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Operations | KRG Hospitality - Part 26

Operations

by David Klemt David Klemt No Comments

Modernize Your Scheduling Today

Modernize Your Scheduling Today

by David Klemt

2021 calendar on cell phone

Scheduling platforms and apps modernize restaurant, bar and hotel team management, streamlining and simplifying several processes.

When it comes to improving communications, the benefits of updating and upgrading how you manage scheduling can’t be overstated.

Of course, in our tech-heavy world, several scheduling platforms do more than just inform your employees about their shifts.

Today’s options handle payroll; assign specific tasks to particular team members; help leadership provide feedback; give staff a platform to provide feedback to leadership; and much more.

Staff Retention

Now, we’ve addressed how our industry has been much quicker to embrace new tech innovations over the past couple years.

We’re bringing up the topic of scheduling platforms for a specific reason. We all make mistakes, and we can learn from those mistakes. And we can also learn from others’ mistakes so we can do our best to avoid making them as well.

On today’s episode of the Bar Hacks podcast, Chef Brian Duffy shares a story about a scheduling issue.

During his return appearance, Chef Duffy explains that his 20-year-old daughter provided two months’ notice about days off she needed to her former employer. “Former” is key here.

It’s clear that the hospitality group property at which she once worked either didn’t utilize a scheduling app, didn’t communicate well, or both.

At any rate, Chef Duffy’s daughter received constant phone calls from management during her vacation. Obviously, that would be infuriating.

Even worse, after she quit that job—she had provided two weeks’ notice—this former employer called to ask if she was coming in for “her shifts.” Well, no—she had quit, with notice.

Clearly, there are other issues with that leadership team beyond a lack of clarity in scheduling. However, a powerful, easy-to-use staff management tool could possibly have kept Chef Duffy’s daughter from quitting this job. A powerful platform, for example, like the four below that are mentioned on episode 53 of Bar Hacks.

7shifts

When choosing a scheduling platform, one crucial element is integration. 7shifts integrates with several major POS systems, such Toast, Harbortouch, Heartland, TouchBistro, Micros, Upserve, and Clover.

In addition to scheduling, which is a given feature for all these platforms, 7shifts offers robust features. Leadership can send one-on-one messages to staff or create group chats. The app itself is a timeclock and handles payroll. And more inclusive packages provide operators with labor budgeting, sales forecasting, labor alerts, and even state-based compliance tools.

7Shifts is free for single locations with up to 10 workers. At the Appetizer level, 7shifts costs $17.99 per month, per location, for up to 20 team members. For $39.99 per month, per location, operators with up to 30 staff can take advantage of the Entrée level. The Works is $69.99 per month, per location, and manages an unlimited number of staff.

HotSchedules

One of the key features of HotSchedules is labor forecasting. Per the platform’s website, HotSchedules “labor forecasts are based on activity, historical data, and specific business rules” to reduce costs and increase revenue.

On the leadership side, scheduling is streamlined and simple to use. Managers can approve—or deny—shift requests with a single click. They can also message individual team members or send messages to a single location.

On the team side, staff can give away, swap and pick up shifts via the convenient app. Staff can request time off, and HotSchedules integrates with their Google Calendars. Upon arrival, staff can clock in through the HotSchedules app and track their attendance and pay.

OpenSimSim

At the surface level, it may seem like OpenSimSim isn’t as robust as the company’s competitors. However, it’s powerful and efficient.

One of the best OpenSimSim features is the open shift invite. Using this feature, team members can be invited to apply for an open shift once one becomes available. In addition, staff can set their profiles up to be auto-approved for open shifts.

Of course, OpenSimSim offers features similar to other scheduling platforms. For example, leadership receives real-time open shift, overtime, and late clock-in notifications. Users can also direct message and group chat via the platform.

Schedulefly

Last on this list solely because I organized these platforms alphabetically is Schedulefly. When you look into this platform, you’ll notice immediately that it’s powerful enough to manage concepts with multiple units.

