Modern Restaurant Management
SEPTEMBER 13, 2023
The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. So, what did we find? A desire for better pay is the No.
Ken Burgin
FEBRUARY 13, 2022
an experienced hospitality trainer and development coach. Topics they discussed: Building teamwork and managing discipline issues on a daily basis Giving feedback – understanding the 4 leadership hats Understanding and using personality styles Are there different issues for women and men, locals and people from overseas?
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Culinary Cues
MAY 26, 2020
OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?
Goliath Consulting
JULY 28, 2020
Situational Leadership. A flexible leadership style is crucial in this current environment. The Blanchard and Hersey model of Situational Leadership is based on two dimensions: leadership style and development level of the employees (8). This skillset will hold more significance now during the COVID-19 pandemic.
7 Shifts
MARCH 31, 2023
“Take better care of your staff.” We’ve all heard it. 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. With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around?
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. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I It served a purpose. I seen the books.
Embrace the Suck
JANUARY 13, 2021
Yet, here you are still slugging it out every single day doing battle on the front line. Now, before you say, “ But Coach, you are an anomaly and my situation is different.” You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.
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