7 Ways to Creatively Staff Your Restaurant

Embrace the Suck

How has this year treated you and your restaurant? How has your quest to find staff been? If you are like the majority of restaurants, it’s been a big challenge. Here’s the bad news, it’ll probably will not get much better in the coming year.

5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost.

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5 Sure-Fire Suggestions - Foodservice at its Finest


Burger.jpg. Author(s): Jeffrey Spear. Teaser: When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied?

Who’s Best Able to Manage Your Changing Workplace? Your Managers

Modern Restaurant Management

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests.

What's the true cost of employee turnover to the restaurant industry?

7 Shifts

Did you know that the average American switches jobs every 4.2 years ? The average restaurant employee, however, change jobs every 56 days ! It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem.


Culinary Cues

Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not knowing what each day or night will bring – it’s still an exciting place to work. A great deal has changed over the past ten years or so, yet many of these conditions remain. It is what pushes some away, and at the same time what pulls others in. We cook, we create, we work till we can’t work any more, we put a smile on customer’s faces and fill their stomachs, we inspire some and make others wonder which swamp we rose from – we are cooks and as such, we are different. Over the past ten years the make up and fortitude of many young people entering restaurants has also changed. There is, a different attitude towards the work, and in some cases a slide away from the passionate approach that other generations have exhibited towards the trade. I get it, we all get it – yet, and the loss of a portion of the old mentality is a bit disheartening. One of the great aspects of working in a restaurant was the team drive, the desire to never let your teammates down. Whatever it took, we would grin and bear it for the betterment of the team. It is this all for one, and one for all attitude that converted many a young dishwasher into a career cook and chef. It is this attitude that built many of the greatest restaurants in the world – cooks were “all in”. Many chefs lament those days, they frequently complain about those individuals who choose not to give their life to the apron and the stove. Lamenting makes us feel a little better for the moment and makes each of us feel like we might have been special in our day, but it doesn’t help the situation. There are many things that we would like to improve, many facets of the business that we would like to bring back to the “good old days”, and many words of advice that we would like to share. These words of advice will likely fall on deaf ears, unless they are realistic and based on some level of fairness and understanding. So, I went through my long list of things that would be great to turn from lament to refresh and decided to prioritize them based on what is realistic. Maybe you can find them helpful as you search for kitchen employees that will not disappoint. Here you go: A SURVIVAL GUIDE FOR YOUNG COOKS AND THE CHEFS WHO HIRE THEM: KEEP THE PROMISE: If you apply for a job, and have an appointment to interview – SHOW UP! Be there, be on time and put your best foot forward. If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. It’s not too much to ask. JUST DO YOUR JOB: This is the simplest request, and one that truly sums up expectations and the way to win friends and influence people – just do your job. Listen, learn, question, reflect, store the information, practice, and perform – it’s that easy. WHEN YOU ARE AT WORK – BE THERE: Put you phone down, take the ear buds out, stop the idle chatter that has no relevance to your work, put aside your desire to smoke a cigarette every 45 minutes, and give the job your undivided attention. It may not be as much as you want, but you are getting paid to work – show some respect and be a little thankful for the opportunity that a job provides. We may be experiencing full employment in the U.S. right now, but guaranteed – it will not always be that way. Build your personal brand as a dependable, respectful, focused employee. This will carry you a long way. KNOW WHAT YOU DON’T KNOW AND