Embrace the Suck

What the Heck is a KPI and Why You Should Give a Sh*t

Embrace the Suck

As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water.

2020 300

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

Embrace the Suck

The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus.

2020 289

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

Trending Sources

The 5 Things Food Vendors Don't Want You to Know

Embrace the Suck

Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know!

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!

2020 274

7 Ways to Creatively Staff Your Restaurant

Embrace the Suck

How has this year treated you and your restaurant? How has your quest to find staff been? If you are like the majority of restaurants, it’s been a big challenge. Here’s the bad news, it’ll probably will not get much better in the coming year.

2019 296

Top 5 Reasons To Attend The Restaurant Success Summit

Embrace the Suck

I have spoken at and attended hundreds of conferences, expos, and seminars. While each one had some great things, none had all three elements for success. The biggest thing lacking was a strategic plan with an accountability structure.

2019 334

The Formula For a Badass Brand!

Embrace the Suck

I recently gave an interview for Foodable TV about how to build a brand. You can create a brand that competes or one that dominates the market. The choice is yours. Follow this formula if you want to make your brand stand out in the market!

2019 269

Time to Get Some! Core Values That Is.

Embrace the Suck

What is going on with you? Seriously. Why haven’t you started taking action on those big goals for this year yet? Still waiting for a couple of key elements to fall into place? The position of the moon not favorable for this grand venture?

2019 246

5 Delusions Managers Have About Leaders

Embrace the Suck

So, what is your title? Are you a manager or a leader? Before you jump on the “I’m a leader bandwagon”, we should have a talk. You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is. Look up the definition of what leadership is and it’s a little vague: The action of leading a group of people or an organization. The state or position of being a leader.

Forget Rules, Develop a Code!

Embrace the Suck

Rules, rules, and more rules. Do this. Don’t do that. Does it seem like you spend most of your day like a babysitter at work telling the team more of what not to do? Welcome to management by numbers. You’ve probably seen that list of rules in your restaurant, and each one has a number next to it. Rule number one: be here 15 ministers before your shift. Rule number two: be dressed and ready for your shift.

2019 216

The One Thing All Restaurant Owners Want

Embrace the Suck

Day in and day out you are dedicated to the grind. You breathe in stress and breathe out hospitality. You get knocked down one day and get back up the next. Welcome to the world of restaurants and bars. It can be a brutal lifestyle if (and it’s a very big if) you allow it to control you. You probably can fondly remember your first job in the industry.

RC Leadership Conference Interview with Tony Chapman

Embrace the Suck

I was very honored to be interviewed by Tony Chapman at the recent Restaurants Canada Leadership Conference in Toronto. Tony is a super dynamic speaker and host across mainstream media. His knapsack is filled with thirty years of experience, as an entrepreneur whose agencies developed award winning go to market and branding strategies across all industry sectors.

The Best Kept Secret of Restaurant Success

Embrace the Suck

The secret can be summed up in just four words: Join a Mastermind Group! ????. What is a Mastermind Group? Napoleon Hill is often credited with being the originator of Mastermind Groups, but the truth is Mastermind Groups have been around much longer. Hill had a straightforward definition: The coordination of knowledge and effort of two or more people, who work toward a definite purpose, in the spirit of harmony. Ben Franklin is also famous for a Mastermind Group.

A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold.

2020 402

OUR DAILY BREATH: CHANGE FOR THE RIGHT REASONS

Culinary Cues

There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? How will we survive if we are required to live with 25% or 50% of normal capacity?

2020 292

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different.

10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances.

OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.

2020 395

OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern.

2020 381

OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING

Culinary Cues

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.

2020 294

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations.

Waste 423

7 Tips for Hospitality Marketing During COVID-19

Social Hospitality

As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. .

OUR DAILY BREATH: CHEFS – REMEMBER THE IMPORTANCE OF “WOW”

Culinary Cues

There is so much to think about, so many decisions to make, and so much angst about what the future holds.

OUR DAILY BREATH – OUR DAILY BREATHE: A CHEF’S RESOLVE

Culinary Cues

Breathe in – breathe out. Fill your lungs and then slowly exhale. To breathe is to engage in a process unlike a breath – which is a short moment in time.

2020 291

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

2020 411

OUR DAILY BREATH: SO WHY DO CHEFS OWN RESTAURANTS?

Culinary Cues

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City.

2020 303

OUR DAILY BREATH: AFTER COVID-19 RESTAURANT CONCEPT IDEATION

Culinary Cues

If you are a chef or restaurant owner I would like you to begin today with a significant question: “If I had to build this restaurant concept all over again, knowing what I know now, what would it look like – how would it be different?

2020 361

OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone.

2020 335

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

2020 461

OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

Culinary Cues

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions.

2020 346

OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER

Culinary Cues

This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times.

OUR DAILY BREATH: HOW WILL WE RE-CREATE THE CULTURE OF DINING OUT?

Culinary Cues

There are few things in life that vividly define the culture associated with a group of people more than dining out. Food is connected to nearly every aspect of life, family, and the art of living.

2020 371

OUR DAILY BREATH: A PHASED IN APPROACH TOWARD RESURRECTING RESTAURANTS

Culinary Cues

A cautious approach towards opening is the most prudent rule as we begin to see signs of a virus that might be controlled in the future. There are few certainties at this time except an understanding that this is not over.

2020 300

A LETTER TO THE PRESIDENT OF THE UNITED STATES

Culinary Cues

President – I will state up front that I am not one of your supporters and never have been, but as history has demonstrated time and again – during a time of significant crisis our country looks to and stands behind our leader as he or she makes decisions of life and death and stands to carry the nation through and beyond the calamity of the moment.

2020 401

RESTAURANT SURVIVAL MOVING FORWARD

Culinary Cues

We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created.

2020 383

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves?

2020 333

OUR DAILY BREATH: TRUST

Culinary Cues

What is very clear, as restaurants in certain states sense a desire to lift stay at home restrictions and return to business is that guests will remain leery of any interaction with others in public places.

2020 278

CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards?

2020 385

CHEFS – IS IT WORTH IT?

Culinary Cues

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen.

2020 453

OUR DAILY BREATH: AS OUR KITCHENS SLEEP

Culinary Cues

There is no one to turn on the lights, fire up the ovens, start the groan of hood exhausts, and no one to fill the dish machine tank and three bay sink. Vendor deliveries have ceased, floors remain clean and untouched, and the clock on the wall suddenly sounds off with the ticking of time.

2020 390

OUR DAILY BREATH:  COOKS ARE SALT OF THE EARTH

Culinary Cues

There is a world of difference in how we view people whether from the outside looking in or the inside looking out.

2020 305

OUR DAILY BREATH: THE COOKING PROFESSION WILL SURVIVE

Culinary Cues

THIS IS A LONG ONE – BUT IMPORTANT FOR ALL WHO ARE SERIOUS ABOUT PROFESSIONAL COOKING. Cooking for others is one of the oldest professions in the civilized world.

2020 319

OUR DAILY BREATH: PROBLEMS WITH THE CENTRALIZED FOOD SYSTEM

Culinary Cues

Every day there are lessons to be learned. At this level of crisis there are bound to be ancillary challenges that arise – challenges that were not obvious until the domino theory took hold.