5 Misconceptions Most Managers Have About Leadership

5 Misconceptions Most Managers Have About Leadership

So, what is your title? Are you a manager or a leader? Before you jump on the “I’m a leader bandwagon”, it's time to really think about it.

You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is.

When you look up the definition of what leadership is and it’s a little vague: "The action of leading a group of people or an organization" or "the state or position of being a leader."

That being said it seems that leadership is classified as a noun when in reality it should be a verb.

Leadership is an act.

  • It’s action.

  • It’s a responsibility.

  • It’s accountability.

  • True leadership is not what you do, it’s who you are.

So let’s take a few to look at some of the common misconceptions that most managers have about leadership.

1. Saying You’re a Leader Makes You a Leader

Just because your business card says your a leader or the boss doesn’t mean you are in the eyes of your staff. In fact, most probably joke and call you the “boss”. It doesn’t take much to walk around talking down to the staff and acting like you are the greatest thing since sliced bread.

Many strut the restaurant like they are roosters getting ready for a death match. Why? Because they are overcompensating for their lack of confidence. The loudest ones are generally those that are the most afraid inside.

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This Service Aims to Help Restaurants Better Manage Online Orders

This Service Aims to Help Restaurants Better Manage Online Orders

It seems like we live in a time-strapped society. And now, with advances in technology and the expectation to have that technology work for you to make life easier, there is high consumer demand for the ability to have what we want, when we want and how we want it. Restaurant operators are in the service business and with that comes the responsibility to adapt to demand. Resistance could potentially lead to becoming forgotten by those who pay your bills— customers.

Needless to say, operators now have to deal with orders coming from all sorts of places. For one, orders that come from guests on location (of course), via phone for pickup or delivery, via food delivery apps like UberEATS and/or an equivalent, and even via online through food ordering services, like GrubHub and the like. Plus, with the rise of restaurant openings and an increasing market competition, most restaurant operators have to learn to cater to all to not lose out on their market share and stay afloat or, better yet, profit.

What is a restaurant operator to do to keep track of everything?

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Tips to Maximize Profits, Improve Customer Turnover Rates, Control Costs, and Effectively Live in the Moment

Tips to Maximize Profits, Improve Customer Turnover Rates, Control Costs, and Effectively Live in the Moment

There are arguably four key ingredients to a successful restaurant– the right marketing plan, flawless operating systems, memorable customer experiences, and finally, living in the moment.

In the blink of an eye, a moment of opportunity is simply gone. You’re not going to get the past day, past hour, or past minute - back again.

With that in mind, ask yourself this right now– have you taken full advantage of cost control and revenue generation during the past day, past hour, and past minute?

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