You need to push into growth right now or you’ll drown in your own irrelevance.
QFO: Why do you think there is a poor employee management structure within the hospitality industry?
“There are 7 billion people in the world. Not all of them will appreciate your brand of jazz. Your mission is not to convince anybody to like you, respect you or see the world the way you do. Your mission is to find people who resonate at your frequency.” ~ Liz Ryan
Service is table stakes (pun intended). Everyone provides service: everyone has their 12 steps of service that include all the transactional lists most people (restaurant managers included) come up with to answer the question: “what does good service look like.” This is the wrong question.
The timeline is irrelevant. But the list of challenges is the same as it’s always been…
QFO: Why do hostesses at restaurants make small talk as they seat you?
QFO: What is the first step that I should take before I build my own restaurant? Answer: Build your team.
Lots of articles preach and even more tongues wag about how the #1 reason people leave jobs is a bad boss. This is wrong.
Disney recently posted this and it about exploded my brain. You can’t plan the entire Guest experience. You need spontaneity in order to capture those moments that you need to which occur only at the point of experience. The one thing to teach your staff is to look for, identify and act on these moments. […]
Q: How true is this statement? “Employee Engagement is something all organizations need, but it is tricky to tactically execute.” A: “…tricky to tactically execute…” : It’s not tricky and the employer doesn’t ‘execute’ it. Engagement is intrinsic to the employee: meaning if you hire people who share your values and provide an environment that […]
Massimo Bottura: “I have a test that I do with my chefs—it’s called “Who Are You?” You have to express yourself in an edible way—or even in a different way. You have to express yourself and tell me who you are. I do this test all the time—if I come back on a Monday, I […]
“One of the biggest myths is that we have a retention problem.”
“Many of the managers I come into contact with suffer from what I call: Delusional Process Management Syndrome”
“In the past 18 months, restaurant wages have risen at double the rate of menu prices and will double yet again in the next 18 months.”
“The “hands-on” approach thinking is one of the most confused and abused phrases in management today.”
