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Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award. The post Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award appeared first on Delaget. Blog Operational Efficiency MORE
Experiential training like this is often most effective as: 1-on-1 coaching. Small-group coaching. At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. MORE
Coach in the moment. Not only do you need to be sure people hear the message, you’ve got to be able to see it in action, Coach in the moment. Between the communication and the consequence (positive or negative) it’s your job to manage expectations, to coach your team and to bring them along in the process. The post 3 Keys to Getting Results from Your Team appeared first on Bar and Restaurant Coach. MORE
Learn how to start managing culture expectations from your employees and how to hold managers accountable for maintaining that culture in my free download, Managers as Coaches: 9 Leadership Lessons. For more coaching and training tips, visit my website ! MORE
Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? Let’s assume, for a moment, that we actually are all in this together. Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. MORE
To view it please enter your password below: Password: The post Protected: Coronavirus COVID-19 Contingency Plan for Bar and Restaurant Operators appeared first on Bar and Restaurant Coach. This content is password protected. Personal/ Quality of Life MORE
The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. MORE
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. Have you heard you should have restaurant systems and restaurant systems software in place in your restaurant? What does “restaurant systems” even mean? What is restaurant systems software? MORE
Done right, it’s a once- or twice-a-week activity that includes updates, coaching, and feedback that make it easier for you and your team members to identify and resolve any problems that might have developed since your last meeting. MORE
Using software to coach employees for better fast food customer service. The post Using software to coach employees for better fast food customer service appeared first on Delaget. Blog Operational Efficiency Restaurant reporting MORE
A former Fortune 500 executive, he’s currently a bar and restaurant coach and the owner of Rally5 Consultants. appeared first on Bar and Restaurant Coach. The rising cost of labor is no longer just a matter of profitability—it’s becoming a matter of survival. If you’re not faced with serious labor challenges in your bar or restaurant operation right now, let me assure you—they’re on the horizon! MORE
Instead of answerability, look at it as an opportunity to coach, to becoming a partner in your management team’s success, to becoming a trainer, not just a parent who only scolds their children to teach them lessons. Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success. And the end opportunity for you is to coach your way to both financial and personal success! MORE
Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching. When Vince Lombardi began coaching the Green Bay Packers in 1961, he famously walked onto the field holding a football and said, "Gentlemen, this is a football." 2019 was the year of convenience in the restaurant business. MORE
A PIP is a standardized disciplinary process to either: (1) coach an employee to an acceptable performance level, or. (2) 2) coach them out the door. The process kicks in when an employee isn’t performing at an acceptable level after the usual training and coaching-in-the-moment efforts have been exhausted. Coaching-in-the-moment isn’t discipline. The post How a Performance Improvement Plan Could Save You $80K appeared first on Bar and Restaurant Coach. MORE
Coaching isn’t for everyone, so before you commit, schedule a 1:1 call with me personally. Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! My mission is to you the independent restaurant that is trying to thrive and not just survives in today’s ultra-competitive restaurant industry. MORE
David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. Jeremy and David talk about people, process, technology and how to deploy it effectively. MORE
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! Getting a coach to help you break bad habits and install new ones (hint, hint). MORE
” Comeback Coach. Verizon debuted the first episodes of its Comeback Coach video series , above. small businesses as they navigate running a business amidst a global pandemic and work with specialized, entrepreneurial coaches to devise long-term strategies for success. MORE
The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business. To be truthful, if it wasn’t for that coach, I would have closed within six months. The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus. MORE
appeared first on Bar and Restaurant Coach. This content is password protected. To view it please enter your password below: Password: The post Protected: In the Time of the Turtle— Be a Shark! Business Growth Leadership MORE
Unique content creation is crucial for your entrepreneurial credibility. Sponsored content that doesn’t look like advertising is called CONTENT MARKETING, and it is the best way for your brand to gain visibility and credibility online. MORE
Click below to learn about our exclusive coaching program. appeared first on Bar and Restaurant Coach. The subject of whether to offer discounts in the bar and restaurant industry can be a hot topic. Many owners and operators stand firm in their belief that discounting harms their brand. But is that true? MORE
The post Barmetrix Announces Partnership with MarginEdge appeared first on Bar and Restaurant Coach. In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data. your accounting program holds all your financial data. your inventory app holds all your inventory data. etc, etc. MORE
Because what I want to do is offer you some advice on how to select the best business coaching for your restaurant. What do you want to look for in a business coaches? I see so many business coaches in the market today have never actually owned their own restaurants. Every great business coach understands systems and that’s what most of them teach. In fact, 95% of business coaches focus on systems. There’s only one reason. MORE
Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic. As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. MORE
