Shep tells the tale of Zappos.com, a legend in delivering both internal and external customer satisfaction.

Jeffrey rattles a list of key leadership practices -- a list that every restaurateur needs to review.

Brian runs through some questions about how to initiate and nurture lasting relationships with  professional recruiters.

David shares six keys to writing a great management bonus program.

What are you doing to attract women and create diversity in your operations? "Inclusion is not just a statement on a webpage", says Stacey, "it's really an ongoing process of overcoming challenges and barriers and developing key practices to use day-to-day."

Networking is the only one of the many good reasons for joining a professional organization.

Training for you and your staff is, of course, important.  The "Blend" recognizes the constraints of time, money and resources in today's marketplace.  In sum, John thinks this is a very exciting time for training and development -- read more on his take.

An interview is a two-way street. You had better have interview questions of your own ready to ask, says Brian. Want to know more about the benefits of asking good questions?  Brian shares his tips along with some sample questions.

Postgraduate certification spurs professional growth and opens up prized opportunities.

Give your time and spirit to mentoring others and receive personal satisfaction in return.

The exceedingly successful managers realize they are to “manage” things and “lead” their people. Brian identifies 11 important factors of leadership every manager desiring to succeed and excel should master.

Brian offers a collection of typical interview questions when interviewing for a management position.

Looking for a reliable general manager is an overwhelming task. And for those of you who can't recruit from within, David shares some tricks for finding someone who fits.

David teaches restaurant owners who are nearly broke and burned out how to find the hidden profit centers in their business.

"Strides have been taken", says John, "but the real test resides in the Executive Suite and Board Room, where not only women but also minorities are sadly under-represented." Read John's take on the status quo.

Sheryl describes the third eye as an innate sense of order that is so important in foodservice -- a perceptive awareness that is extremely necessary in dealing with customers and diverting and preventing potential problems.

How can you remain calm when it counts? Brian talks about how preparing yourself on several fronts can help calm frayed nerves and soothe your interview jitters.

Maren shares the procedures that she suggests to owners. "If you follow this program consistently and take responsibility for maintaining a good operation including planning ahead," says Maren, "you should not experience any kind of crisis with respect to a shortage of employees. Ever."

You're happy in your current restaurant and aren't thinking about leaving. So what should you do when an executive recruiter calls you? Brian has the answers.