❤️🔥 Four Corners
Make a list of topics (i.e. potato chips) and then write 4 options for each topic (i.e. ketchup, plain, bbq, ranch). Point to each of the 4 corners in your room giving each one one of the options. Team members go to the one they like best and tell another member a "little known fact" about themselves.
🚀 Learn more at www.tylerhayden.com#teambuilding#engagement#training#teambuildingactivity
Startup Operations & Sales Leader | Out in Tech Atlanta Chapter Head 🌈 | The Millennial "Trillion Dollar Coach" | I help founders & business leaders become distraction proof with a 90-day online bootcamp 💸
Ever heard of Wario's Beef & Pork?
Turns out they're doing more than just viral sandwiches right.
Today's lessons in modern leadership brought to you by the local restaurant owner in Columbus, Ohio.
The owner Stephan Madias is a pretty unassuming guy.
You'll find him with a grown out beard and an apron on the website and in videos.
Two lessons in this short clip.
1️⃣
They keep the main thing, the main thing.
This is a staple coined by Stephen Covey, author of Seven Habits of Highly Effective People. Still relevant and necessary in the modern workforce.
For Wario's, the main thing is their sammies with high quality ingredients.
"There's no frills, no nonsense."
"Yes, we make the Caesar dressing in house"
-Stephan Madias, Owner
Because of the commitment to their craft and the product, their sandwiches have gone viral, especially the Crispy Chicken Caesar Sandwich.
2️⃣
They put their people first resulting in a
✨ 100% retention rate ✨
This is possible
...
in the restaurant industry?
"It was the best decision I've ever made.
We haven't lost or had a single employee quit.
People say it's hard to do, but I just think they are pieces of sh*t."
-Stephan
Stephan is out here winning
by doing right by his people as a local business owner that is approachable and not afraid to get his hands dirty alongside his team.
He's reporting some serious data to back up his decision.
In an industry with an average reported 70-80% churn rate.
Take care of your people.
Happy day after Labor Day to everyone out there
*except*
as Stephan eloquently puts it
the pieces of sh*t putting profit over people.
We do not leave our humanity at the door when clocking in.
Employers and labor are a means to the end of life, liberty and the pursuit of happiness.
We are not a cog in your machine.
You are a cog in our individual and collective pursuit of a high agency life well lived.
Soon, there will be more movements and legislation passed to ensure that is the main story for this century.
🖖🏼
#modernworkforce#leadership#businessowner#labor#laborday#laborday2024https://lnkd.in/ezQyw8Ua
Meet Lisa:
Referred to as the 'Chicken Chick', she earned that nickname because she's known as the BEST in the world in chicken on the competitive BBQ circuit.
But... Lisa's story is so much more than that, here's a quick clip on WHY she's competing in this years most exclusive International BBQ Competition.
To see the whole story:
https://lnkd.in/g3xDEuM7
The Btech barbecue sauce?! 😧
Disliking brown sauce is one thing but comparing it to barbecue sauce... blasphemy! Maybe it's just a culture thing but you won't catch me putting barbecue sauce on my morning roll!
We quizzed the people of Stirling to get their collective thoughts on the battle. Who will come out on top? Tune in to the full video on YouTube 🥊🍽️
#ScoffableFoodFight#brownsauce#ketchup
Listen up, all you #foodandbeverageoperators: there’s one brutal truth you better swallow – if you don’t control #portionsizes, you might as well set your money on fire.
For, if you don't control your portion sizes then your #foodcost will hit the roof. And your margins will evaporate into thin air.
Square up with the chefs if you have to, but make no mistake – this is a fight for survival. Chefs? They’re artists. And sometimes, you’ve got to be the critic with a chainsaw, ready to slash and burn their creations.
Getting a handle on portion sizes is like wrestling a rabid cat. It’s possible, but you’re gonna bleed. Chefs have this wild urge to overload plates, like they’re gunning for a role in a spaghetti western. If you don’t curb that madness, you’ll be shoveling more food into the dumpster than onto the plates.
This is your battlefield as a #hospitalityoperator. It’s your job to keep the ship afloat. It’s a dirty job, but it’s the only thing keeping the lights on. You must get your #chef to see the cold, hard logic. You must pull off a miracle.
That's the way to at least keep the doors open for one more bloody day. And in this game, that’s a win.
#foodcost#portionsizes#foodandbeverage#hospitality
🏆 What does it take to keep a 41-year culinary legacy alive in Chicago?
The Robert Bros sit down with Hecky's Barbecue co-founder Cheryl Judice Powell to reveal the secret sauce behind their success.
Catch the full episode on YouTube for more insights and food magic!
#Taste20in20#BusinessLegacy#CulinaryEntrepreneurship#ChicagoEats#TheRobertBros
Award Winning Entrepreneur, Speaker and Author
3moJames Robilotta, CSP®