Food Business

Biz Tip: Hiring, Fall 2022

Food Business

How to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members.

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Biz Tip: Operations

Food Business

Maintaining equipment is like maintaining good staff. You can't avoid it, and you need to keep up with it! When you run a restaurant you are hopefully beyond the stage when you think you can do it all yourself.

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77: EatmoreBmore on Social Media

Food Business

Holy Guacamoles mission is to support owners. Today's show we have on Chris Franzoni of EatmoreBmore shares his professional opinion about Social Media. He has his own account, and is familiar with content, social media's changing rules and emphasis.

Biz Tip: Great Resignation

Food Business

I know so many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring.

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Employee Open Enrollment Letter Template

When it comes to benefits, communication is critical. To help you easily explain your offerings at open enrollment, Paycor created an open enrollment sample letter (and a few tips). Download this free Employee Open Enrollment Letter Template today.

84: EAT MORE CHAUNCEYS

Food Business

Chef Mel aka Chef Chauncey is thee creative chef you wish you knew! She has explored many avenues in the culinary world both traditional and non-traditional. By nature Chef Mel prefes the thrills and challenges of the roads less travelled!

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75: Poio, Mexican BBQ

Food Business

Poio is a casual Mexican BBQ place in Kansas City. Chef Carlos Montera is it’s savvy, yet grounded owner.

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72: Greenbow Farm Butcher Allison Miller

Food Business

We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner.

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62: Faith Wachter talks Social Media

Food Business

Faith Wachter got her start in social media when she was handed an additional set of tasks-- to run the social needs of a local public TV, MPT. She diligently learned on the job building a skill set she discovered was marketable. She took a leap of faith (no pun intended) six years ago to start her own company. She was chosen as a guest because she has clients are in many industry and can speak to what makes social media marketing successful. We discuss basics.

RESTAURANTS WORKSHOPS

Food Business

When I ran my restaurant one of the many things that made ownership difficult was getting staff on the same page, so the guests’ experience is actually what you intended. That’s why there is value in workshops.

The Ultimate Playbook for Automating Restaurant Operations

Restaurants are operating with 6.2 fewer back-of-house employees and 2.8 fewer front-of-house employees. Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.

Biz Tips: Retention and Rehiring

Food Business

When you are in your hiring mode do not forget the topic of retention and your rehiring policy. Listen to see if it gives you a new perspective. As a restaurant strategist and, of course, podcast host, I regularly help owners rethink how they hire, retain and build a positive culture for staff and -- of course -- guests. When you need a form, rubric or SOP reach out. When you find you need to revamp your employee review procedure and set a strong disciplinary action know that you can ask.

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COVID SUCCESS STORY

Food Business

In the months since our first surge, COVID has been a dull annoyance. Now, we need to pay attention, and put as much effort into growing online ordering, newsletters and social media. I’m giving three examples that specifically focus on methods that are working.

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56: Food Photography in Steve Vilnit's professional opinion

Food Business

Our guest is Steve Vilnit. He is known in the Chesapeake Food Shed for his deep knowledge in seafood, as well as farms. He knows the watermen and the farmers and has foster relationships between watermen and farms to chefs in the greater Baltimore region. After years working for the State of Maryland, and going above and beyond as a sales rep for JJ McDonnell (seafood) and Capital Seaboard (seafood and produce) he has taken a leap into photography.

70: Georgetown Butcher & the market movement

Food Business

Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community. Georgetown Butcher opened a week before the pandemic and has now found their footing and followers to support.

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10 Ways to Keep Your Hourly Employees

Getting and keeping hourly workers is no longer as simple as offering them more cash. Employees have options. But this guide from Paycor will help you put your best foot forward to recruit, retain, and develop hourly workers so you can remain competitive.

BRAIN CLARITY DURING COVID

Food Business

In the midst of this pandemic, I’m hearing “I’m going to get lost in the busy-ness and confusion.” I hear you. It’s new, it’s different, it’s not as busy, and you may not trust your instincts. Here are the challenges I am hearing Serving during the pandemic is slower and more expensive.

