George Perdomo’s Post

Batter Up! Spring Training with ServSuccess and Your Restaurant Team ⚾ April is finally here and there is no fooling it can only mean one thing: spring is here, and baseball season is in full swing! But hold onto your peanuts and Cracker Jack because we've got a curveball for you! While your favorite teams are gearing up for victory on the diamond, why not give your restaurant team a spring training session of their own with ServSuccess? Picture it: your staff stepping up to the plate, honing their skills, and hitting home runs in customer service, kitchen efficiency, and leadership. With ServSuccess by your side, you can transform your team into the MVPs of the dining experience! Here's what's on deck: 1. Customer Service Clinics: Perfect your team's hospitality game and turn every guest interaction into a grand slam experience. 2. Kitchen Boot Camp: Streamline operations, reduce errors, and ensure every dish is a culinary home run. 3. Leadership Huddles: Coach your management team to lead with confidence, inspire their teammates, and knock it out of the park every shift. So, what do you say, coach? Ready to rally your team and hit a home run for your restaurant's success this season? Let's step up to the plate and make this spring training one for the record books! Because everyone like to play tricks on #AprilFoolsDay I am not kidding when I say I am going to be giving away 2 of each of our #SpecializationSuites to get you #gamedayready for your shift! #giveaway #elearning #elevateyourteam Tell me what your favorite stadium treat is and you are entered to win! Play ball! ⚾

"As the club industry continues to innovate and collaborate to meet the evolving needs of both members and professional staff, we share our predictions for the elements of success that will help clubs thrive in 2024..." Read this year's secrets to success as discussed by Michael Herd. #ClubTrends #ClubManagement #ClubLeadership

Looking out of a 21st century roof top restaurant, one can be reminded that #Change is inevitable, especially when looking at a bride thats over 130 years old and a palace that started construction in 1078. #ChangeIsTheOneConstant, in business its often hard to get your #Team to change, why? Are we opposed to change? Change will happen, it’s #Leaderships responsibility to ensure that the #benefits of change, the #Journey that they will all take. Get this wrong and change will stall. #ChangeManagement #ShareTheVision #MotivateTheTeam #Transparency accept that some don’t want change, so focus on those that do and those that can be come with you on the journey. #BusinessChange www.haytelllimited.com

Great article by Michael Herd of KOPPLIN KUEBLER & WALLACE. You have got me thinking, which is ideal as a precursor to the Club Managers Assn of America (CMAA) conference, which I will be attending in just over a weeks time. It is a fantastic week of education, networking and recharging the batteries as we approach the 2024 season. #neverstoplearning #growthmindset #onwardsandupwards

3 Lessons I Learned From Burning Out Of Professional Sports At 31 #PGGaskets #refrigerationgaskets #commercialkitchensolutions #foodserviceequipment #kitchenmaintenance #restaurantrepair #grocerystoremaintenance #onsitewelding #cuttingboardresurfacing #restaurant #houstontexas

Pioneering within F&B can be challenging especially when you choose Stadia. But let’s turn the clock back twenty years ago when Stadia Catering generally in U.K was pretty Errmm basic (I am choosing my words carefully). So back in the day at City of Manchester Stadium at SportsCity, where I spent twenty amazing years as Consultant. Well we had a tough bold real scary commitment to driving great F&B and Culinary achievement, it was paramount, it was relentless. Each day felt like a relationship of salt or sugar. Funds were scarce so any change, improvement in F&B or betterment had to be delivered without ‘brass’. It felt like most days, most matches we tried, introduced, attempted, trialled and had ago at a multitude of new creative innovations. We set light to the industry where we saw and spied our competitors visiting very often (in disguise). But back to 2024 and I was wandering around a tiny sweetie shop recently which brought a smile to me. I remembered Manchesters ‘crazy gang’ of David, Neil, Lee, Keith, Robert, Simon and more, my role was simply the excuse. Well we designed our mobile sweetie trolley which would trundle around knocking on the door of sixty plus private boxes overlooking the pitch. Weighing scales, paper pages, jars, scoops and those quality old fashioned sweets, the lot and fans customers loved it. My point being it cost next to nothing, but the cost of not doing it was far more to us all due to the culture we had formed. In summary it cost nothing other than bl**dy desire. Mine will be sherbet lemons, torpedoes, pineapple chunks and gobstoppers please! www.johnbensonsmith.com #stadiumcatering #cateringconsultants #foodandbeverageindustry #footballbusiness

