Providing Your Staff a Quality Team Member Experience

RMR_PRO-E4.jpg

Watch this episode and more!

All six episodes are available to Foodable+ members. Membership is an all-in-one package of the game-changing trends, expert analysis, reports and insights driving the industry for the entire year!

This season on "Rock My Restaurant," Foodable Network is bringing you a premium content package of nine in-depth episodes that can be paired with our Rock My Restaurant PRO Workbooks, expert guides, and reports– all available for purchase.

Each episode, co-hosted by veteran foodservice industry consultants Bill Bender and Eric Norman, helps take your operation to the top. That's right — you get access to two highly-acclaimed foodservice consultants, all from the viewing pleasure of your own home, office, or classroom.

“Rock My Restaurant” is the show that helps industry professionals build their restaurant from the ground up.

Episode 4: Team Member Experience

A restaurant is only as successful as the team responsible for running it. As Rock My Restaurant Pro co-host Bill Bender explains, providing a positive experience is crucial to team success.

Team member experience consists of more than just an employee’s relationship with their peers. It includes their experience with the culture of the restaurant, as well as the design of the facility.

“Whether it’s prep cook, line cook, somebody making salads or dessert — Is their workstation set up correctly? Is it ergonomically correct? Do they have all the tools they need at that workstation to get the job done without being completely miserable running back and forth to the walk-in or to the pot sink?” are the questions fellow co-host Eric Norman asks.

Millennials in the Workforce

It is also important to consider what is important to your team. In this age, we see a lot more millennials coming on as team members in restaurants. With high digital literacy and an increased concern for the environment, managers might find they need to provide modern technologies and environmental conservation strategies. You can build loyalty in team members who take pride in representing your company.  

Want to purchase the Rock My Restaurant PRO Workbooks and follow along with each episode for a richer experience? You'll get the following assets:

  • The Proactive Management Guide
  • Top 8 Digital Musts for Your Restaurant
  • Ergonomic Impacts on Design
  • Millennial Report
  • Operating Systems Audit
  • and more!

Property Line to the Consumer

RMR_PRO-E3.jpg

Watch this episode and more!

All six episodes are available to Foodable+ members. Membership is an all-in-one package of the game-changing trends, expert analysis, reports and insights driving the industry for the entire year!

This season on "Rock My Restaurant" Foodable Network is bringing you a premium content package of nine in-depth episodes that can be paired with our Rock My Restaurant PRO Workbooks, expert guides, and reports– all available for purchase.

Each episode, co-hosted by veteran foodservice industry consultants Bill Bender and Eric Norman, will help take your operation to the top. That's right — you’ll get access to two highly-acclaimed foodservice consultants, all from the viewing pleasure of your own home, office, or classroom.

“Rock My Restaurant” is the show that helps industry professionals build their restaurant from the ground up.

Episode 3: Property Line to the Consumer

Appearance, accessibility and design are critical to a restaurant’s success. Choosing, designing and maintaining your property can mean the difference between attracting and repelling customers.

On this episode of Rock My Restaurant, Hosts Bill Bender and Eric Norman analyze what you should be doing to ensure your restaurant is catering to your guests and providing them with an enjoyably memorable experience. In order to provide that experience, Eric shares some advice given to him by his FCSI colleague and father, Ed Norman.

“You have to walk in the guest’s shoes and plan everything a guest and team member will experience in the entire facility.”

Some things to consider while planning:

  • Restaurant Visibility - Can you see your restaurant from at least 400 feet away?
  • Is there ample parking? Is it well lit? Do you have a guest drop off area?
  • How accessible is your restaurant? Do you meet all ADA and building codes in your local jurisdiction?
  • Landscaping is brandscaping - Landscaping should be a dedicated aspect of your design plan.
  • Signage - Be sure to represent your brand and attract customers while still obeying all signage laws.

Watch the full episode for more tips on what to consider when planning your restaurant design for your guests!

Want to purchase the Rock My Restaurant PRO Workbooks and follow along with each episode for a richer experience? You'll get the following assets:

  • The Proactive Management Guide
  • Top 8 Digital Musts for Your Restaurant
  • Ergonomic Impacts on Design
  • Millennial Report
  • Operating Systems Audit
  • and more!

How a Strong Operator-Supplier Partnership Leads to Success

There's more to restaurant success than the perfect operation, service staff, chefs, or menu items. It all begins with the right ingredients, which is exactly where suppliers come in. How does having a strong operator-to-supplier relationship lead to success? Find out in this episode of "Rock My Restaurant," hosted by William Bender and Eric Norman.

And the two special guests joining them? The first is Katy A. Jones, who serves as vice president of marketing at FoodLogiQ, a supply chain management software company whose products aim to improve food safety, traceability, and sustainability. Jamie Davis, the director of supply chain of 400-unit brand Tropical Smoothie Cafe, also shares her insights on how to improve communications between restaurants and food sources.

What kinds of questions should operators expect to answer while evaluating their supply chain?

"What it comes down to is how do you balance between...food safety, your food costs...to what consumers are asking for?" Davis said. "How do you engage your suppliers to meet that need?"

Jones also brings up another concern operators should be aware of as they're moving from being a one-to-two-unit chain to a 15-to-30-unit chain.

"Do you have suppliers that can really grow with you?" She said.

A common challenge for a brand and its supply chain is staying true to its vision, Jones said. A chain can start with a strong brand promise, such as being a farm-to-fork establishment. When a chain expands nationwide, how can operators stitch their supply chain to stay true to their foundational values? 

