Brad Metzger Restaurant Solutions’ Post

I've spent the last few weeks interviewing candidates for a role here at Calashock Commerce, and anyone who knows me knows that I like my analogies. So, I've been telling candidates an analogy that I believe pitches us quite accurately, which is that what I'm looking for is a 'Chef'. Not literally of course, but think of going to a good restaurant and ordering steak 🥩 . 🤵🏽 A waiter may ask you how you would like the steak cooked. No value added. 👨🍳 A chef will tell you the best way to cook the steak you have ordered so the steak is enjoyed at its best and the ROI 📈 is high. Absolute value added. Of course, some waiters tell you how best to have the steak cooked but entertain my generalised analogy. What made me post about this was reading an article by Mike Hoagland about the commonalities between agencies and Michelin-starred restaurants. #agencylife #ecommerceagency #valueadded #valuebasedselling

Does your restaurant lack a clear model for success? 🤔 Without a written guide, you might just be guessing! Know what you want your restaurant to be known for and establish a solid brand promise and culture. Let's change your restaurant model. NOW! Join me 👉 https://lnkd.in/e93ysMY in creating a model that serves as your compass in hiring the right team members. 🤝 With a well-defined model, you'll always have the right people contributing to the success of your restaurant. #Transformation #ModelYourSuccess #HiringRight

Restaurateurs, there is a very important milestone before switching from tactical to strategic thinking. I talk about the day-to-day as the killer of all things strategic but without stabilizing the operations by creating a cohesive and well-trained workforce, going strategic is not advised. Operators know their profitability is low, despite best efforts, neither the revenue nor profitability improves. That's when Accross Restaurant Consulting Services is hired to transform the business. The real picture in the restaurant day to day is wildly different than most operators think to be true in their own restaurants. In most #restaurants, employees don't know how to receive, count inventory, which item to substitute when the primary SKU is out of stock, how to prepare an effective schedule or in some cases cook per the recipe. Let's start with the core product: 78% of restaurateurs report problems in adherence to recipes. This is bad because it affects not only profitability but also the food. Without consistency, don't expect good reviews or people lining up at the door. The main reason for the variance between theoretical and actual cost is adherence to the recipe. The devil is in the details. Unless your restaurant has two stars from Michelin, we ALL live in a numbers game. Hundreds of times a day we produce cooked-to-order food. Success and failure hang on a balance of doing the right thing every day and every time.

From Numbers to the Culinary World: My Journey Beyond Finance Discover how I transitioned from a lucrative finance career to opening and managing cafes and a fine dining restaurant. Learn why I made the vow to never go back to finance and pursue my passion for food instead. Join me as I share my story and insights from my unique journey. #CareerTransition #FinanceToFood #CulinaryPassion #FoodEntrepreneur #BusinessJourney #CafeManagement #RestaurantIndustry #FollowingMyPassion #FoodBusiness #LifeBeyondFinance

🌟 Unlock the Secrets to Restaurant Success! 🌟 Attention restaurateurs and aspiring culinary maestros! 🍽️ Ever wondered about the perfect recipe for staffing success in your dream restaurant? 🤔 Let's embark on a journey to unveil the art of calculating the ideal team for your culinary haven. 🚀 Interest piqued? Keep reading to discover the key ingredients that make your restaurant thrive! 🌈 🔍 IDENTIFY YOUR SPACE: Is your eatery cozy and familiar, a buzzing mid-tier spot, or a luxurious high-end destination? 🏰 The ambiance sets the tone for your staffing needs. 💼 TOP-TIER MANAGEMENT: Picture this – an Area Manager, the wizard behind the scenes! 🧙♂️ Managing purchases, orchestrating the team, and crafting the perfect menu. A key player ensuring your restaurant dance is in harmony! 🤝 SALA STARS: Meet the maestros of customer experience – your waitstaff! 🌟 From casual to fine dining, calculate the number of servers to ensure seamless service. Remember, each waiter can handle around 25 covers, adjusting based on your restaurant's vibe. 👨🍳 KITCHEN COMMANDERS: In the heart of it all – the kitchen! 🍳 For a classic restaurant, think 1 head chef, 2 cooks, 1 sous chef, and 2 dishwashers. Elevate your game, and the kitchen brigade grows! 🚀 Pizzeria? Add 2 skilled pizza makers! 📈 CALCULATE LIKE A PRO: Let's sum it up! For a 100-150-seater: 🍳 Kitchen: 1 Chef, 2 Cooks, 1 Sous Chef, 2 Dishwashers 🍽️ Sala: 1 Manager, 4 Waiters, 2 Assistant Managers 🍕 Pizzeria: 2 Pizza Maestros 🌟 Desire Perfection? Act Now! 🌟 Ready to turn your culinary dream into reality? 🌠 Remember, greatness lies in meticulous planning, humane execution, and measured success. 🌈 Embrace the art of staffing, and your restaurant will be the talk of the town! 🎉 🚀 Take the Leap! #RestaurantSuccess #DreamCulinaryHaven #StaffingMagic #ChefLife 🚀

