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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! Insert shameless plug for my books here so Your Restaurant Doesn’t Suck!

Coaching 338
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8 Reasons Why Restaurant Workers Quit (And How to Retain Them)

7 Shifts

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Restaurant coach Monte Silva has an easy method for determining when to use what: Urgent & Important — Call. Use Manager Log Books. Urgent & Not Important — Text.

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How To Run an Effective Pre-Shift Meeting

7 Shifts

This section of the meeting gives managers time to teach and coach their team. This could be the chef explaining and sharing a taste of a new special, a captain going over service techniques, or a rundown of new policies at the restaurant. Example of the 7shifts manager log book software. Teaching and lessons.

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How to improve your restaurant profitability through transformative leadership: Insights from Industry Expert Matt Rolfe

Chowly

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching. Matt encourages the importance of doing something special in an industry where mediocrity prevails.

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Why Do So Many Restaurants STILL Suck? It’s Their Culture

Embrace the Suck

When I am coaching a client, I love to sit in the dining room and just listen. I always give the same answer even after 12 years as The Restaurant Coach. This is a special excerpt from my third book coming out Summer 2021 titled: Your Restaurant Culture Sucks! What do you hear? it’s the culture.

Coaching 240
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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks? Let’s define them first: SIGHT: Most positive experiences have a visual component. What about the sounds of the kitchen?

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How to Improve Team Communication with Restaurant Staff and Management

7 Shifts

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. This is when you can transition from a boss to a coach by keeping your staff informed and encouraged. Featured items for the day.