Hunt Realty Investments’ Post

Great article on Diane Moua!

In her Bloomberg article, "A Chef Weighs In On What The Bear Gets Wrong in Third Season", our co-founder and Chief Brand Officer Chef Katie Button speaks about how the high intensity nature of the restaurant industry does not have to translate into a nightmare culture. It is our constant focus to provide a positive experience for everyone who comes through our doors, guests and employees alike. As Katie mentions, hospitality represents the first job for so many people and it is on us to create a culture that puts people first, regardless of what side of the table they are on. https://lnkd.in/eKFAMAtt

The National Restaurant Association released a study that showed Black workers made up nearly 12 percent of all restaurant employees, yet only 9.5 percent of all chefs. (By comparison, Latinos made up 25 percent of all workers, and 25 percent of chefs; non-Hispanic whites were 53 percent of all workers and about 42 percent of chefs.) Read More: https://ow.ly/gTTl50QUEFu #WomensHistoryMonth2024 #womensfoodhistorymonth #FoodHistory #womenempowerment

From Derelict Kid to Successful Chef: My Restaurant Turnaround Story Join me as I share my incredible journey from a struggling college graduate to a thriving chef in the restaurant industry. Discover the secrets to a successful turnaround in this inspiring video! #RestaurantTurnaround #ChefSuccessStory #DerelictKidNoMore #FromStruggleToSuccess #RestaurantIndustryTips #InspiringJourney #SuccessStories #CareerTransformation #CollegeGradSuccess #ThrivingChef

I spent the first 6 years of my cheffing career in some of the best restaurants globally, with 2 years under a 3-hatted Michelin star chef at the 10th best restaurant worldwide. Here are some key takeaways from my experience: - High-end restaurants prioritise wholefoods, emphasising authenticity over elaborate transformations. - Chefs, including myself, are known for their dedication and hard work, often being the most committed individuals in the room. - In the culinary world, efficiency is crucial; treat cheffing like a dance by anticipating and preparing for your next steps. - Taking ownership of your mistakes is vital for personal growth and learning from those around you. - Working 80 hours a week is normal, it may not be advised, however we love the hustle. Oh and we are a little bit crazy 🤪 #ChefLife #CulinaryWorld #RestaurantIndustry #ProfessionalGrowth

Thank you Today's Restaurant News, Inc. for featuring another one of my articles. "How to Lead a Team Without Culinary or Management Expertise in 2024" is sure to be of interest to experienced and new restaurant operators alike. https://lnkd.in/dCuUNaA8 #restaurantmanagement #restaurantleadership #restaurantsuccess

Exciting news for The Relais Henley - read more about their 2024 Restaurant plans. #luxuryhotels #hospitalitynews #hospitality PoB Hotels The Relais Retreats

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Back in my cafe days, there was one key ingredient that made the business successful. Preparation. Those Sunday peaks were a breeze when the preparation was done. Sure, sometimes we ran short of stuff, but because the preparation was so good, we knew when things ran out - we were having a cracker of a day. The preparation period is about half the day's roster. My son's a chef and he starts his French restaurant shift at 2pm. Service starts at 6, and he's out by 10. That makes preparation time exactly half his shift. There's not much that happens in life that doesn't need more time to prepare than to execute to be successful. #prepare  

Have you ever considered the fascinating connection between Michelin-starred restaurants and Michelin tires? Yes, they're both from the same company! Dive into this intriguing article, which offers a masterclass in not only marketing your product but also leveraging additional services that could potentially evolve into standalone businesses. It's an insightful exploration into innovative business strategies.