Podcasts about restaurant manager

The Restaurant Manager's Story #Podcast - The worst regrets are for the things we didn't do. #RestaurantManager #PoliceChief #HusbandAndWife #Unusual #Decisions #Exhausted #Afternoon #Familiar #Intimate #DarkGlasses #Shocked #Personal #Guilty #Coincidence #TwoWives #Grotesque #Training #Packing #Successful #MurderMystery #Experience #BusinessMagnate #CryForHelp #Unexpected #Judgement #Conscience #Forgive #Knowledge #Justice. Music : @MarisVijay Studio Recording : @trinitywaves2487 @SliceOfLifeStories - Written and Narrated by Tehnaz Bahadurji For more story updates follow us @ Soundcloud : https://soundcloud.com/sliceoflifestories Spotify : https://open.spotify.com/show/2Gina4RpRz6u3Qn9uYIKOp iTunes :https://podcasts.apple.com/in/podcast/slice-of-life-stories/id1358225468?mt=2 Instagram : https://www.instagram.com/sliceoflifestories/?hl=en Facebook : https://www.facebook.com/sliceoflifestories/ Twitter : https://twitter.com/sliceoflife466 Subscribe and Stay Tuned !

This week, we have in the studio  Brian Hudson—who is a certified wine sommelier, NYC restaurant manager, and Justin's lifelong best friend! Together, they reminisce about their adventurous childhood escapades, delve into the rigorous journey of mastering the art of wine, and unveil the electrifying, fast-paced world of New York City's restaurant scene. Brians Restaurant: www.hasalonnyc.com Brians IG: @ bhud_nyc Order The Blueprint & The Diligent Cigars Here!  https://www.flyingcigars.com/brands/the-burn-down-podcast/ https://getyourcigars.com/products/the-burn-down-podcast-sampler-pack Become a member on our website! Exclusive discounts & giveaways! https://www.burndownpodcast.com    

We welcome Charles Carron Brown to The Premier Cru. Charles is the Restaurant Manager at Aulis, an exclusive Michelin Star restaurant as part of the Simon Rogan Group. Aulis is not your everyday dining experience, incorporating: Tasting menus - both food and wine Exceptional food - Michelin Star restaurant Sustainability - food sourced from Simon Rogan's farm Exclusivity - just 12 covers per evening On the episode we introduce you to Aulis and their wine program, tasting three wines on their list by:⁠ Follow ⁠@The_Premier_Cru⁠ on socials to keep up to date with future episodes and behind the scenes snippets.

Restaurant Manager, Svitlana Yarosh, joined Gary Hardgrave on 4BC Drive to discuss how her local restaurant is helping to employ refugees who have escaped war-torn Ukraine.See omnystudio.com/listener for privacy information.

This week, Jessica talks with Jason Park: trumpeter, arts administrator, & chef. Jason has spent over 20 years working as a chef while also performing and teaching the trumpet. If you are in the classical music scene in the Bay Area, you've probably worked with Jason or heard him play.  He's currently the program administrator for the San Francisco Boys Chorus, Trumpeter for the San Francisco Playhouse, and a freelance stage manager and chef. Jason has had a variety of past job titles like Restaurant Manager, Bartender, Music Arranger, and many more. He also plays the Flute and French Horn. Follow Jason on Instagram @gojasonpark  ~ Are you a high achiever, a leader, or an Ampersand who's recently taken on more responsibility at work? For high-achieving professionals, Jessica Wan's executive coaching services stand out as a rare gem. She provides strategic guidance and practical solutions, a unique offering that not only propels her clients' careers forward but also builds their capacity for significant leadership roles in their respective sectors. Her innovative coaching techniques and personalized approach set her apart from the rest. BOOK AN INTRO CALL: ⁠https://calendly.com/jessicawancoaching/intro-call-coaching⁠⁠ Follow Jessica on LinkedIn Credits Produced and Hosted by ⁠⁠Jessica Wan⁠⁠ Co-produced, edited, and sound design by ⁠⁠⁠⁠Carlos Schmitt⁠ Theme music by ⁠⁠Denys Kyshchuk⁠⁠ and ⁠⁠Stockaudios⁠⁠ from ⁠⁠Pixaba⁠y⁠ Music samples of Jason Park with Paradigm Brass: Matt Brooks, Marc Bolin, Hall Goff, Todd Martin, Doug Morton, Jason Levis

Ep 127, Managing Work Conflicts: Celebrating the Work of Ombuds Professionals

https://www.goaliesmith.com/ About: Formally started in 2018, Goaliesmith is the lifelong project of the Gvozden brothers. Brothers, Friends, and Business Partners; Mike and Andrew built Goaliesmith into the Nation's top resource for Goalies with one goal in mind:Gather the best & hungriest goalies on the same field to grow better, together.The Gvozden's grew up in Severna Park, Maryland, one of the world's biggest hotbeds for lacrosse. Both former Division 1 Goalies, with an extensive list of accolades, were encouraged by their parents to combine their skill sets and create a “Goalie Training Company” in 2015. At the time, Mike was a Lacrosse Coach in Los Angeles and Andrew a Restaurant Manager in San Francisco. The brothers each trained Goalies in their respective areas, and began partnering up to put their best foot forward. After many trial events, traveling up and down the West Coast, and learning from one another, the brothers decided that if they took their training back to the East Coast, and had success, building Goaliesmith would become their full-time focus. After a Preseason Tour of Baltimore, Boston, Long Island, and Upstate NY, the decision was made by Mike and Andrew to go all in. The Goaliesmith community has grown rapidly throughout the United States, reaching goalies around the globe ever since.

Sebastian discusses the new menu at El Toro in Monmouth, plus Taco Tuesday, booking a private dining area for parties, and more on the WRAM Morning Show.