Managers can quickly and easy navigate each unit in their chain to handle scheduling, broadcast messages for individual locations, message specific team members, and more. Is there a shift that needs to be filled at a specific unit? Schedulefly makes it easy to target the appropriate location and get it filled.

Similar to 7shifts, Schedulefly offers pricing based on staff size. There are no contracts, no fees, and each “level” offers all the same features and services:

  • 19 staff or fewer: $30/month
  • 20 to 39 staff: $40/month
  • 40 t0 59 staff: $50/month
  • 60 to 79 staff: $60/month
  • 80 staff or more: Contact Schedulefly for pricing.

It should go without saying that scheduling is crucial. Understaffing, overstaffing, staffing frustrations, failing to listen to staff about scheduling, and not simplifying the process can increase staff turnover.

Outdated approaches to scheduling also leads to significant decreases in revenue.

At its core, scheduling is a form of communication, a vital one. Commit to improving your communication today by upgrading your scheduling. Your leadership team and staff will thank you.

Image: Gerd Altmann from Pixabay

by David Klemt David Klemt No Comments

10 Words that Exemplify Leadership

10 Words that Exemplify Leadership

by David Klemt

Level Up neon sign in white and yellow

During episode 50 of the Bar Hacks podcast, Travis Tober sums up restaurant and bar leadership in just ten words.

In fact, this seemingly “small” sentence explains leadership and buy-in for essentially every type of business.

Let’s take a look at what Tober, co-owner of Nickel City and owner Old Pal, says that resonates with me.

10 Important Words

So, what does Tober say during his first appearance on Bar Hacks that embodies leadership?

The following, about his general manager:

“He knows the brand just as good as I do.”

How do those words exemplify leadership and buy-in? For several reasons:

  • They illustrate transparency from the owners.
  • Those words show trust.
  • The ten words put buy-in and mentorship on display.
  • They show that the GM possesses a sense of ownership of the brand.
  • The brand is obviously defined clearly.

Buy-in is Crucial

As an entrepreneur, consider what you’re asking of the people who work for you. You’re expecting others to help you achieve your dream.

So, why would they take their role in your business seriously rather than only seeing it as a paycheck? The answer is simple: buy-in.

Staff want to feel as though they’re a part of something—they don’t want to work just to pay bills.

As difficult as it may be, an operator needs to trust the people they hire.

Why would you want them on your team—and you need to build a team, not just have employees—if you don’t trust them? Filling roles just to have bodies in the building is a losing strategy, labor shortage or not.

In addition to trust, there needs to be brand indoctrination. Every employee should be a brand evangelist for you and your business.

One of the most powerful recruiting and marketing resources at your disposal is your team. People they encounter should want to spend time and money at your business because of your team. They should want to work for you after observing your team at work and out and about.

If that’s not happening, something is wrong. Your team doesn’t trust you; doesn’t feel as though you trust them; doesn’t feel empowered; or doesn’t believe they’re really a part of your brand and business.

So, ask yourself a simple question: Can my GM, management team, and staff say they know my brand as well as I do?

Listen to episode 50 of Bar Hacks with Travis Tober on Spotify, Apple Podcasts, or wherever you listen to podcasts.

Image: Damir Kopezhanov on Unsplash

by David Klemt David Klemt No Comments

5 Books to Read this Month: October

5 Books to Read this Month: October

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this October.

To review September’s book recommendations, click here.

Let’s dive in!

Restaurant Marketing That Works: Back to the Basics: Before, During & After the Pandemic

Bar Hacks podcast guest and expert restaurant marketer Matt Plapp’s most recent book provides everything you need to supercharge your marketing and engagement efforts. Matt makes understanding the basics, collecting guest data and building an effective database, and boosting engagement easy. This is the best $7 (for the paperback) you’ll ever spend.

Spirits of Latin America

Revered James Beard Award-nominated bartender and operator Ivy Mix takes readers on a cultural and historical journey through Latin America’s spirits and cocktails. Spirits of Latin America is the 2021 Spirited Award for Best New Book on Drinks Culture, History or Spirits and features more than 100 recipes.

