Remove Coaching Remove Pricing Remove Training
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How to Increase Employee Productivity

7 Shifts

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training? A restaurant manager should not only be able to manage day-to-day tasks but also invest in the growth of their team through effective training.

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A CHEF’S HARD DAY’S NIGHT

Culinary Cues

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.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER.

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Improve Your CX and Reduce Operating Costs with a Simplified Payments Strategy

Modern Restaurant Management

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. Some of the most common elements across these various consumer-driven businesses include pricing, location, environment, quality of goods and services, access, parking, and so on. The list goes on.

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CHEF – A PATH TO GREATNESS

Culinary Cues

Chefs must know how to identify, hire, train, mentor, coach, evaluate, and sometimes cut a team member loose if his or her presence has a negative impact on the team. Treating everyone with respect is the price of admission. PLAN BETTER – TRAIN HARDER. Acting the part of a leader is expected. This is what great chefs do.

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THE MISUNDERSTOOD CHEF

Culinary Cues

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.