Richard Lindhorn, ICAE

In the restaurant industry, seconds matter. A few seconds can be the difference between a positive or negative guest experience. So if that's the case, why don't operators take efficiency more seriously? Why don't operators do more to help their FOH staff work faster? The reason is because there's a huge disconnect between operators and what actually happens on the front lines. It's the same thing that happens when generals lose touch with what's happening on the battlefield. It's hard to appreciate the struggles of the front line from a warm, dry bunker. And it's no different in the restaurant industry. Operators set policies and goals without taking into account how difficult it will be to execute them under real-world conditions. This disconnect is the frustration that so many FOH workers have. "How can they expect us to get all of this done without the proper tools?" And that's why we need to give FOH workers automatic solutions for the repetitive tasks they do all day long--so they can spend more time focusing on revenue-generating tasks like: ✅ Building rapport with guests ✅ Delivering prompt service ✅ Handling more volume to increase sales In short, so they can focus on selling--not just surviving. FOH staff can't deliver great guest experiences and achieve your operational goals if they don't have enough time to do so. And it's not about replacing them all with robots, because who wants to be served by machines? It's about treating the humans more like humans by giving them the tools they need to seamlessly carry out your mission. #bars #restaurants #labor #automation

3

1 Comment

Maximizing Efficiency and Versatility in Hospitality with Krowne's MoveWell Adapt or fall behind—that's the mantra in today's fast-paced hospitality industry. At Culinary Depot, we take that challenge head-on with Krowne's MoveWell Adaptive Stations. Your bar will be as adaptive as you are, redefining versatility and efficiency in one sleek package. Gone are the days of static bar setups. The MoveWell Adaptive Station's modular design allows for instant reconfiguration, catering to specialty cocktails, left-handed bartenders, or a bustling coffee station. Its ultra-low profile refrigeration option maximizes space, while the integrated quick-connect plumbing ensures complete versatility. But Krowne didn't stop there. With all 304 stainless steel construction and added tracks for easy sliding of modular inserts, their workstation is not just adaptable; it's built to last. And with centralized drainage, water management is a breeze. Stay tuned for our upcoming bundle drops and see how Krowne's MoveWell Adaptive Stations can revolutionize your bar setup. Share your thoughts on adaptability in the hospitality industry below, and if you find this insight helpful, give it a like, comment, or better yet, repost it! #Innovation #Hospitality #BarDesign #CulinaryDepot #Adaptability

18

2 Comments

Team Member and Guest Experience - Lead and Take Care of Your Team. They are the PEOPLE closest to and delivering Hospitality to your paying Guests! Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design #restaurant #foodservice #culinary #hotel #casino #resort #travel #club #design #consulting #speaking #kitchendesign #equipmentspecifications #ServPoints™️ #SequenceofService #TeamExperience #GuestExperience #conceptdevelopment #marketing #salesbuilding #standardsofoperation #profitability #coaching #training #operationsbestpractices #expertwitness #litigationsupport #myfcsi

7

One of the many reasons Restaurant Brands need a CPG Retail Strategy! Meet consumers where they are... at your restaurant or at the grocery store. ✅ Either way, your business thrives. Want to know more? Let's chat - www.gailkurpgeweit.com #cpg #menutomarket #retail #restaurants #restaurantgrowth #inflation #hedgeagainstinflation #growth #strategy

5

Why would you partner with Taggr? Great Question! I use the word "partner", because that's how we operate. Coming from the operator world, we understand the big goals: Happy Clients, Happy Customers, and Growth. These goals get easier to achieve with an enforcement solution that understands. This is why we focus on onboarding the top quailty 1099's, using the best enforcement tools, and providing the fastest dispute resolution solutions. I believe this methodology is why we've been able to partner with some of the biggest operators in the game. Is today the day we see if Taggr can help you reach your goals? Shoot me a message Email: tylar@taggrsolutions.com Call or Text: 8434553179 #partner #parking #tech #parkingenforcement #team #growth #goals #gigeconomy