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68: Andrew Cosentino's take on Baltimore & IG

Food Business

Andrew Cosentino grew up here in Baltimore. He moved away, and after college moved back to Baltimore city to start his career. He is not a professional instagram influencer. Social media started as his way to explore what is good in our city — on his own personal account. Slowly but surely his friend group discovered Andrew was sharing useful, descriptive suggestions for beer, coffee, and restaurants. He began to get more follower requests.

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EVENTS: IMPROVING SALES AND PROFITS IN RESTAURANTS, CAFES, BREWERIES

Food Business

We are going to discuss two types of events: catering—guests’ special occasions, and experiential events—frequent events to draw in guests. Restaurants, cafes, and breweries are actively aware of their need to satisfy their guests in many different ways.

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61: John Shields and Our Common Table

Food Business

John Shields is a talented and genuinely nice person. He's a chef/owner of Gertrude's Chesapeake Kitchen, author of 5 books, host of two television shows, James Beard nominee and now runs a non-profit to bring community together called Our Common Table. It's our delight to have an entertaining and informative episode. You'll learn how a boy from Baltimore, brought up in a tightly knit Irish community was able to use his creativity and positive attitude to delightful heights in California.

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Scheduling Headaches? AI Can Solve Them

Machine learning proves to be effective for predictive scheduling and empowers employees by giving them more control over their lives and schedules. Download this guide to find out more!

23: Sophomore Coffee -- bold and amazing

Food Business

Kris Fulton opened Sophomore Coffee nine months before the pandemic. Today he shares how he has stays true to his goal--keep it simple, and keep it delicious. Quality doesn't lie.

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27: Arli's Appetite Social Media this winter

Food Business

Food and drinks blogger, Arli, of Arli's Appetite, has made a name for herself highlighting restaurants for their food, and/or their cocktail program. She's a discerning cocktail afficiando, generous to chefs and cooks, and responsible in her role to her followers. It's our pleasure to have her thoughts and opinions. She helps us see what consumers respond to, and how that informs a restaurants' decision to post.

Good Biz Tips: Hiring

Food Business

In spite of the pandemic, hiring can happen. If your business needs a reboot in the method you use to rehire, this Biz Tip is the nuts and bolts of what you need to do to hire well, and build good culture into your team. The outline is shared inside the episode. Need more direction, here is the hiring toolkit. Need more guidance, reach out to Martha Lucius for a consultation.

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57: Irena Stein on Art and Beauty

Food Business

Irena Stein is a Baltimore restauranteur for the last 18 years. That would be impressive on it's own. There is far more to Irena Stein, and it's a joy to share what many people do not know. She is a creative, and artistic human! She has allowed that artistic self to find a home in Alma Cocina Latina, with a variety of plants in the restaurant. Many plants. Inside the restaurant you'll see more than plants. Black and white photos on some walls, a stunning mural to accentuate her love of nature.

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7 Ways To Avoid Today's HR Compliance Risks

With remote work on the rise, salary history bans in effect, and Fair Workweek laws passed, HR compliance has become more challenging. Discover the 7 most prominent HR compliance hurdles of today, and learn how to avoid them detailed in Paycor’s recent guide!

52: Bark Social, lively conversation with Luke Silverman

Food Business

What happens when a cafe, a bar and a dogpark come together as one? Bark Social. Right now, in Bethesda, MD, and coming soon to Canton in Baltimore, MD. No doubt everyone will want one in their neghborhood. Get yourself a coffee and your dog a pupcicle! Luke Silverman is one of the masterminds between this social delightful way to get out of the house and share the experience with one of the best members of your household--your dog. What's on the menu?

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48: Grateful Pizza

Food Business

Caroline Anderson started Grateful Pizza in 2020, a year or so after arriving in Baltimore. It's a craft pizza company, serving up frozen pizzas, delivered to peoples' door or through a few shops. We dig in and talk about what it means to start up during a pandemic, about how to balance delivery, the myriad of tasks an owner needs to do (and supposedly knows how to do).and

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RESTAURANT SERVICE SHIFTS POST COVID-19

Food Business

This post is written in the middle of COVID-19 pandemic. It’s quite possible that everything we think will either be outdated, laughable or incorrect in a moment. That said, here’s one persons’ observations and anticipations for the world we are about to create.

