Hi Ryan., Hope you are rocking as usual.. Nice recap for me now when i watched your video now. Just to drop my input to you in this topic. PITI P - Prepare I - It T - Taste I - It So the staffs in the outlets gets an idea how to promote it. Cheers., RVSR Ranjith
@@ranjithrvsr8472 Yes - that is great training on the new menu items. Your staff should always know what something tastes like and what's in the dish so they can answer questions.
Hey Ryan! I watched the video about rolling out a new menu and I love the 4 points, 1. Checklist, 2. Prep list, 3. Recipe book, 4. Build Sheet! I have the build sheet and prep list. I am wondering if you have a video on how to do a checksheet? Thanks
Hi! So glad the video was helpful. If you go to therestaurantboss.com/video-blog and in the search box type "checklist", there are a few videos you can watch on the subject.
Hi Ryan, I have subscribed to your channel and I like your videos. I am working with a restaurant owner and I will be a restaurant manager for first time and I am so nervous because I don't what to do and then now I am start watching your videos. Please I need your help to work organizly. Thank you Ryan
Hi! Thank you for subscribing to the channel. I'd go back and search my videos for "manage" and then watch the videos that come up. They will be very helpful!
Fantastic videos and insight Ryan!, just moved from California to Utah and will be reopening a dormant restaurant in a small mountain town. I have a silent partner and will be taking on both front and back management. A huge undertaking that will have me living in the restaurant, any tips on avoiding burnout?
Systems, processes, procedures. Check out our new program SCALE that launches next week, scalemyrestaurant.com You will be tempted to fix everything yourself and do it all yourself, but you will burnout. So when you fix something, document it so somebody else can fix it next time. When you train somebody on something, document it so you can train faster in the future. That is what SCALE is all about.
i am chef myself 25 plus Now the time to open my own business 60 seat only in Austin TX . I live in NY. Canadian cooking light n healthy food. Good coffee and chai latte lite fair with food some fusion twist., when i open i need your help. Happy Chef Happy cooking.
When was the last time you changed your menu? How did the rollout go with your staff?
Planning to change mine soon. Thanks for the information
Hi Ryan.,
Hope you are rocking as usual..
Nice recap for me now when i watched your video now.
Just to drop my input to you in this topic.
PITI
P - Prepare
I - It
T - Taste
I - It
So the staffs in the outlets gets an idea how to promote it.
Cheers.,
RVSR
Ranjith
@@ranjithrvsr8472 Yes - that is great training on the new menu items. Your staff should always know what something tastes like and what's in the dish so they can answer questions.
Very informative!!
Thank you!
Hey Ryan! I watched the video about rolling out a new menu and I love the 4 points, 1. Checklist, 2. Prep list, 3. Recipe book, 4. Build Sheet! I have the build sheet and prep list. I am wondering if you have a video on how to do a checksheet? Thanks
Hi! So glad the video was helpful. If you go to therestaurantboss.com/video-blog and in the search box type "checklist", there are a few videos you can watch on the subject.
Hi Ryan, I have subscribed to your channel and I like your videos. I am working with a restaurant owner and I will be a restaurant manager for first time and I am so nervous because I don't what to do and then now I am start watching your videos. Please I need your help to work organizly.
Thank you Ryan
Hi! Thank you for subscribing to the channel. I'd go back and search my videos for "manage" and then watch the videos that come up. They will be very helpful!
Fantastic videos and insight Ryan!, just moved from California to Utah and will be reopening a dormant restaurant in a small mountain town. I have a silent partner and will be taking on both front and back management. A huge undertaking that will have me living in the restaurant, any tips on avoiding burnout?
Systems, processes, procedures. Check out our new program SCALE that launches next week, scalemyrestaurant.com You will be tempted to fix everything yourself and do it all yourself, but you will burnout. So when you fix something, document it so somebody else can fix it next time. When you train somebody on something, document it so you can train faster in the future. That is what SCALE is all about.
You don't have the most important of the skill to be a leader : charm
Hey Max. I am sorry you feel this way, but have we met in person?
i am chef myself 25 plus Now the time to open my own business 60 seat only in Austin TX . I live in NY. Canadian cooking light n healthy food. Good coffee and chai latte lite fair with food some fusion twist., when i open i need your help. Happy Chef Happy cooking.
Would be happy to help! Let's start with a One Thing call when you are ready. therestaurantboss.com/hire-me