Bar Coaching Recruiting Social Media 
Embrace the Suck
JANUARY 20, 2021
If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. With that mission in mind, below you’ll find the four-step recruiting plan you need to build a high-performance team and succeed in 2020. Step 2: Be Actively Recruiting. Are they breathing?
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?
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Culinary Cues
JUNE 1, 2020
WHAT WE SAY: – Effective leaders coach their words and base them on what they have learned – backed up with facts and input from those “experts” that they have effectively listened to. That world-famous bar-b-que joint that has been around for generations is in jeopardy. WORDS ARE POWERFUL – WORDS MATTER.
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. They don’t just post on social media they MARKET the energy of their brand and not just pictures of their food.
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”.
Hot Schedules
MAY 10, 2021
So how do you stack your bench and coach your own team to maximum efficiency? Social Media. You guessed it – social media. Recruiting for the Long Haul. The quick bursts of high traffic and heavy volume require maximum hours, manpower and attention to a great guest experience. User Connection. Presentation.
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.
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