Coaching Hiring Training Waste 
7 Shifts
AUGUST 19, 2020
As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. Even your most seasoned staff can forget things.
Embrace the Suck
MAY 24, 2023
Relying on serendipity for star performers to discover us is a wasted opportunity. Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Culinary Cues
MAY 8, 2023
The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.
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. PLAN BETTER – TRAIN HARDER. THE LAW: Look to the chef to see how the kitchen will act.
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? PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season.
Apicbase
MARCH 17, 2023
Adopting technology allows you to track inventory levels in real time, streamlining the supply chain , reducing waste, and ensuring ingredients are always available when needed. Finally, centralising food production allows you to improve logistics , which can help cut costs, improve efficiency, and reduce waste.
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’ve made some bad hiring choices (usually when desperate to fill positions, which is known as “panic hiring”). When the call for restaurant coaching comes in, people are asked what the issues might be.
Expert insights. Personalized for you.
370 
Let's personalize your content