"We're always on the same page now. It's good because everyone has an idea of what's going on, what the problems are, and what makes things better," Devlin says.
Part of the problem, Reina acknowledges, is that staff members wanted more face time from top management.
Some staff members raised concerns that Mayer and other high-ranking HUDS officials were touring Europe's culinary innovations during much of their difficult transition period in November--symbolizing, they say, a lack of concern for the staff.
"I think that it is a challenge for any leadership to have presence and access to the front line," Reina says. "It's the old saying come true: people don't care how much you know until they know how much you care."
But he says since then, HUDS officials have become somewhat more sensitive.
"I think that HUDS top management has consciously made a tremendous effort to make sure that they are out there and about," Reina says.
The Second Batch
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