Embrace the Suck

JANUARY 20, 2021

You’ve heard that there’s a war “for” talent out there—the truth is there’s a war “with” talent. I have a rule that all my coaching clients must follow: 100% Thank U’s. We tend to take people for granted when we work with them day after day. So, let’s address it first.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. When they identify those with potential, they map out their 3, 6, and 12-month plan. We’ve all heard it.

Hiring 195

Hiring Front of House Back of House Document 195

Perfect Daily Grind

JANUARY 23, 2023

To find out, I spoke to four coffee professionals. As the WBC takes place in a different country each year, travel and accommodation are by far two of the biggest expenses for competitors. Coaching and training Wilford Lamastus Jr. And if so, how can we make it more accessible for those who need more financial support?

Coaching 133

Coaching Equipment Travel Training 133

Modern Restaurant Management

NOVEMBER 10, 2020

While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. Day in and day out, they are running the business and interacting directly with customers. Your non-desk workers are (often) the face of your brand. "Frontline"says

Mobile Ordering 197

Mobile Ordering Online Ordering Customer Experience Communication 197

Culinary Cues

MAY 26, 2020

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. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 269

Kitchen Safety Leadership Food Safety Front of House 269

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Effective Communication. COVID-19 is redefining jobs (1).

Leadership 139

Leadership Employee Relations Front of House Communication 139

Modern Restaurant Management

MARCH 10, 2020

We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). ” Among the actions the brand is taking: Clear, concise communication with f&b tenants.

Kitchen Safety 206

Kitchen Safety Food Safety Cash Management Food Supply 206

Culinary Cues

JUNE 11, 2021

Words that are well thought out, from our memory and filtered through the heart can bridge any gap that might exist between people. Let’s work together to figure out how to make it better.” Chefs can be great teachers when they understand the importance of communication, filtered words, and great storytelling. Dan Fogelberg.

Coaching 444

Coaching Leadership Café Pricing 444

Bar and Restaurant Coach

MARCH 2, 2020

In earlier posts, here and here , we talked about the importance of effective communication, and how owners and managers can create great alignment within their businesses to make sure the whole team is on the same page—pushing for the same goals. At a minimum, it takes between $4,000 – $7,500 and 42 days to fill a position.

Coaching 97

Coaching Employee Relations Hiring Document 97

Mad Mobile

FEBRUARY 26, 2024

Take these lessons to heart. If they’re too large, bar inventory and staff coaching can track and correct these issues while reducing overall orders in the process. Curb 75% of shrinkage One of the biggest revenue drains on bar inventories comes from pouring inconsistencies, slip ups ringing in drinks, and good old-fashioned pilfering.

Inventory 40

Inventory Bar Management Management 40

Restaurant365

APRIL 26, 2022

Finally, there is also the cost of training new employees and a period of lost productivity as they learn their responsibilities. Check out Restaurant365’s free employee turnover calculator to determine how much turnover is costing your restaurant group.). Focus on training and development.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders.

Webinar 185

Webinar Loyalty Program Online Ordering Social Media 185

Embrace the Suck

JUNE 8, 2019

Day in and day out you are dedicated to the grind. You breathe in stress and breathe out hospitality. You don’t ever get to capture it, and it just seems to be always slightly out of reach. John Wooden (the famous UCLA Men’s Basketball Coach) was notorious for having his team drill on the fundamentals.

Leadership 216

Leadership Hiring Bar Restaurant Law 216

Modern Restaurant Management

APRIL 27, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders.

Webinar 197

Webinar Mobile Ordering Loyalty Program Online Ordering 197

Apicbase

MARCH 17, 2023

People are dining out again in ever-increasing numbers. For example, this continuous improvement involves identifying bottlenecks in your operation and eliminating them, improving communication, and automating repetitive tasks. First, take your brand online if you haven’t done so already. There is good and bad news.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

The Restaurant Coach University

JANUARY 29, 2017

All the training, all the hard work, all the time fine-tuning your team and brand are paying off. You’re communicating, working together for a shared vision and mission. Let’s explore how you got here and how you can get out of this. By Donald Burns, Foodable Industry Expert. Your Values and Mission. Still stuck?

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Modern Restaurant Management

DECEMBER 17, 2020

Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals. When it came to ordering take-out, Gen Z led with 28 percent. Willingness to Dine Out. ” The gift of food.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Embrace the Suck

OCTOBER 28, 2021

Only 5 out of 100 restaurants will celebrate their 10-year anniversary. Hire a business coach (okay that was a little self-promotion…LOL). Take a hard look at the following mistakes and give yourself a little reality check. If you’re guilty, just admit it and then take conscious action to change it.

Coaching 329

Coaching Training Social Media Hiring 329

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. PLAY 2: Onboard & Train Your Seasonal Staff.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I kind of did it out of a self-serving type of thing where I was like, I never see him. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out.