1

FOH staff are either in Sales Mode or Survival Mode--and this boils down to how much time they have to do their jobs effectively. When they have enough time, they can: ✅ Build rapport ✅ Suggestively sell ✅ Manage the guest experience In short, to focus on revenue-generating tasks. However, when they're short on time, they just want to get through the shift. This is the dreaded Survival Mode. I can tell you from experience that Survival Mode is a very negative mindset, because you've essentially given up on upselling or managing the guest experience. In other words, you've lost control. Survival Mode is so harmful for two major reasons: 1️⃣ The guest is not getting the attention they deserve 2️⃣ Your servers are not maximizing their sales (which also means their income is dropping) So how can you keep your staff in Sales Mode, and far outside of Survival Mode? One way is to give them the tools they need, and to help them by automating repetitive tasks. Don't underestimate the value in making your staff more productive. Not only will your revenue go up, but so will employee satisfaction. This post-COVID labor market has shown us just how difficult employee retention is, and how much we've taken it for granted in the past. #bars #restaurants #employeesatisfaction

2

1 Comment

When grilling a steak, the key guideline is to keep it simple. A great piece of meat doesn’t need a whole lot of seasoning, and it shouldn’t be flipped over and over or mashed down. Today’s blog provides simple guidelines for grilling success.   https://lnkd.in/g-U9wUVt

3

Great summary from #FOD2024, if you are not attending. Costa Vida Executive VP of Strategic Growth Wade Allen comments on something really insightful and something I have implemented in our catering programs. “The metric we found that influenced all of our channels to be successful was ‘guests with a problem,’” Allen said. “We wanted to find out how many guests had a problem across these channels, vs. the number of transactions we’re conducting. We started measuring that and were able to find out where the problems were. Once they mined the data, Allen said Costa Vida worked to create consistency across its channels by distributing the metrics and a ranking of all the restaurants from start to bottom." To learn more about how to implement in your catering program, read more in a past blog post here - https://lnkd.in/gkFTECst https://lnkd.in/gCkScv2c #catering #theopga #servicerecover #service #trust #offpremises #FOD2024

5

With restaurants struggling against a shifting economy, it’s more important than ever that restaurant brands develop a strong, profitable, parallel revenue stream. 🔥 And we can help with that. Learn how growth-minded restaurant brands grow their revenue with: - ZERO added head count - ZERO new locations. by leveraging the power of RETAIL. Attend this free informational seminar tomorrow where I’ll answer your questions live on the call. https://lnkd.in/ePYaGwA2 #fsr #restaurants #restaurantgrowth #strategy #restaurantowners #menutomarket

1

Companies continue to invest in Business Travel, not only do C-Suite Executives attribute this to Sales Growth but a high employee retention rate as well. As a restaurant, business dining will continue to grow and bring an extremely profitable source of incremental revenue. What is the best way to reach these business diners traveling? Let us help. #dinova #businesstravel #businessdining #hospitality

6

Foodservice people: who remembers kitchen clipboards? They may still exist BUT marketing has come a long way! Lenny Nash Joe Meuschke George H. Nick Lamb Jeff Burch Jeff Maskule Michael J. Cala Pepe Toro Edward Zimmerman #foodservice #foodserviceindustry #restaurantindustry #restaurantsupply #fooddistributor #foodmanufacturing #foodmanufacturer #foodmanufacturers #foodmarketing #foodservicedistributor #hospitality #chef

6

4 Comments

Thinking about #catering out of multi unit restaurants today and how injecting orders into yesterday’s POS systems can be a flawed strategy. Read more below .. https://lnkd.in/gzyrWgz6

24

1 Comment

Have you ever thought about seeing your restaurant's best dishes in grocery stores or online outlets? The Menu to Market On-Demand Webinar shows you how to take that leap. Don’t miss this opportunity to learn from an industry expert and turn your restaurant’s offerings into retail sensations. The webinar is available on-demand, so you can watch whenever it suits you. Register now: https://lnkd.in/gpm4J8U9 #MenuToMarket #CPG #restaurants #growthstrategies #groceryindustry #grocerystores #grocery #cpgbrands #foodindustry #restaurantgrowth

