Sarah Potter-Lee’s Post

My 11 nonnegotiables to create a thriving restaurant business. → Never compromise on respect, whether from customers or within the team. → Allow your staff to enjoy their day off without work messages. → Generous time off boosts morale. Encourage them to take it. → Ensure breaks are sacred. A rested team is a happy team. → Humility goes a long way. Listen and back to your team. → Invest in quality equipment and tools for efficiency. → Celebrate milestones and achievements together. → Recognize and reward outstanding performance. → Welcome and embrace constructive feedback. → Train your kitchen and service staff very often. → Pay your team what they deserve. The thing about the restaurant industry is... Do everything you can to make your employees and customers happy. If you manage to find that perfect balance, you will never have a problem with fewer customer walk-ins or employee retention. What do you think? #restaurant #restaurantindustry #business

Now, about that pizza party...While we all enjoy a good slice (or five), let's be real—true appreciation goes beyond cheese and pepperoni. let's talk about the not-so-secret ingredients that truly fuel employee happiness and satisfaction: 1. Bonuses: A little extra in the paycheck speaks volumes. 2. Raises: Elevate salaries to acknowledge hard work and dedication. 3. More Paid Time Off (PTO): Offering the gift of time for well-deserved breaks. 4. Profit Sharing: Shared success makes for a thriving workplace. 5. Growth Opportunities: Cultivate professional development within the organization. 6. Recognition: A simple acknowledgment can go a long way. As a recruiter, I understand the importance of feeling valued at work. If you find yourself seeking a workplace where your efforts are truly recognized, let's talk. I can help you explore new opportunities that align with your skills and aspirations, ensuring you find a professional home where you're not just another slice in the box, but an essential part of the team.

I walked away from my 6-figure executive job 4 years ago. Truth is, I accidentally started building my own business with a different approach: I had no interest in changing the industry, building the biggest company, winning awards, or being labeled a 'thought leader'. Instead, I wanted to help people, spend more time with my family, support the restaurant industry, hang with my friends more often, and stop doing things that made me unhappy. It’s crazy to think, that some of the first list actually happened anyway. And all of the second did. Plus I get to speak to and work with restaurateurs all over the world, supporting them as the try to navigate the new normal of restaurants. Because the model isn’t as easy as it used to be. And there are ways to make it more simple, in an industry that continues to become more complex by the day. So if you’re a restaurateur, let’s connect. Find me at Jim Taylor or follow the link. https://lnkd.in/gsHY3SkZ 👊🏻 Ps. If you enjoyed this, share the post with your network and follow me Jim Taylor for daily content. I also write a short email to 20000+ people every week on restaurant business models and other helpful tips. You can sign up in my profile at Jim Taylor #restaurantindustry #hospitalityindustry #leadership

Exciting to see restaurant leaders prioritizing employee needs! At Gigpro, we're committed to supporting both restaurants and talent in this evolving landscape. Our platform connects passionate individuals with rewarding opportunities while empowering restaurants to find and retain top talent, ensuring a thriving industry for all. "The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies." Here's the article to learn more! https://lnkd.in/gRDeQJtd

What do you think of when you think of fast & cheap? McDonald? Dominos? Nothing wrong with either of those brands, there is a time and place for fast and cheap however.... recruiting might not be one of those places. If the primary way you are measuring the success of your recruiters is time to fill and cost of hire, you will likely sacrifice quality and diversity. You can't pay for McDonald's and expect a five star steak. It's that simple. #recruiting

The #EmployeeShortage is still one of the industry’s biggest challenges, even 3 years after the pandemic's start. If the labour market has improved, many restaurant operators still look for restaurant staff 🍽 According to the National Restaurant Association, more than 87% of CEOs and Founders say they will likely hire in 2023 if they can find qualified applicants. Moreover, 62% of operators say they can’t staff up to meet demand, and 80% say they have difficulty filling open positions. How do you deal with employee shortages? If you're still struggling with hiring the right customer-facing teams, we have something for you! 🍿 Here's an exclusive preview of "Thriving Through Turbulence" 💡 , our new white paper with actionable advice from the invaluable insights of our clients and partners to help you navigate the current landscape and elevate your restaurant business. Do you want to read more? Click the link https://lnkd.in/eHTATDq2 and download the full white paper #MobieTrain

62% of operators say they can't staff up to meet demand, and 80% say they have a hard time filling open positions. In this webinar, leaders from Freddy's Frozen Custard & Steakburgers, Portillo's, and Olo share key ways to combat workforce challenges without sacrificing the guest experience. Secure your spot: https://bit.ly/3UWWo3n

Chipotle Mexican Grill landed in the top 5% of all companies in the 2023 American Opportunity Index, here are three practices that helped them get there: 💡 Chipotle's core company tenant is that investments in its employees are good for business. 💡 Chipotle focuses on development from within. 💡 Chipotle connects employees with education and training opportunities. "We're working to drive a culture where we reach down and pull people up. Each one of us in this organization had someone along the way in our career journey that really helped mold us, guide us, and develop us into the people that we are today. We have a distinct responsibility to do the same or give the same effort to every single person that makes the choice to join our brand," said Scott Boatwright, MBA, Chipotle's COO. Learn more about how Chipotle landed at the top of the 2023 American Opportunity Index: https://lnkd.in/gnja2nX6 #AmericanOpportunityIndex #chipotle

Ever had one of those days where you've crushed every target, nailed every task, and your reward is... pizza? Let's talk about the workplace trend where hard work is met with cheesy slices or KFC chicken instead of the bonuses or pay rises we deserve. You can imagine pulling an all-nighter to close a big deal and instead of a hefty commission, you get pepperoni or some chicken thighs on offer! While a pizza party can be a fun break, it shouldn't replace proper recognition. Share your funniest or most frustrating "pizza/chicken thighs reward" stories. Let's have a laugh! #workplaceculture #rewardandrecognition #funnyworkstories

People who are truly successful are the people who think in longer cycles. The person who is working in the restaurant, serving dishes, is just thinking of the person that he's serving. The manager plans one or two weeks ahead for running the restaurant and gets paid for it. The CEO would be planning for 6 to 12 months, and he delegates the daily and weekly task to the manager. The founder would be planning for 2 to 5 years in advance. Our earnings are directly dependent on how far we think and if the founder’s time is being sucked in the daily grind over a period of time, then could be detrimental for the business.