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KITCHEN GROUPISM VS. TEAM

Culinary Cues

What teams seek to find is leadership in this regard and not the subservient desire to be led. Success happens because of the sense of team and the leadership that sets the stage for this to occur. Unfortunately, the exception is what permeates our culture of sensationalism and bad behavior highlighted in social media groupism.

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RC Leadership Conference Interview with Tony Chapman

Embrace the Suck

I was very honored to be interviewed by Tony Chapman at the recent Restaurants Canada Leadership Conference in Toronto. Tony is a super dynamic speaker and host across mainstream media. A very talented chef, however, he was very old school in his leadership style. Start showing the human side of your brand on social media.

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

Embrace the Suck

If a candidate seems promising in terms of personality, complement it with a behavioral assessment to gain a better understanding of their leadership style, communication skills, and response to feedback. Incorporate images and videos on your social media platforms that capture your team enjoying their work at your restaurant.

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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! I hate to say that a lot of restaurants post on social media, very few actually market.

Coaching 338
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Podcast 13: Teaching Chefs About Kitchen Management and Menu Design

Ken Burgin

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. on Google Podcast s, on Spotify or your podcast app of choice.

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EFFECTIVE LEADERSHIP WHEN IT SEEMS TO BE IN SHORT SUPPLY

Culinary Cues

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

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Strategic Ways for Restaurateurs to Grow Their Brands

Modern Restaurant Management

At my restaurant development and investment firm Full Course, we work with emerging brands to develop leadership, optimize business practices and ultimately provide financial investment for expansion. Supporters might be able to volunteer their time, provide coaching or give referrals for potential investors.