Lộ Quậy is a vibrant dining hotspot located on Amoy Street in Singapore, renowned for its innovative approach to New Vietnamese cuisine. Recently, Lộ Quậy has transformed its dining concept to a freestyle dining experience, driven by the evolving preferences of modern diners. This new format features an ever-changing menu of small plates designed for sharing, allowing guests to craft their own culinary journeys and ensuring that each visit offers a unique experience. On Culture Club, Hongbin Jeong and Roshan Gidwani speak to Quynh, Chef, Lộ Quậy, and Clem, Restaurant Manager, Lộ Quậy, to find out more about their take on Vietnamese cuisine.See omnystudio.com/listener for privacy information.

You might have heard the saying, "People don't quit jobs; they quit managers." This is particularly true in our fast-paced, high-stress industry. A toxic manager can create a negative atmosphere and fail to lead by example, significantly affecting morale and productivity. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am breaking down undeniable impact toxic managers have on your restaurant. I also outline how you can create and maintain a positive work environment, specifically by creating a positive culture in your restaurant. I will also cover how to build up your team's confidence in that culture so they help you keep toxic managers out of your restaurant.

Brent Stone.  We should call this conversation the hospitality episode.   Brent Stone is the Restaurant Manager of the Marriott Delta South Hotel in Calgary Alberta. There have been so many experiences of hospitality that I have experienced at this hotel, and I wanted to share the story.  Brent Stone was just the person to do it.   I love Brent's story of doing land survey work for his Dad, to commerce, to flying planes, to computer work, to becoming a sommelier, working in the cannabis industry and now a life in the hospitality industry.   But Brent has taken himself wherever he went, and gets to better the pond by caring for every person he comes in contact with. Not all hospitality costs money. Thank you Brent for everything you do to better the pond. 

Happy Easter Everyone! We've got a great show to listen to whether you're preparing Easter meals or driving to your long weekend destinations. We begin with Mark Beringer, GM & Director of Winemaking for Phantom Creek Estates on the Black Sage Bench, just south of Oliver; Mirco Biliorsi, the Export Director for Altesino has lots to say about the Montalcino stand-out; Kerri Wyse-McNolty reflects on Burrowing Owl Estate Winery winning the Canadian wine industry's Award of Distinction; and Jamaal Christian, Restaurant Manager for The Hooded Merganser in Penticton tells us what you can enjoy at the restaurant this spring and summer.

Download for FREE: The RESTAURANT MANAGER SCORE SHEET at https://mds.mykajabi.com/restaurantmanagerscoresheet Watch: How to Open a Restaurant with No Money: Starting a Restaurant from Scratch https://youtu.be/jWQ9yBNf9OI Watch: 5 Things Every Restaurant Manager Should Know | Restaurant Owner Tips https://youtu.be/fYBRiDs7WvY LET'S CONNECT: SUBSCRIBE to our YouTube Channel: https://www.youtube.com/@makingdoughshow SUBSCRIBE to our Podcast: https://podcasters.spotify.com/pod/show/makingdoughshow CONNECT on Linked-In: https://www.linkedin.com/in/hengamstanfield/ What is the Role of a Restaurant Manager | Guide to Restaurant Management Whether you're a seasoned restaurant owner, a budding entrepreneur exploring the role of a restaurant manager, or a consultant seeking insights into restaurant management, this episode of Making Dough Show is a must-watch. Gain valuable knowledge on conflict resolution, training plans, skill development, operational standards, cost control, budgeting, performance measurement, customer satisfaction, reputation management, continuous improvement, strategic planning, career growth, and the hospitality industry. Learn how to navigate the challenges of the restaurant industry with finesse and grace, and discover the strategies and techniques that will set you apart as a leader in the culinary world. Whether you're looking to enhance your existing skills or embark on a new career path in restaurant management, this episode provides actionable insights and practical advice to help you achieve your goals. So grab your score sheet, assess your strengths, and join the conversation on what it truly means to be a restaurant manager. Let's make some dough together and pave the way for success in the vibrant and ever-evolving world of hospitality. #restaurant​ #restaurantmanagement​ #restaurantmarketing​ #restaurantmanager​ #makingdoughshow

Mandela's personal items will go on auction. What's Gone Viral with Jonathan “Khabazela” Fairbairn.See omnystudio.com/listener for privacy information.

Click here to register for my FREE Masterclass: https://autc.pro/TSSeng-pod?sl=EN_POD-58082867

In this latest episode of Making Dough Show, I share 10 tips for new managers in the restaurant industry. Whether you're starting a new management position or transferring to a different location, these tips will help you navigate the challenges of being a new manager. I discuss the importance of setting expectations, building relationships with your team, and empowering them through knowledge. I also emphasize the value of harnessing collective insights and casting a vision for your team. By implementing these tips, you can become an effective and successful new manager. Download: The Ultimate Restaurant Marketing Guide and all our FREE Resources at https://www.makingdoughshow.com/resources Watch: 5 TIPS to Mastering Serving Food Consistency | Restaurant Manager https://youtu.be/Rb7xqGiY3uI Watch: RESTAURANT Call Out No Call No Show Policy | Restaurant Management https://youtu.be/zLr1wyO5uPg Want to learn more about owning a profitable restaurant business and how to run a restaurant successfully? Subscribe to the Making Dough Restaurant Show and get weekly tips on restaurant marketing and restaurant management! Let's make some dough!  Want TOAST POS for your restaurant? Click this link to sign up for a DEMO today and download the Restaurant Opening Calculator and Restaurant Business Plan Template for FREE: https://www.makingdoughshow.com/toast-demo Please visit our website https://www.makingdoughshow.com/ LET'S CONNECT:  SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX​  SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow​  FOLLOW us on Instagram: https://bit.ly/2SLRp42​  CONNECT on Linked-In: https://bit.ly/2D0a3QA​ #restaurant​ #restaurantmanagement​ #restaurantmarketing​  #restaurantmanager​ #makingdoughshow

