5 Tips for Interviewers
Welcome to the 1st post by Kevin Poindexter, Co-Founder of 86 Search. Having worked as a Senior Recruiting Leader and Trainer for large national search firms, and now owning his own agency, our team values any knowledge Kevin shares. We hope to share the same value with you.
Contents
Why "Good Interviewers" Don't Exist
Why "Good Interviewers" Don't Exist
There is no such thing as a “Good Interviewer”, only a good interview process. Even the most experienced leaders, with tens of thousands of interviews under their belt, can be routinely fooled by savvy candidates.
Early in my career, the owner of our company hired a new leader for our team. This person seemed incredible. They were fun, kept us laughing, and by their account were extremely productive. There were lots of stories of large deals they closed and all the owners and CEOs they knew. We had a great first 6 months! We all were producing at high levels and having a ton of fun. The new leader was first in billing and had brought in several new clients. Everything seemed great until our owner reached out to collect invoices from this person’s clients. To our surprise, they had never heard of us or our team leader! All this person’s deals and new clients had been falsified.
Termination was immediate of course. Want to know the kicker? This person was almost immediately hired by the Senior Vice President of a large national firm into a position of greater responsibility! You can probably guess the end of that story.
The point of this story is that as interviewers, we all get fooled. The owner that hired this person had every reason to be confident in their interview skills, but they made an incredibly bad decision because they failed to have or adhere to an interview process.
The portion of those interviews that was missing in this story was that no one ever checked references on this candidate. A 10-minute phone call could have saved each company tens of thousands of dollars and hundreds of hours in onboarding, training, managing, terminating, and hiring a new replacement employee.
5 Tips for Interviewers
There are 5 simple steps in an interview that, if we follow every time, will greatly reduce our chances of getting fooled in interviews. These steps will also greatly increase our chances of hiring and retaining great employees.
#1 - Do Your Research
Showing up on time and having done your research on the background of the candidate by reading their resume and/or application and forming specific questions.
#2 - Follow a Guide
Following an interview guide and asking each candidate all the questions and documenting their answers.
#3 - Multiple Interviews
Conducting multiple interviews in multiple formats by multiple interviewers, while still moving through the interview process quickly.
#4 - Working Interviews
Employ work sample testing such as stages or paid working interviews to objectively evaluate candidate’s skills while giving them a realistic preview of the job.
#5 - Check References
Check references. Collect information on the candidate’s past performance by asking them for references that were former direct supervisors. Call those supervisors and ask them a standard set of questions.
Do these 5 things consistently to significantly decrease the number of times you get “fooled” by candidates, increase the number of good candidates you hire, and increase the length of the time they stay with your organization.
The Margarita - Frozen in History
Welcome to the 1st blog post in a series that is yet to be named. Here you will learn cocktail recipes and the history behind them, written by Ex-Bartender & Co-Founder of 86 Search, Dakota Poindexter.
Contents
The Story of the Frozen Margarita
Classic Margarita - with a Twist
The Story of the Frozen Margarita
The origin story of the Margarita is shaky, at best. Some say it was invented by Bartenders from the U.S., others believe it was by Bartenders from Mexico. What is agreed upon is that it was likely served to, and named after, a beautiful muse whom the Bartender was trying to impress. Despite its history, The Margarita is now synonymous with Cinco de Mayo, a holiday celebrated sparcely in Mexico, but widely in the U.S.
Armed with a family recipe and a small business loan, Mariano Martinez opened his first Mexican restaurant in Dallas, Texas in the 1970's. Mariano's Mexican Cuisine was its name, and the specialty behind the bar was the blended Margarita. The issue was, the Bartenders only had one blender, and the thirsty patrons were drinking hundreds a night. Mariano had to think on his feet, and thank Agave he did.
As most of us in the restaurant industry do, Mariano found himself in the cluttered aisles of a local gas station pondering his life choices. Under the fluorescent flicker Mariano glanced towards the dull roar of the slushee machine...that's when the idea struck. The only way to keep his Bartenders happy and his customers satiated, was to transform his famous Margarita into something much cooler (pun intended). Finally convincing a store owner to sell him a used slushee machine, Mariano made some modifications and introduced his new Frozen Margarita to the world. I hardly have to explain the effect that this had on the bar landscape in the U.S., the brain freeze speaks for itself.
