Culinary Cues

AUGUST 31, 2020

In all cases, there will be a re-shuffling of priorities driving changes to the profile of the “best candidate” for the leadership position in the kitchen. This is where you need to be. [] POWER vs. LEADERSHIP. “I I am the chef” has oftentimes been a statement that points to his or her authority over others.

Leadership 471

Leadership Point of Sale Training Coaching 471

Embrace the Suck

MARCH 11, 2019

I was very honored to be interviewed by Tony Chapman at the recent Restaurants Canada Leadership Conference in Toronto. 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. You can change your menu.

Leadership 212

Leadership Coaching Book Social Media 212

Modern Restaurant Management

FEBRUARY 28, 2020

Zagat Stories was created and is produced in-house by Zagat under the leadership of CEO Chris Stang, Zagat Editor-in-Chief, Hillary Reinsberg, Zagat Stories Editor Chris Mohney, who recently joined the company after past editorial leadership positions at Serious Eats, Culture Trip, and Tumblr, and Zagat Creative Director Nick Bilardello.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Embrace the Suck

JUNE 18, 2021

They want to become better, they just haven’t developed their leadership team enough to be consistent. They understand menu engineering, market positioning, and have crafted a brand story that they share with their team and their guests. Culture: This culture is high orchestrated and methodical about leadership.

Leadership 354

Leadership Small Business Coaching Marketing 354

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! Getting a coach to help you break bad habits and install new ones (hint, hint).

Coaching 337

Coaching Email Marketing Communication Book 337

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. .” Biscuit Belly Signs First Multi-Unit Deals.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

7 Shifts

JULY 29, 2021

Announcements in the Team Communication App may let the team know when there's a new coffee release, if there are any pricing menu changes and more. 7shifts automatically generates a recap of each post to be sent to the leadership team and regional managers like Methvin. “We They have fun with it. The cafes like to have fun.

Communication 370

Communication Employee Relations Coaching 2014 370

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Paris Baquette's Leadership Changes. Strive to be the number one QSR for vegetarians.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Squirrel Systems

MARCH 5, 2025

Her extensive experience includes leadership roles at Starwood Hotels & Resorts and Marriott International. Debbie holds a BFA in Advertising and Graphic Design from Paier College of Art and recently obtained a Certified Professional Coach degree from iPEC Coaching.

2025 71

2025 Hospitality Leadership Coaching 71

Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. What do most people not understand about recipe costing and menu design?

Design 113

Design Menu Management Management 113

Modern Restaurant Management

MARCH 13, 2020

“Matt and I have been fans of Moe’s for a long time and were attracted to the unique brand personality, culture, leadership, vision for the future and unit-level economics.” This partnership also expands the reach of Nathan’s new menu revamp which pays homage to NYC. Cheesesteak.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Modern Restaurant Management

JULY 30, 2021

In addition to a bold brand and innovative menu with unique takes on Indian Street Food, Curry Up Now offers franchisees industry-leading unit economics. While they are different in their offerings and menus, they share the focus on ensuring all menu items are ‘Memorable, Craveable and Instagrammable.’ and Canada.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. I should cost out my menu. I must cost out my menu. Over the last 12 years of being The Restaurant Coach™?, They also hold their leadership team accountable to be an example of these core values. Sales is a vanity metric.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

DECEMBER 12, 2019

"The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items. “I look forward to working alongside the company’s incredible leadership team as we work to amplify the brand and grow its footprint.”

Franchise 275

Franchise Franchising Loyalty Program Book 275

Modern Restaurant Management

OCTOBER 21, 2019

The conference will cater to three key audience groups; Business Professionals – Including retailers, restauranteurs, institutional foodservice operators, distributors, investors and brands focused on accelerating the adoption and expansion of plant-based products and options onto store shelves and restaurant menus. to $12.99.

Retail 226

Retail Consumer Goods Point of Sale Innovation 226

Modern Restaurant Management

OCTOBER 16, 2019

With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Embrace the Suck

JULY 15, 2019

It might mean updating your menu, adding new services (catering, pick-up, or delivery), or how to train your team to become better at sales and time management. I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. I had doubts.

Workshop 225

Workshop Seating Definition Book 225

Marketing4Restaurants

DECEMBER 22, 2019

7 Steps For Menu Engineering In Your Restaurant. Menu Engineering in the podcast is defined as a multidisciplinary approach to maximize the profits of the food and beverages sold in your restaurant. He addresses topics of personal growth, leadership, management, marketing, and technology leveraging. The Restaurant Coach.

2020 98

2020 Tip Distribution Email Marketing Fast Casual 98

Black Box Intelligence

AUGUST 28, 2020

This is the simplest way to start a conversation around a sensitive topic, according to Dr. James Pogue , diversity & inclusion expert and coach. This gave senior leadership and restaurant leaders an opportunity to dial in to what is going on at each of their restaurants and find out the types of things they are dealing with. .