Focus on Your Backdoor appeared first on Bar and Restaurant Coach. Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. If we’re not careful, we can wrongly place blame on our team members for over-pouring select guests, comping too many drinks, broken bottles, or outright theft. Liquor Inventory Control Starts at the Backdoor. MORE
appeared first on Bar and Restaurant Coach. Does your bar or restaurant operation have an inventory program or an ordering program? There are vast differences between the two. Often, people believe they are running an inventory program, or consider both practices one and the same. But, one will get your variance (or loss) down to less than 3%, the other, on average, will keep you between 15 – 20%. How to Make More Money in Your Bar Program. MORE
These are not always delivered due to poor staff training and supervision and as such, customer facing staff require coaching continually. Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. From our morning coffee to our brunch on the weekend. We are looking for the same thing – an authentic and positive food and beverage experience. MORE
Instead of answerability, look at it as an opportunity to coach, to becoming a partner in your management team’s success, to becoming a trainer, not just a parent who only scolds their children to teach them lessons. Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success. And the end opportunity for you is to coach your way to both financial and personal success! MORE
The post Guest Post: The Actual Cost of Free Drinks appeared first on Bar and Restaurant Coach. The following guest post is from Frankie Merriam, Managing Partner at Olde Towne Tavern near Atlanta. Lost Opportunity: To Comp or Not to Comp— Tha t is the Question. You’re Doing It Wrong! At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. They spoke to me about seeing things from a different perspective. MORE
After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. And the end opportunity for you is to coach your way to both financial and personal success! MORE
Often we are there to help implement a change in the way a business operates, but we do it through education, data-backed support, coaching, and without ranting, raving, and making people feel small. We invest a lot of time coaching your management and bartenders , too. The post The Truth About Reality TV and Bar Ownership appeared first on Bar and Restaurant Coach. Is there anything better than binge-watching reality TV? MORE
When coaching hospitality staff, service or kitchen, you should always set a goal for them. Set a Goal. It may be learning another section, or righting a wrong that they have done on shift ie) Uniform standards. Either way you need to keep three things in mind. MORE
Take time for self care to recharge their internal battery (workouts, meditation, journaling), Invest in training by attending seminars, taking courses, or getting a coach (hint, hint). So, what is your title? Are you a manager or a leader? Before you jump on the “I’m a leader bandwagon”, we should have a talk. You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is. MORE
Ultimately this means coaching them on how to get the most out of their team. Running a restaurant business is tough and if you struggle with managing people, it can be brutal. Let me lighten that expectation and share with you what I’ve learned working with restaurant owners everywhere. Managing people doesn’t work. MORE
By reaching out to the coach and offering to sponsor the team and help anyway you can, you are building a relationship. The coach, the members of the team and their families are unlikely to forget your good will. Are you looking to engage members of your community? What about increasing your brand exposure? Marketing within your community might just be the answer to both of those questions. MORE
The writer, speaker, leadership coach and 33-year veteran of Chick-fil-A, Inc., "A company’s culture is its soul. It will define the way employees interact with one another and guests and has the potential to reach far beyond offices to touch and affect lives. A compelling culture will help a company fulfill its vision, while negative cultures are incredibly harmful and will ultimately limit the level of success an organization can achieve." MORE
Building pride in team is a foundational requirement of leadership and coaching. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. MORE
Better yet, they need a mentor to coach them through their decisions. Training can give them an important base of facts and methods, but coaching will teach them how to solve new problems. You have plenty of ways to train and coach employees. MORE
As coaches and consultants who work directly with the owner of a restaurant, we often run into a large roadblock. This roadblock can often stop the process of implementing systems, stall the process of making more money and often derail the restaurant into failure. What does this roadblock look like? The independent restaurant owner. Ok, maybe not you. Maybe it’s another key player, partner or manager on your team. But, maybe it is you or even just slightly you. Either way, it’s not good. MORE
Coaching Related Topics 
Rocket Fuel
NOVEMBER 2, 2020
Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award. The post Delaget Coach Operational Dashboard Wins 2020 QSR Applied Tech Award appeared first on Delaget. Blog Operational Efficiency
Modern Restaurant Management
OCTOBER 17, 2019
The writer, speaker, leadership coach and 33-year veteran of Chick-fil-A, Inc., "A company’s culture is its soul. It will define the way employees interact with one another and guests and has the potential to reach far beyond offices to touch and affect lives. A compelling culture will help a company fulfill its vision, while negative cultures are incredibly harmful and will ultimately limit the level of success an organization can achieve."
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Rocket Fuel
SEPTEMBER 26, 2019
Using software to coach employees for better fast food customer service. The post Using software to coach employees for better fast food customer service appeared first on Delaget. Blog Operational Efficiency Restaurant reporting
Lady Boss Blogger
OCTOBER 1, 2020
Unique content creation is crucial for your entrepreneurial credibility. Sponsored content that doesn’t look like advertising is called CONTENT MARKETING, and it is the best way for your brand to gain visibility and credibility online.