Classic Margarita with a Twist
I'll never forget the first Margarita I made for a paying customer. I had schmoozed my way into a Bartending gig in a small pub down the street from my college. I proved myself as a Barback, slinging dishes to the kitchen and changing kegs with gusto, but I was not prepared for the challenge that awaited me. That challenge was named Harriet, a strong mountain woman that looked old enough to be my grandmother, but acted young enough to intimidate a black bear. I soon learned two things, Harriet was an emphatic Margarita drinker, and I had no idea how to make one. The monstrosity that I served her was met with words that I dare not type, and during that heated discourse I was taught this recipe.
Harriet's Margarita
2 oz. Tequila
- Harriet preferred Silver, but this can be substituted with gold, anejo, or even Mezcal
1/2 oz. Orange Liqueur
- Honestly, cheap or expensive, when mixed in a Margarita it is hard to taste the difference
1/2 oz. Sour Mix
- Please don't use store bought mix! Use even parts lemon juice, lime juice, and sugar if you aren't using another sweetener already.
1/4 oz. Sweetener
- I prefer to use Agave to sweeten my Margarita, but this can be omitted if using sugar in your sour mix
For a Margarita on the rocks, shake ingredients, serve over ice in a glass with a salted rim, and garnish with a lime wedge
Volume 3, Issue 6
Howdy! Welcome to this week's issue of The Hospitality Hotline, brought to you by our team at 86search. The purpose of this publication is to celebrate and support the Hospitality industry in the Charlotte Metro area.
Contents
Hospitality Happenings
New Hotels on the Horizon
Charlotte continues to grow in 2023. With almost all COVID-19 restrictions lifted, tourism is on the rise again. With it comes the need for more hotels in order to accommodate the number of people visiting the Queen City.
A plan to develop a new hotel at the Charlotte Convention Center is slowly coming to fruition. At the end of 2022, Charlotte City Council approved a land swap with Millennium Venture Capital that would allow them to have the necessary land for the hotel. Although it will be a few years before the hotel is built, it’s an exciting step in the continued growth of Charlotte. Read more about the land swap here.
Moxy Hotel is set to open in late 2024 at 125 S. Brevard St. This 13-story, 208-room hotel will focus on entertainment as it offers live music and games in the lobby (located on the 13th floor) that leads outside to stunning views of Charlotte on the rooftop terrace. The hotel is focused on creating an environment where guests don’t even have to leave in order to enjoy their trip to Charlotte. Read more details on the hotel here.
Coffee for a Cause
As if you needed another excuse to skip your Keurig and head to the coffee shop instead, Change Please Coffee will open inside of Innovation Barn at the end of this month. What makes this UK-based coffee so unique? Besides the fact that it’s the first one to open in the United States, 100% of sales are used to support people that are experiencing homelessness. The profits are able to help provide people with a liveable wage, housing, training, and future opportunities for growth. So grab a cup of coffee and help support the 3,000 people in Charlotte that are experiencing homelessness.
Read more about the brand here.
Events in Town
Southern Range Chili Cook Off
Still looking to put your chili cooking skills to the test? We’ve got another opportunity for you to add to the calendar! Southern Range Brewing is hosting its 3rd annual chili cook-off on January 28th. The best part? It’s for a good cause! Tasters pay only $10 for a ticket and all of the proceeds will go to the charity of the winner’s choosing. More info can be found here.
NC Black Heritage Festival
"Remember the past, Celebrate the present, & Shape the future.” That is the theme for this year's NC Black Heritage Festival. Over 100 black-owned companies will be in attendance at the festival where you can enjoy games, crafts, art, performances, and community. The festival will take place on February 26th at the Cabarrus Arena and Events Center. Purchase tickets here.
Queen City Brewers Festival
Grab your pint glasses and head out to the Grady Cole Center on February 11th to take part in this year's Queen City Brewers Festival. The annual event started in 2012, but was put on hold in 2020 due to COVID-19. Since the festival is coming back to life, this year's benefits go to Project Life Movement, the Charlotte-based non-profit that saves lives by helping match healthy stem cell and bone marrow donors to patients that need it. The event will feature Charlotte region’s craft beverage producers and tickets are $60 for access to the beverage and food samples. Check out their website to see which breweries will be represented at the event.