In this new episode of Making Dough Show, I discuss the importance of consistency in the food industry, specifically focusing on how to ensure consistent food quality throughout multiple restaurants and shifts. I share five tips that can help you achieve food consistency, including the need for training, portion control, standardized recipes, and visual aids. By emphasizing these key points and implementing them in your restaurant, you can provide your customers with a consistently excellent dining experience. Watch the video to learn more and take action to improve your food consistency today! How leading by example and demonstrating your dedication can inspire your team and create a positive work environment. Download: The Ultimate Restaurant Marketing Guide and all our FREE Resources at https://www.makingdoughshow.com/resources Watch: Thriving in the Local Market | Restaurant Management Tips https://youtu.be/87q-YlLgVi0?si=493ey2qYZQQ3rJZz Watch: RESTAURANT Call Out No Call No Show Policy | Restaurant Management https://youtu.be/zLr1wyO5uPg Want to learn more about owning a profitable restaurant business and how to run a restaurant successfully? Subscribe to the Making Dough Restaurant Show and get weekly tips on restaurant marketing and restaurant management! Let's make some dough!  Want TOAST POS for your restaurant? Click this link to sign up for a DEMO today and download the Restaurant Opening Calculator and Restaurant Business Plan Template for FREE: https://www.makingdoughshow.com/toast-demo Please visit our website https://www.makingdoughshow.com/ LET'S CONNECT:  SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX​  SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow​  FOLLOW us on Instagram: https://bit.ly/2SLRp42​  CONNECT on Linked-In: https://bit.ly/2D0a3QA​ #restaurant​ #restaurantmanagement​ #restaurantmarketing​  #restaurantmanager​ #makingdoughshow

On this episode you will listen to the report from Roland Martin Unfiltered about 5 Black professional customers being kicked out of the DoveCote restaurant in downtown Orlando by the manager Chris Tazioli who "CLAIMED" the restaurant had a time period for each table. Also the manager called the police to have them removed and after the Black customers left some customers stated that Tazioli told the other customers around that the reason those customers were removed was because they couldn't pay the bill. That was another LIE since the bill was paid because the cops were called. --- Send in a voice message: https://podcasters.spotify.com/pod/show/casanova-the-comedian/message Support this podcast: https://podcasters.spotify.com/pod/show/casanova-the-comedian/support

Attendees at a major conservative conference over the weekend overwhelmingly voted for former President Donald Trump in a Republican presidential primary straw poll. Former President Trump in a new interview said he would consider some of his 2024 GOP primary rivals as potential running mates or Cabinet members if he wins back the White House. The Instagram post shows a yellow sign tacked to the wall in an unidentified restaurant. The message written across the bottom of the sign allegedly explains the reason for the policy's implementation. It read, “Because we feel that many situations can be resolved. It is the policy that an employee cannot quit until he or she talks to the Restaurant Manager or Area supervisor.” In-N-Out, the beloved California fast-food empire, has sparked left-wing hate over a new policy that will require employees to present a medical note if they want to wear a mask to work.See omnystudio.com/listener for privacy information.

If you're ready to use systems to improve your restaurant's operations, service and profits, there is one person you must identify now – your implementer. This is your right-hand person when it comes to implementing systems in your restaurant. Your implementer is someone who buys into your business, into your dream and you. They're excited to learn, and they are organized and able start and finish projects. Your implementer reports to you but might also have another role in the restaurant and report to a manager. They train others on the systems and, with your help, hold others accountable to them. How do you select them? They tend to be people pleasers and want to make you proud. In this episode of my podcast, The Restaurant Prosperity Formula, I explain the purpose and usefulness of an implementer in greater detail, plus I give you the three-step process for supporting your implementer and helping them be successful. This is important because your implementer's success if your success, which gets you that much closer to restaurant prosperity.

In this week's restaurant podcast Danny and I welcome Chris G to discuss things your restaurant manager wants you to know. Many restaurant professionals run the gauntlet of experience. Chris is no exception. Among other positions our guest has recently taken on a management role in the same location. Drawing from his experience he is here to share the things guests and employees need to know.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this new episode of Making Dough Show, we delve into the notion that respect is earned, but it's not always the whole story. As a business owner or manager, you may find yourself in situations where you feel that others are not giving you the respect you deserve. However, it's important to understand that respect goes beyond just earning it from others. Self-respect plays a vital role in creating a positive and respectful work environment. Join us as we explore the significance of self-respect and its impact on earning respect from others. Discover how self-reflection and personal growth can help you become a respected leader. Effective communication is another crucial aspect we delve into. It's not just about what you say, but how you say it. We provide insights on how to communicate with your team in a way that motivates and inspires them to fulfill their responsibilities. Learn how to lead with gratitude, sugarcoat your instructions, and emphasize the value of your team's contributions. By mastering the art of meaningful communication, you can foster a culture of respect and collaboration within your organization. Additionally, we address the significance of providing perspective to your team. As a business owner, you have a broader vision for the company's future. However, your team members may not always see the bigger picture. We share strategies on how to communicate the "why" behind certain tasks and help them understand the meaning and purpose of their work. By giving them a wider perspective, you can foster respect, engagement, and alignment within the team. Join us in this video as we navigate the complexities of respect in the workplace and provide valuable insights to create a culture of mutual respect, growth, and success. Download: The Ultimate Restaurant Marketing Guide and all our FREE Resources at https://www.makingdoughshow.com/resources Watch: Managing People Who Are Hard To Manage | Restaurant Manager Tips https://youtu.be/KiN59JyKYp0 Watch: The BEST Restaurant Employee Retention Strategy | Restaurant Management https://youtu.be/itsHHBt8f5U Want to learn more about owning a profitable restaurant business and how to run a restaurant successfully? Subscribe to the Making Dough Restaurant Show and get weekly tips on restaurant marketing and restaurant management! Let's make some dough! Want TOAST POS for your restaurant? Click this link to sign up for a DEMO today and download the Restaurant Opening Calculator and Restaurant Business Plan Template for FREE: https://www.makingdoughshow.com/toast-demo Please visit our website https://www.makingdoughshow.com/ LET'S CONNECT: SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX​ SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow​ FOLLOW us on Instagram: https://bit.ly/2SLRp42​ CONNECT on Linked-In: https://bit.ly/2D0a3QA​ #restaurant​ #restaurantmanagement​ #restaurantmarketing​ #restaurantmanager​ #makingdoughshow

