There’s this thing in our industry… call it tradition or whatever… where the Chef is often portrayed as this tyrant, lording over the kitchen. Slamming pots and pans, screaming at the cooks, and striking fear into the servers that dare to enter that sacred space. But the longer I spend in the industry, the more I’ve been questioning that behavior. This episode is an addendum of sorts to the string of episodes I did a few week back where we talked about leadership, staffing, and management. I'm going to make the case that treating people the right way is the only way to build a successful business. The restaurant industry is always slow to change, but I want to help all of us find a better way forward. And yes… I promise it all comes back to marketing your restaurant.
As always, if you have questions or ideas about future episodes, please reach out... [email protected]
291 - Understanding the Impact of Marketing Research (ENCORE) ***** This week's episode is brought to you by: MARGIN EDGE Take control of your...
#381 - Two Ways Inventory Can Save You BIG Money ***** This week's episode is brought to you by: MARGIN EDGE Take control of...
287 - Anthony Bucco, SVP of Culinary Operations for Landmark Hospitality ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants...
