Embrace the Suck

FEBRUARY 12, 2020

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! In the hospitality world, we give and give to others. Who gives to you?

Coaching 330

Coaching Email Marketing Communication Book 330

Embrace the Suck

JANUARY 20, 2021

This goes back to embracing what “hospitality” really means: you’re the host to others’ experiences. 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.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

Ken Burgin

FEBRUARY 13, 2022

More young people are being given management responsibilities early in their career, and running a hospitality business is becoming more complex. an experienced hospitality trainer and development coach. The post Podcast 10: Developing Leadership Skills in Young Hospitality Staff first appeared on Ken Burgin.

Leadership 60

Leadership Hospitality Front of House Coaching 60

Embrace the Suck

MAY 24, 2023

This means internalizing the essence of hospitality. 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. We're curators of memorable experiences for others.

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

Future Food

MARCH 5, 2019

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. These are not always delivered due to poor staff training and supervision and as such, customer facing staff require coaching continually.

Customer Experience 99

Customer Experience Hospitality Coaching Customer Service 99

7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. I always give the same answer even after 12 years as The Restaurant Coach. When you take care of the team and invest in making them better.constant training, growth, and opportunities.that trickles down to create a culture of true hospitality.

Coaching 235

Coaching Social Media Hospitality Take-out 235

Modern Restaurant Management

JUNE 2, 2020

In a word- hospitality. The concept of ‘Safe Hospitality’ or ‘Safe Service’ is the new differentiator. What Exactly Is ‘Safe Hospitality?' What does safe hospitality look and feel like? So, with so many restaurants offering great food and service, what was the differentiator?

Training 183

Training Kitchen Safety Food Safety Website Management 183

Modern Restaurant Management

JANUARY 12, 2024

This included schools, sports teams, hospitals, corporate officers, wedding venues, and much more. With Bojangles, we work alongside our Franchise Business Director, who regularly helps coach and support our team to grow sales and profits, adding to our strong support network.

Catering 106

Catering Coaching Communication Customer Service 106

7 Shifts

OCTOBER 16, 2023

Our Engage tool directly combats this common industry challenge with actionable team insights to improve coaching, get ahead of operational issues, and reduce turnover. It affects the business by not being able to run efficiently because of staff turnover and not being there long enough to finish training."

Tip Distribution 221

Tip Distribution Document Hiring Restaurant Law 221

Ken Burgin

JUNE 19, 2022

Ken Burgin interviewed Liz Perkins from The Hospitality Company on this very interesting topic – she has a background as a chef and business owner. Liz now coaches hospitality operators on how to make the best use of the digital management tools available, and master the critical numbers that show business performance and success.

Management 113

Management Management Coaching Hospitality 113

Sculpture Hospitality

JANUARY 25, 2024

18, 2024 (GLOBE NEWSWIRE) -- Sculpture Hospitality proudly unveils an innovative collaboration with Sandler, a premier leader in sales coaching and consulting, aimed at enriching franchisees and enhancing sales performance in the hospitality industry. TORONTO, ON, Jan.

Innovation 96

Innovation Hospitality Coaching 2024 96

Bar and Restaurant Coach

AUGUST 1, 2019

iGen: Why Today’s Super-Connected Kids Are Growing Up Less Rebellious, More Tolerant, Less Happy… How the Pineapple Became the Symbol of Hospitality . The post How to Attract and Retain the Best Generation Z (iGen) Talent in the Hospitality Industry appeared first on Bar and Restaurant Coach.

Hospitality 95

Hospitality Employee Relations Coaching Hiring 95

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic. Here's some of their advice. Chu, President & CEO, Tronex International, Inc.,

FOH 212

FOH Kitchen Safety BOH Food Safety 212

Xtra Chef

OCTOBER 21, 2020

I was fortunate to experience the benefits of culture-building several times during my career in hospitality. Learn how to start managing culture expectations from your employees and how to hold managers accountable for maintaining that culture in my free download, Managers as Coaches: 9 Leadership Lessons.

Coaching 133

Coaching Leadership Website Management Download 133

Culinary Cues

MARCH 3, 2024

The restaurant business is part of a wonderful industry of hospitality filled with great people doing extraordinary work as a team. It is up to those of us who believe in the ideal of “team” and an environment of support, learning, and professionalism to tell and live the good story.

Leadership 368

Leadership Restaurant Law Social Media Sports 368

Ken Burgin

MARCH 27, 2022

In this podcast, Ken Burgin talks with Liz Perkins, a chef, former hospitality business owner, and trainer with The Hospitality Company , where she teaches chefs all about leadership and team management, food costing, menu engineering and stock control. Details of her excellent course are outlined here.

Design 113

Design Menu Management Management 113

7 Shifts

JANUARY 26, 2021

Embrace Digital Hospitality ?? Far-and-away the biggest change for the hospitality industry has been the widespread adoption of technology, which has gone from a luxury to a necessity for restaurants to operate. You can also use data to track how engaged your employees are—to see what staff may need more attention or coaching.