Drinking French

This book is the winner of the 2021 Spirited Award for Best New Cocktail or Bartending Book. Author David Lebovitz dives deep into French drinking culture through 160 recipes and beautiful photography. Readers will learn how to drink like the French do through classic and modern drinks, snack pairings, and stories.

Grit: The Power of Passion and Perseverance

Author Angela Duckworth explains why grit, not talent, is the best indicator of perseverance. Grit is the book Jennifer Radkey references in her most recent article for KRG Hospitality. If you want to change the way you hire and build teams, this is the book for you.

Death & Co Welcome Home

The third book from Alex Day, Nick Fauchald, and David Kaplan, the team behind Death & Co., features more than 400 recipes. Now, while this book targets home bartenders, it’s also beneficial to bar professionals as it delves into the Death & Co. cocktail development program. Is that worth a $35 investment? Absolutely.  Death & Co. Welcome Home is available now for pre-order.

Image: Mikołaj on Unsplash

by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: October

Stand Out with Weird Holidays: October

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and October is no exception. These holidays range from mainstream—Halloween, anyone?—to food-centric to weird.

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For September’s list, click here.

October 3: National Boyfriend Day

I’m pretty sure you understand exactly what this holiday honors and how to encourage guests to celebrate it. Invite people into your restaurant or bar to treat their boyfriend to a bite, drink, and good time.

October 6: National Noodle Day

Do you have noodles? Like to sell them to guests? Enjoy creating LTOs and specialty noodle dishes? This is the holiday to celebrate all of your favorite things with your guests.

October 8: National Fluffernutter Day

Ah, Fluffernutter. Marshmallow fluff resonates with a lot of people, particularly ’80s and ’90s kids. National Fluffernutter Day is the perfect holiday to leverage nostalgia, creative cocktails and desserts, cooling temperatures, and candy.

October 9: National Motorcycle Ride Day

One of the best parts about cruising in a group on motorcycles is stopping to refuel at a restaurant or bar. Encourage your bike-riding guests to begin, take a break during, or end their group ride at your venue.

October 11: National Kick Butt Day

No, this isn’t a day about literally kicking any butts. Instead, this holiday is about motivating people to take the necessary steps to realize their dreams and achieve their goals. Encourage your guests to take steps to reach their goals and celebrate doing so at your business.

October 13: National Emergency Nurse’s Day

Nurses always deserve our thanks. However, I think we can all agree that the past 18 months have been particularly difficult and overwhelming for nurses. Offer the emergency room nurses (all nurses, really) an amazing food or drink promotion to thank them for all they do.

October 15: National Grouch Day

While this holiday focuses on letting people let their grouch flag fly, operators can take a different direction. Why not offer people a place and promotion to get out of their funk through great food, amazing drinks, and a fantastic time?

October 17: Wear Something Gaudy Day

I mean, this holiday is two weeks out from Halloween—people are willing to make any excuse to dress up.

October 21: Get to Know Your Customers Day

Do you really want to boost your bottom line? Get to know your customers. Really, this holiday is for you. Use this day to implement guest data-collecting practices and train your team to obtain this valuable information. Learn more about why and how to build a guest database on episode 51 of Bar Hacks with Matt Plapp.

October 25: Sourest Day

There are multiple ways to approach Sourest Day. Some say it’s about eliminating the “sour” people in our lives. Others use it to enjoy sour candies which, admittedly, is perfect for Halloween month. For operators, promoting sour beers and cocktails is likely a winning strategy.

October 29: National Breadstick Day

Unless someone is counting their carbs strictly, everyone enjoys a breadstick. In reality, not many people have the discipline to enjoy just one. If you’ve got breadsticks on your menu, you know what to do on this holiday.

Image: Dan Parlante on Unsplash

by krghospitality krghospitality No Comments

Why You Should Hire for Grit

Why You Should Hire for Grit

by Jennifer Radkey

Punch today in the face motivation print

It’s no secret that the hospitality industry is currently struggling to fill empty positions.