FIND THE ANSWERS: You really don’t know that much – don’t kid yourself. Maybe you have previous experience in other restaurants, or you might have a degree from a culinary college; maybe your family grew up in restaurants, or maybe you did work in that busy restaurant last summer in-between school semesters – but, guess what – you don’t know all that much. Once you accept this you can set a course towards building your skill set, becoming more competent, and raising your level of confidence that can be backed up. BE CLEAN, WORK CLEAN: This is the first rule of thumb. Hey, when you show up to work – shave (gentlemen), comb your hair, take a shower, use deodorant, trim your nails, polish your shoes, make sure your uniform is clean and pressed, and show the world that you care. It’s not that much to ask. Your workstation is just as important when it comes to cleanliness. Work clean, be organized, handle everything with sanitation in mind – this is your responsibility! DO IT RIGHT THE FIRST TIME: Mistakes are a way of life, but we all know that those mistakes can NEVER wind up on a plate en route to a guest. When we rush and cut corners because we are busy – we violate the trust that customers invest in and relinquish our pride at the same time. If you are too busy to do it right, when will you find the time to do it over? SMILE AND AT LEAST ACT LIKE YOU WANT TO BE THERE: You are responsible for your attitude and your daily experience of life. Your anger is contagious, but so is your smile. When you take control of a positive environment than others will follow suit. Push aside the disappointment, the anger, the frustration, the bad mood, and the small aches and pains that we all suffer from and just smile. Trust me, you will immediately feel better. BE RESPECTFUL: Respect that is given is respect that will be received. Respect the ingredients you work with, the tools that make the work easier, the space that is at your disposal, the people that you work for and with, the quality of each person’s work, the vendors who knock on the back door, and each and every customer who spends money for the opportunity to try the food that you placed your signature on. TREAT THE EQUIPMENT WITH RESPECT: You didn’t pay for that $1,200 Robot Coupe – but the restaurant did so that you had the right equipment for the job. You didn’t pay the repair service to fix the door hinge on that oven for the 4 th time this year, but the restaurant did. You didn’t buy the china and glassware that are the canvas that you paint on, and you didn’t buy those sauté pans that you carelessly fling into the pot sink – but someone else did. Take care of each piece of equipment as if the funds to buy them came from your wallet. Show some respect! TREAT YOUR CO-WORKERS WITH RESPECT: No one says that you need to be best friends with everyone you work with, but at the very least respect them for their individuality. In a kitchen there is absolutely no room for bias, for bullying, for hate, for disrespect, or for any type of demeaning behavior. It may have existed in the past but it CANNOT exist today. Learn to respect others! DON’T EVER “NO SHOW”: This is the Cardinal sin in restaurants. Things do come up, occasionally you might be sick enough not to work, but NEVER, EVER, EVER let your teammates down by simply not showing enough respect to call in advance. Your absence puts everyone else in jeopardy. DON’T DO IT! TAKE A LITTLE PRIDE IN YOUR WORK – IT IS A REFLECTION ON YOU, YOUR FAMILY, YOUR NAME, THE RESTAURANT, YOUR CO-WORKERS, AND THE CHEF. That’s right – it’s not just you whose reputation is harmed by shoddy work – it is everyone who lives in your independent universe. Don’t let yourself down, but don’t tarnish your family name, that of your friends, coworkers, chef, and restaurant brand. Yes, I really mean it. KEEP YOUR KNIVES SHARP: Job two when you walk into work. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives. These are your most important tools. WORK HARD AND DON’T COMPLAIN: Yep, working in the kitchen is hard, its backbreaking at times, its hot, its long, and its even sometimes thankless. Everyone knows this so don’t add to the fire by moaning about how hard it is on you. As has been commonly said: “If you can’t stand the heat, stay out of the kitchen.”. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG. Uncategorized chefs cooks kitchen work ethic restaurants