Must Eat Treats
Sammie of the Week: Laurel Market
In the Myers Park neighborhood, Laurel Market humbly sits. With all the qualities of your corner store bodega, this shop doesn't stand out much. Until you taste their sandwiches, that is. This family-owned store and deli serves mouth-watering breakfast and lunch sandwiches made fresh every day, with soups and salads to boot. Their sandwiches rotate on and off their menu, but if you can, please order the Traveler that is topped with prosciutto, capicola, Salami, manchego cheese, arugula, cornichons & plugra butter.
Treat of the Week: The Batchmaker
We are doubling down this week on treats, which is easy to do when they are made by Cris Rojas at the Batchmaker. With dozens of cakes, cookies, and bars to choose from, it can be hard to find a favorite treat from this bakery. As a sucker for nostalgia, I always gravitate toward her take on the famous oatmeal cream pie and her various flavors of Poptarts! Don't expect these treats to taste like your childhood, in fact, be prepared for an upgrade.
Hire These People
Jenny
Jenny is a General Manager with top-shelf customer service skills who takes pride in the organization and cleanliness of her restaurants. She has tremendous experience in Café, Breakfast, pizza, and casual Italian restaurants. Jenny also has solid front-of-house and kitchen management experience. Jenny's teams love working for her and have followed her to new restaurants the few times that she has made a change in employment. Jenny is looking for a solid culture where she can work at the General Manager or Assistant General Manager level and she is seeking a base salary in the low 60s.
Rich
Rich is a highly experienced Executive Chef who has been leading fine dining kitchens of various sizes for over 30 years. He has incredible job stability and has been with the same group for more than 15 years but is seeking a change and would like to work for a local restaurant group in the Charlotte area to be near family. Rich is skilled in managing food and labor costs along with inventory. He enjoys coaching and training and calls himself a working Chef. Rich loves to cook and be behind the line and is highly skilled in all areas of the kitchen including pastry. He has spent most of his career in high-end American cuisine with Spanish, French, Italian, and Scottish cuisines. Rich is seeking a base salary of 85k plus bonus.
James
James is a steal for your kitchen. He has been an Executive Chef at a high-end restaurant that focuses on American cuisine but would like to take a step back from the lead position to be able to focus on family. He has been working 70+ hours a week for the last 10 years and would like to be back to 45-50 consistently. James is skilled at every position on the line and would love to move into an Executive Sous or Sous Chef position where he can continue to cook and teach, but is not responsible for everything. James would like to be at a compensation rate of $25 hourly.
If you believe these candidates would make a great addition to your team, contact 86search today!
Volume 3, Issue 5
Howdy! Welcome to this week's issue of The Hospitality Hotline, brought to you by our team at 86search. The purpose of this publication is to celebrate and support the Hospitality industry in the Charlotte Metro area.
Contents
Hospitality Happenings
A Feast Fit for Kings….Or in this case, Queens
Mark your calendars and make your reservations because Queen’s Feast is less than one week away. All around Charlotte and the surrounding areas, there will be fixed menu prices of $30, $35, $40, or $45 per person (depending on the restaurant) from January 20th-29th.
With almost 100 restaurants to choose from, there’s something for every palate!
Check out the participating restaurants and their menus.
Bagels Anyone?
January 15th is national bagel day and we have every intention of celebrating. If you want to participate in this yummy holiday too, we suggest visiting a spot that has bagels from Crust Punk Baking. This wholesale bagel supplier makes custom flavors using fresh ingredients. Chef Jeff McElwee (who you may recognize from FūD on the MūV) is passionate about baking and creating tasty treats so don’t miss out on these bagels!
The best part about bagels is that there’s 1000 different ways to enjoy them. Not only can you choose from various bagel flavors, but you can enjoy them with just plain butter, unique cream cheese flavors, or even with some meat and cheese for a bagel sandwich.
