Resumes are a dime a dozen. Restaurants are flooded with them, and the truth is most restaurant managers will spend at most 30 seconds looking at them. When I speak to my colleagues about restaurant resumes, they all say they can get an understanding of who you are within 10-15 seconds. At the end of the day,
I think it’s time that we have an honest conversation about the state of your restaurant and the reality of the situation we’re currently looking at. If you are currently not growing, not innovating, or not focused on making your restaurant better, you’re failing. Period. This isn’t an argument. This is fact.
How does your restaurant stand out? There are articles talking about the restaurant bubble and how it’s about to pop because there’s a surplus of restaurants. Having delicious food isn’t going to guarantee that people will keep coming back. Having terrific service isn’t going to be enough. It’s a specific combination
Getting an hourly employee to think of the business as their own is a big ask, but it’s not impossible. Having a strong culture will create a working environment that sets itself apart from the rest of the jobs out there. But how can you instill a sense of ownership into your employees who are really only there until