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The Complete Guide to Restaurant Costs


Restaurants are unique businesses that come with their own specific set of startup costs. Your average restaurant labor cost and restaurant food cost will vary based on your type of concept, location, size, and other details.

More Trending

Managing Staff Shortages During Seasonal Peak Periods

Perfect Daily Grind

During seasonal holidays, most coffee shops are inundated with customers. If you’re a coffee shop owner or manager, it can be one of the most profitable times of the year for this reason. However, it’s also when you’re most likely to experience staff shortages. .

9 Tips For Hiring First-Class Restaurant Employees

Harver Hospitality

You need the best restaurant employees to provide excellent experience to your guests. How do you find and hire them? Follow these 9 tips! Recruitment Inspiration Hospitality Recruitment

Common Restaurant Tech Terms You Need to Know


There are a lot of technical terms and acronyms used in the restaurant industry and it’s hard to remember what they all mean. Particularly when it comes to restaurant management which requires knowledge of both front of house and back of house needs.

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AI in Restaurants; Is It Really Profitable (Here is your Answer)


The restaurant industry is large, complicated and growing rapidly. On the other, it’s tough to make the restaurant successful as consumer tastes and restaurant formats are changing rapidly. The Restaurant is a type of business where being a technophobe can not work.

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4 Things to Consider When Choosing Your Restaurant Location


The Importance of Your Restaurant Location There are many things to consider when choosing a restaurant location. For a perfect match, restaurant owners need to undertake serious research.

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Everything to Know about Tablet Point of Sale Software

Focus POS

Tablet Point of Sale Software. Traditional point of sale (POS) terminals are a vast improvement over electronic cash registers, offering greater functionality and efficiency.

The 5 Things Food Vendors Don't Want You to Know

Embrace the Suck

Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know!

How to Improve Customer Retention at Your Restaurant

Social Hospitality

It’s vital to keep customers happy and provide a great experience to improve customer retention at your restaurant. Loyal customers stimulate regular revenue and often turn into brand advocates. When they recommend your business to friends and family, you can gain new customers, too.

How to Manage Your Restaurant Labor Cost Percentage

7 Shifts

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor.

Back to the Future: Why New Mover Direct Mail Still Outperforms Digital/Social/Email Marketing

Modern Restaurant Management

Direct Mail Marketing has been around just about as long as mailbox service to homes has been. Barring an apocalypse, there will always be direct mail. That doesn’t mean, of course, that you need to use it to get the word out about your restaurant.