Events in Town
Counter Culture Festival
Dry January just got way more fun! This festival is the start of something beautiful. Head over to Camp North End on January 21 from 3pm to 8pm to partake in complimentary tastings from N/A brands all across the world. There will also be live music, panel discussions, VIP experiences, and much more. Get your tickets now!
More Soup for You @ Divine Barrel Brewing
Nothing brings people together like a good ole’ soup and chili cook-off. Whether you’re interested in showing off your cooking skills or just looking to treat your taste buds, More Soup for You is the perfect event for a January Sunday afternoon. There will also be tailgating games and inflatable attractions so bring the whole family for this delicious event. Click here if you want to compete in the cook-off.
Must Eat Treats
Sammie of the Week: Lincoln's Haberdashery
With a small sign reading "grocery" outside, it can be easy to miss Lincoln's Haberdashery. Once you do find it, you won't forget the sandwiches served inside. From the owners of Futo Buta, Lincoln's is serving up scrumptious sammies for Breakfast and Lunch. My current favorite is the Beef Bulgogi, which is bursting with umami flavors, but be prepared to roll up your sleeves.
Treat of the Week: Reigning Donuts
When it comes to donuts, I am what some may call a fiend. Although preferences of donuts vary, we can all agree that a freshly fried donut is hard to beat. The team at Reigning Donuts is doing just that, and you'll want to break your New Year's resolution for them. In addition to a regular menu, Reigning also serves a daily special donut, one of which is the wildly delicious Maple Bacon on Fridays.
Hire These People
Jenny
Jenny is a General Manager with top-shelf customer service skills who takes pride in the organization and cleanliness of her restaurants. She has tremendous experience in Café, Breakfast, pizza, and casual Italian restaurants. Jenny also has solid front-of-house and kitchen management experience. Jenny's teams love working for her and have followed her to new restaurants the few times that she has made a change in employment. Jenny is looking for a solid culture where she can work at the General Manager or Assistant General Manager level and she is seeking a base salary in the low 60s.
Rich
Rich is a highly experienced Executive Chef who has been leading fine dining kitchens of various sizes for over 30 years. He has incredible job stability and has been with the same group for more than 15 years but is seeking a change and would like to work for a local restaurant group in the Charlotte area to be near family. Rich is skilled in managing food and labor costs along with inventory. He enjoys coaching and training and calls himself a working Chef. Rich loves to cook and be behind the line and is highly skilled in all areas of the kitchen including pastry. He has spent most of his career in high-end American cuisine with Spanish, French, Italian, and Scottish cuisines. Rich is seeking a base salary of 85k plus bonus.
James
James is a steal for your kitchen. He has been an Executive Chef at a high-end restaurant that focuses on American cuisine but would like to take a step back from the lead position to be able to focus on family. He has been working 70+ hours a week for the last 10 years and would like to be back to 45-50 consistently. James is skilled at every position on the line and would love to move into an Executive Sous or Sous Chef position where he can continue to cook and teach, but is not responsible for everything. James would like to be at a compensation rate of $25 hourly.
If you believe these candidates would make a great addition to your team, contact 86search today!
Volume 3, Issue 4
Howdy! Welcome to this week's issue of The Hospitality Hotline, brought to you by our team at 86search. The purpose of this publication is to celebrate and support the Hospitality industry in the Charlotte Metro area.
Contents
Harriet Baskerville Incubation Program
Pasta Manufacturer Coming to Catawba County
Hospitality Happenings
Harriet Baskerville Incubation Program from Weathered Souls Brewing Co.
New data released by the Brewers Association in 2020 revealed that out of the approximate 8,800 breweries in the U.S., less than 65 are Black-owned, and women represent only 7.5% of brewers. Thus, the Harriet Baskerville Incubation Program was born.
This new program, started by Marcus Baskerville, co-founder of Weathered Souls Brewing Co. in San Antonio, will offer women and Black, Indigenous, and People of Color (BIPOC) brewers systematic brewing education, training, professional mentoring, and resources.
Weathered Souls Brewing Co., which opened just last month in Charlotte, will host the program. Twelve brewers will spend one month being trained in-house on all aspects of brewery operations.
