Embrace the Suck

MAY 24, 2023

It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. But these fresh recruits often stick around only briefly before setting off, triggering a repeating cycle of worry. It's astounding! Are they alive?

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

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! I know the labor pool is shrinking and it’s hard to find people out there.

Coaching 330

Coaching Email Marketing Communication Workshop 330

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. Write your training guide as you’d coach them in person.)

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Hot Schedules

MAY 10, 2021

So how do you stack your bench and coach your own team to maximum efficiency? The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. When the clock is running out and you’re low on options, there are a few resources that can help you achieve just that.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

The Restaurant Coach University

JANUARY 29, 2017

Let’s explore how you got here and how you can get out of this. You need to write your core values out and have a crystal-clear mission in mind that can be summed up in one sentence. Then take a look at tag lines used by some popular brands: Zappos: Delivering Happiness Mercedes: The Best or Nothing. Still stuck?

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

MBB Hospitality

APRIL 25, 2018

They can also help with food distribution and inventory so that you are never running out of prime ingredients, but also keeping waste to a minimum as well. MBB Management can also help you recruit prime positions like your chef and general manager. You want to keep your customers coming back for more.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Notch

SEPTEMBER 11, 2018

But not only is that expensive — having ingredients on hand for that many menu items increases overhead costs and waste. Maybe you advertised in the wrong places and were left feeling like there are no quality staff out there. Offset this by actively recruiting. It’ll take a lot of work and big changes.

Leadership 52

Leadership Hiring Coaching Recruiting 52