The Restaurant Expert
SEPTEMBER 1, 2020
After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. And the end opportunity for you is to coach your way to both financial and personal success!
Bar and Restaurant Coach
MARCH 16, 2020
To view it please enter your password below: Password: The post Protected: Coronavirus COVID-19 Contingency Plan for Bar and Restaurant Operators appeared first on Bar and Restaurant Coach. This content is password protected. Personal/ Quality of Life
|
The Restaurant Expert
MAY 12, 2019
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. Have you heard you should have restaurant systems and restaurant systems software in place in your restaurant? What does “restaurant systems” even mean? What is restaurant systems software?
Restaurant Technology Guys
OCTOBER 18, 2020
David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. Jeremy and David talk about people, process, technology and how to deploy it effectively.
The Restaurant Expert
MARCH 28, 2019
Ultimately this means coaching them on how to get the most out of their team. Running a restaurant business is tough and if you struggle with managing people, it can be brutal. Let me lighten that expectation and share with you what I’ve learned working with restaurant owners everywhere. Managing people doesn’t work.
The Restaurant Expert
APRIL 1, 2019
As coaches and consultants who work directly with the owner of a restaurant, we often run into a large roadblock. This roadblock can often stop the process of implementing systems, stall the process of making more money and often derail the restaurant into failure. What does this roadblock look like? The independent restaurant owner. Ok, maybe not you. Maybe it’s another key player, partner or manager on your team. But, maybe it is you or even just slightly you. Either way, it’s not good.
Xtra Chef
OCTOBER 21, 2020
Learn how to start managing culture expectations from your employees and how to hold managers accountable for maintaining that culture in my free download, Managers as Coaches: 9 Leadership Lessons. For more coaching and training tips, visit my website !
|
Culinary Cues
AUGUST 31, 2020
The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY.
Embrace the Suck
FEBRUARY 12, 2020
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! Getting a coach to help you break bad habits and install new ones (hint, hint).
Bar and Restaurant Coach
FEBRUARY 17, 2020
Coach in the moment. Not only do you need to be sure people hear the message, you’ve got to be able to see it in action, Coach in the moment. Between the communication and the consequence (positive or negative) it’s your job to manage expectations, to coach your team and to bring them along in the process. The post 3 Keys to Getting Results from Your Team appeared first on Bar and Restaurant Coach.
Bar and Restaurant Coach
MARCH 2, 2020
A PIP is a standardized disciplinary process to either: (1) coach an employee to an acceptable performance level, or. (2) 2) coach them out the door. The process kicks in when an employee isn’t performing at an acceptable level after the usual training and coaching-in-the-moment efforts have been exhausted. Coaching-in-the-moment isn’t discipline. The post How a Performance Improvement Plan Could Save You $80K appeared first on Bar and Restaurant Coach.
Bar and Restaurant Coach
MARCH 16, 2020
appeared first on Bar and Restaurant Coach. This content is password protected. To view it please enter your password below: Password: The post Protected: In the Time of the Turtle— Be a Shark! Business Growth Leadership
Core Hospitality
DECEMBER 18, 2018
When coaching hospitality staff, service or kitchen, you should always set a goal for them. Set a Goal. It may be learning another section, or righting a wrong that they have done on shift ie) Uniform standards. Either way you need to keep three things in mind.
Culinary Cues
MAY 26, 2020
Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? Let’s assume, for a moment, that we actually are all in this together. Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression.
Culinary Cues
FEBRUARY 8, 2020
Building pride in team is a foundational requirement of leadership and coaching. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.
Bar and Restaurant Coach
SEPTEMBER 13, 2019
Often we are there to help implement a change in the way a business operates, but we do it through education, data-backed support, coaching, and without ranting, raving, and making people feel small. We invest a lot of time coaching your management and bartenders , too. The post The Truth About Reality TV and Bar Ownership appeared first on Bar and Restaurant Coach. Is there anything better than binge-watching reality TV?
Embrace the Suck
MARCH 27, 2020
The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business. To be truthful, if it wasn’t for that coach, I would have closed within six months. The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus.
The Restaurant Coach University
SEPTEMBER 10, 2017
Because what I want to do is offer you some advice on how to select the best business coaching for your restaurant. What do you want to look for in a business coaches? I see so many business coaches in the market today have never actually owned their own restaurants. Every great business coach understands systems and that’s what most of them teach. In fact, 95% of business coaches focus on systems. There’s only one reason.
