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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 358
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The Top 10 Things Learned from Working with 1000+ Restaurants

Embrace the Suck

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 337
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Is the World Barista Championship too exclusive & expensive for competitors?

Perfect Daily Grind

To find out, I spoke to four coffee professionals. As the WBC takes place in a different country each year, travel and accommodation are by far two of the biggest expenses for competitors. Coaching and training Wilford Lamastus Jr. Ultimately, this begs the question – is the World Barista Championship too financially exclusive?

Coaching 133
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What We Lost in the Lahaina Fire

EATER

Even apart from the grief and mourning that still hangs in the air, on a very practical and tangible level, the Environmental Protection Agency estimates it will take months just to clear away the literal toxic debris. That didn’t stop him from messaging his Chef Hui colleagues: “Tag me in coach, I stay ready.”

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The Best Kept Secret of Restaurant Success

Embrace the Suck

Then figure out how you might emulate this success in your own business. I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. It takes real discipline to succeed in any endeavor. “How might they be emulated?”

Workshop 225
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PPP Part Two and More Restaurants Need to Know Now

Modern Restaurant Management

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Ongoing community supported forums and workshops. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.

Webinar 156
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Former Panda Express Employee Says She Was Made to Strip at Cult-Like Work-Endorsed Seminar

EATER

She alleged that she paid out of pocket for the four-day program, which was administered by the company Alive Seminars and Coaching Academy but sponsored by Panda Express. The complaint continues: “The last male participant had some difficulty ‘convincing’ the others and as a result, broke down in tears.

Seminar 120