Biscuitville Fresh Southern’s Post

Ever wonder how industry leaders got their start in hospitality? Jim Taylor, Founder and CEO of Benchmark Sixty Restaurant Services, shares his early start in the restaurant business that sparked a lifelong career. From opening beer bottles at family gatherings to managing his first shifts, discover the humble beginnings that led to his success. Tune in and learn to ignite a successful career in hospitality. Don’t miss this engaging journey! Lowering Your Restaurant’s Labor Cost While Improving Retention https://bit.ly/4aUPYIV #WiskingItAll #JimTaylor #BenchmarkSixty #RestaurantManagement #IndustryBeginnings #CareerGrowth #EmployeeRetention #RestaurantKPIs #TeamEffort #BrandStory #LaborCostManagement #TableProductivity #BoostProductivity #ComparativeData #CostManagement #StaffTurnover #PreventBurnout #CareerInHospitality #RestaurantData #HospitalityData

If you are a founder, CEO, CRO, CCO or #customersuccess leader, who in these uncertain times needs to make their revenue predictable, then take a look at what the amazing team at Hook have built for you 👏 👏 👏

Fuel your team by paying them what they're worth, investing in their growth through continuous training, and fostering a culture that breeds pride. A cared-for team is a high-performing team, propelling your restaurant to unparalleled success. #ThrivingCulture #TeamDevelopment #InvestInPeople

Restaurant heroes: General managers, managers, whatever their title is...the industry could not exist without them. Let's celebrate them all for their part in making dining out possible. They shouldn't serve 50 years to get acknowledged. In an industry where entry level turnover is astronomical a manager who hires, trains and manages for even 5 or 10 years is amazing. Think of the number of people they've taught not only work skills but life skills. Restaurant owners, founders, chefs and franchise owners: you may get occasional coverage for what you've done. Please shoutout a manager and tag us so we can help you celebrate them. #foodservice #foodserviceindustry #restaurantindustry #restaurantsupply #fooddistributor #foodmanufacturing #foodmanufacturer #foodmanufacturers #foodmarketing #restaurant #restaurants #restaurantowner #restaurantowners #restaurantmanager #restaurantoperations https://lnkd.in/gFtNnfie

This is a candid and insightful article from Tamara Chuang & The Colorado Sun about the state of restaurant hospitality in Denver. I encourage everyone in Colorado and beyond to take the time to read the article. Restauranters are—bar none—the hardest, grittiest, most positive, and most resilient people I have ever encountered. When the consensus from our top chefs/restaurateurs/economic contributors is this unified, this clear, and this targeted - it's time to listen to these #Denver leaders. From personal experience, we know that the hospitality industry is a place to celebrate, lends space and comfort when we are grieving, and provides essential support for our communities. What we might overlook is the outsized impact our restaurants provide to our economy. According to the Colorado Restaurant Association & Foundation, - restaurants employ 10% of our workforce, provide the first job for 1/3 of all adults, and annually contribute $14+ billion in retail sales and $323 million in state sales tax revenue to the Colorado economy. “There’s always a new crop of people who have worked their lives in restaurants and are now looking for the opportunity to do one of their own. And that’s what keeps the #Denver restaurant scene vibrant,” John Imbergamo said. “The base premise is that it’s an industry that thrives on creativity and opportunity and hard work. That premise remains in place no matter what the economics are. It’s just harder.” Troy Guard, Juan Padro, John Imbergamo, Alex Seidel, Jennifer Jasinski, Tommy Lee, Dana Rodríguez “The one and the only Loca”,

We’re in Atlanta bringing together some of the fastest growing emerging chains with key suppliers in our first of five Kinetic12, LLC Emergence Chain Restaurant Forums for 2024. Great time catching up with close colleagues and new folks alike to discuss top priorities for 2024 and how we can best address the challenges operators face today in an interactive, engaging format built on helping create one-to-one interactions that get to the core of what matters. Interested in learning more? Message me and we can talk about what might be the best fit for you. For operators, there is literally no downside: Get quarterly insightful reports and meet with a variety of suppliers with product lines that cover just about every category (for free). For suppliers: think about the time and travel savings being able to consolidate +16 customer business trips into 2 days and meet face to face in one-on-one conversations with some of the top growing brands in the business. Plus, you get to see me and get a sneak peak of some of our latest research on operators sentiment and priorities. Message me to learn more. #kinetic12 #collaboration #foodservice #strategy #salesandmarketing #restaurantindustry

On the Road to San Antonio: TAP Innovations at the Texas Restaurant Show 📹 You asked for it, and we answered! How to get better ROI even as the Restaurant Industry faces challenges like inflation, wage increases, and diverse employee goals. Let’s dive in! 🤔 Why TAP Innovations? - Cost Savings: Reduce wage expenses, manual efforts, and overall hours - Efficiency: Managers spend more time on marketing, menu planning, and customer service - Scalability: Increased efficiency helps restaurants scale operations - Employee Satisfaction: Accurate, timely pay leads to happier employees and customers Our Secret Sauce - Blending efficiency and performance to new heights - Streamlining operations for better profitability Stay tuned for more insights, and meet us in San Antonio this weekend at the Texas Restaurant Show to see how TAP Innovations can transform your restaurant operations! #TXRestaurantShow

“I wasn’t actually in the business of serving people dinner; I was in the business of serving them memories” - Will Guidara I just finished listening to Unreasonable Hospitality by Will Guidara based on a recommendation from a work colleague and loved it. The story combines the restaurant business with leadership lessons (and food), which I call a perfect combination! The book details how Will transformed Eleven Madison Park from a good restaurant in the middle of Manhattan into the World’s Best Restaurant in 2017. Guidara contends that the secret to the restaurant’s success was their commitment to providing “unreasonable hospitality”—the dedication to providing your customers with exceptional service and creating memorable experiences. Will shared the secrets to success are centered on three core concepts: ✦ Being present  ✦ Taking what you do seriously without taking yourself too seriously ✦ If what you’re trying to do is give people a sense of genuine belonging, one size fits one There were several stories and concepts that I enjoyed. The original story that started Will’s unreasonable hospitality journey was when he overheard a table talk about missing out on a hotdog on their trip to NYC; once he heard that, he ran across the street to bring them one (more details in the book, don’t want to spoil it). I also really enjoyed his “one-inch rule,” which states that no matter how well you prepare for something, you can mess it up at the last minute; the example he shared is when dining you receive a plate with broccoli falling off the side of the plate, you would focus on that instead of the months of prep going into making this dish. This is very applicable to a work setting as so many times we spend weeks, if not months, preparing for the “perfect” presentation only to have it fall short due to inattention in the final moments (e.g., not practicing with the team before presenting, showing up a few minutes late to the presentation, not using your client’s words in your narrative). This is a great book to read or listen to if you enjoy learning more about - the restaurant business, how seemingly little gestures go a long way to make an amazing experience, and above all, listening to the customers in what they are saying and in certain cases what they are not saying, and then provide service that exceeds their wildest expectations! #customerservice #hospitality #bookreview #management

Ah, the devil is in the details, isn't it? Your $340,000 lesson on boxes is a masterclass in microeconomics of operations. Small inefficiencies ripple through the fabric of business, multiplying into substantial costs. Have you considered energy wastage from inefficient appliances, or the silent drain of outdated inventory systems? Each unnoticed leak is a potential flood in disguise. Your narrative underscores the power of granular vigilance and macro-perspective. How do we cultivate a culture where every team member thinks both small and large scale? #OperationalExcellence #CostEfficiency #LeadershipLessons

A valuable lesson….