Pizza Today - January 2021 - 12

M I K E 'S M O N T H LY T I P

MIKE BAUSCH

The Few and the Proud Employees

A

cquiring talent has never been
more challenging than it is
today. Developing solid, dependable employees is currently extremely
hard. It's not too dissimilar to how hard
it was to recruit enlisted service members
after the Vietnam War. After removing
the draft, there weren't many willing participants who wanted to sign up to enlist.
The value proposition was seemingly
non-existent, and recruiters were taking
anyone they could get.
My dad, Art Bausch, ran into this issue
as a Marine Recruiter. Art is a Retired
Lieutenant Colonel Marine Corps Officer who fought in Vietnam and changed
how recruiting was done. He ran New
York Recruiting from 1977-1981. He
was in charge of multiple sites, including
the Times Square recruiting station. Side
note: He's the reason it's still there today.
It's the building in the center of Times
Square with the neon American Flag on
the side of it. The city wanted to take it
back from the military, and my dad, along
with Mayor Ed Koch, agreed it was a
symbol that should remain in the heart

of NY. This is where my dad would bring
potential recruits to.
The marketing tagline " The Few and
the Proud " was born from Art's overhaul
approach to Marine Corps recruiting.
Instead of trying to get as many people
to enlist, he sought to get the best people
who could graduate. He changed the success metric from how many bodies were
recruited to how many Marines successfully graduated boot camp.
To do this, he went after high-minded
kids who were looking for direction. Art
wanted people who wanted something
more out of life. He asked them goal-oriented questions about what they wanted
to achieve. The right answers were to go
to college, gain skills or prove their worth
to their family. When a potential recruit
said these things, Art showed how the
Marine Corps would help on this path
and provide them direction. Applying this
mindset to acquiring talent relates a lot to
our current situation of hiring. Applicants
need to feel and know that working for
you is the righteous path in their journey,
not just a pit stop along the way.

That's not easy to convey. It's never been
quicker for an applicant to apply to multiple
restaurants with little to no thought. Now
anyone can go online and apply as many
times as they want to as many restaurants as
possible in minutes.
So how do you stand out and get great
talent? First and foremost, don't beg for
talent. Show off how your restaurant brings
business skills and a sense of purpose in
your description. Go after staff that is high
minded, and make them feel like absolute
gold, so they get their other like-minded
friends to come work for you as well. Incentivize them with bonuses for staff members
that last more than three months that they
recruit themselves. Give graduating staff
members a swag bag upon completion of
training. Also give a Golden Ticket to eat
for free at the restaurant one time with their
family. Pour on the warm and fuzzy feeling
of completing your training. Make your
training all-encompassing so that it takes
effort. Make it so that completion means
they accomplished something.
Make your interview process an exclusive call to action rather than a desperate
cry for help. Don't write, " now hiring " or
" help wanted " ever. Instead, " Now accepting applications " or " We're in need of more
great people because we're in demand. " The
application and interview process must convey this is a team environment that pushes
everyone. An environment that authentically makes real food, if you are into that, we
have the home for you. Also, follow up on
the promise.
These calls to actions elicit a response
from your ideal candidate. A few ideal
candidates is preferable to many failed
candidates. " The few and the proud " isn't
the type of perfect tagline that comes along
every day, but it is what you want them to
be. You want your staff to be proud of where
they work. You want the best, so go after the
best, and make the best feel like gold. Do
this, and you will attain a staff you can be
proud of.

MIKE BAUSCH is the owner of Andolini's Pizzeria in Tulsa, Oklahoma. Instagram: @andopizza
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Pizza Today - January 2021

Table of Contents for the Digital Edition of Pizza Today - January 2021

Pizza Today - January 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Business Forecasting
Cleaning Protocols
Studying the Numbers
Lasagna
Small Market Menus
Chicken Pizzas
COVID-19 Mental Fatigue
New Year’s Business Resolutions
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - January 2021 - CT1
Pizza Today - January 2021 - CT2
Pizza Today - January 2021 - Pizza Today - January 2021
Pizza Today - January 2021 - Cover2
Pizza Today - January 2021 - Commentary
Pizza Today - January 2021 - 4
Pizza Today - January 2021 - 5
Pizza Today - January 2021 - 6
Pizza Today - January 2021 - 7
Pizza Today - January 2021 - Digital
Pizza Today - January 2021 - 9
Pizza Today - January 2021 - Conversation
Pizza Today - January 2021 - 11
Pizza Today - January 2021 - Mike’s Monthly Tip
Pizza Today - January 2021 - 13
Pizza Today - January 2021 - Man on the Street
Pizza Today - January 2021 - 15
Pizza Today - January 2021 - Building Blocks
Pizza Today - January 2021 - 17
Pizza Today - January 2021 - Tony’s Trending Recipe
Pizza Today - January 2021 - 19
Pizza Today - January 2021 - Knead to Know
Pizza Today - January 2021 - 21
Pizza Today - January 2021 - 22
Pizza Today - January 2021 - 23
Pizza Today - January 2021 - Destinations
Pizza Today - January 2021 - 25
Pizza Today - January 2021 - Business Forecasting
Pizza Today - January 2021 - 27
Pizza Today - January 2021 - 28
Pizza Today - January 2021 - 29
Pizza Today - January 2021 - Cleaning Protocols
Pizza Today - January 2021 - 31
Pizza Today - January 2021 - 32
Pizza Today - January 2021 - 33
Pizza Today - January 2021 - Studying the Numbers
Pizza Today - January 2021 - 35
Pizza Today - January 2021 - 36
Pizza Today - January 2021 - 37
Pizza Today - January 2021 - Lasagna
Pizza Today - January 2021 - 39
Pizza Today - January 2021 - Small Market Menus
Pizza Today - January 2021 - 41
Pizza Today - January 2021 - Chicken Pizzas
Pizza Today - January 2021 - 43
Pizza Today - January 2021 - COVID-19 Mental Fatigue
Pizza Today - January 2021 - 45
Pizza Today - January 2021 - New Year’s Business Resolutions
Pizza Today - January 2021 - 47
Pizza Today - January 2021 - 48
Pizza Today - January 2021 - 49
Pizza Today - January 2021 - Product Showcase
Pizza Today - January 2021 - 51
Pizza Today - January 2021 - Pizza Today Yellow Pages
Pizza Today - January 2021 - 53
Pizza Today - January 2021 - 54
Pizza Today - January 2021 - 55
Pizza Today - January 2021 - 56
Pizza Today - January 2021 - 57
Pizza Today - January 2021 - The Marketplace
Pizza Today - January 2021 - 59
Pizza Today - January 2021 - 60
Pizza Today - January 2021 - 61
Pizza Today - January 2021 - 62
Pizza Today - January 2021 - 63
Pizza Today - January 2021 - 64
Pizza Today - January 2021 - Expo Spotlight
Pizza Today - January 2021 - 66
Pizza Today - January 2021 - Cover3
Pizza Today - January 2021 - Cover4
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