Remove Coaching Remove Training Remove Waste
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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust. That’s where scenario training comes in. Create moments in training when your leads have to wrestle with these choices. Encourage shift leads to coach each other, too.

Training 221
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Handling Unemployment Claims with Confidence

Modern Restaurant Management

Tips for restaurant HR leaders and operators to respond more effectively—without wasting time or losing money Years ago, when I was leading HR at Potbelly, I got hit with an unemployment claim from a former team member who had clearly quit. Create a simple form or template they can use for every coaching conversation.

Document 340
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How to Increase Employee Productivity

7 Shifts

However, productivity is more easily trained than managed. Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste.

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How to Create a Restaurant Staff Training Manual

7 Shifts

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. 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. Even your most seasoned staff can forget things.

Training 370
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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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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

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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.