Remove Coaching Remove Hiring Remove Leadership Remove Waste
article thumbnail

The Winning Strategy: Attracting and Retaining Top Talent for Your Restaurant – A Four-Step Approach

Embrace the Suck

Relying on serendipity for star performers to discover us is a wasted opportunity. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

article thumbnail

The Top 10 Things Learned from Working with 1000+ Restaurants

Embrace the Suck

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Bad hiring is a disease. I think Uber is hiring. Reading books.

Coaching 330
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

article thumbnail

The 19 Deadly Mistakes Restaurants Make

Embrace the Suck

Hire a business coach (okay that was a little self-promotion…LOL). Mistake #6: They have an outdated hiring system (or worse) they panic hire. They have no system for hiring! We tend to hire for skill and forget the personality. Always hire for personality and then train the skills.

Coaching 329
article thumbnail

The Pandemic Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

article thumbnail

How Kwini Reed Makes Intentional Restaurants at Poppy + Rose and Poppy & Seed

7 Shifts

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. We need to be conscious and then Conscious Leadership. What are we going to do?

article thumbnail

MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Food waste is one of the leading contributors to climate change, and more than 80 percent of it occurs downstream within retail and foodservice establishments (ReFED).

Coaching 144