Four times a year, all of our General Managers and Restaurant Managers gather for Learning Summits. We take this time to gain knowledge, share advice and insights, voice questions and/or concerns, award stores, and most importantly, have FUN. Here are this quarter's store and restaurant winners! Congratulations to all!
Hey everyone! If there’s one thing I’ve learned as a restaurant manager, it's that training isn’t a one-time event, but an ongoing process that can dramatically impact your restaurant's success. There are so many benefits to good training program, but I wanted to highlight just a few of them as a reminder. #restaurantmanagement #hospitalityindustry #foodandbeverageindustry
Exciting news for all KCA Students! 🍽️✨ This summer, we're excited to introduce Restaurant Service Operation 101 – your gateway to mastering the art of running a successful restaurant. Whether you're dreaming of starting your own food service or looking to enhance your management skills, this course is for you! Learn more at stanton.edu #NewClass #SummerQuarter #Stantonuniversity #RestaurantServiceOperation #HospitalityManagement #CareerGrowth #JoinNow #KCADepartment #KCAStantonuniversity
Kelley School of Business student major in Entrepreneurship and Innovation | Communicative | Collaborative | Passionate | Dedicated | Management
I have also worked in a restaurant to learn each position role and be active in a management role by continuing to propose innovative ideas to improve the restaurant management and profitability.
The Restaurant Coach®️| 6X Amazon Best Selling Author - My mission is to work with independent restaurant owners that want to achieve the have-it-all lifestyle across all four domains: Body, Being, Balance, Business.
Continuous learning is the key to excellence in the restaurant industry. Whether you're a chef or a restaurant owner, embracing the role of a perpetual student is non-negotiable. Stay relentless in your pursuit of knowledge. Study your competition, keep an eye on upcoming trends, and understand economic fluctuations. Why? Because when you leverage that knowledge, you gain a significant advantage in the game. 📈 Commit to continuous learning, just as the Japanese call, "kaizen." 🇯🇵 It's the first step toward improvement and success. Ready to embark on the journey to restaurant mastery? Follow me for more tips and let's make the ultimate strategy for your restaurant success. #ContinuousImprovement #Kaizen #RestaurantSuccess
Ah, the devil is in the details, isn't it? Your $340,000 lesson on boxes is a masterclass in microeconomics of operations. Small inefficiencies ripple through the fabric of business, multiplying into substantial costs. Have you considered energy wastage from inefficient appliances, or the silent drain of outdated inventory systems? Each unnoticed leak is a potential flood in disguise. Your narrative underscores the power of granular vigilance and macro-perspective. How do we cultivate a culture where every team member thinks both small and large scale? #OperationalExcellence #CostEfficiency #LeadershipLessons
Restaurant All-in-One Tech Sales | Inventory, accounting, scheduling, training, payroll | ERP | HRIS | 15 years as successful multi-restaurant leader | Business owner | Loves Jesus | Wife | Mom
When I first became a Regional Restaurant Manager, I learned a $340,000 lesson… One of our restaurants wasn’t breaking down boxes. Adding an extra garbage pickup day would cost $1020 a year in that location. Multiply that by all our locations, and it’s $34,000 a year, or $340,000 over ten years. Just because of boxes! Our restaurant group owner took the time to teach the impact of seemingly small decisions. When you manage multiple locations, you must look at everything in scale. Use the big picture numbers to make your point, even when coaching your GMs and lower level team members. The bigger the number, the more you can really drive the point home and gain understanding. As multi-location restaurant owners and operators, it’s crucial to understand how seemingly small inefficiencies can add up to significant costs over time. By paying attention to these details and teaching our team to think on a larger scale, everyone can make more informed decisions that positively impact your bottom line. What cost pitfalls have you noticed that don’t seem significant but can cost big? I’d love to hear your tips and stories! #RestaurantManagement #OperationalExcellence #CostSaving #MultiUnitManagement
A valuable lesson….
Restaurant All-in-One Tech Sales | Inventory, accounting, scheduling, training, payroll | ERP | HRIS | 15 years as successful multi-restaurant leader | Business owner | Loves Jesus | Wife | Mom
When I first became a Regional Restaurant Manager, I learned a $340,000 lesson… One of our restaurants wasn’t breaking down boxes. Adding an extra garbage pickup day would cost $1020 a year in that location. Multiply that by all our locations, and it’s $34,000 a year, or $340,000 over ten years. Just because of boxes! Our restaurant group owner took the time to teach the impact of seemingly small decisions. When you manage multiple locations, you must look at everything in scale. Use the big picture numbers to make your point, even when coaching your GMs and lower level team members. The bigger the number, the more you can really drive the point home and gain understanding. As multi-location restaurant owners and operators, it’s crucial to understand how seemingly small inefficiencies can add up to significant costs over time. By paying attention to these details and teaching our team to think on a larger scale, everyone can make more informed decisions that positively impact your bottom line. What cost pitfalls have you noticed that don’t seem significant but can cost big? I’d love to hear your tips and stories! #RestaurantManagement #OperationalExcellence #CostSaving #MultiUnitManagement
ServSuccess helps to build the next generation of restaurant leaders, and Brian Henry Jr. (Senior Manager of Restaurant Openings, Slim Chickens) helps to explain how. (servsuccess.com)
It is important to examine what we do, how we do it, and why we do it. This is a very quick fix for saving money. The next question is, what about recycling instead and potentially getting paid for it...
Restaurant All-in-One Tech Sales | Inventory, accounting, scheduling, training, payroll | ERP | HRIS | 15 years as successful multi-restaurant leader | Business owner | Loves Jesus | Wife | Mom
When I first became a Regional Restaurant Manager, I learned a $340,000 lesson… One of our restaurants wasn’t breaking down boxes. Adding an extra garbage pickup day would cost $1020 a year in that location. Multiply that by all our locations, and it’s $34,000 a year, or $340,000 over ten years. Just because of boxes! Our restaurant group owner took the time to teach the impact of seemingly small decisions. When you manage multiple locations, you must look at everything in scale. Use the big picture numbers to make your point, even when coaching your GMs and lower level team members. The bigger the number, the more you can really drive the point home and gain understanding. As multi-location restaurant owners and operators, it’s crucial to understand how seemingly small inefficiencies can add up to significant costs over time. By paying attention to these details and teaching our team to think on a larger scale, everyone can make more informed decisions that positively impact your bottom line. What cost pitfalls have you noticed that don’t seem significant but can cost big? I’d love to hear your tips and stories! #RestaurantManagement #OperationalExcellence #CostSaving #MultiUnitManagement
