7 Shifts

APRIL 21, 2023

These 4 executives started out working in entry-level restaurant jobs. That gave his team members the confidence to take on more duties and gave them motivation to move up. In that leadership position, he created classes for managers on skills like leadership and cost control. Here's how they got to where they are today.

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Share, teach, and train others – this is the fuel that drives your own leadership engine.

Leadership 385

Leadership Fine Dining Workshop Training 385

Modern Restaurant Management

FEBRUARY 23, 2021

Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. Never Take Advantage of the Guest. It was extremely expensive, but well worth the cost considering the value of our trained, knowledgeable teams.

Leadership 180

Leadership 2002 Airlines 2001 180

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 430

Hotels Point of Sale Cash Management Training 430

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The look of the service staff, cooks on the back loading docks grabbing a smoke break, salesclerks with arms folded, starring out shop windows, and nervous shop owners checking their bank accounts on cellphones was disconcerting.

Customer Experience 366

Customer Experience Customer Service Food Safety Retail 366

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. Define the one or two KPIs most critical for your top growth goals.

Leadership 203

Leadership Small Business Cash Management Customer Experience 203

Embrace the Suck

MAY 24, 2023

It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. Now, let's discuss our current predicament and find a way out. Instead, we should be on the offense, taking our recruitment strategy to the talent pool.

Recruiting 327

Recruiting Coaching Hiring Customer Experience 327

Embrace the Suck

JUNE 18, 2021

Working on the right things, in the right order, what to focus on now, and what to hold off until later, can mean the difference between success and burn out. 60% of restaurants don’t make it past their first year and 80% go out of business within five years. THE HARSH REALITY. The statistics aren’t pretty. Chaos in action.

Leadership 346

Leadership Small Business Coaching Training 346

EATER

JULY 24, 2020

Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization.

Leadership 145

Leadership Hiring Events Audits 145

Modern Restaurant Management

FEBRUARY 9, 2024

While customers are constantly inundated with engaging visual messaging, the other critical stakeholders – the internalones, like home office staff, frontline team members, franchisors, and corporate leadership – often find themselves overlooked.

Communication 188

Communication Franchise Franchising Leadership 188

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. Once conditioned – a chef has a very difficult time breaking out of a routine. Forget the comfort of routines – we need to take action now.

Leadership 357

Leadership Retail Training Take-out 357

7 Shifts

MARCH 23, 2022

But after an expensive and drawn-out onboarding process—they found themselves facing the same issues with another bill to pay. It was a two-day training for managers.” So I think it was almost two, eight-hour days training for the managers got to implement.”. And the team was able to roll out 7shifts quickly.

Front of House 369

Front of House Back of House Communication Employee Relations 369

EATER

APRIL 8, 2021

It is also a nonprofit that has spent 30 years training at-risk youth exiting the juvenile detention system to work in hospitality. So the staff and the 15 young people working that night spent most of the evening doing extra training and cleaning to keep busy. Café Momentum is more than just a restaurant, though. Several U.S.

Training 117

Training Café Kitchen Safety Back of House 117

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. First, allow me to address the dichotomy of the artist/accountant.

Restaurant Law 395

Restaurant Law Education Definition Social Media 395

Modern Restaurant Management

MARCH 27, 2024

In his new book, Scott Greenberg provides an inspiring, practical framework for management to explore their biases, habits, and leadership styles while learning how to refine the way they manage so they can more effectively recruit, retain, and motivate their hourly teams. What do you hope readers take away from the book?

Coaching 110

Coaching Franchise Franchising Leadership 110

Culinary Cues

FEBRUARY 8, 2020

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.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

7 Shifts

AUGUST 27, 2020

Having to spend a shift—or even worse, your after-hours—reading through an employee handbook will sap the fun out of any new restaurant job. Doesn’t it make sense to create a restaurant employee handbook that encourages a positive workplace culture through teamwork and training? Okay, that might be a stretch.

Employee Relations 370

Employee Relations Hiring Document Food Safety 370

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them.

