5 Unwritten Rules Anyone Working in a Restaurant Should Know

5 Unwritten Rules Anyone Working in a Restaurant Should Know

You’ve been in the business for awhile. Maybe seen a few things that are sure to go in your memoirs one day that will turn into the next Kitchen Confidential by Anthony Bourdain. That A-List celebrity dragging his foul-mouthed girlfriend through the kitchen to escape out the back door to avoid the paparazzi. That Hollywood socialite who made you stop cooking a five-course meal because she wanted Coco Puffs. Yeah, it’s a wild ride at times.

Just remember that like any industry there are certain unwritten rules for conduct. Call it a code. There are many of these unspoken rules in our business. You might be a little shocked that we are even talking about them! Welcome to the new frontier. Time to let the cat out of the bag! Actually, I’m not sure why people would want to put a cat in a bag in the first place, but work with me here... I’m on a roll.

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Your Restaurant's Off-Premise Success Depends On Building A Strong Foundation

Your Restaurant's Off-Premise Success Depends On Building A Strong Foundation
  • The 5 Pillars provide a foundation for your restaurant's takeout, delivery, and catering business. 

  • Learn how industry visionaries took the steps required to develop and execute successful off-premises programs.

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss actionable steps that can change the way your restaurant handles its off-premise business.

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Building the Non-Sexual Harassment Restaurant Culture

Building the Non-Sexual Harassment Restaurant Culture

For many seasons on the popular HBO series Game of Thrones, they kept saying that “Winter is coming” that was foreshadowing of a Great War to come. Well, Winter is here for the restaurant industry! The great restaurant storm of 2018 is upon us and many will need to form alliances (already happening), some will rebrand (already happening), and all will need to understand that people are what makes the difference (not there yet).

We, as an industry, perpetuate memes and jokes around the internet that display our world as overworked, devalued, and unappreciated. It’s not so funny that we tend to get what we ask for. We become the stereotypes we share.

How do we change this sexual harassment culture that infests so much of our industry? How can we reverse the course which we seem to be heading down to becoming the next Sodom and Gomorrah?

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How to Be an Effective Leader in an Evolving Industry

How to Be an Effective Leader in an Evolving Industry
  • The Barron Report's Paul Barron talks to business and management guru Rudy Miick about how to be an effective leader.

  • Our industry's culture has changed and behavior that was acceptable 20 years ago is no longer acceptable.

 

Show Notes

On this episode of The Barron Report, we get to talk leadership with business and management coach, Rudy Miick! Great leadership is a building block in all businesses, but especially in an “industry of pennies” like the restaurant industry. Listen in to hear Paul and Rudy discuss the issues restaurants are facing today and how a great leader can guide their team to success.

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  • 2:26 - Rudy’s blogs
  • 3:36 - Begins Asking “Who Are We?”
  • 6:37  - Creating a Strong Culture Using Employees
  • 12:23 - Defining and Re-assessing Excellence
  • 17:09 - Exposing the Sexual Harassment Problem
  • 22:12 - Certain Behaviors are Not Acceptable Anymore
  • 24:07 - Leaders Must be Attentive to Changes in our Industry
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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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