Taco Bell’s Post

After 13 incredible years, a few weeks ago, I ended my journey at Restaurant Brands International. Over those years, I was able to play a small role in bringing our amazing food and experience to guests around the world with Burger King, Tim Hortons and Firehouse Subs. More importantly, I got to do it with amazing teams, many of whom have become close partners and friends. There are too many to tag here in a single post, but I want to shout out to a few groups: First, to my current and former Innovation and Marketing teams. Thanks for always taking on any challenge, no matter how impossible it seemed on day one. Remember that great ideas often start with a “No” or blank stare. Special shout out to some of the best ideas that live on only in our phone photo libraries. Second, to the leaders and mentors that always encouraged me to be myself and push beyond what I thought was possible. I have always appreciated that you gave me the freedom to solve our biggest problems with a compass and not a map. Third, to everyone who supported bring our ideas to life at scale. Specifically, those in Operations (I’m probably responsible for my fair share of gray hairs), QA, Procurement, Agency Partners and Suppliers (Thanks for always taking those late Friday phone calls). Finally, our franchisees that operated our restaurants with their teams each day. I was able to take valuable lessons from each interaction that ultimately helped create better plans. What’s the immediate next step? Going to see how well a seven year old soccer team can run a 4-5-1, finally perfect smoking a brisket, scratch a few restaurants off my ever-growing list, and create new family memories. Not sure if Throwback Thursdays are still a thing, but I'll leave you with a photo of me getting ready for my first day in 2011. Treat everything like its your first project! {Roll Credits} THE LEGENDARY STAR-LORD WILL RETURN

It is probably apt to describe the past few weeks as a roller-coaster ride with our homegrown Singapore brand Putien 莆田. It is also very much a learning journey - I learnt so much about servant leadership from the boss of Putien, Uncle Fong, and penning them down so I will not forget these great lessons! 👉 对客人好一点. He repeated this repeatedly, throughout our conversations, when chatting with team members from the restaurants, when asked by reporters how Putien survived 24 years. There is no magic formula. Just treat our customers the best we can. Even if they are unreasonable or demanding. Just treat them well, like a friend or family visiting your home. Give them the best in your home. Be patient and generous. ✌ About Putien not being awarded a Michelin star, he shared that it affected the staff more than customers...how he made sure he was at the Kitchener Road outlet that day, spending time with the team members there, assuring them that it is ok, comforting them and also inspiring them that it just means we can do better. The reporters pressed on - what does losing the star mean? He said matter-of-factly - it must mean we did not meet their standards. It may not be that we have done less well, but that others have improved. And so we can definitely do better! 👌 So does Putien chase awards like Michelin star? Will you chase it back? His response went back to point one. He asked, do customers care that Putien has awards? Just focus on 对客人好一点 and doing well ourselves.

Historically hospitality treated almost all of their employees as replaceable. There was a never ending supply of new inexpensive labor to replace those that were in the building (was the common thinking). We all remember the pandemic changing that (though it was a trend that was already fully in progress prior to the pandemic). Suddenly it wasn't so easy to just plug another employee into the restaurant. Truthfully this was always a flawed way to exist as an industry. We should be focusing on developing and building up our employees and this will lead to superior operating results. Tenure of GM at a location was the single biggest driver of profitability when Outback hired an outside consultant to evaluate opportunities in their business. I fully believe those that are going to win in the restaurant space over the next decade are those that are investing in, developing and supporting their team, as that resource is no longer so abundant as it once was (demographic trends are a further headwind here).

Good Things will start Happening

Don't follow someone else's journey, create your own. Embrace the uniqueness of your story. Surround yourself with great people, take chances. Embrace setbacks as motivation, start from the bottom, and focus on developing leaders. Remember, success has no timeframe – enjoy the journey without stepping on others' toes. Don’t waste your time keeping up with the competition. Stay busy improving yourself and your team.

Vishal Agarwal , Founder & CEO at Checkmate, highlights the critical role of direct involvement in the restaurant industry. He stated, "There is no substitute for being hands-on, being physically present, understanding the pain points, and talking to the operators." Watch the complete interview on YouTube to gain deeper insights into effective hospitality management. Link in bio #HospitalityLeadership #RestaurantOperations #Checkmate #LeadershipWisdom #RestaurantInnovation

Why McDonald's in THAILAND is Better That America🤔 I have eaten at McDonald's in 67 countries, and no country does McDonald's 🍔 better than Thailand 🇹🇭-- not even the USA🇺🇸, where it comes from! In this video, I explain why! Have you ever eaten at McDonald's in a foreign country?🤔 Which one? What are your favorite menu items at McDonalds? Please share your experiences below, because I am curious to know!❤️ #McDonalds #Thailand #usa #america #experiences #burger #travel #travelblogger #contentmarketingstrategy #Inspire #Story

