Ken Burgin
MARCH 27, 2022
We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. What do most people not understand about recipe costing and menu design?
Culinary Cues
NOVEMBER 10, 2023
Assign cooks the responsibility to design menu features and then celebrate their work. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”. Mediocrity doesn’t happen on its own – it is fed, nurtured, or simply allowed to occur.
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Embrace the Suck
SEPTEMBER 1, 2021
Every week on his coaching call it was the same b t and excuses why he couldn’t implement the tools I have been giving him over the last eight months. In twelve years being The Restaurant Coach, I have only told three restaurant owners those five words,” You should close your restaurant.” Culture Design 101.
Culinary Cues
SEPTEMBER 1, 2023
How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance? Yet, we often design restaurants with little or no consideration for acoustics.
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This guide is designed to help today’s B2B sales leaders ramp up their effectiveness in any economic environment. You’ll get a deep dive on: Proven methods for warming up cold calls Coaching points for responding to price pressure early and often Front-line examples of how to win the battle for customer retention
Embrace the Suck
MAY 24, 2023
If you're considering revamping your hiring process and elevating your restaurant to the next level, consider joining Restaurant Masterminds, my premier group accountability coaching program designed for independent restaurants. No longer should you settle for a mediocre team.
Culinary Cues
MARCH 4, 2022
That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. You have been there, done that and as a result have ample good, bad, and ugly experiences to know what needs to be done.
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