If you’re familiar with the show The Bear, it's about the journey of a young Michelin Star chef who, due to a family tragedy, leaves his prestigious restaurant job to run a family-owned sandwich shop. The shop is closed to make way for a fine dining restaurant, which now struggles with heavy debt due to excessive spending on R&D, so much so that despite creating a lot of buzz and having a full house every day, it's nowhere close to breaking even. Despite this dire situation, the protagonist creates a list of non-negotiables focused on achieving excellence, such as changing the menu daily. His team thinks he’s crazy for maintaining such high standards when the restaurant is barely hanging by a thread financially. Why am I writing about this? Because this scene made me think about a crucial lesson: maintaining high standards and values is easy when things are going smoothly, but the real test of professionalism comes when times are tough. True character is revealed under pressure. This is especially true in sales because it's so full of highs and lows. If one can maintain their integrity and professionalism even during tough times, I'd say it's a reflection of the strength of their character. While we are yet to see what happens to Carmi (the chef) and whether his restaurant gets a Michelin star or not, kudos to whoever wrote this character because it's so inspiring. #resilience #professionalism #success #saassales #techsales #linkedinvoice #ishagupta

Today’s chapter from my upcoming book, Culinary Approach to Wine In Restaurant, is all about service, its lack thereof in many restaurants, and what can be done about it. #restaurantwine #restaurantservice #FoodAndBeverageManagement #sommelier #sommelierlife #sommjournal

**Why Investing in a High-Cost Producer Can Transform Your Restaurant's Success** In the often high-stress, high-speed world of the restaurant industry, the decision to hire a high-cost producer – a seasoned chef, top-tier management professional – is often made with a good deal of hesitation, second-guessing, and at times, sheer terror. However, the advantages to this strategy far outweigh the initial costs. Here's why: Exceptional Quality and Innovation: High-cost producers have a wealth of experience and a proven track record of excellence. By introducing new, innovative dishes and culinary techniques, your establishment will stand out among your competitors, attract a more sophisticated clientele, and ensure they return again and again. Efficiency and Expertise: The streamlined knowledge of high-end professionals can significantly improve operations, service delivery, and waste reduction in your restaurant with their extensive experience. The end result: big profits while saving costs. Brand Development and Market Positioning: A well-regarded professional can do wonders for your restaurant's reputation, making the investment tenfold. Their name and personal branding can create a swarm of media attention, glowing accolades, and social media chat that only positives your market value and draws new customers. Training and Team Development: A high-cost producer doesn't just bring a producer's skills to your kitchen; they also bring a producer's knowledge. They can mentor and train your existing staff, fostering a culture of continuous improvement and professional development within your team. Long-Term Financial Benefits: While the upfront cost might be high, the long-term financial benefits are significant. From increasing average check sizes, to attracting a more affluent customer base, the return on investment can be extraordinary. Investing in a high-cost producer is not an expenditure; it's a strategic maneuver that can redefine your restaurant's quality, reputation and profitability. It's about establishing a new standard, and creating a dining experience that is not easily replicated by others. In an industry where differentiation and distinction reign supreme, these investments can't be taken lightly. Let's make it a priority to raise the bar, and invest in our restaurants' future. The right hire may very well act as the primary catalyst for unprecedented growth and success. #RestaurantIndustry #CulinaryExcellence #InvestInQuality #HospitalityManagement

What is your client offer? As pricing constricts and budgets are restricted your OFFERING to potential (and current) clients becomes MORE IMPORTANT. Is the proposal and relationship fun? Is it engaging? Or is it numbers and data? Can you make it all of that so each relevant decision maker can engage? That’s where the magic happens. This is a sushi experience at a Beverly Hills Sushi restaurant. He didn’t have to do it this way but he did because he knew I was looking for an experience, not just good tasting sushi! Kobe’s is an experience. Chic Fila is an experience. Ruth Chris is an experience. What is your client experience? Practice Management Tip of the week: #Employeebenefits #businessowners #marketingdirectors #hiringmanagers

At least twice a month, sometimes 3 to 4 times a month, my wife and I visit our favorite restaurant in Alpharetta Georgia - a pizza joint called Crust. It’s a local restaurant, with an hour wait on most nights and a 2 hour wait on Friday, Saturday and Sunday - and people wait for the experience. It’s secret - good food at a good price, casual and comfortable atmosphere and EXCELLENT people! Let me say that again … EXCELLENT people. Most of the employees have been there for years and guests feel right at home with them. I’m sure they’re paid well and for the servers and bartenders the tips are probably great. When I go to a chain casual dining restaurant, I don’t have the same experience. Most likely because the senior management has some crazy labor model that is un-lachievable and results in understaffing which leads to customer dissatisfaction. Maybe because the chain restaurant is saving on labor costs by reducing prep expenses by bringing in packaged ingredients. Maybe they’re paying minimum wage to their employees and hoping that they’ll get the cream of the crop - which they will not. If you’re in the chain restaurant business and you want to have enduring success (profitable guest traffic year after year), start to operate your business like an independent local restaurant. To see this in action, stop by Crust in Alpharetta Ga.