The Nowsta Blog

Management tips and labor market insights to help you run your business

Roy Porter

Roy Porter
Roy Porter is the Activities Director at Engage Works, located in Los Alamitos, CA. An internationally recognized expert in off-premise catering and banquet service, Roy’s experience includes such high-profile events as The Golden Globes, The Oscars, The Emmy’s and over 2,500 weddings. He speaks at hospitality industry conferences such as Catersource, The Special Events Show, and Wedding MBA. He has numerous articles published on staffing strategies for caterers.

Recent Posts

The Caterer's Guide to Management: How to Promote Event Staff to Event Captain

By Roy Porter December 10, 2018

This is Part Four of a five-part series for caterers on hiring and managing part-time event staff. You can see the previous parts here: 

Caterers need part-time staff in positions like server, bartender, and event chef to ensure their events run smoothly. In my last three articles, I’ve given you my strategies to always be recruiting, interviewing, and onboarding people in these positions.

But there’s another crucial piece of the puzzle: The Event Captains who manage everyone in these roles. Where do they come from? Ideally, they work their way up from the event staff roles we’ve been discussing. The best caterers I’ve worked with tend to promote these folks from within for a few key reasons:

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The Caterer's Guide to Onboarding New Event Staff

By Roy Porter December 3, 2018

This is Part Three of a five-part series for caterers on hiring and managing part-time event staff. You can read the other parts here: 

Caterers have to approach hiring for part-time event staff as a numbers game. It’s a bit like math class. In my first post, we went over addition, and looked at strategies to increase your number of job applicants. Last week, we got into subtraction and talked about how you can use the interview process to reduce your pool of applicants to the most qualified ones. This week is all about percentages. You want as many of your new hires as possible to make the transition from “new hire” to “go-to event teammate.” How do you do that? Onboarding.

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The Caterer's Guide to Interviewing Part-time Event Staff

By Roy Porter November 26, 2018

This is Part Two of a five-part series for caterers on hiring and managing part-time event staff. You can read the others here: 

As a caterer, you always need to be hiring more part-time event staff. These are high turnover positions, and seasonality means your needs are always changing -- the last thing you want is to find yourself scrambling for more staff at the last minute.

But at the same time, you can’t just hire anyone who walks through the door to be your next server, bartender, or hostess. These people interact directly with guests, which means they arguably have the biggest overall impact on client experience. You need to know you can trust them with that responsibility. That’s where the interview process comes in.

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The Caterer's Guide to Hiring: 10 Steps to Get More Event Staff Applicants

By Roy Porter November 19, 2018

This is Part One of a five-part series for caterers on hiring and managing part-time event staff. You can the next parts here: 

Most catering companies depend on part-time staff to work their events as servers, bartenders, event chefs, and any other roles that only need to show up during the events themselves. While this arrangement clearly makes sense financially and logistically, it does mean that caterers always need to be in hiring mode for these positions. Part-time staff work other jobs and won’t always be available, so you need to constantly be adding to your pool of workers to ensure you can staff all your events -- especially during your busy season.

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