when the problem will start creeping back! Which is why, once again I am reminded why I don’t need kids, my restaurant is a 24 hour a day job enough of the time!

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April 12, 2012

April Video Blog

Hear all about the new beers and upcoming events!

http://www.youtube.com/user/PorterBeerBar?feature=guide

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March 12, 2012

Event Update via Video Blog

Check it out!

http://www.youtube.com/watch?v=l2h-BP8Hklg&context=C4b4912bADvjVQa1PpcFN_gvUtvO7fV6fKeltJ8oiqXaLzibGgQuY=

As always, thanks for watching!

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February 24, 2012

James Beard Award Semi Finalist!

Whoo Hoo! We were nominated for “Best Bar Program” and are a semifinalist for the award! We are so thrilled, honored and humbled to be amongst the ranks of these great bars!

click the link to see other nominees and all the other awards!

http://www.jamesbeard.org/

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February 23, 2012

Event Update!

Thanks for watching!

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February 1, 2012

Firkin February!

Every Friday in February we are tapping an awesome firkin!

February 3rd: Mojo from Boulder Brewing Company
February 10th: Old Chub from Oskar Blues
February 17th: Moo-hoo from Terrapin
February 24th: Siren Noire from Heavy Seas

So come out and drink some delish cask beer this February!
Cheers!

POSTED IN Beer, Food ~ Comments (0)

January 18, 2012