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.
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
Forward-thinking is having the ability to see, predict, and plan ahead. This is a highly sought-after skill, and yet, not a lot of people have this skill within them. We look for people with experience because forward-thinking is a talent that comes with days in the field. It’s not something that you can just
There's a major difference between being a community-driven restaurant and a restaurant that is driven by the community that it resides in. A community-driven restaurant finds the community benefits and accents them as part of the restaurant. If your restaurant’s community is known for its fresh produce, a