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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

There’s a world of difference between a shift lead who checks boxes and one who moves the business forward. Start With Business Basics Most shift leads come from hourly roles and have little exposure to what makes the business tick. The key is showing how everyday actions tie into larger business goals. Start small.

Training 221
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Handling Unemployment Claims with Confidence

Modern Restaurant Management

You’d be shocked how often someone is terminated for “performance” but there’s zero record of feedback, warnings, or coaching. Create a simple form or template they can use for every coaching conversation. Other times, it’ll remind you to update your policies or better coach your managers.

Document 340
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MRM EXCLUSIVE: New Research Reveals Restaurant Managers Are Key Ingredient in the Recipe for Staff Retention

Modern Restaurant Management

But having such emotional intelligence is no small feat. One of the realities of operating any business is that employees may quit due to not enjoying the person they report into or interact with the most—in the case of restaurants, that person is often the manager.

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How Family-Run Bobe’s Pizza Grew their Five Locations with 7shifts

7 Shifts

Once they saw the additional features for team communication, time off requests, and submitting availability, they knew 7shifts would benefit their business. When the Bobe’s team hires a new employee, they can fill out government forms within the 7shifts app. It provides a lot of relief for business owners.”

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The Top 10 Things Learned from Working with 1000+ Restaurants

Embrace the Suck

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! All business problems are either people problems or math problems.

Coaching 337
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CHEFS – BE A ROLE MODEL

Culinary Cues

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. When this happens then success is measurable and, those failures are less evident because a well-coached team doesn’t allow them to happen. We (chefs) are first and foremost – teachers.

Coaching 447
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The Winning Strategy: Attracting and Retaining Top Talent for Your Restaurant – A Four-Step Approach

Embrace the Suck

If your restaurant mirrors many others in your local scene, finding reliable staff is no small feat. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. Some eateries are barely scraping by without a team. It's astounding!