In an industry that suffered immensely throughout the pandemic with closures and restrictions, the desire for workers to return is low. Add in underlying issues such as low wages, unappealing hours, and sometimes undesirable work culture, and it makes the hunt for great employees seem even more daunting.

But what do you do when the resumes do come in? How do you select team members who will make your business stronger and help you strive towards success?

I’m going to suggest that you start by looking for one key characteristic: Grit.

What is Grit?

Psychologist and grit specialist Angela Duckworth states that, “Grit is sustained passion and perseverance for long term goals.” Grit is showing stamina in order to achieve success. It is often a better predictor of success than talent or skill alone.

If you want to do a deep dive into the benefits of grit to learn how and why grit is a better predictor of success than talent or intelligence, I highly suggest reading Duckworth’s book Grit: The Power of Passion and Perseverance. You can also check out her Ted Talks.

Why Grit?

Gritty individuals are more likely to deal with adversity better. These are the people you want on your team, especially in leadership roles. They are individuals who see success as a marathon and do not quit.

In an industry known for high turnover, the number one quality you should be scouting for is perseverance. Who is going to stick with you when times are stressful? Who is going to push for personal and professional growth? These are the individuals you need to look for.

Hiring for Skill

Many restaurant and bar owners will look at skill first when hiring new staff. I get it. If someone has previous experience and has demonstrated job specific skills, then it means less training on your part. If they “know what they’re doing,” that individual should be a good hire, right?

While finding someone with skill may prove that they can do the day-to-day tasks, it says nothing about how dedicated they will be to your business, what their growth potential is, or what their values may be. Skill can be easily taught; values, grit, and a growth mindset, however, can not.

Hiring for Grit

It starts with your job ad. An individual with grit is on the search for growth opportunities and for challenges.

What are you offering your team members? Are you offering learning opportunities, tuition assistance, training experiences? Are you making this clear from the very start that these opportunities are available?

If you want dedicated employees who are of a growth mindset you need to attract them to you with what they are searching for.

The Resume

Resumes may not be plentiful, and you may need to fill a position ASAP, but you still need to take the time to carefully analyze a resume if you want to hire for long-term success.

When reading a resume there are clues to indicate if the candidate has grit. Firstly, check to see how long they have stuck with previous jobs, teams, hobbies, volunteer positions, etc. Do they have a lot of experience but have switched jobs every one to two years? Have they done a lot of volunteer work but only for very brief stints?

Secondly, what level of achievement did they receive in these? For example, an individual who was on a varsity basketball team for four years, was made captain, and won a championship shows more grit than someone who played recreational basketball for a year and didn’t win any major awards.

One more example: An individual who started off as host, stayed with the restaurant for several years, and during that time made his way to the management team shows more grit than an individual who has more years of experience but it is spread over various establishments and each stint is less than a year in length.

The Hiring Process

A person with grit will not make you hunt them down. If anything, they will hunt you down!

The individuals who go out of their way to research your establishment before an interview, who follow up in a timely way for setting up interviews, and who follow up after their resume is sent and after they have an interview are the type of people you want on your team.

Do not overlook these individuals (even if they don’t have a ton of experience) because they are demonstrating respect, a keen interest in working for you, and dedication. Remember, skill can easily be taught but key qualities such as grit and growth mindset can not.

The Interview

There are some key questions you can ask during the interview process to determine if a candidate has grit:

  • “Tell me about a big goal you had and how you went about achieving that goal.” Look for specific details about how they reached their goal.
  • “Tell me about a time when you gave up on a goal, and why.” People give up on goals all the time. Perhaps it turned out to just not be feasible. Maybe a major life-changing event happened. A person with grit will typically only give up on a goal for a significant reason.
  • “Tell me about a major obstacle or challenge that you recently had to overcome, and how you did so.” The hospitality industry is full of obstacles and daily challenges both big and small. You need an idea of if and how your team members can overcome these obstacles.
  • “Who is a successful person that you admire, and why?” Does the candidate admire someone successful because of work ethic, grit, perseverance, bravery, etc.? Or do they admire the person for talent, success, material wealth, and popularity? What we admire in others is often what we try to achieve for ourselves.

