Taco Bell’s Post

5 life lessons learned from McDonald's Many moons ago, I was the closing manager for a McDonald's located inside of a Walmart. It was my first time in a leadership position, and at 20...well it tasted like success...and french fries 🍟 I crushed my labor and food cost goals regularly and was a top performer in my district. Had I not moved, I could have made a good career from it. But for numerous reasons, VA was not the best option for my family at the time, so NY it was! Even though I left McDonald's behind, I took the lessons I learned with me and still use them today! 1️⃣ Pay attention to your people- Everyone has their strengths and weaknesses. Some may not be as aware of them as you would like, but that doesn't mean YOU can't figure them out yourself. Rocky was *excellent* in the back. Whether he was working the grill, or making burgers, that was his jam. But the register...that was a different story. Amy...MUCH better at the register, and considerably slower on the grill and table. Guess who I put where? 2️⃣ How you react matters- When dealing with the public, you can never assume to know how people will act. Nothing says I'm angry quite like a cheeseburger to the chest 🤬 Responding with anger only escalates the situation (Ask Rocky if you don't believe me 😅). Maintaining your cool and keeping YOUR reaction in check is the only thing you can control. So control it! 3️⃣ Plan ahead to avoid chaos- At the start of every shift, I took a few moments to plan. I would check our main inventory levels to make sure we would make it through the night without needing to go to our backup storage. If so, I grabbed a day shift employee to restock for my crew. I also checked labor costs to see if I could let someone leave early. 4️⃣ Teamwork makes the dream work- Fast food breeds servant leaders like nothing else I've ever experienced. There is no time for nonsense in the middle of dinner rush. That means stepping in and helping your team wherever needed. Encouraging them and communicating clearly results in happy customers with fresh food. Start demanding or talking down to your team, and you'll pay for it. 5️⃣ You control more than you think you do- Projections show you need to have 50 nuggets, 3 quarter pound burgers, 16 regular burgers, 2 fish, and 3 chicken on hand at 8pm. Cool story bro...I know I don't need that much and that people coming into THAT McDonalds at that time didn't worry about waiting 4 minutes for a fresh fish and fries. They also appreciate the small talk and will regularly come in because they know they're getting fresh food. Low food loss costs AND happy customers for the win!! **Bonus** Humble yourself- Seeing elderly customers come in with a ziploc full of change to order what they can off the $1 menu, or a young mom tell her kid they can't get a toy because she can't afford a happy meal puts things into perspective. I'd regularly use my manager meal to order a kids meal to keep a toy stash ready for those moms.

Good Things will start Happening

To evolve is to stay curious in the innovation to defy the standard.

My name is Clark William Colepaugh I was recenatly asked why I continue to work, Believe me money has nothing to do with it. The reason, I continue to work is that I love my job and I want to make a difference, In the lives of the people, I lead. As a manager my job is not to be easy on my people, But to demand the best from everone and At the same time, set the right example. I don’t believe a leader can say to today employees; “Don’t do, as I do, do as I say” How can you demand your people to autograph their work, With excellence, when you don’t. How can you demand your people to come to work, Or be on time when you Don’t. How can you demand your people to follow rules, when you don’t.    Being a leader of people is an honor, you have the opportunity, To touch your peoples lives and Inspire them be, The best version they can be. Give them the tools they need to be successful, At Taco Bell and in their life. As a leader you should coach and teach, evey chance you get and   Never accept mediocrity from your employees. Because, when mediocrity becomes the accepted norm, At your Taco Bell, I guaranteed you, excellence will no longer exist and running a successful restaurant becomes a nightmare. Show me a successful Taco Bell and I’ll show you, A manager who has a positive influences in the people, they lead A successful leader, also create a culture of providing every customer, With a unique and wonderful experience, to make them feel, Special. Engaged with them and bring a smile to their face. Do the little things, like when they ask for a straw or sauce, Don’t point to condiment stand, reach behind you and give Them the straw and sauce. It’s a small gesture that tells, The Customer you are important to me. Maya Angelou once said; “Customers will forget what you did, But they will never forget how you made them feel” Remember being a leader is an honor, take pride, In the performance of your job and the people you lead.  my e-mail is clarkwm22@gmail.com 702 521 7233 clark colepaugh