Webinar 69

Webinar Leadership Workshop Coaching 69

7 Shifts

JULY 6, 2023

And of course, including myself and our senior leadership team, we hire and off-board according to these values. From there, in our weekly and monthly performance reviews, we have to bring the core values to the table and coach people according to whether they've been living within them or not. We're going with a leaner menu.

Employee Relations 195

Employee Relations Customer Experience Fast Casual Hiring 195

Aaron Allen & Associates

JUNE 25, 2024

An optimized layout means your team can work on your menu more smoothly and effectively, which translates to faster service and happier customers. COACHING & CONSULTING GLOBAL LEADERS: CAN WE HELP YOU? Coaches are common. Coaches that perform like these are rare. Exciting times!

Coaching 59

Coaching Kitchen Safety Back of House Fast Casual 59

Notch

SEPTEMBER 11, 2018

Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? Or is there a lack of vision and poor leadership that’s making the food inconsistent and the guests unlikely to make a return visit? Hard question: Is your menu contributing to your success?

Leadership 52

Leadership Hiring Coaching Food Order 52

Foodable

FEBRUARY 12, 2021

Three Key Points: Training and coaching women in confidence—as well as ensuring they have the necessary business and financial acumen—is key for changing the current male-to-female management statistics in the restaurant industry. There are opportunities in the industry to welcome women in leadership and lean on female perspectives.

2021 52

2021 Coaching Leadership Hospitality 52

Notch

SEPTEMBER 11, 2018

Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? Or is there a lack of vision and poor leadership that’s making the food inconsistent and the guests unlikely to make a return visit? Hard question: Is your menu contributing to your success?

Leadership 45

Leadership Hiring Coaching Food Order 45

MBB Hospitality

APRIL 25, 2018

Strong Leadership Skills. Even employees who are not direct supervisors need to have strong leadership skills. When you know all your employees have a strong leadership skills, you will be able to feel confident that your team can handle anything that is thrown at them. MBB Management has a well-established client list.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Modern Restaurant Management

JANUARY 22, 2021

We are continuing to expand to new locations and introduce new menu items – you never know what we have up our sleeves. He is also a veteran entrepreneur and is a coach to many Fortune 500 companies. Ownership and the franchise leadership team were also busy developing new store design prototypes which continue into 2021.

Franchise 508

Franchise Franchising 2020 2021 508

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue. Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue.

Back of House 195

Back of House Management Management Operations 195

Culinary Cues

NOVEMBER 20, 2023

Everyone needs to be coached on hospitality and know that it sells the product or service. [] SHARE OUR STRENGTHS AND COUNTER OUR WEAKNESSES Some businesses are stellar at creating attractive points of sale, others are not – SHARE what you’re good at. This would never happen in a restaurant. Why not you?

Customer Experience 445

Customer Experience Customer Service Food Safety Hospitality 445

Modern Restaurant Management

JUNE 19, 2020

” Bloom’s most recent acquisition of SuperFi continues to fulfill its leadership strategy of conquering the WiFi marketing space by creating exceptional digital relationships between physical locations and their customers. On-site support through ongoing service visits and in-person coaching. – Fast reordering.

Food Safety 362

Food Safety Customer Experience Website Management Employee Relations 362

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. So in that, I was granted and was honored to be a part of the Women's Entrepreneurial Leadership Program for James Beard. We need to be conscious and then Conscious Leadership. I read it every single time.

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

MARCH 27, 2020

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

Leadership 343

Leadership Cash Management Coaching Take-out 343

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. I turned to him in that moment and said, 'Name any item on that menu.'” A lot of what I do is streamlining certain systems and processes in a way where it's easy for managers.What we want them to spend their time on is coaching or developing their team.”.

Leadership 195

Leadership FOH BOH Website Management 195

Embrace the Suck

JANUARY 24, 2022

There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). When leadership seems to be on different sides, it’s easy from a distance to see the culture shift taking place. They had already made some big changes in their leadership team already.

Cash Management 259

Cash Management Leadership Take-out Coaching 259

The Restaurant Coach University

JANUARY 29, 2017

The common thread in this bad recipe is lack of vision and poor leadership. ” Your Menu. Your menu must be a reflection of your brand. Great menus are three things: Approachable. Too many menus are designed by ego and not with the guest in mind. Your menu is your number one marketing and profitability tool.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). ” Seriously, not knowing your menu costs is low-hanging fruit that is just ready to be picked! This is what in theory every item on your menu costs to make. That could be a trusted friend, mentor, or business coach. Everything you can!

Coaching 337

Coaching Training Social Media Take-out 337

Modern Restaurant Management

NOVEMBER 24, 2021

The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future.

Franchise 444

Franchise Franchising Loyalty Program 2022 444

Modern Restaurant Management

JUNE 8, 2020

John Doolittle has joined TouchBistro's executive leadership team in the role of Chief Financial Officer (CFO). “Joining Alex Barrotti and the company’s leadership team to bring its vision to life is an enormous opportunity.” Smith along with several members of his leadership team.

Guest Recovery 386

Guest Recovery Food Safety Employee Relations Mobile Ordering 386