Christine Miles is a Consultant, Executive Coach, Entrepreneur, and author of What Is It Costing You Not to Listen?: The Power of Understanding to Connect, Influence, Solve & Sell. She is the CEO and founder of EQuipt, and for three decades she has been serving organizations by helping them apply human skills to drive results and build cultures of empathy. Today we will be discussing the book, and also the five keep steps to listening and understanding, known as "The listening Path." Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: Life is meant to be understood backwards, but lived forward." In this episode with Christine Miles we will discuss: The Listening Path: The Map/The Stops on the Map The Compass The Flashlight The Water Filter The Footprints Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @thelisteningguide On the web: https://equipt-people.com/ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Christine Miles for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This weeks guest is Michael Anderson. Currently, Michael is a Sommelier, Restaurant Manager and Restaurant Director at the Elora Mill located in Elora, Ontario. Michael got his start in the industry over two decades ago while he was earning his diploma in Recreation and Leisure Services. Michael worked at various independent and family restaurants as a server, bartender and manager. Eventually, Michael earned his Sommelier certification from CMS and CAPS in 2010. From there Michael worked as a Sommelier at various fine dining establishments and eventually became a wine agent for Nicholas Pearce Wines. During this time frame, Michael also started working for the Cambridge Mill which is part of the Pearle Hospitality Group and this led to where he is today at the Elora Mill. Links @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Greg Root is a partner at Defined Hospitality. Greg started his hospitality career as a teen-aged caddy at a country club in Pennsylvania. Later he attended Indiana University of Pennsylvania where he studied Restaurant and Hotel Management. He graduated in 2000 and, after working in various roles in various restaurants, he was hired as a manager for Starr Restaurants. After 13 years and attaining the role of Director of Restaurants at Starr, Greg opened his own restaurant and has been a Co-Owner of Defined Hospitality ever since. Check out episode 986 with Al Lucas as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Don't mess it up." In this episode with Greg Root we will discuss: Partners Franchising Opening restaurants Being a manager Lifting up neighborhoods through restaurants Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Go, go, go What is your biggest weakness? Need to listen more What's one thing you ask or look for when interviewing/growing your team? What's your aspirations over the next 5 years? What's a current challenge? How are you dealing with it? Get everything done for our people, more fiscal responsibility Share one code of conduct or behavior you teach your team. People are the priority What is one uncommon standard of service you teach your staff? Watching the initial reactions of our guests What's one book we must read to become a better person or restaurant owner? "Oh, The Places You'll Go!" by Dr. Seuss GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant 365 What is one thing you feel restaurateurs don't do well enough or often enough? Be a part of the community If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't mess it up Try to get ahead of it all Be proud of what you do Contact: Email: greg@definedhospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Greg Root for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Doug Zeif is the Founder and CEO of Next! Hospitality Advisors. Doug grew up in Queens, NY and began as an amusement park cook and eventually worked as a bagel baker. He was hired as the Assistant General Manager at a steakhouse in 1980. Soon after, he began working for The Cheesecake Factory and took the restaurant from 2 to 31 locations. He has since helped and advised many companies, including Hilton, Doubletree, Waldorf: Astoria, Conrad Hotels, Marriott, Sheraton, Westin, LXR Luxury Resorts & Hotels, Fairmont Hotels, Mandarin Oriental, Four Seasons. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "If you keep doing what you've been doing, you're going to keep getting what you've been getting." In this episode with Doug Zeif we will discuss: Hotels Controlling profit and cost Partners Accountability Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Perseverance What is your biggest weakness? Impatients What's one thing you ask or look for when interviewing/growing your team? What can I count on you for? What's a current challenge? How are you dealing with it? People Share one code of conduct or behavior you teach your team. Be able to say you're sorry What is one uncommon standard of service you teach your staff? Ask people for great Google reviews What's one book we must read to become a better person or restaurant owner? Principle-Centered Leadership by Stephen R. Covey Good to Great by Jim Collins GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant365 What is one thing you feel restaurateurs don't do well enough or often enough? Don't take care of their people If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard Don't look back Look forward Contact: Email: doug@nexthospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Doug Zeif for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Princeton University is known for its eating clubs: Cap and Gown, Charter, Ivy and Colonial. But this private members club isn't associated with the university and doesn't hold open houses to find new members. The Nassau Club was founded by Woodrow Wilson to bring the townsfolk and the University together. It now stands as one of the most elite dining clubs in the nation and Nathalie Wilson is its Director of Food and Beverage. Nassau Club's Food and Beverage Director Nathalie Wilson Wilson has served elite memberships across the country. As General Manager at Suburban Golf Club to Restaurant Manager at Greenwich Connecticut's Stanwich Club, Wilson has seen the scenes behind the iron gates at the highest levels of private members clubs. But Nassau Club is different. Wilson takes us through a day in the life of the club, from its guest rooms upstairs to its breakfast service through to dinner service. With just a dozen staff in the restaurant, Wilson takes care of each and every member, of which there are 1,100. Although membership seems heavy, half the membership is rarely seen but just continues to hold the membership for nostalgic reasons and perhaps their once-a-year trip to Princeton. Search Firms Are In Bed With Private Clubs The podcast turns toward finding talent post-Covid and how Nathalie believes executive search firms are not always finding talent but are more inspired to ensure they get the nod for the next search rather than find the right candidate for the search at hand. With a consolidation of executive search in the industry, Wilson is concerned that candidates are not being found and compensation packages are being artificially restrained. The Wait Staff Olympics Although Princeton might be a bit stodgy, the wait staff at various restaurants and clubs is not. The town holds the Wait Staff Olympics annually, in which waiters and waitresses might be seen trudging through Palmer Square with trays full of drinks and trying to gain the fastest time with the least droppings amidst cheering colleagues. Bonding for a service staff in a university town that is heaving full of people servicing the students, faculty and university dignitaries.

