Coaching Hiring Reference 
Modern Restaurant Management
APRIL 28, 2025
You’d be shocked how often someone is terminated for “performance” but there’s zero record of feedback, warnings, or coaching. Policy Violations : Reference the specific handbook policy that was violated. Create a simple form or template they can use for every coaching conversation. Vague Responses.
Embrace the Suck
JANUARY 20, 2021
The new hires stay for a few weeks but end up leaving, and the cycle of anxiety begins again. We love to throw around the word “hospitality” in reference to our guests in this industry. I have a rule that all my coaching clients must follow: 100% Thank U’s. Many operators are struggling to find any staff!
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Culinary Cues
FEBRUARY 9, 2022
THE LAW: It is not enough to hire competent people. The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer. THE LAW: Look to the chef to see how the kitchen will act.
Culinary Cues
SEPTEMBER 20, 2020
They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The Japanese refer to this as Kaizen. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win.
Embrace the Suck
JANUARY 13, 2021
Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. Now, you might say, “But Coach, I do trust my team!” Not always.
Culinary Cues
MARCH 3, 2024
In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. .” – Webster’s Dictionary Of course, you remember. You were either part of this or feeling left out because you weren’t.
Culinary Cues
SEPTEMBER 1, 2023
An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks?
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