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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. No one – I repeat – NO ONE – will ever be excited about a business (sporting team or restaurant) with lackluster goals, or none at all. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

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MRM EXCLUSIVE: New Research Reveals Restaurant Managers Are Key Ingredient in the Recipe for Staff Retention

Modern Restaurant Management

The ‘Player-Coach’ Model Fosters Strong Relationships The best restaurant managers serve as workplace role models, leading by example and modeling desired behaviors such as keeping the guest experience front and center and being well-versed in menu offerings.

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THE MISUNDERSTOOD CHEF

Culinary Cues

Great food is every chef’s goal, inspired guests is a highly desired outcome, charged up cooks and a team in total sync is the chef’s calling card, and financial success is something that every chef is fully cognizant of, but this can only happen when chefs are able to focus on what they have been coached to do.

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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS

Culinary Cues

Everyone needs to be coached on hospitality and know that it sells the product or service. [] SHARE OUR STRENGTHS AND COUNTER OUR WEAKNESSES Some businesses are stellar at creating attractive points of sale, others are not – SHARE what you’re good at. Watch a sporting team build energy before a game. Well, let’s show it.

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KITCHEN GROUPISM VS. TEAM

Culinary Cues

There are plenty of examples of real teams in sports, business, music, the military, law enforcement, medicine, and those kitchens where success is a given. Their unified work, and deep understanding that support individual and team “stakes in the ground” is the fuel in their engines – what pulls them together and drives them forward.

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Key Strategies to Drive Catering Growth from Second-Generation Bojangles Franchisee

Modern Restaurant Management

This included schools, sports teams, hospitals, corporate officers, wedding venues, and much more. With Bojangles, we work alongside our Franchise Business Director, who regularly helps coach and support our team to grow sales and profits, adding to our strong support network.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

I am reminded of those scenes on the sidelines of a sporting event when one team seems deflated, when they succumb to their feelings of hopelessness and as a result fail to perform as they could and should. Unless…a coach or player steps up and says “NO”! “We