15 Super Helpful How-To Articles for the Restaurant CEO

Aaron Allen & Associates

We’ve worked with executive leadership teams of some of the most successful established and emerging foodservice and hospitality companies around the world, supporting with strategic issues related to growth and expansion, performance optimization, brand strategy, marketing, due diligence, and how to enhance and maintain enterprise value. Through more than 2,000 senior-level engagements, we’ve consolidated some insights related to the most pressing questions our clients come to us with looking for answers, and the biggest challenges that we help them tackle. Here’s a compilation of some of the most helpful how-tos related to the restaurant industry: 1. How To Reverse Declining Revenues There’s a persistent, nagging feeling that comes with negative sales and traffic declines. In the restaurant industry, that feeling is amplified. Some might console themselves with the thought that it’s not all bad but, for those ready to face the facts of negative sales — and work to overcome them — there are a few steps to take before heading in the right direction. Here’s what to do when restaurant sales are down. 2. How to Enhance Enterprise Value with Earned Media Earned media can be a tool to demonstrate that valuation multiples can actually be increased throughout a holding period. Those looking to invest in a company naturally should be assured that there’s an opportunity to grow the business. That opportunity becomes more clear when an investor can say, “People are talking about this — just think of all that you could do with it. ” 3. How to Reinvigorate a Tired Restaurant Brand Most established restaurant chains have weathered difficult times, as customers started disappearing and sales slipped. Those that survived the slump did so by realigning their brand so its core personality, promise, and positioning resonated with guests. 4. How to Reduce Food Cost Responsibly Is your menu properly aligned with existing and emerging consumer dining behaviors and trends that could impact purchase price, frequency, check average, and product preferences? Have you conducted a menu mix, daypart mix, and profit center mix analysis to identify potential opportunities in the last six months? More questions to help optimize food costs here. 5. How to Optimize Labor Productivity Rising wages are expected to be one of the biggest business stories in 2019 and beyond — particularly in the restaurant industry. Forward-looking operators can start to get ahead of the evolving trend by implementing labor optimization initiatives now (before they become a necessity). 6. How to Improve Margins Through Menu Strategy Operating margins are being compressed for restaurants and foodservice operators around the world. But the choice between driving revenue and improving margins does not have to be binary — both can be achieved while catching a wider net of performance enhancements. 7. How to Launch a New Menu Successfully Every great restaurant turnaround has started with a menu, working from the inside out. Yet, new menu launches are often relegated to junior teams and mired in committee consensus. In actuality, new menus affect every facet of a restaurant company — from food costs to company culture. We outline some of the questions that restaurants launching a new menu should, but often don’t, consider. 8. How to Evaluate the Effectiveness of Brand Strategy Sometimes, we are too close to our own unique skills, capabilities, advantages, and competencies to see how best to organize and harness them in business and brand strategy. It is key to find and leverage differentiated messaging and positioning that translates to a wealth of benefits (consumer appeal, competitive proposition, market share gains, revenue growth, sustainable margins, attracting better talent, and more). Learn more about how to assess your brand strategy. 9. How to Perform a Marketing Audit In today’s era of a rapidly increasing pace of change, many chains fail to perform periodic, top-to-bottom audits of their marketing objectives, strategies, and activities. It can be difficult to narrow the focus. Those who perform marketing audits shouldn’t just be able to answer “What are we doing?” but also “What should we stop doing?” and “What will we need to do in the future? 10. How to Evaluate Your Restaurant Brand Relevance “Relevance” has a deeper, broader meaning in today’s market than the traditional logos or slogans of yesterday. Similarly, a modern restaurant brand audit requires much more than just auditing a company’s marketing efforts. These questions will help you assess whether your branding is working — and if not, how to update it. 11. How to Prepare for Private Equity Investment Private equity has increasingly found a niche in the restaurant industry, with deals cropping up on every continent. As our firm has been approached by between $3b–$4b in buy-side private equity specifically earmarked for actionable foodservice transactions, we put together an overview of the deal process to get a chained restaurant operation transaction-ready. 12. How to Garner Buy-In for Technology Investments The foodservice organizations that have most successfully harnessed technology share a few attributes. They started their transformations while facing significant threats. The technological answers they implemented focused on improving the guest experience, not enacting change for its own sake. And their secret was not to champion technology, but to champion change. 13. How to Get Your Marketing Budget Approved Not only do the number of channels available for marketing grow every year, as social media platforms pop up overnight and then disappear just as quickly (still miss you, Vine!), but new technologies — like narrowcasting, smartphone apps, and self-ordering kiosks — all demand their own approach. Unfortunately, most restaurant marketing departments haven’t seen a thorough upgrade since 2009: the equivalent of walking around with an iPhone 3G in your pocket. Here’s how to get your marketing budget (and initiatives) approved. 14. How to Prepare for Rapid Expansion Growing too quickly can sometimes be egged on by the ego-over-EBITDA disposition of an unbridled management team. And not growing fast enough is a recipe for a different kind of disaster. While we often say it’s easier to ride a wild stallion (in this case, a fast-growing restaurant chain) than drag a dead horse (one that’s not growing at all) — the big question that many restaurant chains need to answer is: how fast should we be growing? And, what steps do we need to take to make sure we’re right-sizing our business along with that growth? 15. How to Get Corporate Planning Right Global foodservice is a $3.1t industry, and it’s expected to grow at a relatively predictable pace with population, inflation, and consumer discretionary spending. But, over the next three to five years, hundreds of billions of dollars within the industry are going to shift to new categories and segments. We offer five tips to restaurant executives for rethinking strategic planning to stay ahead of these changes and the competition. While all of the above articles are helpful resources, we love helping to create tailor-built strategies for our clients — bringing perspective, context, connecting the dots, and contributing in a meaningful capacity — to build a composite view of what is shaping the industry and the dynamics that matter most to helping imagine the future, enable and align resources, and plan the details required to move from aspirational to achieved. Learn more about how we can help. The post 15 Super Helpful How-To Articles for the Restaurant CEO appeared first on Aaron Allen & Associates, Global Restaurant Consultants. Insights

10 Operational Challenges Restaurants Should Expect in 2020


Becoming successful in the restaurant industry is difficult but staying ahead of operational challenges is even harder. To prepare for the new year, restaurant owners, operators, and managers need to start planning now.


