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How I Became a Restaurant Consultant

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How did you decide to become a restaurant consultant? After graduating from the Culinary Institute of America (CIA) and working at Windows at the World Restaurant in the North Tower of the original World Trade Center I had the opportunity to meet and ultimately work for Joseph Baum, who at the time was the most prominent and renowned restaurant consultant in the world who created many iconic New York restaurants. My exposure to Joe and his team of industry giants who traveled the world helping organizations create new and exciting restaurants and unique dining experiences that changed how people used…

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Pivot, Refresh, or Perish

Over the last few years, the restaurant industry has experienced a broad range of significant changes that have made it very difficult for so many mature brands to achieve a level of meaningful profitability. The restaurant landscape has become very competitive and over-saturated. Many mature brands fail to innovate and have become fatigued. Once-loyal guests…

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Restaurant turnover

Reducing Restaurant Turnover

Do you feel like you’re constantly on the look-out for new hires at your restaurant? You’re not alone. It’s been reported that the restaurant and accommodations industry had as 74.9 percent turnover rate in 2018. This is nothing new for the hospitality industry, particularly since many restaurants, for example, hire teenagers who usually see the…

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Bringing in the Big Guns to a Small Western Town

A tailored and thorough recruiting process leads to top talent acquisition Will all of the restaurants out there waging the war for talent, how do you attract top-shelf management and culinary talent to a tiny market? Sell the lifestyle, not just a list of job duties. This was the strategy developed to hire a General…

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Restaurant career tips

Restaurant Career Advice

What’s the best piece of career advice you’ve received from a restaurant manager or boss? “When it comes to managing people, always be sure you’ve done your best to provide all the knowledge, tools and opportunity for the team to do their job.  If you can’t definitively say that you have, then the blame for…

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Run a Well-Oiled Machine During Peak Hours

It’s peak time at your restaurant. Your employees look frazzled and tired. Waiting guests appear annoyed with their arms crossed while glancing at their phones. The line doesn’t seem to let up, and the condiments counter looks like its been hit by a tornado. Your third party delivery drivers are queuing with the rest of…

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Synergy Top Money-Saving Tips

“Jigger all bar drinks to stop over-pouring and ensure that drinks are consistent. If you don’t like jiggers, then make sure to use speed pourers and pour test all the bartenders on a regular basis.” Mike Walls, Operations & Beverages “Teach your back-of-house staff how to properly utilize available portion tools to reduce food waste…

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