Vue de monde has been around for 23 years, Dirty Linen hasn't even cracked the big three! Even so, we're celebrating 500 podcast episodes with a two-week stint at this iconic restaurant. Today's guest is Restaurant Manager Rajnor Soin, who came five years ago for six months and somehow hasn't been able to leave. We talk about the art of looking after guests, even when they are a fluffy little sheep. https://vuedemonde.com.au Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

While conflict is detrimental to any kind of business, it is very much normal. As a business owner, how do you handle conflicts between your managers and team members? How effective are your ways? In this episode of Making Dough Show, I will provide top tips that we apply to all of our stores which help us a lot not only on how to resolve conflict but how to even avoid it from arising at the workplace. Download: The Ultimate Restaurant Marketing Guide and all our FREE Resources at https://www.makingdoughshow.com/resources Watch: 5 Restaurant Business Success Tips | How to run a Successful Restaurant https://youtu.be/lCcxPAigL7E Watch: How to motivate an introvert employee | 3 Customer Service Tips for Introverts https://youtu.be/sRGoErJWZtw Want to learn more about owning a profitable restaurant business and how to run a restaurant successfully? Subscribe to the Making Dough Restaurant Show and get weekly tips on restaurant marketing and restaurant management! Let's make some dough! Want TOAST POS for your restaurant? Click this link to sign up for a DEMO today and download the Restaurant Opening Calculator and Restaurant Business Plan Template for FREE: https://www.makingdoughshow.com/toast-demo Please visit our website https://www.makingdoughshow.com/ LET'S CONNECT: SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow FOLLOW us on Instagram: https://bit.ly/2SLRp42 CONNECT on Linked-In: https://bit.ly/2D0a3QA #business #restaurant #restaurantmanagement #restaurantmarketing #restaurantmanager #makingdoughshow

More Kevin Stories: https://www.youtube.com/playlist?list=PLTz_vyR-zjcAWaHFPTtOPPKJXbwhYTinVKevin isn't very bright... But sometimes we can work around that fact. But this particular Kevin is so deficient that nobody seems to want him around... And who could blame them, honestly?? Stories about Kevin brings the heavy cringe!YouTube: https://www.youtube.com/reddxyDiscord: https://discord.gg/Sju7YckUWuPayPal: https://www.paypal.me/daytondoesPatreon: http://patreon.com/daytondoesTwitter: http://www.twitter.com/daytondoesFacebook: https://www.facebook.com/ReddXD/Teespring: https://teespring.com/stores/reddx

Ken McGarrie is co-founder of Korgen Hospitality, COO of Fabio Viviani Restaurants, and best-selling author of The Surprise Restaurant Manager. In episode 35 of the Restaurant and Retail Revel(ations) podcast, he is also the featured guest! Tune in to this episode for some of Ken's advice on transitioning into restaurant management for the first time, what features to prioritize for restaurant technology, and more!

Kat is back for today's episode of After 9. Also: Scott talks about feedback from yesterday's pod. 4 tips to avoid killing your Christmas tree. A restaurant manager got fired for telling her staff to smarten up. A woman's laptop was stolen and the thief left a mean note. A Mom is unhappy about her 20-year old son dating a woman in her 30's. A company just took their entire staff to Disney as a work-perk. Learn more about your ad choices. Visit megaphone.fm/adchoices

Danijel Spoljar is the assistant manager of the dining room and in charge of the specialty premiere restaurants on board the Azamara Quest cruise line.  He has been with Azamara since 2007. In this episode, Danijel describes his childhood, his inspiration to make a career sailing, and his experience working with Azamara. Listen in to learn about Danijel's background and his career experience working on cruise ships for decades. You will also hear what it takes to manage both the crew and guests, especially on matters of dining on a small cruise ship. Key Takeaways: The responsibilities of a dining room assistant manager on a small cruise ship What it takes to manage both the crew and guests on a cruise ship The importance of being passionate about your job to reduce the stress that comes with it Have knowledge, be hard-working, and ethical to succeed as a cruise ship crew member

Pepe Fundora, Cork & Glass and Casa Nuova Italian Restaurant (North Fulton Business Radio, Episode 555) Pepe Fundora of sister businesses Cork & Glass and Casa Nuova Italian Restaurant joined host John Ray on North Fulton Business Radio. Pepe discussed his Restaurant Manager of the Year award from the Georgia Restaurant Association, his father Tony’s […] The post Pepe Fundora, Cork & Glass and Casa Nuova Italian Restaurant appeared first on Business RadioX ®.

7 Company Policies you need to know and implement -this is what we're talking about for today's Making Dough Restaurant Show episode! If you don't have these 7 HR policies every restaurant owner must have, add them to your HR calendar and execute them ASAP because every business needs these. Watch 'til the end to learn more about these valuable restaurant manager tips! HR WORKSHOP SIGN UP: https://www.makingdoughshow.com/resources Download: The Ultimate Restaurant Marketing Guide and all our FREE Resources at https://www.makingdoughshow.com/resources Watch: The ABSOLUTE Best Way to Control LABOR in your Restaurant | Restaurant Manager Tips https://youtu.be/EpAXM3vnxO8 Watch: The BEST Restaurant Employee Retention Strategy | Restaurant Management https://youtu.be/itsHHBt8f5U Want to learn more about owning a profitable restaurant business and how to run a restaurant successfully? Subscribe to the Making Dough Restaurant Show and get weekly tips on restaurant marketing and restaurant management! Let's make some dough! Want TOAST POS for your restaurant? Click this link to sign up for a DEMO today and download the Restaurant Opening Calculator and Restaurant Business Plan Template for FREE: https://www.makingdoughshow.com/toast-demo Please visit our website https://www.makingdoughshow.com/ LET'S CONNECT: SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX​ SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow​ FOLLOW us on Instagram: https://bit.ly/2SLRp42​ CONNECT on Linked-In: https://bit.ly/2D0a3QA​ #restaurant​ #restaurantmanagement​ #restaurantmarketing​ #restaurantmanager​ #makingdoughshow

