Today, Direct Capital Blog is hitting you with a piping-hot plate of news from around the world of franchise. Get your forks and knives ready.
Calorie Counting? Fat Chance
An increasing number of franchise restaurants have set out requirements that calories for their menu items be clearly posted, responding to pressure from the feds and an increasingly health-conscious public. You’d think that would be affecting the way customers order food, but according to a New York study that USA Today reported on, you’d be wrong.
The study found that a minority of those assessed for the study—many of them from low-income neighborhoods in New York and nearby New Jersey—did not believe calorie counts had influenced what they bought. A majority did say they noticed the calorie counts, however. A small sample size warning is in play here, but it does seem to indicate that franchise menus start getting lettuce involved in every meal.
They Like Them! They Really Like Them!
Fortune magazine recently ranked the world’s 50 most admired companies, and some familiar names in franchising were prominently featured on the list. Among them were McDonald’s (10), Starbucks (16), and Yum Brands (44), pointing out that the franchise business remains alive, well, and respected.
Topping the list were Apple, Google, and Berkshire Hathaway.
Overqualified Doesn’t Mean Unhirable
The Harvard Business Review says that if you automatically bypass the candidate overqualified for one of your open positions, you may be doing yourself a disservice.
Quoth the expert:
Recruiters have traditionally hesitated to place overqualified candidates because of several presumed risks, says Berrin Erdogan, a professor of management at Portland State University and the lead author of a recent study on the subject. “The assumption is that the person will be bored and not motivated, so they will underperform or leave.” However, her research shows that these risks may be more perceived than real. In fact, sales associates in her study who were thought to be overqualified actually performed better. And rarely do people move on simply because they feel they’re too talented for the job. “People don’t stay or leave a company because of their skills. They stay or leave because of working conditions,” she says.
Yes, there’s a basic assumption that you’ll lose those workers more quickly than you would a candidate with lesser qualifications. In some cases, I’m sure that’s true. But the quality of work you can get out of these employees and the chance to expand their roles if they’re ambitious can only help your company in the long haul.
Weigh in on this tasty franchise news roundup.
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