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

🍔 Did you know that McDonald's pioneered the concept of "Hamburger University"? 🎓 They took training seriously and created a culture of continuous learning for all their franchises. This dedication to education became a cornerstone of their achievements. 💡 You too can create a learning culture within your restaurant. Empower your team to constantly seek improvement, ask questions, and strive for excellence. The journey of growth never stops, and with the right training, your team will become an unstoppable force! 🔥 Embrace the power of constant learning, where every team member is passionate about becoming better versions of themselves. 📈 As you invest in your team's growth, you'll witness a remarkable transformation in the way your restaurant operates. 🎯 Let's make education and training a cornerstone of your success! 🌟 Encourage your team to learn, evolve, and embrace new skills—elevating your restaurant to unprecedented heights! Follow me for more awesome restaurant marketing recipes that are sure to blow up your revenue in 2023. #TrainingCulture #RestaurantSuccess #RestaurantManagement

Today we reported our Q2 results and I’m pleased Yum! delivered 10% growth in Core Operating Profit despite the continued challenging operating environment, demonstrating the strength of our iconic brands and reputation for value. Our twin growth engines, Taco Bell U.S. and KFC International, combined delivered 5% system sales growth led by 8% unit growth. Taco Bell U.S. is a clear standout thanks to its continued menu innovation and new Cantina Chicken offering, with the brand not only achieving same-store sales growth well ahead of the QSR category but delivering restaurant level margins near a record high. Second-quarter unit growth was also robust, increasing 5% with 894 gross new units, the second highest Q2 openings in Yum!’s history.   We’re also excited about our continued digital and technology momentum, with digital sales approaching $8 billion with a digital mix of over 50% in the quarter. I’m confident that the investments we’re making in tandem to be more agile, resilient and stronger as part of our technology journey, including harnessing the power of AI and our data at scale, will unlock future growth for our global business and franchisees in the years ahead. As always, I’d like to thank our dedicated teams, talented leaders and world-class franchisees for their contributions to our #GoodGrowth strategy. https://lnkd.in/euZXm4zW

You've heard this one, that Howard Schultz, Founder and CEO of Starbucks said, “We are not in the coffee business serving people, but in the people business serving coffee.” I witnessed this attitude recently in the wild (in real life). While the attitude was not surprising, where I saw it and who I heard it from were surprising. A few days back I went out to lunch at Taco Bell (because I rarely eat there, right? 😉). I was pleasantly surprised to see a new location near an appointment I had. Of course, one of the reasons to love a place like Taco Bell is the consistency, you always know what you're going to get. After the cashier took my order, I asked about the new location and if it was staffed by existing employees from other stores, or if they were all new. Her response went something like this... "Most of the people who work here worked at other stores. I'm new here. I mean I'm new to working at this Taco Bell, I'm not new to working in customer service. I've also worked at..." This was a Taco Bell employee who couldn't have been more than 20. She doesn't see herself as working in the restaurant or fast food industry. She doesn't see herself as working in the growing taco industry. She sees herself as someone who works in the service industry. And that will take her far in life. What industry do you work in? 🤠JBG #everythingspeaks #customerservice #customerrelations #restaurantmanagement

Sometimes in our restaurants we get so focused on the big goal we forget to celebrate along the way. I've previously been guilty of this, therefore I've made it my intention this year to be celebrating those little wins. Your restaurant might not be #1 on TripAdvisor this week but have you improved on last week, or last month? If so, celebrate it. Your staff retention might not be at 100% for the quarter, but is it up on last quarter? If so, celebrate it. Your NPS might not be where you want it, but are you making strides in the right direction? Have you gone from 4.2 to 4.3? If so, CELEBRATE IT! 🍾 Celebrating the little wins along the way is how we get the continuous positive reinforcement to keep us on track for the big goals. It stops us giving in altogether. I'm 10 years off achieving my big goals, and when I do I'll be another 10 years off achieving my bigger goals. But along the way there are wins to celebrate. Yesterday I ticked over the 8k followers mark and also gained this little badge. Top F&B Operations Voice. It was never my goal, and frankly still isn't. But it does reinforce I'm on the right path. And that's enough. That's worth celebrating over a hot cup of coffee ☕️ 👌

Restaurant heroes: General managers, managers, whatever their title is...the industry could not exist without them. Let's celebrate them all for their part in making dining out possible. They shouldn't serve 50 years to get acknowledged. In an industry where entry level turnover is astronomical a manager who hires, trains and manages for even 5 or 10 years is amazing. Think of the number of people they've taught not only work skills but life skills. Restaurant owners, founders, chefs and franchise owners: you may get occasional coverage for what you've done. Please shoutout a manager and tag us so we can help you celebrate them. #foodservice #foodserviceindustry #restaurantindustry #restaurantsupply #fooddistributor #foodmanufacturing #foodmanufacturer #foodmanufacturers #foodmarketing #restaurant #restaurants #restaurantowner #restaurantowners #restaurantmanager #restaurantoperations https://lnkd.in/gFtNnfie