The Importance of Cultivating and Maintaining Company Culture

The Importance of Cultivating and Maintaining Company Culture

Look at any well landscaped garden and you will see careful planning, care, and maintenance. Those are the same elements you need to create a restaurant culture that surpasses the average.

Culture is that secret sauce that separates the good from the outstanding. Restaurants can have the same ingredients and even the same menu items. What separates them often is that one thing that is hard to copycat and that is their culture. Even famous rock bands that break up and go on to form other bands often do not find the same success they had from before. Culture is something more organic and alive. Just like that immaculate looking garden, you need to understand the planning and work that occurred to create such a masterpiece.

There are three key elements to cultivating culture:

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4 Reasons Why Informal Training Is a Necessity In Your Restaurant

4 Reasons Why Informal Training Is a Necessity In Your Restaurant

When it comes to training, most restaurant owners tend to think that it means on-the-job training, where the trainee is an extra person on payroll, which spikes the labor percentage. 

Or maybe you've called in your team on a Saturday only to tell them that you hired a leadership speaker and you notice that they would rather be anywhere but at the restaurant that they had closed just hours prior. 

No matter what the situation is, as restaurant owners, you need to focus on developing your team and furthering their education without breaking the bank or focusing solely on a formal training strategies.

That is where informal training comes in and why it's an absolute necessity for your restaurant.

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3 Ways to Create a Training System That Gets Results

3 Ways to Create a Training System That Gets Results

What separates good restaurants from the outstanding ones is the quality of their training. Do you have a training culture or a learning culture? Not sure what you have?

Answer this question: Do you train only when people join the team (the on-boarding phase) and maybe a few training "sessions" throughout the year or do you have training scheduled consistently all year long?

An outstanding restaurant understands that school is never out for the true professional. If you want your restaurant to stand out in your market, you need to become obsessed with training. Many people look at the word “obsession,” as a bad thing. But if you want to be at the top of your game, obsession over training is required.

The problem is most restaurant training systems are just generic “out of the box” manuals or templates that have been downloaded from some website. It’s the standard yada yada yada that gives most training systems the bad reputation of being boring.

Think about it this way, you spend a lot of money and time recruiting people to come work for your restaurant. During that process, you make it sound like you have an incredible place to work at. The new team member is excited and cannot wait to start. But on their first day, they are handed a training manual that looks like every other training manual they have seen. If you take a look in their eyes, you will see that excitement start to fade away.

How do you fix that?

By taking three easy steps to ensure your training system stands out to match the energy of your brand. You want your training system to be like the Fourth of July in a big city, not just a package of sparklers that you light up in your driveway.

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