Expert insights. Personalized for you.
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. MORE
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? 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. MORE
” 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. MORE
For years I have employed a simple, yet powerful code of conduct in any restaurant I owned, managed or coached. Rules, rules, and more rules. Do this. Don’t do that. Does it seem like you spend most of your day like a babysitter at work telling the team more of what not to do? Welcome to management by numbers. You’ve probably seen that list of rules in your restaurant, and each one has a number next to it. Rule number one: be here 15 ministers before your shift. 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. MORE
Cultivating a great working environment, motivating staff to be their best, coaching and developing, and doing everything they can to ensure our guests have the best experience possible.” What makes a good restaurant manager? MORE
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. 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. 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. 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
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. 2019 was the year of convenience in the restaurant business. MORE
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. 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. 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. Coaching-in-the-moment isn’t discipline. What is a Performance Improvement Plan? 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! 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! 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. 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
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. 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. MORE
The best advice I can give came from a transitional career coach. If you want to stand out at a qualified restaurant management candidate to a job interview, then you need to do more than memorize lists of questions from the internet. 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. 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. 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. 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. MORE
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. MORE
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. MORE
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. MORE
The famous UCLA coach, John Wooden was known for his focus on the fundamentals. If you want a little more personalized approach, then considering getting a consultant or a business coach. When you opened your restaurant you had big dreams and a plan. 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! 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. MORE
Accounting Coach: How Do You Calculate the Cost of Carrying Inventory? Everybody has a different reason for getting into the restaurant business, but shuffling paper and maintaining spreadsheets usually isn’t among them. 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
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). 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
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. 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. 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
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? 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
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.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
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.
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.
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.
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
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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!
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. Coaching-in-the-moment isn’t discipline. What is a Performance Improvement Plan?
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.
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. The post 3 Keys to Getting Results from Your Team appeared first on Bar and Restaurant Coach.
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.
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.
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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.
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.
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
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.
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!
The Restaurant Coach University
JANUARY 29, 2017
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.
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.
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.
50 Mistakes
OCTOBER 11, 2019
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.
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.
Smart Systems Pro
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.
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!
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.
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!
Bar and Restaurant Coach
AUGUST 1, 2019
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).
Xtra Chef
NOVEMBER 13, 2019
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.
The Restaurant Coach University
MARCH 2, 2017
The famous UCLA coach, John Wooden was known for his focus on the fundamentals. If you want a little more personalized approach, then considering getting a consultant or a business coach. When you opened your restaurant you had big dreams and a plan.
Bar and Restaurant Coach
AUGUST 12, 2019
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?
Bar and Restaurant Coach
JANUARY 14, 2020
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?
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.
Margin Edge
JULY 10, 2019
Accounting Coach: How Do You Calculate the Cost of Carrying Inventory? Everybody has a different reason for getting into the restaurant business, but shuffling paper and maintaining spreadsheets usually isn’t among them.
Bottleneck Management
OCTOBER 4, 2018
Cultivating a great working environment, motivating staff to be their best, coaching and developing, and doing everything they can to ensure our guests have the best experience possible.” What makes a good restaurant manager?
Bar and Restaurant Coach
JULY 17, 2019
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.
Modern Restaurant Management
FEBRUARY 28, 2020
” 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.
Bar and Restaurant Coach
JUNE 22, 2019
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.
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. 2019 was the year of convenience in the restaurant business.
Gecko Hospitality
MAY 20, 2019
The best advice I can give came from a transitional career coach. If you want to stand out at a qualified restaurant management candidate to a job interview, then you need to do more than memorize lists of questions from the internet.
Embrace the Suck
MAY 5, 2019
For years I have employed a simple, yet powerful code of conduct in any restaurant I owned, managed or coached. Rules, rules, and more rules. Do this. Don’t do that. Does it seem like you spend most of your day like a babysitter at work telling the team more of what not to do? Welcome to management by numbers. You’ve probably seen that list of rules in your restaurant, and each one has a number next to it. Rule number one: be here 15 ministers before your shift.
Smart Systems Pro
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.
Cheetah
MARCH 18, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond.
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