Do you know what is the absolute best way to control labor in your restaurant? One of the gravest challenges in restaurant management is how to control labor costs. We've been in the restaurant business for a while, and let's face it, one thing we love doing in this business is to complicate things. There are too many variables that are out of our hands. But of course, there are some factors we can control. And that is what we should focus on - the things we can control. In this episode, I'll be sharing tips for controlling labor costs, so watch this video until the end and do not miss anything. >>>>>> FUNDAMENTALS WORKSHOP SIGN UP

We've taken clips highlighting some of the topics discussed in the full episode and put them together here! Check it out if you want a bite-sized version of the full episode. Sean Ralston @seanscutshair was leading a comfortable life being a restaurant manager as a young adult.... but he realized he wanted a more creative career with room to grow. We discuss his journey towards opening his own shop, his work as an educator on YouTube, and more! This Week's Topics: • His switch from restaurant manager to barber • Opening his own shop after two years in the industry • Starting on YouTube and joining edu channel tomb45 • Finding quality barbers for his shop in a small town • Approaching client education & pricing • Mixing business and friendship – learning lesson • what's inspiring him in the industry and what he would change Have you left a review for The Hair Game Podcast yet? September's Pod Loot winner won a year membership to 'Knowledge Destroys Fear' - DJ Muldoon's private education page! To enter, just leave a review on the Apple podcasts app or iTunes. ⁣⁣Don't forget to leave your Instagram handle so we can find you!⁠ FOLLOW US http://www.instagram.com/thehairgamepodcast http://www.instagram.com/salonrepublic http://www.instagram.com/loveerictaylor http://www.facebook.com/salonrepublic

Sean Ralston @seanscutshair was leading a comfortable life being a restaurant manager as a young adult.... but he realized he wanted a more creative career with room to grow. We discuss his journey towards opening his own shop, his work as an educator on YouTube, and more! This Week's Topics: • His switch from restaurant manager to barber • Opening his own shop after two years in the industry • Starting on YouTube and joining edu channel tomb45 • Finding quality barbers for his shop in a small town • Approaching client education & pricing • Mixing business and friendship – learning lesson • what's inspiring him in the industry and what he would change Have you left a review for The Hair Game Podcast yet? September's Pod Loot winner won a year membership to 'Knowledge Destroys Fear' - DJ Muldoon's private education page! To enter, just leave a review on the Apple podcasts app or iTunes. ⁣⁣Don't forget to leave your Instagram handle so we can find you!⁠ FOLLOW US http://www.instagram.com/thehairgamepodcast http://www.instagram.com/salonrepublic http://www.instagram.com/loveerictaylor http://www.facebook.com/salonrepublic

As a small business owner, one of the most difficult things to do is let someone in management go. Especially in an independent restaurant, these people can be like family to you and have put a lot of themselves into your business. But as you grow and adjust your expectations, some people just can't grow in the job. Other times, they are just not a good culture fit. No matter the reason, concluding that it's time for that manager to go sucks. Nobody likes to fire people, especially when you really care about them personally. In this episode of my podcast, The Restaurant Prosperity Formula, I want to teach you how to know when it's time to fire a manager, why I would rather run short staffed than have the wrong people on my team, and what to do put yourself in a position where when a manager leaves voluntarily or through disciplinary action, you're not worried about it. This episode is full of examples of how restaurant owners I coach have dealt with this issue and what happened once they followed through. Learn the 3 principles the most successful restaurant owners follow and how you can learn to follow them, too: https://dsp.coach/principlesx3 (https://dsp.coach/principlesx3) Sponsor – Repeat Returns: http://repeatreturns.com/dsp (http://repeatreturns.com/dsp)

"I think I'm in a perpetual career transition" Restaurant Manager turned Career Coach turned Entrepreneur, Chris Hegg, from @ChrisatPeak joins Cassie on Happenstance to talk about making big career moves, the chaos and challenges behind career transitions and how he has developed a deep dense of confidence when it comes to follow his passions and taking advantage of opportunities. Let's see where happenstance takes us...Episode Topics:- Daily POP (00:02:40)- Guest Introduction (00:07:18)- Making a Mid-Career Change  (0025:49)- 10 Years in the Restaurant Industry (00:32:08)- The Start of a 4 Year Career Change (00:37:55)- Making Your Own Career Transition (00:42:46)- The Transition to Entrepreneurship and Reselling (00:44:37)-A Story on Looking Out for Yourself (00:56:46) Guest Bio:Chris Hegg is a solopreneur, career coach, content creator, reseller, and curriculum developer who is dedicated to being a catalyst for thoughtful career change. Chris began his career managing restaurants before launching his first big career transition at the age of 30. The “what everyone sees” version of this story is that Chris went back to grad school and became a Career Coach. This sounds like he took one giant step, and voila, transition complete. No! The “real” story of this transition involved dozens of small steps (and mis-steps), all during the Great Recession of 2008. This includes quitting a perfectly fine job, arranging countless coffee meetings, volunteering in the community, working a half dozen part-time jobs, paying off a mountain of debt, selling a car to fund tuition, and moving 900 miles south to attend graduate school.  For Chris, the real magic in that change was taking small steps, lots of them.After earning a Master of Arts in College Student Development, Chris worked as a Career Coach at universities and career schools. He soon established his first business, Peak Opportunity Coaching.  During his 10+ years of experience in career education, Chris has taken part in tens of thousands of conversations about work, life, passion, money and change.  He has drawn inspiration from the brave career changes of his clients, and how the modern world presents so many new avenues to explore and carry out career change.  Cue big career transition number 2. While working full-time as a Career Coach and growing his career coaching practice, Chris built a successful side-hustle selling used clothing on ebay (insert a bunch of small steps that nobody sees here). This side hustle grew quickly and he stepped aside from career coaching to focus on his growing used clothing business, Peak Opportunity Outfitters. Chris then started a new side-hustle too.  Under the name @ChrisAtPeak, Chris shares candid videos of his entrepreneurship journey, especially the small steps.  He shares this content to inspire and encourage others to pursue their own side-hustles, and to roll those side-hustles into big, brave career moves.  You can find Chris's storefronts and follow his journey at chrisatpeak.com.Guest Links:Instagram & Tiktok: @ChrisatpeakLet's Connect:@HappenstancethePodcast@CareerCoachCassie 