These are all questions that will give you an idea of someone’s level of grit.

The Bottom Line

Turnover hurts everyone, and it hurts our bottom line. In our industry it is inevitable, but it doesn’t need to be a continuous revolving door of employees.

Start by attracting the right people, look for signs of grit during the hiring process, and then do your part by creating a rewarding and positive work environment to create longevity.

Is hiring stressful? You bet. But if you do it right, hopefully you won’t have to do it often! Here’s to personal and professional well-being. Cheers!

Image: Johnson Wang on Unsplash

by David Klemt David Klemt No Comments

SevenRooms Announces New Partnership

SevenRooms Announces Huge New Partnership

by David Klemt

Handshake emoji neon sign signifying partnership

SevenRooms announces today a major partnership that will change the game for operators in the UK, Australia, and across Europe.

The online reservation platform is entering a multi-year partnership with TheFork.

Fortunately, the hospitality industry, once slow to embrace new technology, is now adopting tech at a rapid pace.

This collaboration between SevenRooms and TheFork represents both a giant leap in tech innovation and support for our industry.

SevenRooms

By now, there should be no question that SevenRooms is among the most powerful tools an operator can wield.

On the surface, SevenRooms is “just” a reservation platform. In reality, the platform offers a full suite of guest engagement and retention tools; automated marketing tools; front- and back-of-house management; direct and third-party delivery management; and much more.

Additionally, the company has long been supportive of the hospitality industry. The founders didn’t just assume their reservation and engagement solutions were effective.

Rather, they spent time in the trenches. They took reservations, checked coats, and hung out with hospitality teams when their shifts were over.

During the pandemic, the platform studied the impact of third-party delivery on operators. To that end, they developed a launched a direct delivery module to help operators protect their bottom lines.

TheFork

Operating in more than 20 countries, TheFork is a TripAdvisor company.

Per TheFork, the company boasts more than 80,000 partner restaurants across the globe. Additionally, TheFork’s app has 28 million downloads and counting, and their site features over 22 million restaurant reviews.

In other words, TheFork enjoys a unique position in terms of connecting guests with restaurants.

The platform features a loyalty program; exclusive deals for guests who make reservations via TheFork; an “insider” feature that connects with guests with trendy and gourmet restaurants and entices them with a special offer; and more.

The Partnership

When one reviews how both platforms work, this partnership is a no-brainer. Going deeper, it appears the companies share similar values and commitment to the industry.

For example, SevenRooms subsidized more than $10 million in licensing fees to help operators during the pandemic. TheFork dedicated nearly $30 million to the industry within the 22 countries in which they operate.

This partnership is culminating in a two-way integration. Customers of SevenRooms will gain access to millions of diners who use TheFork to make reservations. In turn, TheFork now has access to SevenRooms’ marketing and venue management tools.

The result? Operators will be able to more easily and consistently fill their seats and attract new guests. The powerful tools that are at the disposal of SevenRooms customers will help to engage and retain those new guests, converting them to loyal regulars.

Hospitality seems to be steadily entering its Collaboration Era. Operators and platforms are seeking beneficial partnerships, all the while embracing more and more tech that enhances the guest experience and boosts the bottom line.

It will be exciting to see where we go from here.

Image: Charles Deluvio on Unsplash

by David Klemt David Klemt No Comments

Why Operators Need to Set Goals

Why Operators Need to Set Goals

by David Klemt

Darts in a dartboard and in bullseye

Something restauranteur Mike Bausch said during the 2021 International Pizza Expo caught my attention.

It stuck with me for a few days. Eventually, I had no choice but to write it down and share it with others.

“If you don’t have a goal,” Bausch said, “you just have a dream. And dreams are just fluff.”

Goals are Measurable

An operator’s goals don’t stop with realizing the vision of opening their business. Rather, that’s when setting goals starts.

Starting up a restaurant, bar, brewery, entertainment venue, hotel… Just getting to the point of opening the doors for the first time requires accomplishing multiple goals.

