Having team goals with a written, executed action plan is essential to running a successful food service operation whether you’re a 200-seater restaurant or a four-wheeler food truck. In a study by Bersin by Deliotte, they found that organizations that make it easy for employees to set clear goals were four times more likely to score in the top 25 percent of business outcomes. Similarly, organizations that have employees revise or review their goals quarterly or more freque
I had been dreaming of going to Europe for 20 years. My husband, Scott and I finally decided for our 25th anniversary we’d go. Unfortunately, the 25th came and went 5 years ago and we never made it due to surgery and then the demands of restaurant life took over. Now we’re celebrating our 30th on time, the one-week vacation has expanded to two weeks (3 days in Barcelona and then a 12-day tour of northern Italy), and my husband’s sister, Rosita, and brother-in-law, Craig, hav
In 1882, when our forefather’s created Labor Day, the first Monday in September, it was intended to be a tribute to the yearly contributions workers have made to the strength, prosperity, and well-being of our country. Today I give a shout out to all the food service heroes out in Restaurant land who fill our tummies with mouthwatering meals or sinful treats, wash plates and handle the nasty trash, and cheerfully provide service with a smile even when guests are not so pleas
This July, the City of Los Angeles, minimum wage jumped from the already high $10.50 to $12.00 per hour for employers with 26 or more employees. Those with less staff have a year reprieve. By 2021, $15.00 will be the standard. Restaurants are reporting 2-4% increases in labor percentages even with passing some of the costs on to the customers through pricing. Some operators are feeling the pressure of an already tightening noose.
Don’t get me wrong, I see my employees as
The 4th of July holiday is my favorite holiday. It’s my mid-year New Year’s and a time when I reflect on the progress I've made toward the dreams, resolutions and goals that I'd set at the beginning of the year. I take the opportunity to celebrate my progress or re-calibrate my actions if I'm not on track. I absolutely love the sense of hope and freedom from worry I experience by setting written, actionable goals and tracking my progress. And working in the restaurant busines
In this competitive Los Angeles restaurant scene where several restaurants are opening each week, it is extremely important that you make a great first impression because that is often all the chances you get. If new customers are not blown away by your fresh new concept, fantastic hospitality, or delicious food, they will cut their losses quickly and move on. I encourage management to seek out the very best employees they can afford that have natural smiles, are extroverte