Leadership 413

Leadership Definition Employee Relations Training 413

7 Shifts

SEPTEMBER 15, 2020

So put your pen and paper aside—and spend less delegating or forgetting tasks—and check out our best restaurant management checklist templates to simplify everyone’s job. Because of COVID-19, you need to take extra precaution not just cleaning after shifts, but cleaning tables, bars, door handles, and other surfaces every few hours.

Management 195

Management Management Download Leadership 195

Foodable

MAY 21, 2021

Ken has helped launch new concepts and train hospitality leaders throughout the United States and Canada. In part two of his three part series on insight for restaurant industry leadership, McGarrie shares important strategies for management communication. Mcgarrie advises management on communication.

Leadership 52

Leadership Communication Entertainment Hospitality 52

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Figure it out! If they are sick, send them home but do so out of caring, not anger that they are sick.

Uniforms 416

Uniforms Front of House Food Safety Healthcare 416

Modern Restaurant Management

MARCH 1, 2022

Empowering Employees with the Right Tools and Training. Restaurant operators could define a structured talent development program that guides high potential employees through a progressive blended learning program, laying out a logical career path and fueling their growth. Restaurant people are “people-people.”

Front of House 230

Front of House Loyalty Program Back of House Training 230

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

Coaching 377

Coaching Sports Point of Sale Take-out 377

Culinary Cues

AUGUST 28, 2023

Those chefs who deliver the message of standards through yelling, condescending behavior, demeaning employees, for exerting some type of punishment approach have no business in a leadership role and should find another line of work. Stand up if you are happy with your career choice and if you respect those who do things right.

Entertainment 367

Entertainment Back of House Consumer Goods Recruiting 367

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait!

Front of House 294

Front of House Communication Leadership Back of House 294

Culinary Cues

AUGUST 14, 2020

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. PLAN BETTER – TRAIN HARDER. Bigger isn’t always better. Harvest America Ventures, LLC. Restaurant Consulting.

Small Business 375

Small Business Leadership Customer Service Communication 375

7 Shifts

MAY 17, 2022

The employees aren't helping each other out. We spoke to leaders at each one of these brands to find out what they do to both build and reinforce great restaurant culture. And let's see if you can work out a schedule that works for you' instead of it just being 'here's [the] schedule, take it or leave it.'” Picture this.

Insurance 370

Insurance Leadership Customer Experience Sports 370

Culinary Cues

JUNE 1, 2020

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

Leadership 61

Leadership Supplies Guest Recovery Small Business 61

Foodable

MAY 28, 2021

Ken has helped launch new concepts and train hospitality leaders throughout the United States and Canada. In part three of his three-part series on insight for restaurant industry leadership, McGarrie gives valuable tips for managing your restaurant’s reviews. Acknowledging the level of passion it takes to write a long one star review.

Leadership 59

Leadership Entertainment Communication Education 59

Embrace the Suck

JULY 21, 2020

How did that work out? Look at the quality of people who come to apply to work with you and it will give you an idea of where your leadership game is currently. I’m not judging here, just putting it out there in the event you might want to speak to a professional. Upgrade your leadership to A-level.

Leadership 480

Leadership Hiring Take-out Events 480

Modern Restaurant Management

NOVEMBER 29, 2022

Or employees haven’t been properly (and regularly) trained. It might be a simple miscommunication, where the person taking the order misheard the customer’s special request. Customers expect to get what they ordered when they visit (or get take-out from) restaurants. Scathing reviews. Shift that mindset.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

Modern Restaurant Management

AUGUST 3, 2022

Coming out of some trying times, we’ve been able to open two new locations in the past year, taking us to seven total as we celebrate 10 years in business. My leadership and communication style has evolved over the years as I’ve learned how to adapt to changes and obstacles that are often out of my control.

Communication 203

Communication Leadership Food Supply Back of House 203

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Situational Leadership. A flexible leadership style is crucial in this current environment.

Leadership 139

Leadership Employee Relations Front of House Communication 139

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. So the question is – where is the leadership in building such a plan?

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268