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What Does a Restaurant Coach Do? (Podcast)

Modern Restaurant Management

Did you ever wonder what a restaurant coach does? In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. He served as a food inspector in the U.S. He served as a food inspector in the U.S. Army before going to chef school.

Coaching 450
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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 443
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How to Create a Restaurant Staff Training Manual

7 Shifts

The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 370
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Gluten-Free: What Restaurants Need to Know

Modern Restaurant Management

The most important thing a restaurant can do to make guests with food restrictions feel comfortable and safe is to make sure the staff is well-trained. Training the staff is the top priority, because then they can competently answer questions and work with the guest to make them feel most comfortable.

Coaching 520
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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 467
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THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

Culinary Cues

Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter. Never let the disease of mediocrity sneak in.

Coaching 447
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A NEED FOR SOLUTIONS

Culinary Cues

I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My Is there truth to this? So, what’s the solution?

Hotels 473