2021 370

2021 Front of House Social Media Back of House 370

Culinary Cues

SEPTEMBER 1, 2023

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? It is the hospitality in the restaurant experience. What about the sounds of the kitchen? The right balance is critical and worth hiring sound technicians to design early on.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Cheetah

MAY 11, 2021

Food and beverage hospitality certainly felt the impact as shortages in products like Heinz ketchup , bubble tea , and even meat and poultry exposed just how intricate the dependencies are. To attract a loyal, hard-working staff, find a way to offer more benefits, such as sick leave and career coaching. Stock Up on Inventory.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Culinary Cues

SEPTEMBER 20, 2020

The same can be said for numerous other companies like Walt Disney, IDEO, Porsche, Bose, Oxo, Daniel Boulud’s Dinex Group, Thomas Keller’s restaurants, Danny Meyer’s Union Square Hospitality, and Ritz Carlton Hotels. Create a Team Built to Win.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

MBB Hospitality

APRIL 25, 2018

The hospitality industry is booming so there is an increasing need for skilled hospitality employees. The customer is always the central focus for the hospitality employee so they really need to be passionate about giving the ultimate customer experience. Here are the top 8 qualities to look for in a hospitality employee: 1.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

NOVEMBER 8, 2022

Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Providing consistent coaching and oversight of new and especially young employees. New Employees Have More On-the-Job Injuries.

Management 170

Management Management Food Safety Hiring 170

Bar and Restaurant Coach

APRIL 29, 2019

In every industry—but particularly the hospitality industry—having data and systems that don’t talk to each other is a major problem: your POS holds all your sales data. The post Barmetrix Announces Partnership with MarginEdge appeared first on Bar and Restaurant Coach. your accounting program holds all your financial data.

Coaching 102

Coaching Website Management Inventory Hospitality 102

Foodable

DECEMBER 16, 2020

With constant shutdowns and ever-changing guidelines, COVID-19 has been catastrophic for the restaurant and hospitality industry—but some operators have found a way to reconnect with their community and endure. Restaurateur and local football coach George Ewart founded Dead End BBQ at the end of a dead-end Tennessee street over a decade ago.

Coaching 96

Coaching Social Media Small Business Advertising 96

Modern Restaurant Management

SEPTEMBER 3, 2020

” A key part of the program is to encourage associates to see opportunities in hospitality careers. They also got to interact with the executive team in a way they normally wouldn’t. This was the perfect opportunity to be part of the creative process.” “We want to build their careers and their futures.

Marketing 173

Marketing Seasonal Menu Leadership Coaching 173

Embrace the Suck

MARCH 11, 2019

Tony: With me is Donald Burns, The Restaurant Coach™, named one of The Top 50 Restaurant Experts to Follow and one of 23 Inspiring Hospitality Experts to Follow on Twitter. He said it was too average. The word average got me fired up. Who wants to be average? So he asked me to talk about some experiences I have had with clients.

Leadership 207

Leadership Coaching Book Social Media 207

SpotOn

MARCH 19, 2024

Am I going to work on marketing or am I going to spend time coaching my staff?   By listening and by putting hospitality into everything we do. It’s something that requires wearing a lot of different hats, and often what ends up happening is operators have to make trade-offs.

Innovation 111

Innovation Seating Customer Experience Point of Sale 111

Bar and Restaurant Coach

SEPTEMBER 13, 2019

A handful of viewers who watch these “save my store” shows will be able to see through the drama-soaked episodes and learn from a common thread: That most businesses in the hospitality industry run into trouble when they don’t focus on (to name a few): liquor inventory control. staff & management training and responsibilities.

Bar 77

Bar Audits Coaching Inventory 77

Ken Burgin

DECEMBER 7, 2020

Hospitality is a popular subject, and your teamwork with dedicated teachers will mean you are the first to hear about the best students. Everyone needs to start ‘growing their own’, and the hospitality training sector is highly developed. Keep the favourites, but a fresh new approach is essential, and it needs to be led by the owner.

Recruiting 88

Recruiting Advertising Coaching Social Media 88

Modern Restaurant Management

DECEMBER 16, 2021

With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

2022 168

2022 Food Supply Back of House Kitchen Safety 168

Crunchtime

FEBRUARY 21, 2022

When vacancies occur, many hospitality businesses dive into a mad scramble to fill the position as quickly as possible, often settling for less-than-ideal external candidates or promoting internal employees before they’re ready. General Manager : Did you know that as many as 35 percent of newly promoted general managers fail?

Leadership 78

Leadership Employee Relations Coaching Training 78

Foodable

APRIL 12, 2021

In this episode of The Barron Report , host Paul Barron sits down with Donald Burns, an international restaurant coach , speaker, and former restaurant owner, to explore how restaurant operators can rethink and rework their digital menus to better meet the needs of their customers.

Menu 83

Menu Download Coaching Customer Experience 83

Core Hospitality

DECEMBER 18, 2018

When coaching hospitality staff, service or kitchen, you should always set a goal for them. Set a Goal. It may be learning another section, or righting a wrong that they have done on shift ie) Uniform standards. Either way you need to keep three things in mind.

Coaching 70

Coaching Uniforms Management Management 70

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Support for no-contact doorstep delivery and minimal-exposure pickup options.

Webinar 157

Webinar Mobile Ordering Loyalty Program Online Ordering 157

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Support for no-contact doorstep delivery and minimal-exposure pickup options.

Webinar 147

Webinar Loyalty Program Online Ordering Social Media 147

Rocket Fuel

JUNE 21, 2022

According to the Center for Hospitality Research and Cornell University, turnover costs operators an average of $5,864 per person. Use the retention rate tool using configurable reporting in Delaget Coach to hone in on your numbers: Find out what your retention rate is and keep an eye on it throughout the ups and downs of the labor market.

Management 52

Management Management Coaching Customer Service 52