4

🍴 As I have been operating in the hospitality industry for many years, I am keenly aware of the seismic shifts that may be on the horizon for our industry. 📉 Recent economic signals such as the potential absence of rate cuts by the Federal Reserve are particularly concerning. This situation could keep or increase the cost of borrowing more expensive, thus increasing the operating cost of our businesses—a challenge we must prepare for now. 💼 These tightened financial conditions suggest a potential tightening in consumer spending, which could lead to decreased dining out and reduced bookings for reservations for dining and events. The ripples from major sectors are starting to touch the shores of hospitality, affecting restaurants, hotels, and beyond. 🌱 In response, it's crucial for us to emphasize positive cash flow and profitability. Focusing on these financial metrics will provide the stability needed to weather the storm. This may include adjusting menus, reevaluating supplier contracts, or streamlining operations to ensure we are not just surviving, but thriving in this challenging macroeconomic landscape. 🔍 It's essential for those of us in the hospitality industry to stay vigilant and adaptive. We need to innovate our services, rethink our cost structures, and enhance the value we offer to our customers. Let's explore new business models, enhance digital integration, or revise supply chain logistics to maintain profitability without compromising on quality. 🌟 Positively Forward: Despite these challenges, remember that adversity often breeds innovation. The hospitality industry is resilient and full of creative minds that have overcome countless challenges before. Let's use this as an opportunity to come together, share insights, and push the boundaries of what's possible. Together, we can navigate through these turbulent times and emerge stronger. 💬 I invite you all to share your strategies on thriving in this evolving economic landscape. Your insights are invaluable as we forge ahead together! #HospitalityLeaders #EconomicImpact #InnovationInHospitality #Resilience #TogetherWeThrive ✨ Stay optimistic, stay creative, and let's lead the way to a brighter future in hospitality! ✨

12

Interesting changes are coming to OpenTable reviews. Starting in May, diners’ first names and profile photos will be shown on all reviews. OpenTable is also planning to retroactively update past reviews, so if you left any less than savory comments in the past... You might want to follow their steps to delete/edit old reviews. Hopefully, this will give restaurants more transparency on where their reviews are coming from so they can better trust the feedback. Do you think this will help restaurants in the long run? https://lnkd.in/gTmxBSyZ

9

2 Comments

Interested in taking your restaurant's best dishes to the retail market? Join us for a free workshop session on May 24th at 10am PST. Discover how other restaurant owners are successfully using retail CPG strategies to grow their business. Learn from an industry expert and get ready to expand your brand! Register here: https://lnkd.in/gpm4J8U9 #MenuToMarket #CPG #restaurants #growthstrategies #foodindustry #restaurantgrowth #retailstrategy

8

2 Comments

✨DAILY SPARK✨ Simplify to Amplify! 🌟 John M., Regional Manager of a high-end restaurant organization, struggled to keep his team engaged during meetings due to overly complex explanations and industry jargon. This led to disengagement and missed key points. Performance was low and avoidable mistakes were often made. Through our coaching sessions, we focused on simplifying his communication. He learned to distill complex ideas into clear, concise messages and use relatable examples. By engaging his team with straightforward language and interactive elements, he kept them focused and interested. The result? Improved engagement, better retention of key information (higher performance), and a more motivated team ready to elevate the dining experience. Effective leadership starts with clear communication. Cut through the noise and connect with your team on a deeper level. 🚀 👉🏼 Visit my website or DM me to learn more about how my coaching approach for organizations and individuals can make a significant impact! https://lnkd.in/gVYZGA9 –––––– #coaching #leadership #business #coach #growth

5

2 Comments

Happy Friday! Here’s some food for thought to put on your plate today. We all know retention is a constant challenge, but did you know that 23% of restaurant employees haven't finished their high school education? This statistic highlights a crucial area where we can make a significant impact. Training isn't just about skills; it's about building a brighter future. Certification programs like ServSuccess are game-changers. They don’t just enhance skillsets and leadership capabilities, but also instill self-confidence and pride in our team members. When employees feel equipped and empowered, they're more likely to stay and grow with the company. When they are invested in they become mentors who repeat the cycle thus creating an incredible company culture. Investing in these training programs means investing in people. It’s about creating a supportive environment where everyone has the opportunity to succeed, regardless of their educational background. Collaborate with your L&D partners and see how you can enhance your current programs. Let’s build a workforce that’s skilled, confident, and add that confidence to the internal résumé. Check out our certification programs here and reach out to me today: via https://lnkd.in/g28mWf4G #RestaurantSuccess #EmployeeRetention #ServSuccess #LeadershipDevelopment #PrideInWork

4

Banquet season is around the corner as the weather gets warmer! Entegra’s Director of Culinary Operations, Chef Lynn Hay, recently spoke on a webinar about the latest food trends to elevate banquet events. Some tips shared include embracing technology for cost savings and back-of-house efficiencies, adopting sustainable practices to attract eco-conscious guests, and customizing menus to cater to diverse dietary needs. Check out our latest blog to learn how to make your venue stand out! https://ow.ly/L2Cn30sBJbs #BanquetTrends #BanquetSeason #FoodTrends #HospitalityTrends

2