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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.

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A CHEF WHO GETS THE MESSAGE RIGHT

Culinary Cues

Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! We live in a world where numerous communication tools are available and where an overload of ineffective communication abounds, confuses, and even irritates those on the receiving end.

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Creating a culture that attracts and retains with Danny Meyer

7 Shifts

From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. Core values communicate culture. But how do you communicate what behaviors and qualities that you want (and don't want?). And so there's just not enough training we can do for leadership. The key to success?

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Improve Employee Retention with Leadership Development

Crunchtime

With a 5-Step Leadership Ladder , you can quickly deploy a talent development program to retain team members and develop bench strength. From the moment a new employee is hired, you have an opportunity to teach them about leadership, giving rising stars opportunities to learn management skills before you need to promote them.

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No-Shows in Showbiz: How 7shifts Made Scheduling Easier for This LA Restaurant

7 Shifts

Problem Hugo's opened when bookkeeping was done in physical books. AM to PM communication With 7shifts' team messaging tools , Hugo's has seen an 81% increase in chat engagement amongst staff. We spoke with Jason Elmassian, general manager of Hugo's Studio City, to learn about how 7shifts has changed their business.

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Inspiring Hourly Workers

Modern Restaurant Management

Scott Greenberg addresses that challenge in his new book, Stop the Shift Show: Turn Your Struggling Hourly Workers Into a Top-Performing Team. What do you hope readers take away from the book? The book also offers tools to engage employees, build better, longer-lasting teams them, and boost their performance.

Coaching 106
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IN BUSINESS – BIGGER ISN’T ALWAYS BETTER

Culinary Cues

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. Support your local bookstore where the owner and staff are excited to turn you on to a new book.