Past Episodes

Top 3 Lessons Learned From “Back of the House”

2013-12-17 14.58.05I recently had the pleasure of reading Back of the House: The Secret Life of a Restaurant , by Scott Haas. Haas, food writer and clinical psychologist, spends 18 months following James Beard Award-Winner Tony Maws in his restaurant, Craigie on Main, in Boston. This book was truly a delightful read.

Haas does an outstanding job of peeling back the layers of a restaurant, revealing all aspects of what life in the industry is like. Haas captures both emotional highs and lows that come with owning a restaurant, but most importantly he identifies the characteristics required of an individual to be successful in this demanding industry.

I would like to use this post to share with you the top 3 lessons I took away from finishing this must read book:

Listen Now…Top 3 Lessons Learned From “Back of the House”

UPDATES!

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Wow! December has been busy! I apologize for my lack of posting over the past month, but between College projects and finals, becoming more active in the Hospitality Club, work and trying to get my podcast up and running I’ve had very little time research and write.

As far as RestaurantUnstoppable goes the little time I’ve had to focus on it has been dedicated to evolving my podcast outline.

Listen Now…UPDATES!

4 Ways to Make the Most of Your Host

Hostess
Hostess

In my experience of working in and dining at restaurants I cant help but notice that so many operations do not maximize the use of their host. The pace of the dining experience all starts with the host. Depending on how well the host does his/her job can make or break the overall experience.

Assumed responsibilities of the host include greeting guest, managing reservations and answering the phone. A good host is capable of doing so much more!

Listen Now…4 Ways to Make the Most of Your Host

2 Tools To Help Busy Restaurant Owner/Managers Facilitate Social Media

I’m excited about todays post, because it will help save you time and it will help you get the most out of social media. Also, I’m excited because it allows me to share with you one of my favorite resources on the topic of leadership; writer, blogger and podcaster Michael Hyatt.

Man Holding Clock
Man Holding Clock

Not too long ago I enjoyed his podcast episode titled “How Do Busy Leaders Find Time for Social Media“. In this episode, he tackles the topic of finding time to use social media and lists a few tools which he uses and that I’ve adopted. I picked the 2 tools which I feel would help restaurant owners and managers, but for the full list, i encourage you to visit his site.

We all know, too well, how demanding the restaurant industry is

Listen Now…2 Tools To Help Busy Restaurant Owner/Managers Facilitate Social Media

2 Benefits of Staff Meals Which Reinforce Efficiency, Positivity and Unity

If you follow me on social media you know that I recently pitched a great podcast, Good Food, hosted by Evan 103085-20130828Kleiman. In the episode, The Restaurant Show: Trois Mec, Kitchen Culture, chi SPACCA, Kleiman interviews Michael Romano, president of Culinary Development at Union Square Hospitality Group.

In this interview they discuss how having staff meals before the dinner rush can benefit your restaurants positivity, efficiency and sense of unity.

Listen Now…2 Benefits of Staff Meals Which Reinforce Efficiency, Positivity and Unity

4 Ways to Keep Employees Long Term

Employee longevity is important. It makes it possible to focus less energy on training and more energy on working. It increases productivity. It improves customer experience by providing a “where everybody knows your name” atmosphere. The list goes on and on, but the reasons why aren’t as important as the ways to.

Listen Now…4 Ways to Keep Employees Long Term

The Importance of Positivity

A few years back, I worked as a host at a very well known, fancy steak house. The front of house

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manager was a very stern, stoned faced and negative individual. As much as I loved the work I was doing, I can remember how much I did not look forward to interacting with this woman. She would just bring me down with her negativity. It was not just me. Her negativity influenced all who worked with her.

Listen Now…The Importance of Positivity