5 Lessons About Restaurants You Can Learn From Superheroes

5 Lessons About Restaurants You Can Learn From Superheroes

We all want a hero. We scoop up comic books and buy tickets to blockbuster movies to watch their adventures unfold before us.

The internal battles they face, the external forces of evil set to destroy our world, and the compassion they demonstrate for others. Superheroes give us hope. They restore faith. They inspire us to become more than we are.

Success leaves clues and the nature of superheroes is no different. Look closer at your favorite hero and you’ll see traits that many also share. These traits have nothing to do with having superpowers. They come from their character. They come from within themselves. They also can be a lesson for you in your quest to build a better restaurant. It’s the character of the leader that shapes the direction of a brand.

Weak brands have weak leaders, it’s that simple.

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Burn, Burning, Burnt: How to Avoid Losing Kitchen Staff in This Industry

Burn, Burning, Burnt: How to Avoid Losing Kitchen Staff in This Industry

You want a sharp staff, but they are worn dull and nowhere near as effective as when their utility shirts still had the Dickies tags on them. Kitchen staff work hard, under extreme conditions and pressure, and keep production rolling. Not to mention, they are leaving this industry in waves as burnt-out shells of their former selves.

We want them to run specials, for instance, but operators aren’t engaging the process to give them breathing room. Creativity suffers, tempers wear phyllo-thin, and then there is the inevitable exit, at a rate around ¾ of your staff per year.

How can the holes in your foodservice business be plugged to ensure that it doesn’t keep happening?

The Trifecta of Failure

Overworked, underpaid, and undervalued are repetitive themes when talking with staff members, across segments, and across the country.

Over 60-hour work weeks are not infrequent, as much as they are the norm. Pay is supposed to be on a merit, right? Isn’t that how a craft trade works? And the people working hands-on in a hot kitchen are dealt body blows when it comes to being praiseworthy.

The trifecta of failure has been woven into the fabric of chefs’ aprons at an incredible cost and as an anchor that drags down loyalty.

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The 7 Habits of Successful Restaurateurs

The 7 Habits of Successful Restaurateurs

There is inspiration all around if you choose to open your eyes and take it in.

Becoming a better leader, owner, or chef is not bestowed upon a few chosen few. There really is no such thing as a born leader. Everyone can lead if they have the deep desire to step up and take control of the wheel of their restaurant and their life. Most would rather sit in the back seat and just be a spectator but life is not a spectator sport.

Success and failure leave clues behind. If you are wise enough to take the lessons from the failures and the blessings of the successes, you have a great chance to not only reach the top but you can also stay there.

When you study restaurant success (and failure) like I do you start to see what the puzzle pieces are that make a success restauranteur. Carefully put the pieces together and you have a winning recipe to get exactly what you want in life (both professionally and personally).

There is a better way and it does not involve beating your head against the wall just hoping things will get better next week. Things never get better on their own. They get better when you step up and take some damn action to ensure your success.

Successful restauranteurs are not lucky or born under a certain Zodiac sign. They come from all races and walks of life. They might speak your language, maybe not. Success is not a thing. Success is feeling. True success is a combination of your three hearts (the head, the soul, and the gut). When in alignment you’ll find that the outside noise of the world stops for a brief second and you can hear for the first time the beauty of everything around you.

How do you get there? How do you reach this success nirvana?

Just adopt these 7 habits of the most successful restauranteurs into your daily life and you’ll find what you seek.

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Management and Leadership Tips: Fairness and Consistency

Management and Leadership Tips: Fairness and Consistency

By Brian Murphy, Foodable Contributor

The hospitality industry is an industry of people. People can be quite complicated, so managing people when they are serving other people becomes quite difficult when all the variables of a restaurant are presented. There are rock-solid examples of establishments doing this, and plenty of success attached to them. Alternatively, the failure rate of restaurants is so high, it is almost common knowledge. Some reports say 75 percent of restaurants fail in the first three years, while some say 90 percent in the first year! Either way, a leading contributor to high failure rates is leadership. Successful leadership must be fair and consistent.

Going to the Principal’s Office

Think about different restaurant or bar offices in the industry. Some seem very welcoming, while some are a place to be avoided at all costs. The difference in this factor is quite telling, as a safe, approachable office gives employees a place to feel welcomed and valued in a variety of ways. A welcoming office vibe is representative of management style, and employees feel it from the start. No matter the décor, no matter the organization, the feeling the office gives employees and how it is used is a great place to start in examining fairness and consistency in the workplace. 

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3 Restaurant Management Traps to Avoid

3 Restaurant Management Traps to Avoid

By Donald Burns, Foodable Industry Expert

There was a post on the Internet the other day about a famous chef being ordered by a judge to pay back over $5 million in tips that was skimmed from staff. What drives people to cheat their own staff out of money? Two simple answers: One is greed, the other is that it was the easy path. 

Restaurant owners and operators tend to focus on things that they know, understand, or feel they have control over. Let’s clarify for the record that control is only an illusion. And we all know that the restaurant industry is a very fluid and ever-changing enigma.

Think of your restaurant like a world champion team. You recruit the best players you can. You put people in positions that play to their strengths and talent. You practice and practice for as many scenarios as possible. Then you go out every game and play all in. 

Restaurants get in trouble when they go down the easy path. 

Again, let’s clarify… there is no easy path in the restaurant industry!

Taking the easy route often leads to dangerous traps that can get a restaurant in deep trouble, and fast. Here are three traps that you want to avoid:

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