Richard Claypool’s Post

“How you maintain your station is a direct representation of who you are as a cook” Leadership in the Kitchen and Beyond I had an experience recently that reminded me of something an old chef of mine used to say: “How you maintain your station is a direct representation of who you are as a cook. In other words, if your station is a shit, your food will be shit.” It got me thinking about leadership in our industry. The way a restaurant is run—the cleanliness, organization, and how the staff is treated—is a direct reflection of who you are as a business owner. I encountered a restaurant owner who wasn’t running his place well, and it made me ask: Is this kind of leadership good for the industry? As leaders, it’s critical that we set the right example. Our teams and our customers can tell if we care about quality, consistency, and respect for the craft. Seeing poor management is a reminder of how important it is to uphold strong standards in every aspect of our business. Let’s keep pushing for excellence, not just on the plate, but in how we lead our teams and run our restaurants. #leadership #chefsquotes #kitchenleadership

Why Restaurant Owners Shouldn’t Work in Their Restaurant! 🚫 If you’re spending your time doing daily tasks, you’re missing out on scaling your business. Focus on leading, training, and supporting your team instead of working in the restaurant. #restaurantmanagement #businessgrowth #leadership #scalability #hospitalitytips

🗝️ This is the best way to retain your managers It takes 12 weeks for managers to get comfortable in their roles. Expecting too much from them before then increases your risk of losing them. #restaurant #retention #leadership

Industry has changed and Covid is the game changer opportunities are more so competent staff is abundant it’s the talent we are losing it explains why operations are always looking for leadership to retain talent it would seem compensation is the hook most operations offer that they call growth this thinking is flawed thus the revolving door present and incoming leadership must foster culture more to retain staff so talent can be nurtured point you must fail to succeed this is not a easy fix because operations will be disrupted and ownership wants bottom line and senior mgm needs progress solution start with culture

Sustainable Change: How to Implement Lasting Habits for Personal Growth Making sustainable changes in your life that you can stick to day in and day out. Learn how to create habits that align with your goals and values, ensuring long-term success. ➡️I'm @Simon-Zatyrka I help chefs be the leader everyone wants to work with. If you're sure "there's got to be a better way to do this" follow me ring the bell 🔔( you'll get all the new stuff) and let's connect and get to work on making your restaurant run like a well-oiled machine. P.S. please repost for your network ♻️ #chef #culture #leadership #restaurants #SustainableChange #PersonalGrowth

Investing in staff training is investing in your restaurant's success. Regular training enhances skills, boosts morale, and ensures consistent service quality. Commit to growth, and watch your restaurant thrive. #StaffTraining #ContinuousImprovement #Leadership

Ever wondered how to take care of your team while achieving superlative results? Check out my recent article in Nation's Restaurant News’ on How to navigate the intersection of a people-first culture and results-first leadership. Learn the five strategies that can help you take care of your people while also getting results. Balancing a people-first culture with results-driven leadership can be challenging but highly rewarding. Read more in the Nation's Restaurant News article at https://buff.ly/4egeeqL #PeopleFirst #LeadershipStrategies #ResultsDriven #TeamCare #EmployeeEngagement

When’s the last time you started off a meeting with this simple yet powerful exercise? A two word check-in. Ask everyone to go around the room and describe how they are in two words opens up communication, allows vulnerability to come into the room and gives you as a leader the chance to follow up with someone after the meeting if you are concerned about the words they use. Powerful yet easy exercise. #restaurant #leadership

It's clear that certain parts of the restaurant industry are changing and adapting. But it's not enough. Creating jobs and careers that allow for having a life needs to be top of mind. Listening to those we lead. Putting people at the center of our decision making process vs. profits. As leaders we have to make the effort to learn new tricks as much as we teach the old ones. I'm Simon Zatyrka 🔪🔥🥄 I am on a mission. Won't you join me? #chefs #leadership  #86burnout  #hustlewithcare 

I've never been one to share food pictures, but when I captured this sushi presentation to showcase the intentional detail at a restaurant, it reminded me of valuable leadership lessons: - Everyone learns differently through sight, smell, taste, and touch. Understanding individual needs at all levels is key; some thrive on applause, while others require hands-on experiences. - Being intentional, whether in hiring, firing, promoting, or training, goes beyond right or wrong decisions. A wise leader can always justify their choices, but true intentionality reflects conviction and a deep connection to our core values. Just like placing a beautiful flower amidst carefully arranged sushi, it's all about being deliberate. #SaturdayThoughts #LeadershipLessons #Intentionality #LearningStyles #practiceofpositivity #coach