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A CHEF WHO GETS THE MESSAGE RIGHT

Culinary Cues

According to Big Picture Learning – “A 2014 survey by About.com found that the top three reasons for leaving an organization were communication related: a lack of direction from management, overall poor communication, and poorly communication constant change.” They asked me how they could communicate and educate them on a weekly basis.

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7 Restaurant Management Book Recommendations

7 Shifts

Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Topics: Team building; leadership; hospitality. ?? Published: 2014 ?? Published: 2017 ?? Author: Katelyn Silva ??

Book 370
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MRM Franchise Feed: Bad Ass Gets Bigger and New Prototype for Bagel Boss

Modern Restaurant Management

It started with an overhaul of existing branding, packaging and restaurant design for its national franchise stores and then followed with the recruitment of a seasoned senior leadership team. Sterling Cruise is a multi-brand restaurant group established in 2014 that currently operates close to 40 restaurants throughout Romania.

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How Kaldi’s Coffee uses 7shifts to schedule and connect with 100+ team members

7 Shifts

Kaldi's has been with 7shifts since our founding year in 2014, one of our earliest adopters of the restaurant scheduling tools. 7shifts automatically generates a recap of each post to be sent to the leadership team and regional managers like Methvin. “We And in those years, they've grown considerably, adding 12 locations across St.

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gusto!’s Quest to Become an Empowering Restaurant Employer

7 Shifts

While healthy bowl-style restaurants are common these days, in 2014, opening one in Georgia was a radical act. Many of us started as team members and grew into leadership positions,” Van Leer explains. Hybl and Green’s leadership is the cornerstone of gusto!’s loves to develop and promote from within.

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Keba Konte’s Caffeinated Revolution

EATER

Started in 2014 by Oakland artist and entrepreneur Keba Konte, Red Bay is in many ways a response to the failings of third-wave coffee culture, which saw an increased emphasis on the quality of coffee and its sourcing, but resulted in mostly white-owned cafes and often-underpaid employees. And we’re still talking about integration.

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There Is No ‘After’ the Reckoning for Restaurants

EATER

Joey Pham, who is now a baker and spiritual coach at their own business Flavor Supreme , started working at Fat Rice in 2014 as a line cook and says they were eventually driven away by Conlon’s bullying. “I Maybe this time, things would change. But now is far too soon for that.”.