My guest today and I met when he was the Chief of Village of Cancun and I was there for the EXGO Reunion 3 in 2010. He arrived in Club Med Sonora Bay on July 13, 1993 for his first season as a Specialty Restaurant Manager. He is the FIRST Mexican Chief of Village in the history of Club Med, so please help me give a very warm MFS welcome to Eduardo Rojas! Before Club Med, Eduardo was working in a night club in Mexico City. One day while walking down the street, he noticed the Club Med office and went in and asked for an interview (as he did not have an appointment). The rest they say, is history. Eduardo worked for Club Med from 1993 to 2019 in positions such as Restaurant Manager, Chief of Sports, Chief of Entertainment, Leisure Service Manager and Chief of Village. Eduardo worked in many villages such as Cancun, Sandpiper, Punta Cana, Ixtapa, Cherating and Guilin, China to name but a few. Eduardo has many stories to tell and I hope you enjoy the journey he takes you on as he shares his incredible and inspirational story and the people he met and who helped him along the way. One special story in particular he shares is the one where he finally learned that he would become a Chief of Village. Eduardo is currently the General Manager of the luxury hotel, Villa del Palmar in Loreto, Mexico and it was named the world's leading family resort in 2020 by the World Travel Awards. **My First Season podcast has always been free to listen to and is available on: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora and Listen Notes. And if you like what you hear, please leave a review at Apple podcasts. Here is the link to the luxury hotel where Eduardo is the General Manager: https://villadelpalmarloreto.com/ His social media: https://www.instagram.com/eduardo.rojas01/ https://www.linkedin.com/in/eduardorojasvergara/ https://www.facebook.com/edylatinorojas

In this episode, Steve is joined by Matt Dinkel. Matt is currently the General Manager at the award winning Mandolin Aegean Bistro in Miami. One of the hottest restaurants in the country. Matt has also worked in a number of different areas of hospitality. Some of Matt's former roles include General Manager at Mignonette, Restaurant Manager at STARR Restaurants, Director Of Food And Beverage at The Dalmar Fort Lauderdale, General Manager at The Drexel, just to name a few. In this conversation, Matt talks about the highs and lows throughout his hospitality journey and shares his inspiring mindset on how to build relationships, seize every opportunity that comes your way, and embrace the lessons that a career in hospitality teaches you. This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be. Matt and Tricia discuss the topic of four walls marketing.Four walls marketing is something that's been brought up a few times in the podcast, but never really dug into and explained. Now, for most quick service restaurants, you have your national marketing that happens, you don't really have to think about. Somebody in a corporate office somewhere is taking care of that for you. Then you normally have some local marketing that is taken care of by either your franchisee, or your district marketing group, or, you know, just us host of other ways. Now, four walls marketing is exactly what it sounds like. It is the marketing that you can do within the four walls of your restaurant to help grow your specific location.In Matt and Tricia's 20 years of experience in this industry, there hasn't been much talk about four walls marketing by any of the brands that they've worked with, until the last five years. That was when Jared and Brian Collins brought the idea to Matt and Tricia. It is something that they practice very regularly, and something that they'd seen a lot of success with. So Matt and Tricia have adopted it. So this is in no way, their idea or their plan. This is taken directly from what other people have done and seen success with and they use it to their advantage.And what four walls marketing is, is taking care of your guests and getting to know your guests. The bottom line is it's relationship building, it's making sure that your guest is comfortable, and that they know that you know them and that you care about them as a person, this will drive them back into your location over and over and over again. Not only that, when somebody asks them, where they should go for dinner, they're automatically going to think of you because you've built that relationship that makes them want to come to you and to tell people about you because they want their friends and family to have that same amazing experience that they had. So they will always tell people about you, they will be that word of mouth outside of your restaurant as long as you take care of them and treat them amazing inside those four walls.Another thing that is kind of outside marketing, but it's something that is really, that is really helpful is getting involved with the schools. When you get involved with a local school, and you help their organizations or you give out free meal cards, or free ice cream or whatever you can do, whatever comp cards you have available, if you give those to the schools, those kids are going to bring their parents in and when they bring their parents in those parents are going to eat and then you're going to use that four walls marketing to make that family love your restaurant and keep coming back in over and over again.Now these little things are what separates one location from the next you could have to have the exact same brand in the same town on the same street even and the one that does this process is the one that's going to see results above the others.So for that and so much more. Listen to today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be.Join the conversation at www.facebook.com/groups/qsrguruEmail us at info@qsrguru.comFind our website at www.qsrguru.com

On today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be. Matt and Tricia are going to talk about a topic that they were very shocked to realize that they hadn't talked about in nearly 100 episodes. And that is scheduling.Labor is normally your second biggest cost in any restaurant, you have your cost of goods sold, and then you have your labor.And right now Tricia is in a brand new location where they're struggling to make labor, which is normal, that happens in new locations, while you try and figure it out. So throughout this episode, Matt and Tricia are going to discuss the different tools that you can use, as well as just the old school pen and paper method and some math that you can use for some quick calculations to really help you kind of break things down and budget it.They also go over budgeting. And when you're in a new location, budgeting is so tough to do, because you don't know what to expect from one day to the next. And that's really where they're struggling right now, as they don't have trends. Because they've only been around for a few months. And even then, they don't know what to expect from one day to the next. They could have a very busy Monday, and then a very slow Tuesday. There's no consistency yet because they are so new. So we talk about how to battle that issue and how to work through those problems. And really figure out how to budget and how to do your best to make labor when you don't have enough data to be able to do it the right way.Now, if you've been in a location for a good amount of time, and we'll say the restaurants been open at least a year, you have a multitude of different ways that you can do it, your trends are pretty much set. And there is a lot that you can do to make labor and really get that down.And Matt shares a few tips on how to budget your daily sales, as well as your hourly to figure out what you need. Now it's very rough math doesn't work for everyone. But it is a general guideline that you can use in the quick service industry that will help you get your labor in the low 20s which is where most places want their labor to be.So for that and so much more. Listen to today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be.Join the conversation at www.facebook.com/groups/qsrguruEmail us at info@qsrguru.comFind our website at www.qsrguru.com