Biz Tips: Food Cost

Food Business

TOPIC: Food Cost. We are all noticing costs go wonky. Some items are also difficult to find. This episode is on finding ways to shrink food costs. Remind your staff of these things, you cannot let down on your persaverance. SUBTOPIC: Kitchen has a responsibility to find and resolve food costs. --minimize waste. Here are several ways to ensure the kitchen knows what that means. Do not over serve. Each serving is consistent. Each plate is consistent.

Using AI to Test Innovative Restaurant Employee Communication and Scheduling Models

AI technology is helping restaurateurs rise to complex labor challenges and laws with machine learning solutions that improve working conditions for staff, leading to happier employees who stay onboard and bring their best to work.

39: Foraging, Farm, Wineberries and Chef Chris Amendola

Food Business

Chris Amendola of Foraged Eatery is the mind behind an incredible restaurant. Think ramps, mushrooms, and wineberries. Add a farm, the Eastern Shore and a small 28 seat restaurant you have Foraged, a hyper-seasonal restaurant. The interior is so inviting: gorgeous brick wall with a mini edible flower wall. Chef Chris has seriously unique experiences. Sean Brock at McCrady's Restaurant. Stages at Mini Bar in DC and Eleven Madison Park in NYC.

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42: David at Absolute Bakery and Cafe

Food Business

Absolute Bakery & Cafe is tucked in Mancos, Colorado. Martha chats with owner David Blaine, and learns the history and roots this bakery has built over its many years at the center of the community. Like many cafes David discovered just how important his business is to the community. We talk about how theyve managed to keep sales steady, and like other cafes, how limited seating and limited hours created a streamline system that they may not want to give up as things reopen.

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11: Brendon Hudson of Lilihana Catering

Food Business

Brendon Hudson, a CIA grad shares how he got his start in Little Italy. At age 9 he was working the front of the house, but 14 he was honing knife skills. Now, he has adopted virtual cooking classes. He has a couple tricks that will suit restaurants and restaurant owners. True professional, smart and savvy. Enjoy

37: Albuquerque Farm & Table

Food Business

Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development.

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The HR Playbook: How to Decrease Costs & Increase Engagement

Learn how to reduce costs while simultaneously increasing employee morale.

36: H3IRLOOM -- From hotsauce to heritage

Food Business

Dave and Martha share wonderful stories with husband and wife duo, Chef David and Tonya. A power couple who are making a mark in Baltimore and far beyond. This year saw them release their first product line: SOSU and SWEAT hot sauces. These sauces are available for nationwide shipping today at 10am EST (visit h3irloomshop.com to purchase). There is a third coming very soon, and it's truly a secret sauce!

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CASHFLOW IN RESTAURANTS

Food Business

Living in fear of cashflow and volume can make any human crazy. But as an owner of a cafe or restaurant the reality of volume is real. Do you grapple with: how do you pay your vendors? how do you pay your (wonderful) staff? how do you know when it will end? Your point is well taken, and there's no doubt that you want your vendor and staff relationships to be happy and healthy. How can you gather people in your business in the showtime, so cashflow is less of an issue?

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03: Customer and Community at Baba’s in Baltimore

Food Business

Highlighting an urban Mediterranean Cafe called Baba’s Kitchen. Farid Salloum, the owner of Baba’s, a quick serve place where community and customers are one in the same. In this interview you’ll hear how adding online ordering, combined with great monthly emails and solid social media, is keeping sales solid. link] [link]

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08: More than one pivot, with Sarah at Bloom Bakery

Food Business

Sarah is a former nurse who worked through the SARS virus. She switched gears to running two bakeries in downtown Kansas City. In March, COVID-19 led to many businesses to close, or reset. Bloom Bakery stayed open. She gathered her team and made the decision to remain serving, as long as they could serve safely with her medical knowledge. The first pivot was from French bakery to delivering meal kits.

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Take Control of Profit Margins with AI-Powered Forecasting

Leaders in the restaurant industry are using cutting-edge AI and machine learning to reduce uncertainty, plan ahead with staff and resources, and increase their bottom line. Grab this white paper to learn how to take advantage of this emerging trend.