7 Shifts
JULY 24, 2020
That’s why we’ve selected 3 books that focus on people—customers and staff. Improving these relationships is a surefire way to improve your restaurant’s service and bottom line. Setting the Table focuses on Meyer’s philosophy of Enlightened Hospitality , which revolves around relationships and respect—between both staff and customers.
Culinary Cues
JANUARY 12, 2021
Each line cook during service had one dish to prepare completely. Service was swift and efficient as the 300-400 patrons were acknowledged at each meal. What was most impressive to me was the work leading up to service. Prior to the beginning of service each cook had to prepare two sample plating’s of his or her respective dish.
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The Restaurant Times
MAY 26, 2023
As a consultant, he also worked with industry leaders such as Bloomin’ Brands, Delaware North Companies, Guest Services Inc., This encounter sparked a love for the brand, which eventually led him to join the company, co-founded by Candace and Charles Nelson in 2005, as CEO and president in 2017.
Restaurant Clicks
OCTOBER 22, 2021
Seafood delivery services provide excellent customer service by providing the freshest fish available. While this practice is safe and common, for the freshest tasting catch, try a delivery service. Best Seafood Delivery Services. View this post on Instagram A post shared by LobsterAnywhere.com (@lobsteranywhere).
Modern Restaurant Management
FEBRUARY 4, 2020
Under Allen’s leadership, this C-suite team has been instrumental in implementing a multi-faceted transformation plan designed to ensure long-term sustainability, enhance brand relevance, accelerate innovation, improve guest satisfaction, increase overall profitability and create a clear growth plan to propel the company forward.
Modern Restaurant Management
FEBRUARY 14, 2020
The Lee Brian Schrager Excellence in Leadership Awards—created nine years ago by Southern Glazer’s Wine and Spirits in honor of Schrager’s leadership and dedication to the Chaplin School—recognize students who commit a tremendous amount of time to volunteering at the Festival each year. Donal Neilan.
EATER
JULY 6, 2022
Leadership gathered the remaining staff at lunchtime to process what had just happened; during the meeting, the HR director played a singing bowl, and Peggy Dulany, Stone Barns co-founder and chair of the board, burned sage. Repeated requests to speak directly with the leadership of Stone Barns and Blue Hill were denied.
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