In fact, our Roadmap to Success identifies several steps—or goals—to achieve to open a startup.

But, hey, let’s say a person’s goal is to open a business. What’s next? Just running that business? That’s not much of a goal. It isn’t defined, it isn’t really measurable, and it won’t accomplish much.

There’s a reason KRG Hospitality offers coaching for operators after they’ve opened for business. Our work doesn’t end with the grand opening.

Similarly, “I want to make a bunch of money” also isn’t really a goal. That’s a result; goals are what help you achieve desired outcomes.

So, instead of writing down making money as a goal, come up with goals that will:

Of course, those represent just a tiny handful of possible goals.

Goals Drive Forward Progress

Because goals are measurable, they help an operator and their business continue growing. So, when operators make goals, they’re working to ensure long-term viability.

Yes, building a bank account and setting one’s self up for retirement can be goals. But how does an operator achieve either of those goals?

They set and achieve the goals that will drive them toward those two personal accomplishments.

Also, in achieving a number of other, equally important goals, the business moves forward constantly. In essence, a restaurant or bar without goals is a listless ship floating in the doldrums.

An effective captain keeps wind in the sails.

Goals Strengthen Teams

Sticking with the ship metaphor because it’s incredibly original and has never before been done, it needs a crew.

So, too, does a restaurant, bar, entertainment venue, or hotel.

Sure, the basic goal of an employee is making money. Generally speaking, that’s not enough of a goal to keep a team member engaged and loyal.

However, an operator being transparent about financial goals (for a particular shift, the week, the month, etc.) engages the team.

Likewise, an operator can (and should) inquire about employees’ individual goals. Then, they should come up with mutually beneficial ways to help accomplish those goals.

Clearly, those are just two examples of how operators can include their teams in the goal-setting process.

The keys to setting goals are:

  • make sure they’re clear;
  • ensure they’re achievable;
  • be certain they’re measurable;
  • when relevant, be transparent about the results with the team;
  • learn from failures or sub-optimum results; and
  • celebrate wins.

And then, of course, set new goals.

So, are you a dreamer or are you a visionary: a dreamer and a doer?

Image: Afif Kusuma on Unsplash

by David Klemt David Klemt No Comments

Establishing a Gratitude Culture

Establishing a Gratitude Culture

by Jennifer Radkey

Thank you neon sign

In a busy world, and what sometimes seems to be an even busier industry, when do we stop to allow time for gratitude? And why should we?

The hospitality industry is built on the premise of providing a welcoming, friendly environment to guests. There have been countless articles written upon how to provide our guests with a positive and memorable experience.

Most of us are very aware of the need to thank our guests for their loyalty through customer appreciation programs, etc. We train our staff on the importance of thanking guests, ensuring that they will choose to visit our establishment again in the future.

To have a successful hospitality establishment our gratitude needs to go deeper than that. We don’t need to just thank our guests, we need to establish a culture of gratitude within our team; and it starts at the top.

Why Gratitude

Gratitude has been found to build stronger relationships, increase helping behaviours, improve quality of sleep, and just improve our overall well-being.

Martin P. Seligman, a psychologist at Penn State University, is one of the leading and founding psychologists in the field of Positive Psychology. His PERMA model dictates what well-being consists of: Positive Emotion, Engagement, Good Relationships, Meaning and Purpose, and Achievement/Accomplishment.

There are obviously many ways in which to achieve the five different components of PERMA, but one of the key character strengths that contributes to all of them is gratitude.

Why should we take on the responsibility of establishing gratitude within our team culture? Well, when you feel good about yourself you are more likely to share skills with others. You can be motivated to work harder and in turn inspire those around you to do so as well.

A team that feels appreciated and learns to be grateful for each other and for the opportunities and experiences the job affords them, is a team that will more likely stick together; support each other; work through problems more effectively; show compassion; embrace differences and creativity; and generally be stronger.

It Starts with You

So, how do we go about establishing a gratitude practice in our workplace? To do that you need to start with yourself.

