This is Part Three of a five-part series for caterers on hiring and managing part-time event staff from Roy Porter. You can read the other…
Team NowstaDecember 3, 2018
This is Part Two of a five-part series for caterers on hiring and managing part-time event staff from Roy Porter. You can read the others…
Team NowstaNovember 26, 2018
Every employee needs something a little different to do their best work. That was our thesis when we broke part-time employees down into five categories and provided…
Team NowstaNovember 23, 2018
This is Part One of a five-part series for caterers on hiring and managing part-time event staff from Roy Porter. You can read the subsequent…
Team NowstaNovember 19, 2018
Every business owner and manager knows that manually tracking employees’ hours isn’t fun. If you use paper timesheets, you have to pester staff to sign…
Team NowstaNovember 15, 2018
Scheduling hourly staff is a difficult balancing act for managers. On the one hand, you have to preserve margins by keeping the schedule lean and…
Team NowstaNovember 13, 2018
Payroll reconciliation is the key to maintaining accurate records of employee wages, withholdings, and other key pieces of tax information. Like many finance-related tasks, it’s…
Team NowstaNovember 8, 2018
Imagine you manage a restaurant and a new employee starts. You begin their first day by asking them to clean up all the cutting boards…
Team NowstaNovember 7, 2018
Everyone has heard the stereotypes about millennials. They’re lazy, entitled, addicted to their phones -- the list goes on and on. But as a business…
Team NowstaNovember 1, 2018