Large Pasta Manufacturer
coming to Catawba County
What do you call a fake noodle? An Impasta! All jokes aside, Pasta Piccinini, a pasta plant in Pasadena, is coming to Charlotte. The brand carries products ranging from rice to ravioli, both cooked and packaged for future use in your kitchen. Along with yummy pasta, the brand will also be bringing in 27 new jobs and an estimated $6 million investment.
Events in Town
Cirque de Noel:
In this spectacular performance featuring breathtaking acrobatics and festive musical favorites, the circus and the symphony collide. Your family will experience the wonder of the season at this concert. Performance Dates: December 21-23 @ 7:30pm.
Ice Skating 4 Ways:
Brrrr! Cold weather is officially here and we’re looking for ways to make the most of it. Bundle up and hit the outdoor rink this winter at any of the following locations around Charlotte:
Winterfest @ Carowinds - Now through 1/1
US White Water Center - Now through 2/15
Light the Knights @ Truist Field - Now through 1/6
Birkdale on Ice @ Birkdale Village - Now through 1/16
Must Eat Treats
Sammie of the Week: Paper Plane Deli and Market
Tostada Tuesday at Paper Plane Deli and Market - From Italian to Hot Honey Chicken, Paper Plane Deli and Market is dishing out a new Tostada special every Tuesday in the Belmont neighborhood of Charlotte. The wild Tostada combinations only hit the menu once, so follow their Instagram to stay in the loop. The craft coffee bar holds its own as well!
Treat of the Week: Cinnaholic Bakery
This cinnamon roll is worth the trip to Belmont, and it is being made by the folks at Cinnaholic Bakery. For those with an insatiable sweet tooth, you can bring to life your very own cinnamon roll creation, or try one of their signature rolls or cookie dough scoops. I opted for the Old Skool roll and I was not disappointed, in fact, I may have even shed a tear. Thankfully, I brought a cold roll home to bake in privacy.
Hire These People
Jenny
Jenny is a General Manager with top-shelf customer service skills who takes pride in the organization and cleanliness of her restaurants. She has tremendous experience in Café, Breakfast, pizza, and casual Italian restaurants. Jenny also has solid front-of-house and kitchen management experience. Jenny's teams love working for her and have followed her to new restaurants the few times that she has made a change in employment. Jenny is looking for a solid culture where she can work at the General Manager or Assistant General Manager level and she is seeking a base salary in the low 60s.
Rich
Rich is a highly experienced Executive Chef who has been leading fine dining kitchens of various sizes for over 30 years. He has incredible job stability and has been with the same group for more than 15 years but is seeking a change and would like to work for a local restaurant group in the Charlotte area to be near family. Rich is skilled in managing food and labor costs along with inventory. He enjoys coaching and training and calls himself a working Chef. Rich loves to cook and be behind the line and is highly skilled in all areas of the kitchen including pastry. He has spent most of his career in high-end American cuisine with Spanish, French, Italian, and Scottish cuisines. Rich is seeking a base salary of 85k plus bonus.
James
James is a steal for your kitchen. He has been an Executive Chef at a high-end restaurant that focuses on American cuisine but would like to take a step back from the lead position to be able to focus on family. He has been working 70+ hours a week for the last 10 years and would like to be back to 45-50 consistently. James is skilled at every position on the line and would love to move into an Executive Sous or Sous Chef position where he can continue to cook and teach, but is not responsible for everything. James would like to be at a compensation rate of $25 hourly.
If you believe these candidates would make a great addition to your team, contact 86search today!
Volume 3, Issue 3
Howdy! Welcome to this week's issue of The Hospitality Hotline, brought to you by our team at 86search. The purpose of this publication is to celebrate and support the Hospitality industry in the Charlotte Metro area.
Contents
New Food Stalls in Gibson Mill Market
Mama's Caribbean Grill Gives Back
Hospitality Happenings
A New Market in Town: Gibson Mill
There's an awesome new neighborhood meeting place in Concord, NC! Built in 1899, the Gibson Mill originally operated as a manufacturing facility. Since closing in 2003, it has been completely repurposed into a "community-driven gathering spot."
The Gibson Mill Market is a locally sourced food hall featuring several small food-related businesses, including a cookie company, a coffee roaster, and even a board game cafe! More stalls (and more opportunities for hospitality workers) are already in the works. Check them out at www.gibsonmill.com.