People are smart—they can sense “fake” gratitude. It needs to be genuine. For some people, gratitude comes naturally; it is one of their character strengths. For others, expressing thanks may feel awkward, so gratitude needs to be practiced daily to build this skill.

Start by taking five minutes at the end of the day before you fall asleep and write down three good things that happened to you that day, and why they happened. Seligman calls this the Three Blessings activity.

Try this for a few weeks. Once you start taking just a few minutes each day to think about what went well, you will naturally find yourself seeking out and recognizing the good things in the moment.

The How

Once you feel comfortable expressing gratitude, it’s time to share with your team and watch the magic happen!

There are countless ways of establishing a gratitude practice in your team culture. One simple way to start is to call team members out on the great stuff they do and genuinely thank them for it.

Example: There is a particularly challenging guest who is upset and taking out their frustrations on one of your servers. Your server remains poised and offers various solutions to ease the guest’s frustration, in turn diminishing what could have been an ugly scene. You then approach your server afterwards and express thanks for the way the situation was handled.

Be specific in your praise and be genuine in your gratitude. Your server will go from feeling potentially upset or stressed about the situation to feeling good about themselves for how they handled it. And you will feel grateful for having such a responsible and stellar employee. Win-win situation.

A Grateful Team

Besides taking the time to notice and be outwardly grateful for the small things your team members do daily to contribute to the success of your vision and business, there are team-building gratitude activities you can initiate.

Try setting up a “Thanks for Being Awesome” board, either a physical one in a back room/staff room or an online one where team members can write quick thank-you notes to each other and post them.

“Thanks for taking my shift so I could take care of my sick mom.”

“Thank you for making me laugh with that ridiculous joke the other night!”

“Thanks for teaching me that new bartending flair trick!”

A team who is thankful for each other is a team who will build each other up, and in turn build up your business and revenue.

Silver Linings

Team meetings are an easy place to insert a gratitude practice. During the team meeting insert a “silver linings” activity.

Have team members discuss things that did not go well that week and then brainstorm together the “silver lining” from the situation. Maybe a new menu item was introduced and did not receive positive feedback. Perhaps there was a blow out between two team members when they didn’t agree on something, Maybe the new hire came for the first few scheduled shifts and then quit.

Whatever the bad situation was, what good thing came from it and what was learned from it that could make the team and business stronger? By looking for the good things in bad situations it enables us to be grateful for growth opportunities.

Building a culture of gratitude within your team can be as creative as you like, and there is no “one size fits all.” If one practice doesn’t work, try another. From team events and outings, to weekly gratitude emails, to shout-outs on your social media page, the possibilities are endless.

It is a small and simple change with little to no cost, and when it comes down to it…it just feels good. Here’s to personal and professional well-being! Cheers!

Image: Gratisography on Pexels

by David Klemt David Klemt No Comments

Leadership: The Other 10-second Rule

Leadership: The Other 10-second Rule

by David Klemt

Watch face showing seconds and minutes

Those who remember last week’s Friday post will recall that there’s more than one 10-second rule.

Interestingly, this “other” rule also relates to communication.

As we all know, communication is paramount to leading teams and building relationships with others.

Last Week’s Rule

Deceptively simple, last week’s 10-second rule focuses on easing tensions.

If a situation is about to boil over or is already out of control, going silent for 10 seconds can cool things off.

First, shutting up for ten seconds stops the argument cold. Second, it provides time for the person leveraging this tactic to respond rationally.

Third, it humanizes the other person. Rather than seeing an opponent, the person going quiet for ten seconds remembers that this is a team member they’re engaging.

Finally, people who use this rule say going silent tends to snap the other party out of their hostility.

Treating others with respect and dignity, along with encouraging open communication and a free flow of ideas, are hallmarks of a healthy workplace culture.

This Week’s Rule

There are, of course, similarities between this week’s rule and last week’s. Obviously, they both call for a ten-second “timeout” to talking.

Also, they both focus on humanizing the other person in the conversation.

