MRM Talking With: Author, Leadership Coach and Chick-fil-A Veteran Dee Ann Turner

Modern Restaurant Management

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.

Using software to coach employees for better fast food customer service

Rocket Fuel

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.

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Protected: Coronavirus COVID-19 Contingency Plan for Bar and Restaurant Operators

Bar and Restaurant Coach

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.

Restaurant Management Training Is Essential to Success

The Restaurant Expert

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.

Restaurant Systems Software to the Rescue

The Restaurant Expert

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.

Manage Restaurant Business Systems, Not People

The Restaurant Expert

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.

Why the Owner of a Restaurant Must Give Up Control

The Restaurant Expert

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.

Lessening Employee Anxiety as Restaurant Doors Open

Modern Restaurant Management

Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic.

3 Keys to Getting Results from Your Team

Bar and Restaurant Coach

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. The post 3 Keys to Getting Results from Your Team appeared first on Bar and Restaurant Coach.

How a Performance Improvement Plan Could Save You $80K

Bar and Restaurant Coach

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. Coaching-in-the-moment isn’t discipline. What is a Performance Improvement Plan?

OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

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.

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Protected: In the Time of the Turtle— Be a Shark!

Bar and Restaurant Coach

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

How are your managers developing their staff?

Core Hospitality

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.

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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

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.

2020 461

The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

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.

2020 283

The Truth About Reality TV and Bar Ownership

Bar and Restaurant Coach

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.

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Marketing Your Restaurant to the Community Gives You an Advantage

FreshCheq

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?

Barmetrix Announces Partnership with MarginEdge

Bar and Restaurant Coach

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.

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Why Restaurants Fail

The Restaurant Coach University

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.

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Bar Inventory Programs: Are You Leaving Money on the Table?

Bar and Restaurant Coach

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.

Customers Demand Authentic Hospitality Experiences - Every time

Future Food

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.

Reducing Labor Costs May Not Be As Hard As You Think!

Bar and Restaurant Coach

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.

Should You Offer Discounts in Your Bar or Restaurant Operation?

Bar and Restaurant Coach

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.

Want to Quickly Reduce Your Liquor Inventory Losses? Focus on Your Backdoor

Bar and Restaurant Coach

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.

Restaurant Trends for 2020 (and Beyond)

Modern Restaurant Management

Bringing the sales and scheduling systems together can tell you which employees produce the biggest numbers, and which employees could use some coaching. 2019 was the year of convenience in the restaurant business.

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The 5 Things Food Vendors Don't Want You to Know

Embrace the Suck

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!

Guest Post: The Actual Cost of Free Drinks

Bar and Restaurant Coach

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!

2019 114

Restaurant Management Training Is Essential to Success

Smart Systems Pro

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!

How to Attract and Retain the Best Generation Z (iGen) Talent in the Hospitality Industry

Bar and Restaurant Coach

The post How to Attract and Retain the Best Generation Z (iGen) Talent in the Hospitality Industry appeared first on Bar and Restaurant Coach. Welcome back to Part 2 of our 3-part series on Generation Z (aka iGen).

Enough Yelling and Screaming: Restaurants Need Kindness in the Kitchen

Xtra Chef

In football, legendary coaches have what they call a “coaching tree.” People like Bill Parcells have developed countless former assistant coaches into Super Bowl and National Championship winners. I finally hit my breaking point.

11 Essential Steps Businesses Should Take When Connecting With Influencers

50 Mistakes

​Forbes Coaches Council ​Influencer marketing is among the most popular methods of growing a business through the social media platform. Natalie Ehmka, Natalie Ehmka Coaching & Consulting 2. Miranda VonFricken, Miranda VonFricken Mastermind Coaching 3.

5 Delusions Managers Have About Leaders

Embrace the Suck

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.

Generation Z in the Marketplace – How to Engage and Get Them into Your Venue

Bar and Restaurant Coach

The post Generation Z in the Marketplace – How to Engage and Get Them into Your Venue appeared first on Bar and Restaurant Coach. Generation Z will make up 40% of the overall marketplace spend in the next few years. How can you attract them as guests, and keep them coming back?

2019 93

Restaurant Systems Software to the Rescue

Smart Systems Pro

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.

Keeping Employees and Customers Safe Requires a Different Training Approach

Modern Restaurant Management

Step 3 will be the ongoing training and coaching support to help everyone learn new processes and develop the safe behaviors. I’ve had the opportunity to support restaurant operators that have stayed open throughout the COVID shutdown. Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority.

How Restaurant & Cafe Owners Can Learn from Sports Fans and Violin Players

Ken Burgin

Here’s Ray in a recent online coaching session, and here he is jamming Waltzing Matilda … 2020 Recession & Coronavirus Digital Trends Sales & Marketing Smart Operators Social Media

For Profitability & Growth Check Your Alignment

Bar and Restaurant Coach

The post For Profitability & Growth Check Your Alignment appeared first on Bar and Restaurant Coach. Is everyone on your team in alignment? Are they on the same page when it comes to what’s important for YOU, as the business owner or manager?

MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

” Spurrier’s Gridiron Grille , a new polished-casual restaurant concept founded by Heisman Trophy-winning University of Florida football player and legendary coach, Hall of Famer, Steve Spurrier , will open in fall 2020.

When Genuine Leadership is Revealed

Bar and Restaurant Coach

I’m a huge sports fan and for a short time, I had the pleasure of being a prospect baseball coach for young men looking to advance both their athletic and academic futures. Sometimes it just sounds like white noise and coach speak…but I assure you it’s very real.

Generation Z vs Millennials – Wait, There’s a Difference?

Bar and Restaurant Coach

appeared first on Bar and Restaurant Coach. The first face-to-face interaction guests will have with your business will be, generally speaking, with some of your youngest employees. Generation Z are the 24 and younger hosts/hostesses, and servers who ARE the face of your business.

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Who’s Best Able to Manage Your Changing Workplace? Your Managers

Modern Restaurant Management

Team members no longer want command-and-control, top-down bosses – they want coaches. Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests.

Are Your Running Your Restaurant Or Is It Running You?

The Restaurant Coach University

When the call for restaurant coaching comes in, people are asked what the issues might be. If coaching could just fix them then, they would have the restaurant they wanted. Get a coach or mentor to help you see through the story you keep telling yourself.

2017 145

Restaurant Accounting Concepts Every Manager Should Know About

Lavu

The technical definition of a chart of accounts, according to the Accounting Coach : “A chart of accounts is a listing of the names of the accounts that a company has identified and made available for recording transactions in its general ledger.