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. I have seen the promised land for myself when I owned two restaurants.

Coaching 352

Coaching Back of House Front of House Training 352

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. Remember me?I

Leadership 195

Leadership FOH BOH Website Management 195

The Restaurant Coach University

SEPTEMBER 11, 2017

If you are like 87% of managers out there, you might feel you were a little unprepared for the role you currently are in. To be a champion bull rider takes courage and the ability to make adjustments quickly to stay centered on the back of that 1600-pound beast. Nor does the lack of training you probably didn't receive.

Management 70

Management Management Leadership Communication 70

Embrace the Suck

APRIL 18, 2022

There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. Many of my clients when they first start my coaching program do a big sales number. I should cost out my menu. I must cost out my menu.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

MBB Hospitality

APRIL 25, 2018

Strong Communication Skills. When dealing with customers and other staff, your communication skills of course have to be on pointe. Not only should any prospective hospitality employees be able to clearly communicate important messages, they need to not be afraid of diffusing difficult situations.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

JANUARY 23, 2023

As leaders who are focused on making our business stronger through thoughtful problem solving, we have had to take a hard look at how to meet that particular challenge. Setting Culture Setting the culture is easy, especially when employees already enjoy coming to work, but enlivening the culture has to be figured out on the fly.

Coaching 197

Coaching Employee Relations Hospitality Social Media 197

Modern Restaurant Management

JANUARY 22, 2021

” Using modular construction for restaurant development saves 10-15 percent overall, and allows for consistency and efficiency with the building process taking approximately five weeks to complete. 2021 will be big for us as we branch out of California and make our entrance into the Midwest and East Coast.” Army Officer.

Franchise 203

Franchise Franchising 2020 2021 203

Modern Restaurant Management

DECEMBER 12, 2019

Erik Mallon will serve as Senior Director of Franchise Development, and Jim Hicks assumes the role of Director of Operational Services and Training. "Hiring these two industry veterans helps us close out 2019 strong, and prepare for our growth plans beginning in 2020. They love to shout out the Subway Guy,” Hicks said.

Franchise 110

Franchise Franchising Loyalty Program Book 110

Mad Mobile

MARCH 8, 2024

Nearly 60% of diners expect online ordering, and restaurants that don’t adopt it miss out on future business. They don’t have to wait for a server, and they don’t have to feel rushed to cash out at the end of their experience. Hopefully, our decades of experience in the dining space will help you navigate the changing waters.

Ordering 40

Ordering POS Online Ordering Mobile Ordering 40

360Training

JULY 23, 2020

Training and Development: You Need Both. When you train your employees, you teach them how to follow specific procedures. Training and development can be the keys to higher staff retention, higher customer satisfaction, and better food safety. Good managers tend to take employees with them when they go. less turnover.

Coaching 78

Coaching Leadership Food Safety Kitchen Safety 78

Cheetah

JANUARY 28, 2022

Through take-out, restaurant diners have been able to see a bit more clearly just how much product and material they are consuming and throwing away. Out of necessity many opted for the cheapest to-go packaging and disposables. Communicating your Sustainability. Covid has shown a spotlight on our consumption habits.

Sustainability 148

Sustainability Consumer Goods Waste Food Supply 148

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Cheetah

JANUARY 28, 2022

Through take-out, restaurant diners have been able to see a bit more clearly just how much product and material they are consuming and throwing away. Out of necessity many opted for the cheapest to-go packaging and disposables. Once you’re sustainable it’s all about communicating your successes. The takeaway?

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

MAY 28, 2021

. “While we know there is a pent-up demand for a return to dining in restaurants, we anticipate that our delivery and takeout business is here to stay as consumer needs continue to shift and they seek out different ways to experience IHOP favorites. Wienerschnitzel Signs New Deals.

Franchise 189

Franchise Franchising Fast Casual Loyalty Program 189

Modern Restaurant Management

JUNE 19, 2020

Individually packaged meals arrive in a single delivery at a designated place and time, so there is less traffic in and out of the office. ” “I’ve long admired Shake Shack for their commitment to taking care of their guests, their teams and using their business to create good in the world,” said Walker.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145

Kounta

SEPTEMBER 2, 2019

Does Kounta work with other technologies that are out there in the hospitality space? And so ever since our inception, that’s where we’ve focused, and we’ve built our features out from that moment of transaction. There’s absolutely no point that we will tap out. How has that changed since Kounta started?

Hospitality 40

Hospitality Point of Sale Coaching POS 40

Modern Restaurant Management

JANUARY 17, 2020

for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. Focusing solely on daytime service, The Toasted Yolk takes pride in sourcing top-notch ingredients and buying locally at every opportunity to deliver farm-to-table fresh meals. and PepsiCo, Inc. Blaze Expands in Dallas.

Franchise 136

Franchise Franchising Fast Casual Leadership 136