I came across the other 10-second rule on the Accounting Today website. Accountant and author Kyle Walters writes that his rule is also simple: If Walters talks for ten consecutive seconds during a client meeting, he stops to ask an open-ended question. Crucial to the process is that Walters then gives the person answering time to talk.

Now, while Walters applies this to client meetings, it’s useful for conversation in general. As he points out, it breaks the bad habits of dominating conversations; giving off the impression that you’re selfish and don’t care about the others in conversations; and not listening to others.

Anyone who leads a team; needs to develop relationships with suppliers, distributors, contractors, investors, banks, inspectors, etc.; and wants to build relationships with guests knows that listening is crucial.

Sure, ten seconds doesn’t seem like a lot of time. However, take the time to actually see how many thoughts you can fire off in ten seconds. You’ll see how much talking for that “small” amount of time can quickly seem domineering if you don’t stop to include others in the conversation.

There’s also the “small” detail that you’re not having a conversation if you’re not listening—you’re just delivering a speech…and it’s probably not a good one.

It takes work to break bad habits. However, the benefit to your personal growth, leadership abilities, and business are worth the effort.

Image: Agê Barros on Unsplash

by David Klemt David Klemt No Comments

Wendy’s Looks to Ghosts for Growth

Wendy’s Looks to Ghosts for Growth

by David Klemt

Wendy's fast food restaurant exterior and sign

Wendy’s is the latest foodservice company to announce plans to open ghost kitchens in Canada, the US and the UK.

The fast-food giant’s scheme is large-scale and part of an expansive growth strategy.

Per the company, Wendy’s plans to open 700 ghost kitchens.

Embracing the Trend

Here’s a question for you: Do you hear and read the word “pivot” or the phrase “ghost kitchen” more often these days?

Ghost kitchens seem to be the pivot of choice for restaurant groups and enterprising tech companies looking to leverage the next big thing. (There, a sentence with both “pivot” and “ghost kitchen” in it,)

The trend also appears more often than not to be the domain of Big Business.

Former Uber executive Travis Kalanick is the founder of CloudKitchens. DoorDash is also entering the ghost kitchen space, running a trial in California to see if pursuing the idea is viable.

Now, enter Wendy’s, not exactly a mom-and-pop shop in the restaurant space.

Ghost vs. Virtual Kitchen

We don’t revel in the semantics game, necessarily. But we know people are going to refer to Wendy’s ghost locations as “virtual” kitchens as well.

However, ghost kitchens and virtual kitchens have unique definitions and characteristics.

Wendy’s isn’t creating a new brand with new items they’re preparing in their existing brick-and-mortar locations. Nor do they plan to do so with their new locations under constructions currently.

Were that the case, their strategy would be a virtual kitchen plan.

Instead, the 700 locations will be separate facilities without storefronts. Also, the units will focus solely on delivery, leveraging on-demand consumer behavior.

So, the lack of storefront is arguably the greatest defining characteristic of a ghost kitchen.

Conversely, a virtual kitchen operates in a location with a storefront. However, the brand on offer exists online and not in the brick-and-mortar world of an established brand. In essence, an existing brand is offering a brand that they don’t want to dilute what they’ve already built.

That’s a Lot of Ghosts

Per reporting, Wendy’s is joining forces with Reef Technology to open and operate their ghost kitchens.

At least 50 such locations are in the works to open this year. The other several hundred locations will open between 2022 and 2025.

That means we should see more than 150 Wendy’s ghost kitchens going live per year across Canada, the US and the UK.

Partnering with Reef Technology is an interesting and telling maneuver. Reef, per their website, focuses on “urbanization” and reshaping “our urban infrastructure.”

And as CEO Todd Penelow stated last week, Wendy’s doesn’t isn’t strong in urban areas. The vision for Wendy’s new strategy is to penetrate urban markets, adding new stores and new franchisees as the brand moves forward.

Should things go according to plan, Wendy’s expects to expand from 6,500 units worldwide to somewhere between 8,500 and 9,000 in 2025.

Image: Michael Form from Pixabay

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