Embrace the Suck

MAY 24, 2023

But these fresh recruits often stick around only briefly before setting off, triggering a repeating cycle of worry. Step 2: Proactive Recruitment Unearthing top-tier talent demands active recruitment. Instead, we should be on the offense, taking our recruitment strategy to the talent pool. It's astounding! Are they alive?

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

Culinary Cues

JUNE 1, 2020

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

Leadership 61

Leadership Supplies Guest Recovery Small Business 61

Bar and Restaurant Coach

MARCH 2, 2020

Most bar and restaurant operations don’t have Human Resource departments—and some would say that’s a good thing. On occasion, we’re fortunate enough to have people who stay with us for decades, but it’s more common for bars and restaurants to see a high turnover rate. 1 bar manager. 1 bar back. 1 bar manager.

Coaching 97

Coaching Employee Relations Hiring Document 97

7 Shifts

NOVEMBER 3, 2022

Kelly McCutcheon, VP of People at Hopdoddy Burger Bar , knows what it's like to be underestimated. Hopdoddy Burger Bar defined its values by identifying common traits of star team members. Is there something in the hiring or recruiting process that leaves women out? Every recruit gets a copy of the Hopdoddy “Journey”.

Leadership 195

Leadership FOH BOH Website Management 195

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. You’re a pizza shop, a tapas bar, a gastropub. I should recruit more talent. I must recruit more talent. Over the last 12 years of being The Restaurant Coach™?, Sales is a vanity metric. It makes your ego feel good.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

OCTOBER 16, 2019

“There is no doubt that we’ve seen an increase in demand for plant-based meals across all of our restaurants and bars,” said Executive Chef Andre Natera, of the Fairmont Hotel in Austin. Gathering of visual content to identify potential coaching and training opportunities.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

7 Shifts

JULY 6, 2023

And of course, including myself and our senior leadership team, we hire and off-board according to these values. From there, in our weekly and monthly performance reviews, we have to bring the core values to the table and coach people according to whether they've been living within them or not. You just set the bar really high.

Fast Casual 195

Fast Casual Employee Relations Customer Experience Hiring 195