by Jerry McVety

This list is not provided in any order, but rather identifies some (ten) of the most common mistakes that foodservice managers make as they work day-to-day.

• Not realizing that your employees are more important to you than your customers.
  In today’s tight labor market (and dealing with generation X’ers) it is very important to understand and realize that you must first

  MRA Members – see the November/December 2000 issue for the whole story, or e-mail the mra for a downloadable version.

  Non-members – find out how to receive Michigan Restaurateur and other publications free from the MRA.