Is OKAY good enough? Actually, more accurately, when did okay become the standard? One of the things I talk about in my leadership training is “Tacit Agreement”, the act of accepting a standard by doing nothing to challenge it. I hear leaders asking their team members “are you okay?” “Is everything in your section okay?” “Are your guests okay?” With all of these questions, they are setting the bar of expectation, what are we aspiring to today? The answer is clear without ever actually saying it, the standard, the expectation is okay. So when those servers and managers then go & ask the same question of their guests, it’s reasonable but the reality is, it couldn’t be any further away from reasonable because that is not the standard that will get it done, it’s not the expectation of your guests, that in a cost of living crisis, they will come out & spend their money with you for an ok experience! We in hospitality have always had a responsibility to our guests in my book, they hand it over for the next 60/120 minutes that they have chosen to spend with us, we need to run with that baton like a 100m sprinter on the last leg of a relay race. Instead, I see dithering, faultering, not because we are bad people but because we have a thousand excuses why we can rather than focusing on that big driver called guest experience. In Monday I was at a branch of one of my favourite chains, the host understood the assignment, she took on the baton that we passed to her as we stepped over their threshold, in that relay race, she was the only one who did understand the assignment, for it went downhill from there. This isn’t hard, infact, it’s a fuck tonne of fun when done correctly, everyone is in it together with the same common goal, a purpose. How often can we say that in the world today? So, despite a nudge from me, we waited 30mins for a main course in a restaurant that had no more than 20 covers in. A manager brought our food over eventually but they were actually the main courses for the table next to us who had been sat for only 12 mins in total, had drinks with appetisers still on the table as I was being offered their mains. The mgr looked confused as I rejected her offerings of 2 meat filled dishes to a vegan & a vegetarian. 4 mins later she came back to tell me that there had been a problem with the printer & here was our food. She didn’t utter the word sorry, not because she wasn’t but because she was making excuses, when the answer was that the mains away button hadn’t been pressed when they cleared our apps, instead it was pressed when I drew it to their attention but again they mains away the wrong table because those folks weren’t ready 😬 When they came to check back, it was a drive by of “is everything okay with your food?” The answer was yes, it was okay. Not the brand standard but the accepted standard. It makes me sad, it’s avoidable but only if you’re trying. What do you expect when you go out to eat or drink? Is it Okay?

A structured Pre-Shift Briefing shared with the Back-of-House team is as vital as a PSB to the Front-of-House team. It’s a pivotal time to communicate, motivate, and build your team. This management practice improves performance for all food service segments. Be ProActive in executing and leading your flawless shift. SSA Foodservice Design + Consulting #restaurant #foodservice #culinary #hotel #club #operations #consulting #design #kitchendesign #bardedign #interiordesign #travel #airports #conceptdevelopment #shiftmanagement #financial #financialperformance #marketing #humanresources #bestpractices #strategicplanning #management #leadership #Tampa #NewYork #SanJose #Europe #myfcsi

Have you read Unreasonable Hospitality? Guidara's book offers an enticing behind-the-scenes look at a restaurant that went from not making the World's 50 Best Restaurants awards list, to showing up at # 50, to then reaching the # 1 spot - crediting in large part the innovative ways they went above and beyond with hospitality. A few takeaways: * Guidara shares how 'unreasonable' is a word often used to shut down or end a conversation, but they chose to flip it around as essentially a rallying cry for their hospitality aims. * Some guiding questions, applied to both employees and customers, revolved around how to make people feel seen and valued, how to offer a sense of belonging, and how to help people feel part of something bigger than themselves. Powerful! * Useful leadership insights/examples around consistency and clarity; I also liked how 'it might not work' was never seen as a valid reason for not trying something new. While Guidara's experience stems from the restaurant industry, many of the concepts can easily be applied and transferred to other industries and professions as well. A great read in dreaming big and achieving boldly! Have you read this one, or do you plan to? Share your thoughts and/or other book recommendations below! #nonfiction #books #whatyourcoachisreading