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Carrots Vs Sticks: Engaging Your Crew in a Positive Way

Jeffrey Miller (president, JAM Catering Co.)

Russell Morin (president, Russell Morin Catering and Events)

Jonathan Jennings (COO, CT Wedding Group)

Location: 228

Date: Sunday, February 24

Time: 1:30pm - 2:30pm

Pass Type: Catersource Conference & Tradeshow, Catersource Connect - Get your pass now!

Track: Staff Development, Business & Operations

Vault Recording: TBD

Audience Level: All

Commercial kitchens have, in the past, had a reputation for being hot, frantic, chaotic places, where chefs screamed at and demeaned newer, less experienced staff. It was a tradition handed down through many generations, and while it may have been somewhat useful in the past, it is no longer an effective way to get the best results in today’s business climate.
The new dynamic in kitchens and catering relies more on carrots, and less on sticks. To get folks to want to stay with your company—and to want to contribute—you need to understand the tool of engagement, and then incorporate methods for motivating your people. We call it creating a “carrot culture.”
This panel discussion with three members of the Leading Caterers of America (LCA) will incorporate a range of recognition and reward systems from their three companies, with visuals of the forms and systems that they have developed over the years and use successfully.

Presentation File