Mama's Caribbean Grill Gives Back to the Community
For the second year in a row, Mama's Caribbean Grill provided the local community with free food this Thanksgiving! Last year, hundreds of people showed up for fresh, authentic Caribbean dishes such as curry chicken, oxtails, smoked jerk chicken, and macaroni. This year was no different.
Mama’s has become a staple in the community since first opening in 2000, and played an integral role in shaping the international cuisine in Charlotte. Originally from Jamaica, owner Vinroy Reid’s vision for the establishment was to unite the food and culture of his home country with the Charlotte community.
Check them out at mamascaribbeangrill.com!
Events in Town
Light the Knights:
This holiday season, the Charlotte Knights are illuminating Uptown Charlotte once more with a walkthrough holiday experience at Truist Field. Tens of thousands of lights, beautiful Christmas trees, snow, and displays will greet you as you walk through the ballpark. From Christmas Tree Lane to the Snowtastic Winter Wonderland, experience the holiday magic. Going on now through Jan. 6th!
Learn More: https://www.milb.com/charlotte-knights/ballpark/christmas
Mistletoe Market at Camp North End:
Camp North End will once again be transformed into a winter wonderland to kick off the holiday season! All are welcome to come out and walk up and down the market street, watch an adorable parade of dogs in festive sweaters, roast marshmallows by the fire, and capture plenty of holiday photos. Participants can also enjoy acoustic sets by local musicians and a wide range of seasonal food from vendors such as Bleu Barn, Plant Joy, Leah & Louise, Wentworth & Fenn gourmet bakery, and many more! Catch the last event on Dec. 17th!
Learn More https://camp.nc/events/mistletoe-market/
Must Eat Treats
Sammie of the Week: Sandwich Max
If you're looking for a classic no-frills sandwich, look no further than Sandwich Max in South End. Don't let the shabby exterior of the building fool you, this gem is slicing up NY-style hoagie sandwiches that are stuffed with fresh ingredients. My personal favorite order is the Cold Italian sub with a bag of BBQ chips washed down with a crisp fountain Coke. What is it about Coca-Cola poured out of a fountain that makes it so much better?
Treat of the Week: Day & Night Cereal Bar
Holy indulgent nostalgia, Batman! If you haven't tried the Cereal Bar at Latta Arcade in Uptown, you are in for a treat. This spot serves up your favorite childhood cereal two ways – either in a bowl with ice cream and branded milk or made into a monstrous shake. As a Cinnamon Toast Crunch fanatic, the Rooooby Snacks shake is the perfect combo of my favorite cinnamon cereal, Oreo pieces, and graham crackers.
Hire These People
Ryan
Ryan is a high-performing restaurant General Manager that has a business mind and understands financials and profitability. He has experience working in stand-alone restaurants as well as at 5-star resorts and hotels. Ryan improved guest scores by 30% at one high-end restaurant and takes pride in leading high-quality individuals to work as a team and enjoy each other. His references speak to his leadership and problem-solving ability. He keeps calm and gets things done. Ryan is seeking a base salary of 85k plus bonus.
Rich
Rich is a highly experienced Executive Chef who has been leading fine dining kitchens of various sizes for over 30 years. He has incredible job stability and has been with the same group for more than 15 years but is seeking a change and would like to work for a local restaurant group in the Charlotte area to be near family. Rich is skilled in managing food and labor costs along with inventory. He enjoys coaching and training and calls himself a working Chef. Rich loves to cook and be behind the line and is highly skilled in all areas of the kitchen including pastry. He has spent most of his career in high-end American cuisine with Spanish, French, Italian, and Scottish cuisines. Rich is seeking a base salary of 85k plus bonus.
James
James is a steal for your kitchen. He has been an Executive Chef at a high-end restaurant that focuses on American cuisine but would like to take a step back from the lead position to be able to focus on family. He has been working 70+ hours a week for the last 10 years and would like to be back to 45-50 consistently. James is skilled at every position on the line and would love to move into an Executive Sous or Sous Chef position where he can continue to cook and teach, but is not responsible for everything. James would like to be at a compensation rate of $25 hourly.
If you believe these candidates would make a great addition to your team, contact 86search today!