In this comprehensive webinar hosted exclusively for restaurant managers, Jamie Griffin and Kathleen Wood delve into proven strategies that will inspire and motivate your team to new heights. Uncover the transformative power of positive coaching, and explore effective feedback techniques that cultivate excellence. From fostering a culture of continuous improvement to enhancing the overall […]
Every year, Consult to Grow® works to add to our growing repository of free restaurant resources. This year saw our greatest growth with the addition of our online Shop where you can find customizable downloads. In addition, we have developed several blog posts to support your restaurant business. Here are the top five most read
As a restaurant owner or operator, you understand that success in the hospitality industry goes beyond exceptional recipes and trendy décor. The secret ingredient? Emotional intelligence. In this blog post, we’ll explore the profound impact of emotionally intelligent leaders on restaurant businesses. Emotional intelligence (EI) is the ability to recognize, understand, and manage our own
As we stand at the threshold of the fiscal year 2024, anticipating salary increases for your restaurant team and strategizing compensation planning becomes a critical aspect of your overall business strategy. In this blog post, we’ll provide a comprehensive guide, combining insights from reputable sources and practical advice to help restaurant owners and HR leaders
Are you a visionary restaurant entrepreneur who has a great team who is working hard but not moving in the right direction to grow your business? In this video, I discuss the power of a crystal-clear vision for your restaurant business. Check it out.
Jamie interviews Sarah King, Chief People and Diversity Officer of Darden, at Black Box Intelligence to talk about values, culture, and leadership.
Also referred to as target food cost or theoretical food cost, ideal food cost is determined by costing out your entire menu. In other words, it is based on the menu items you sell and when you sell them.
A good restaurant interview begins with setting the proper goals. Interviewers need to have a clear vision for what they want to achieve before sitting down with a candidate. More specifically, a good interview should focus on evaluating the candidate’s qualifications, experience, and fit for the restaurant’s culture. Those categories are broad, so let’s take
Curious about expanding your restaurant business? In this video, Jamie discusses 4 proven growth strategies to help you meet your industry goals.
Managing restaurant labor costs is a crucial aspect of running a successful restaurant. Labor costs include wages, benefits, and other team member expenses making them both the biggest expense and, because of rising minimum wages, staff shortages, and a rising turnover rate, the hardest to control. It follows that finding ways to control these costs