Employee-centric design focuses on the true needs, challenges, and insights of the actual employees operating within the four walls of your business — where the money is made.
Employee-Centric Design: A Guide for Restaurant & Retail Leaders Read More »
Introduction Congratulations on taking the exciting step towards becoming an independent consultant or freelancer! My name is Jamie Griffin, and I’ve been navigating the world of independent business consulting since 2016. Throughout my journey, I’ve encountered countless challenges, learned valuable lessons, and celebrated numerous victories. Now, I’m thrilled to share my experiences and insights with
Gig Startup Fundamentals: Build Your Business From Scratch Read More »
There is no avoiding that employee mental health disorders are among the most burdensome health concerns for employers. This is especially true in the high-stress restaurant & hospitality industry, where workers often face many small pressures across all aspects of life that can quickly stack up into a crisis. Let’s talk about why this matters
Supporting Employee Mental Health: A Business Imperative Read More »
Are you creating a restaurant concept from scratch or scaling an existing one? Either way, clarity and alignment around your concept with your partners and team can make the difference between thriving and surviving. A well-defined and optimized restaurant concept is crucial for winning in the competitive restaurant industry. In this post, I want to
Restaurant Concept: Optimizing Your Concept for Growth Read More »
How do you build a world of work where your company’s employee retention is much higher and longer? I’ve been asking myself this question since my last visit to New Orleans. One of the small joys of my New Orleans visits is seeing Mrs. Kathy, who has worked at Criollo Restaurant in the Hotel Monteleone
6 Ways To Build Long-Term Employee Retention Read More »
This guest post is contributed by Sandra Dyeak, Owner of The Events Project. The restaurant business is risky. You purchase food, hire staff, pay your bills, and must be prepared for whatever comes your way each day – whether it is a full dining room or an empty one, whether guests order steak and wine
The Ultimate Event Sales Playbook for the Restaurant Business Read More »
The Hospitality of Louisiana runs through my DNA. I grew up in a small town south of New Orleans (yes, there really are places south of New Orleans). Before moving to Dallas full-time, I spent time living in Baton Rouge and lived between New Orleans and Dallas while I attended Tulane for my MBA. Mardi Gras
Do You Speak Mardi Gras? Read More »
Many years ago, as a young manager in a rapidly growing business, I got stuck in the suck. The days were long, the stress was high, and the burnout was real. My team and I were working hard, but it didn’t seem like we could catch a gear. Everything felt like wack-a-mole. Nothing we were
Leadership Liberation: Escape the Stuck and Achieve Breakthroughs Read More »
In this fiercely competitive arena for restaurant market share, where economic challenges loom large, and the stakes have never been higher, it’s critical to remember the timeless wisdom of President Dwight Eisenhower: “What counts is not the size of the dog in the fight—it’s the size of the fight in the dog.” As we navigate
Win the Dogfight: 10 Ways to Win Restaurant Market Share Read More »
In the ever-evolving world of the restaurant industry, staying ahead of the competition is a constant challenge. Whether you’re a seasoned restaurateur or just starting your culinary journey, understanding and leveraging your restaurant’s competitive advantages is essential for long-term success. In this blog post, we will explore what a restaurant competitive advantage is, how to