On today's episode, I get to talk to Chad aka @chadmoneymatter. He is a husband, father, and works in the restaurant industry. He doubled his net worth to $110K on a $50K salary. We discuss: His early work and money lessons from his mom Chad's "a-ha" money moment Saving $39K on a $50K salary Investment philosphy What I loved him sharing his story is the ability for anyone to grow their net worth. I want to thank him for his time and wish him continued success and growth. Give him a follow on Twitter @chadmoneymatter Please rate and review this episode on your podcast player! Road to Wealth Podcast Social Twitter: @roadtowealthpod Instagram: @roadtowealthpodcast

No office experience? No problem! Hey there, listeners! Welcome back to another episode of Leaving the Nest. I'm your host, Kathleen Pellegrino from ROCS Grad Staffing. Our mission is to help you find a job out of college and thrive in the real world. I am joined today by a colleague and a friend. Her name is Darcy Grogan and she's been a member of our team since 2019. She has worked her way up from Associate Recruiter all the way up to an Account Manager. This is so awesome to see because I love seeing longevity in someone's career, and I love seeing others develop and grow and create their own story here at ROCS. And that's why I invited Darcy to join me on the podcast today. I wanted her to share her story with all of you because I believe it's a really important one. Before she started with us, Darcy didn't have any office experience. She graduated from Longwood University and then worked as a Restaurant Manager for a few years, so you can imagine some of the challenges she must have faced during her job search. And so if you're a job seeker that's in the same boat as Darcy, I'm sure you'll find her advice and experience very insightful and eye-opening. But if you're an employer listening to this podcast, I believe it's important to remember that sometimes when you're working with entry-level candidates, you should give them a shot based on just their potential alone. You might find that is how you can find some of the best people. Enjoy! In This Episode:[01:49] - An introduction to today's guest, Darcy Grogan. [03:03] - What brought Darcy to Longwood University? [05:15] - Darcy changed her career path halfway through college. [06:55] - How Darcy was able to balance her work life, social life, and collegiate life while at Longwood. [09:10] - Darcy explains her hiring and orientation at Cooper's Hawk after graduation. [11:53] - We hear about the orientation and training process Darcy went through for Cooper's Hawk. [13:55] - The path from server to floor supervisor to restaurant manager. [16:38] - What motivated Darcy to work her way up? [18:08] - Who gave Darcy a hard time for working in the foodservice industry after she graduated college? [19:52] - The greatest lessons Darcy learned from working at Cooper's Hawk. [21:45] - Darcy reveals how she felt leaving her work family. [24:06] - Does Darcy still keep in touch with her old team? [26:03] - We learn how Darcy's job search went and what she was looking for in her next career. [28:02] - The biggest setback for Darcy was knowing where to start. [29:05] - What Darcy remembers about her interview with Kathleen at ROCS Grad Staffing. [29:51] - Moving from the restaurant industry into an office workplace was a culture shock for Darcy. [32:32] - Here's what Darcy missed when leaving Cooper's Hawk? [34:04] - How did Darcy handle the transition to working from home because of the 2020 COVID-19 lockdowns? [35:49] - Darcy's growth at ROCS Grad Staffing. [38:39] - Retrospectively, Darcy isn't sure she would have known her career path would lead her to where she is today. [39:52] - We find out Darcy's favorite memories working at ROCS so far. [41:19] - Kathleen shares her favorite memories working at ROCS also. [42:05] - Darcy gives her biggest piece of advice for people following in her footsteps. [44:26] - This is how Darcy believes candidates without office experience can stand out in their next job interview. [46:38] - How we can contact Darcy. Resources: ROCS Grad Staffing Connect with Kathleen: kathleen@rocsjobs.com LinkedIn Call: 703-579-6677 Connect with Darcy: darcy@rocsjobs.com LinkedIn

In this episode we'll talk to Yasiin, who is a graduate from the Coders Campus Bootcamp. We dive into his story about how he started his coding journey as a Restaurant Manager, and went through two Coding Bootcamp before landing his first job. Yasiin shares a ton of great insights and tips for beginner coders who are hoping to get a job, so be sure to listen to the whole episode. Interested in starting your coding career? I'm now accepting students into an immersive programming Bootcamp where I guarantee you a job offer upon graduation. It is a 6 month, part-time, online Bootcamp that teaches you everything you need to know to get a job as a Java developer in the real-world. You can learn more via https://www.coderscampus.com/bootcamp

Korgen Hospitality: https://korgenhospitality.com/ Korgen Hospitality on Facebook: https://www.facebook.com/korgenhospitalitygroup Korgen Hospitality on Linkedin: https://www.linkedin.com/company/korgen-hospitality—Show Notes: Setting the Table: https://amzn.to/3kLq2YP—What's next?

#BonusBite “RESTAURANT MANAGER'S SECRET SIGN SAVES BOY'S LIFE” #WeirdDarknessPlease SHARE this episode with someone who loves paranormal stories, true crime, monsters, or mysteries like you do! Telling others about Weird Darkness helps make it possible for me to keep doing the podcast! Anyone who is interested in donating can do so at:Cole, Scott and Kissane, P.A. Trust Accountc/o The Northern Trust Company600 Brickell Avenue, Suite 2400Miami, Florida 33131Attn: Michael VillasanaFor the benefit of the minor children of Wilson/SwannSOURCES, CREDITS, AND MENTIONED LINKS…(Over time links may become invalid, disappear, or have different content.)SOURCE: https://weirddarkness.tiny.us/m8uc65ca Weird Darkness theme by Alibi Music Library. Music bed by Tony Longworth: https://tinyurl.com/y2nhnbt7. 

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