I’m wrapping up my first full year with bartaco and it’s been a journey to say the least… we: -Launched Ecotrak -Restructured the team -Opened locations from Miami to Boston and everywhere in between -Inspired my team members to get their CRFP certifications -created partnerships w/ vendors and suppliers -bridged the gap between construction, ops and facilities the list is too long to write it all down… We wouldn’t be here without everyone’s buy-in. We wouldn’t be here without the support of the board and executive team. We wouldn’t be here without looking inward, challenging one another to be the best we can be… I cannot wait for 2024 and cannot wait to continue to share the bartaco lifestyle with the world. We have some big things planned for the next 18-24 months as we continue to push the innovation envelope across the industry… 🚨Watch out🚨 There’s a taco wave coming…🌮🌊💪🏽 (🔊Sound On🔊) Restaurant Facility Management Association RestaurantSpaces National Restaurant Association RestaurantPoint Event #restaurants #business #hospitality

7 Ways to Stand Out in Restaurant Operations (And Get the Recognition You Deserve) In the fast-paced world of restaurant operations, it’s easy to get lost in the hustle and bustle. However, standing out and getting recognized for your hard work is essential for career growth. Here are seven ways to make sure you shine in your role: 1. Know Your Worth Your accomplishments are your best advocates. Keep a record of your achievements, whether it's a successful service shift, positive customer feedback, or a problem you solved efficiently. This will not only boost your confidence but also serve as evidence when discussing your performance with management. 2. Communicate Clearly and Confidently Effective communication is key in a busy restaurant environment. Whether you’re speaking with customers, colleagues, or management, make sure your voice is heard. Maintain eye contact, speak clearly, and don't shy away from sharing your ideas or suggestions. Your input is valuable! 3. Set Clear Goals and Expectations It's important to know where you're headed. Regularly check in with your manager to discuss your goals and track your progress. This not only keeps you on the right path but also shows your commitment to your role and the restaurant’s success. 4. Seek Feedback and Mentorship Feedback is a powerful tool for growth. Don’t hesitate to ask for constructive criticism from your peers and superiors. Additionally, finding a mentor within the restaurant can provide guidance and help you navigate your career path more effectively. 5. Build Strong Relationships Networking isn’t just for the corporate world, it’s crucial in the restaurant industry too. Building strong relationships with your colleagues and management can increase your influence and visibility within the team. A strong network can open doors to new opportunities. 6. Be Proactive Take the initiative to volunteer for challenging tasks or projects. Whether it's managing a big event or streamlining a process, being proactive shows that you’re ready to take on more responsibility and can handle pressure. 7. Offer Your Expertise Sharing your knowledge with your team not only helps others but also positions you as a go-to person for certain tasks. Whether it’s teaching a new employee the ropes or suggesting improvements, your willingness to help will set you apart. #RestaurantOperations #CareerGrowth #Leadership #EmployeeSuccess #RestaurantManagement #ProfessionalDevelopment #EmployeeEmpowerment #StandOutAtWork #RecognitionMatters #WorkplaceSuccess ♻️Found this helpful? Share it with your network to inspire others.   🔔 Follow me – Waleed Kamal – for proven strategies and systems that drive success in restaurant management.

How Opening Restaurants Set Me Up for Success The past three years have been a whirlwind of personal and professional growth. During this time, I've had the privilege of working alongside some of the most driven and dedicated professionals. What started as a "job" in restaurant employment turned out to be so much more. Here are a few invaluable skills I’ve honed, which I'll carry into my next chapter. There are also shout outs to the top notch leaders I learned them from. Time Management: On my first day of training with Lost Boy & Co., Christopher Hudnall emphasized the importance of time management in leadership. Over the 2+ years I spent with the company, both he and Derek Tormes showed me how to balance launching multiple restaurants with family life, personal growth, and fitness. Their dedication to this skill is a cornerstone of their success. Listening to Understand: While at Feal Hospitality, Mohamed Ali Alkassar taught me to "choose your words with intent." Along with Carmelo Pecoraro, they stressed the importance of fully hearing others out. This approach allowed me to anticipate needs better, set clear expectations, and navigate relationships more effectively. Problem-Solving and Timeline Maintenance: Laura Goldrod and Jessica Brady are two of the best operational professionals I’ve ever met. Their ability to keep projects on track, maintain budgets, and find solutions when challenges arise inspired me to pursue further certifications. They showed me the importance of intuitive, efficient systems and risk mitigation. When you need the job done, they have a plan ready to go. Grit, Resilience, and Showing Up: Every single person in this industry embodies these qualities. Working closely with Back of House teams, I’ve witnessed first-hand the dedication it takes to lead kitchens—often the first to arrive and the last to leave, never backing down. People-First Leadership: Early in my career, I believed that following systems would guarantee success. However, I quickly learned that managing people requires more than just adherence to processes. We’re dealing with real humans, each on their own unique path. Thanks to Carmelo Pecoraro, I adopted a "Seek to Understand" mentality, ensuring that I support each team member in a way that acknowledges their individual journey. The skills I’ve gained are countless—bookkeeping, inventory management, scheduling, vendor relations, event coordination, sales, and more. As I reflect on my experiences and look forward to new opportunities, I am incredibly grateful to have been part of such exceptional teams. #HospitalityIndustry #Leadership #TimeManagement #ProblemSolving #Resilience #PeopleFirst #ProfessionalGrowth #CareerDevelopment #RestaurantIndustry #Teamwork #OperationalExcellence