Culinary Cues

There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work.

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Highlights of 2019


A Rich World of Hospitality, Brought to you by Santé. Emiliano De Laurentiis. 2019 was a stellar year for Santé as we continued to give you industry-relevant content through an expanded syndication network. In 2019 Santé reached over 1.5 million followers with articles and podcasts.

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The "Essentials" training for Front of House employees

Core Hospitality

Here is an outline of primary job descriptions of your front of house staff. In some sort of wording, these accountability outlines should be located in the front of your training documents as “Overall Objectives” or something thereof… Host The position of hosts are “The Door” and “The Floor” the door is the greeter… Welcoming and warm, their attitude will dictate guests expectations. Organizes the flow of the seating pattern for the servers essentially the flow of the restaurant.

31 Restaurant Industry Statistics (That every Restaurant owner should know)


There is one thing that makes the restaurant industry so interesting? The rapid change in nature…it can be anything in the form of technology, customer preferences, marketing trends or anything.

5 Low-Budget Ideas to Promote Your Restaurant

Gecko Hospitality

You don’t need high overhead to promote your restaurant with a high return. You just need a little creativity and some elbow grease, along with the Internet, to start filling tabletops during happy hour. Here are some of the best ideas for promoting your restaurant with a small marketing budget.

Top 5 Reasons To Attend The Restaurant Success Summit

Embrace the Suck

I have spoken at and attended hundreds of conferences, expos, and seminars. While each one had some great things, none had all three elements for success. The biggest thing lacking was a strategic plan with an accountability structure.

Restaurant Storytelling: 5 Tips to Drive Customer Engagement

Social Hospitality

Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do.

[Guide] Restaurant Management Tips & Tactics: 2019 Field Guide

7 Shifts

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. But restaurant management is the glue that holds it all together.

2019 83

How to Manage Staff Discipline in Your Café

Perfect Daily Grind

People visit cafés for their coffee, but whether they’ll stay comes down to the service they’ll receive. . Having the right staff in your café is critical for making sure customers return.

Café 101


Food Business

When I ran my restaurant one of the many things that made ownership difficult was getting staff on the same page, so the guests’ experience is actually what you intended. That’s why there is value in workshops.

Does getting into food delivery pay off?


With the whole restaurant industry getting on the delivery bandwagon, you may be feeling the heat and wondering if it’s time to jump on yourself. But is food delivery worth the investment? How much effort does it take?


Culinary Cues

Every year, this weekend is the official time to celebrate small businesses.

Planet Grape Wine Review's Top Ten Proseccos as the Region Looks to Quality


www.prosecco.it_.jpg. Author(s): Catherine Fallis. Teaser: A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it. It is the area known as Conegliano Valdobbiadene in the heart of Prosecco country.

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3 Ways Restaurants Can be Philanthropic


Every year, millions of dollars are donated to charities to help fund medical research, provide counseling, operate donation sites, and other philanthropic causes.

10 Social Media Marketing Tips for Restaurant (Along with Fresh Content Ideas)


Well, social media is a quite familiar term for everyone! When it comes to building a marketing strategy to increase restaurant business sales , social media and online marketing is an unavoidable element.

Bar Inventory Programs: Are You Leaving Money on the Table?

Bar and Restaurant Coach

Does your bar or restaurant operation have an inventory program or an ordering program? There are vast differences between the two. Often, people believe they are running an inventory program, or consider both practices one and the same.

The Formula For a Badass Brand!

Embrace the Suck

I recently gave an interview for Foodable TV about how to build a brand. You can create a brand that competes or one that dominates the market. The choice is yours. Follow this formula if you want to make your brand stand out in the market!

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How Social Media Launched the Acai Berry Craze

Social Hospitality

The Acai berry market expands across the globe. According to Kenneth Research (September 2019), the Acai berry market was valued at $712 million in 2017, and it is expected to grow at a steady rate of 12.71% between 2018-2025.