restaurant manager coach

Who The Hell Cares Anyway?

Three people don’t show up for work. The associates who do show up are working twice as hard to pull up the slack. The rookie manager is instantly in psycho mode. Who the hell cares? I do. Well, I do now anyway. This is rookie manager’s time to shine! The typical situation is that when [...]

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Expect What You Inspect

It is a very funny thing to walk into a restaurant and notice what no one else working there notices. This is a tunnel vision syndrome that plagues the management community everywhere. The manager in charge claims to have an immaculate back of the house. The workers often know differently! Upon closer inspection you [...]

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Corporate Governance Lunacy

After many years of contemplation & mental anguish, the categories have developed themselves….

With your COMPLETE lack of ability to succeed in the field, CONGRATS Mr/Ms Trainer! You too have displayed a brilliant ability to ABSOLUTELY NOT train people

You, Mr/Ms HR rep…you may be my favorite of all!

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Be Selective That is Your Job Coach!

How many times have we walked into a restaurant to be greeted indifferently?
guest service. It is the most significant determination in one’s willingness to frequent any establishment

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The Bill

A wee bit of doom and gloom This week we want to hit a little on a retention tool. That tool is benefits. If you would be interested being on a live call with a real agent who deals in restaurant cafeteria plans please stay tuned and by all means leave a comment. Thanks.

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The Right Person for the Wrong Job!

I’m glad I didn’t lose her to my own dumb assumptions

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Paperwork 101

Discussing paperwork in the restaurant industry is extremely simple, hence a favorite topic of mine. Touch it Once! That’s it. Yes, that easy. Use the info, implement the procedure, study the numbers, etc… Throw it away! Paperwork often causes an enormous amount of grief, I have enjoyed sifting through many a monstrous pile, sorting out [...]

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Success Thru Details

Separation amongst the “good” operators & the “great” operators is a fine line of details.

The elite are focused upon details & consistently deliver a great experience to each guest.

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Standards Are Simple

“Good” guys run BAD restaurants. This reality is exhibited throughout the industry.

Humans, despite the immediate response of “not me”, are innately inclined to battle authority & discipline.

As a successful operator, you simply will not be liked by everyone on staff. Easy on people – tough on the standards, is crucial for understanding this aspect of the unique restaurant industry.

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