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

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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!

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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

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The Restaurant Expert

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!

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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?

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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.

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Coaching 2019 Demo Download 45

Culinary Cues

SEPTEMBER 20, 2020

Create a Team Built to Win.

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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

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.

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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?

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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.

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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.

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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.

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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. your accounting program holds all your financial data. your inventory app holds all your inventory data. etc, etc.

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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!

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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.

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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!

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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.

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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.

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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?

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Modern Restaurant Management

JUNE 2, 2020

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.

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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.

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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.

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Black Box Intelligence

AUGUST 28, 2020

This is the simplest way to start a conversation around a sensitive topic, according to Dr. James Pogue , diversity & inclusion expert and coach. “It’s Our president & CEO sat down with James Fripp, chief equity and inclusion officer for Yum! Brands and James Pogue, Ph.D.,

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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.

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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.

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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. Recently, we talked about careers in food service management and how most managers (and owners!) started their careers in entry-level positions. We touched on the importance of development from a restaurant employee’s perspective.

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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?

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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). Today we’re talking specifically to Baby Boomers, Gen X, and Millennials who (for the most part) will be hiring, training, and managing this new generation. Just to recap, the generations break down like this—again, we’re speaking in general terms here.

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7 Shifts

AUGUST 19, 2020

Write your training guide as you’d coach them in person.) The restaurant industry has a reputation for high staff turnover. 2018 saw a record high 74.9%

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Training Recruiting Document Customer Service 124

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.

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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. Below, 11 members of Forbes Coaches Council share some crucial advice for businesses who are interested in developing a business relationship with influencers but don't know how to get the ball rolling. Natalie Ehmka, Natalie Ehmka Coaching & Consulting 2. Miranda VonFricken, Miranda VonFricken Mastermind Coaching 3.

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