How to Define Your Restaurant’s Values and Company Culture

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On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Determining your vision, mission, culture, and value statements means understanding your goals.To be able to state them clearly will set your restaurant or any business up for success.

Radkey defines value as “the regard that something is held to deserve; the importance, worth, or usefulness of something.” For your restaurant or bar, it is a statement that informs not only your customers, but also your staff, about the business’ goals and what its core beliefs are.

Watch this video above for insights on the four-step process needed in order to guide your decision-making and help explain your restaurant’s intentions to customers.


SHOW NOTES

  • 8:44 - How Restaurants’ Value Statements Are Crossing Over Into Social Movements

  • 11:21 - Communicating Value Statements Between Management and Staff

  • 15:18 - Trends in Canadian Restaurant Markets


  • 0:15 - Introducing Industry Expert, Doug Radkey & Thoughts on Building a Brand

  • 1:39 - The Basis of Defining Your Restaurant’s Value Statements

  • 5:18 - Defining the Difference Between Value, Mission, and Culture Statements

 
 

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Tom Holt, Founder and CEO of Urbane Cafe, Shares His Thoughts On Sustaining Growth

On this episode, Tom Holt, Founder and CEO of Urbane Cafe, shares with Foodable insightful information about focusing on the consumer and their demands to sustain growth.

“If you nail down your culture in your restaurant, and you have the right systems and processes in place, those are the areas you can create a winning brand,” said Holt.

Holt emphasizes on setting the culture for your brand that both your team and guests can understand. Whether a brand is within the start-up phases or an already-existing restaurant, setting up the culture and mission statements are the most influential decisions.

Urbane Cafe opened in 2003 in Holt’s hometown of Ventura, Calif. The idea was to create a true community café that focused on quality, healthy and satisfying meals. The concept revolves around a hearth oven, providing freshly baked bread made to order.

Produced by:

Rachel Brill

Rachel Brill

Social Producer


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Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Whichever way you spell it, you can’t deny specialty doughnuts (or donuts), have increased in popularity in recent years. So much so, that in August of last year Foodable went as far as determining which are the top three shops in the United States.

Well, this week, a former pizza brand executive, Chris Schultz was appointed as the new chief executive officer for a cult-favorite, doughnut brand— VooDoo Doughnut.

Last year, Paul Barron, Foodable’s CEO and Editor-In-Chief, sat down with Schultz, the former Senior Vice President to MOD Pizza to discuss what are the secrets for an emerging brand to be successful.

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What’s The Key Role of Leadership?

What’s The Key Role of Leadership?

As 2017 is nearing its end, the answer is one that’s both consistent and evolving.  Just in case you missed Parts One and Two of this leadership series, here’s a short recap:  The question was asked, “What are the three top responsibilities of leadership, that is, an owner, or C-suite leader?”   

I answered my own question in Part One wearing two hats: experienced owner, and multi-decade “vet” who’s facilitated change and growth in over 1,600 restaurant and hospitality companies in different industry segments.  

Part Two of the series expanded the dialogue. Readers got the perspective of a Founder/CEO, SVP of a multinational brand, and COO of a regional chain.  The panel represented three different industry segments and sizes— all highly successful.

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Correcting Company Culture to Address Sexual Harassment

Correcting Company Culture to Address Sexual Harassment
  • Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture

  • Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned

On this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.

Show Notes

  • 1:11 Carrie LuxemRestaurant HR Group & CarrieLuxem.com
  • 3:53 - Uncovering a Long-Standing Problem
  • 5:01 - Culture of the Hospitality Industry
  • 6:43 - What Is and Isn't Appropriate?
  • 9:55 - Are Revealing Uniforms Part of the Problem?
  • 12:16 - Confronting Customers for Harassment in Your Establishment
  • 14:01 -  Do Not Tolerate That Behavior, Even From Power Positions
  • 18:38 - How to Stop Sexual Harassment Before It Happens
  • 22:47 - Having a Plan in Place
  • 24:56 - Hiring the Right Team
  • 28:40 - Foodable Analyzing Online Sexual Harassment Claims
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