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THE RESTAURANT MVP

Culinary Cues

Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.

Coaching 442
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‘In the Future, Customers Will Drive Up to a Drive-Thru to Just Pick Up Their Food.’

Modern Restaurant Management

Enable lower qualified employees to punch above their weight with intuitive dashboards that virtually “coach” a reasonably intelligent and responsible individual to fulfill their duties with the competence of five-year, ten-year general managers while on the job." Exploit the competitive advantage in your proprietary data.

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It’s Time to Redefine Restaurant Accountability Culture

Modern Restaurant Management

" Coaching and Empowering Teams for Ownership As I shared in my second book, Soft Skills Playbook, accountability thrives in an environment where employees feel empowered to act, solve problems, and learn from their experiences. Coaching Strategies and Tools This level of ownership comes from intentional coaching and trust-building.

Coaching 419
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Hiring? Ask These Interview Questions to Spot Versatile Restaurant Talent

Modern Restaurant Management

I offered several suggestions from our allergy-friendly menu and explained the ingredients to them. What to look for : A detailed explanation of how they broke down the topic’s complexity Evidence of active listening (e.g., She was still tense, I could tell, so I asked her to share any specific concerns.

Hiring 419
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Gluten-Free: What Restaurants Need to Know

Modern Restaurant Management

As restaurants start to recover, what should they consider about gluten-free options as many might have made or are making menu changes? As restaurants recover and are making menu changes, it is a great time to add or expand gluten-free options. The best place to start is to first determine what is on the menu that is gluten-free.

Coaching 520
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How to Increase Employee Productivity

7 Shifts

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. One major area of improvement we noticed when it came to management: menu costing research. Spending less time on the phone and more time with your customers is a win-win for your restaurant and employees.

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IN PURSUIT OF THE CARROT

Culinary Cues

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 466