Modern Restaurant Management
JUNE 29, 2020
Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic. As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Bar and Restaurant Coach
APRIL 29, 2019
The post Barmetrix Announces Partnership with MarginEdge appeared first on Bar and Restaurant Coach. In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data. your accounting program holds all your financial data. your inventory app holds all your inventory data. etc, etc.
Smart Systems Pro
MARCH 19, 2019
Instead of answerability, look at it as an opportunity to coach, to becoming a partner in your management team’s success, to becoming a trainer, not just a parent who only scolds their children to teach them lessons. Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success. And the end opportunity for you is to coach your way to both financial and personal success!
Bar and Restaurant Coach
APRIL 2, 2019
appeared first on Bar and Restaurant Coach. Does your bar or restaurant operation have an inventory program or an ordering program? There are vast differences between the two. Often, people believe they are running an inventory program, or consider both practices one and the same. But, one will get your variance (or loss) down to less than 3%, the other, on average, will keep you between 15 – 20%. How to Make More Money in Your Bar Program.
FreshCheq
JUNE 19, 2020
By reaching out to the coach and offering to sponsor the team and help anyway you can, you are building a relationship. The coach, the members of the team and their families are unlikely to forget your good will. Are you looking to engage members of your community? What about increasing your brand exposure? Marketing within your community might just be the answer to both of those questions.
Future Food
MARCH 5, 2019
These are not always delivered due to poor staff training and supervision and as such, customer facing staff require coaching continually. Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. From our morning coffee to our brunch on the weekend. We are looking for the same thing – an authentic and positive food and beverage experience.
360Training
JULY 23, 2020
Better yet, they need a mentor to coach them through their decisions. Training can give them an important base of facts and methods, but coaching will teach them how to solve new problems. You have plenty of ways to train and coach employees.
Bar and Restaurant Coach
FEBRUARY 21, 2020
A former Fortune 500 executive, he’s currently a bar and restaurant coach and the owner of Rally5 Consultants. appeared first on Bar and Restaurant Coach. The rising cost of labor is no longer just a matter of profitability—it’s becoming a matter of survival. If you’re not faced with serious labor challenges in your bar or restaurant operation right now, let me assure you—they’re on the horizon!
Bar and Restaurant Coach
JUNE 4, 2019
Click below to learn about our exclusive coaching program. appeared first on Bar and Restaurant Coach. The subject of whether to offer discounts in the bar and restaurant industry can be a hot topic. Many owners and operators stand firm in their belief that discounting harms their brand. But is that true?
Bar and Restaurant Coach
NOVEMBER 8, 2019
Focus on Your Backdoor appeared first on Bar and Restaurant Coach. Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. If we’re not careful, we can wrongly place blame on our team members for over-pouring select guests, comping too many drinks, broken bottles, or outright theft. Liquor Inventory Control Starts at the Backdoor.
Embrace the Suck
MARCH 22, 2019
Take time for self care to recharge their internal battery (workouts, meditation, journaling), Invest in training by attending seminars, taking courses, or getting a coach (hint, hint). So, what is your title? Are you a manager or a leader? Before you jump on the “I’m a leader bandwagon”, we should have a talk. You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is.
Bar and Restaurant Coach
MARCH 16, 2019
The post Guest Post: The Actual Cost of Free Drinks appeared first on Bar and Restaurant Coach. The following guest post is from Frankie Merriam, Managing Partner at Olde Towne Tavern near Atlanta. Lost Opportunity: To Comp or Not to Comp— Tha t is the Question. You’re Doing It Wrong! At least that’s what my mentors told me when I was trying to grasp the concept of inventory and menu costing years ago. They spoke to me about seeing things from a different perspective.
Embrace the Suck
DECEMBER 25, 2019
Coaching isn’t for everyone, so before you commit, schedule a 1:1 call with me personally. Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! My mission is to you the independent restaurant that is trying to thrive and not just survives in today’s ultra-competitive restaurant industry.
Modern Restaurant Management
NOVEMBER 19, 2020
” Comeback Coach. Verizon debuted the first episodes of its Comeback Coach video series , above. small businesses as they navigate running a business amidst a global pandemic and work with specialized, entrepreneurial coaches to devise long-term strategies for success.
Modern Restaurant Management
MARCH 6, 2020
Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching. When Vince Lombardi began coaching the Green Bay Packers in 1961, he famously walked onto the field holding a football and said, "Gentlemen, this is a football." 2019 was the year of convenience in the restaurant business.
Sling
SEPTEMBER 7, 2020
Experiential training like this is often most effective as: 1-on-1 coaching. Small-group coaching. At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures.
Sling
OCTOBER 9, 2020
Done right, it’s a once- or twice-a-week activity that includes updates, coaching, and feedback that make it easier for you and your team members to identify and resolve any problems that might have developed since your last meeting.
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