What hurts us even more is our mental tail chasing: the guilt and the shame of falling off the wagon, or not being productive enough. We are conditioned to use time for something we can show for it, the result we can see, count and measure.
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Hospitality Industry: How To Re-Evaluate Your Business And Survive The Crisis -- So You Can Avoid Being A Victim
Your business hasn't failed as a result of the crisis -- your business, while physically remaining open, had failed prior to the crisis.
Read MoreGreat Customer Service Is Costing You Business
The terms service and hospitality are often used interchangeably. Though interrelated, they are not one and the same. Service and hospitality are two separate aspects of business and if regarded and used this way, can fundamentally change the results you create.
Read MoreWhat Your Desires Really Mean
If you don’t trust yourself to show up fully in a certain situation or environment, you won’t feel confident in it. Lack of confidence is conditioned into you by years of mindless practice of not being your full and true self. By self protecting, plying small, hiding, pretending, performing, perfecting and comparing.
How To Conduct Employee Reviews
For many, restaurants are a transitional path for people on the way to “real” jobs or careers. Yet, this truth is a poor excuse for the industry’s notoriously high turnover. In reality, lack of employer support and diminished growth opportunities -- not the prospects of a “real job” -- are some of the biggest contributing factors to why most people leave the restaurant industry.
What To Say To Your Hospitality Team In Pre-Shift Meetings
The truth is, many restaurants don't have pre-shift meetings, and some that do still don't have a solid system or strategy around how they do it. Many restaurant managers think of pre-shift meetings as a necessary evil. They make it boring and glum by merely talking about new specials, 86’d items, and pointing out the negatives, like wrong uniform or schedule issues.
Read MoreHow To Succeed At Work And Still Have A Life
I was once an overworked, irritated, greasy-food eating, no-life having, moody and perpetually sleep-deprived restaurant manager. I was definitely burning my candle at both ends. I’d spend 11 to 12 hours at work, plus two hours driving both ways. My off days would evaporate into catching up on sleep, self-care and errands.
How To Go From The Restaurant Employee To Entrepreneur
If you work in a restaurant in hopes of someday becoming a business owner yourself (whether of a restaurant or not), here are 8 ways you can take full advantage of your opportunities as a restaurant employee and cash in on your dreams sooner.
Read MoreHow to Become a Restaurant Manager Your Team Will Love
Between wearing many hats, the pressure to wear them all well, and juggling what can seem like a thousand daily tasks, restaurant management is survival of the fittest. It’s a job where shifts notoriously last 10-14 hours (sometimes longer), which can be taxing on the body and overwhelming on the mind.
Read More6 Ways To See Through The Posers And Find A Real Coach
Everyone's a coach now! My Instagram feed doesn’t lie. Coaches for this, and coaches for that. They are everywhere! Health coaches, life coaches, business coaches, fitness coaches, relationship coaches, wealth coaches. And I love this one: lifestyle coaches, e.i. undercover network marketers.
Read More20 Best Things I Ever Did - From My Closet To My Business
3 - Created a capsule closet. I sold and donated my oversized closet full of designer brands - even the red bottoms. I only keep 20-30 items at all times. This saves me precious time, a ton of money and ridiculous amounts of effort to put an outfit together. Slaying has never been easier!
Read MoreQuick Service Restaurant Doesn't Mean Hit It And Quit It
With anything I do, say or write, I am not looking for people to agree with me. If anything, I'm looking for people who challenge my ideas. It kicks me into a higher gear of thinking; ideas are born. I get excited that I got them thinking and I get more to write about. This article is born from that.
Read MoreWhat's Wrong With "Can I Help You?"
When the hostess finally looked at us, she asked the worst question any service professional can ask. "Can I help you?” She followed it up with a raised eyebrow. My cynical side wanted to come out say, “Well, I don’t know, can you?”
Read MoreHow Not To Be Held Captive In Any Conversation
Have you ever had a conversation with someone who just wouldn’t stop talking? He hardly took any interest in you, just kept going on and on about themselves, and whatever interested him? Maybe you managed to break away, but you left completely drained.
Read MoreI Am In The Miracle Business
I had no idea I would be in the restaurant business. After arriving in NYC with no contacts, only $40 to my name and absolutely no English skills, my first job in the restaurant business was as a bartender in one of Brooklyn’s busiest restaurants in 2002.
Read MoreHow Good Service Kills Your Restaurant
If you think service is why people return to your restaurant, It's a safe bet that you won't stay in business. "What?!” Let me help you out. You don't think people come to your restaurant thinking: I hope the staff is rude to me, my food tastes lousy, I wait for my drinks for an eternity, can't find my server when I need them, and hopefully they say "duces" on my way out, do you?
Read More3 Ways To Keep Best People In Your Restaurant/Business
Ask any restaurant owner/manager what their biggest challenge is, I guarantee, hiring and keeping the best staff will make the top three on their list. Restaurants have high turnover, averaging over 66% annually, and with the payroll standard of 30-35% of total sales, let’s face it, there isn’t any room for hiring and training the ones that will bring your business down.
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