Do as much research as possible, Davis encouraged. Take a look at suppliers' history, their processes, and their own goals and missions statements. You can never over communicate.

"Years ago, 10 years ago, 15 years ago, [with suppliers] you either take it or leave it. But these days, it's more of you build a relationship. You build a solid relationship with your supplier, with your customers, so you can succeed," Davis said.

Watch the full episode now to learn more!

Cost Control and Operator ROI with ENERGY STAR

The path to sustainability and energy saving doesn't mean you have to start running off the grid — it can be with a simple step in the right direction. In this episode of "Rock My Restaurant," join show hosts William Bender and Eric Norman as they sit down with Kirsten Hesla, product manager at ENERGY STAR, and Carly Burke, energy efficiency consultant at ICF International, to chat about how ENERGY STAR can take your brand to the next level.

The EPA's ENERGY STAR program is the largest, most successful voluntary energy conservation movement. Anyone familiar with the blue label knows to a certain extent that it means a product was stamped with efficiency approval, but what exactly does that entail?

Every year, ENERGY STAR products go through series of testing and are certified by third parties, signaling that those tools meet the highest standards in quality, performance, and efficiency — everything an operator should be looking for.

"So, that really means they're [operators] getting a high-efficient, high-quality product, and I think that operators who are looking to incorporate those types of products, or want to move to a more sustainable practice, or save money in general, these are the products that have been vetted through rigorous testing," Burke said.

ENERGY STAR also recognizes products through the Emerging Technology Award, which is an honor bestowed upon the best innovative technologies that reduce energy use and greenhouse gas emissions, all without sacrificing features or functionality. How can you find these products? On ENERGY STAR's commercial foodservice equipment page, operators can use a product finder tool that allows them to search for specific models or by category. There is even a rebate finder tool that allows buyers to find the best deals in their region.

The program aims to make the choice for sustainability and energy-saving easy. While some operators do not have the time or resources to research the best technology effectively, these ENERGY STAR tools take the guess work out through search engines and blue labels. But efficient products don't just save energy, they also save money.

As far as ROI, ENERGY STAR encourages the idea that they are two price tags associated with all equipment.

"One is the cost at the point of purchase. And second, and most importantly, is the cost of energy to run that product throughout its entire lifetime," Hesla said. "With ENERGY STAR, you know you're getting an efficient product, and your cost of energy over the course of [the] 10, 15 years you have that product, you're going to reap a lot of benefits as far as money."

Watch the full episode now!

Innovations from NRA Show 2016

At the NRA Show, the industry's biggest and most dynamic trade show and event, it is an endless sea of exhibitions, educational sessions, products, and new ideas across the 2.6-million-square-foot-space of Chicago's McCormick Place convention center. Needless to say, while every inch is filled with discoveries, it can get a little overwhelming.

In this episode of "Rock My Restaurant," show hosts William Bender and Eric Norman do the leg work for you. After walking the floor, they sit down and product review some of the best innovations they spotted at NRA Show 2016. Trying to figure out the latest software and technology to take your restaurant to the next level? Check out these finds and get ready to rock your restaurant.

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The Lineup

Noodoe: Noodoe could potentially be the next breakthrough in efficiency and speed of service. This device consists of a wristband, which servers wear, and a cube with different icons symbolizing different needs, such as a check or beverage refill, that the table of guests hold onto. These pieces of tech connect wirelessly to the cloud and effortlessly speeds up waiter-to-diner communications, and in the future, could lead to better communications to the back of house.

"I thought that [Noodoe] was pretty cool because it's fully customizable, too, so the owner or operator can put anything they want on there. So, depending on what side the little unit is sitting on, that's what translates to your wristband," Eric said.

Zenreach: Email capture and marketing is one of the most challenging aspects when it comes to improving your restaurant's client base. Through Zenreach, brands can build a database through their Wi-Fi. When guests log in by submitting their email addresses, Zenreach collects this information and brands can use these lists to drive sales in marketing, whether through sent reminders, customer loyalty programs, or other incentives.

HotSchedules: HotSchedules it a revolutionary, restaurant management platform. From talent recruiting, to a continuous training e-learning program, to flexible staff scheduling, to instant message communications, this software does a lot of hard work to make processes a lot easier. Not to mention other features such as inventory and asset management — what can't you accomplish with HotSchedules?

STUBBORN Soda: STUBBORN soda is a paragon of what craft beverage should be all about. Through its natural ingredients and unique flavors (Orange Hibiscus, Lemon Berry Açaí, or Pineapple Cream Soda, anyone?), guests will be thirsty for more.

"What this does is really allow an operator to be better, special, or different," Bill said. "They also have a wonderful dispenser for fast casual restaurants called a pumper."

TradingTable: Whether you are an operator, distributor, or supplier, it doesn't matter what side of the table you sit on — this digital, paperless ordering platform connects each party involved in the transaction. It is a seamless solution and is a total automation of a purchasing agent's duties. The system has algorithms set to help operators find the best prices for products, which they can then order through the platform.

Ovention: Ovention may look like a typical conveyor oven, but this high-capacity, high-speed oven has two shuttles, allowing chefs to cook different food items with similar cooking temperatures. Chicken strips cooking on one side (through closed cooking, which means no need for exhausts or hoods) can then switch over to cookies on the other. This maximizes versatility and speed.

Riage X3: Two words: massage chair. 

"You were able to fit that into your schedule?" Bill asked.

"Ahh, 20 minutes of pure heaven, man. I could hardly get out of the chair" Eric said.

Watch the full episode now!