As a 43 year old Nightclub Manager, I can testify that hitting the gym hard, eating healthy and getting lots of fresh air is the bedrock to being on top of my game. Sleep can be elusive though! 😀
I didn’t eat anything and started shaking from too much stress and had some sass in my responses when serving the customers in place of the 2 servers that that didn’t feel like working. So diet really helps and so does a light workout after you wake up.
Great Video , i felt alot of this. BUT when you are working for a corporate company you can't just fires the weakest link that's providing the stress. Talk to them, find out wha'ts stressing them to the point that's it's bringing down your team. some of my best people started out this way. now they are leads or managers. Firing isn't always the solution. I will still be checking out some of your other vids. :)
just discovered your channel. I received an offer as a manager in the chaotic restaurant I used to work, and there's going to be a huge challenge for me so I'm trying to learn as much as I can to improve my skills. amazing content!!! going to binge watch all of it, thank you so much!
I like this channel. Other advice on restaurant management that if found on YT was abstract and about the business side of management only, but this channel talked about the real, day to day, and practical side of running a restaurant. Thanks.
I came a cross with your video and find it was knowledgeable, and interesting. Specially I am in the F&B industry. You topic are realistic, and logical thank YOU for this. By the way i subscribe which I’m not doing most of the time.
I was once at a restaurant where the manager was kind of rude. Or actually, it was the den at my university. I threw a sandwich basket in the garbage, and the manager told me it wasn't disposable and took it out, explaining why it needed to be on the food conveyor belt. After I apologized, she said, "It's okay. Just don't let it happen again." Sure, it wasn't *exactly* a strict tone *...per se...* but I still thought that was kind of a rude way to reply to my apology. It was an honest mistake and obviously I understood right from wrong in that moment. She could've simply left it at "It's okay" and assumed I would never make that mistake again.
well restaurant staff would not be awake until 3am, looking like zombies if employers did not keep them there every day until 00:00 all day long running!
Weak staff can often reflect weak management. However, there can be various factors at play, including training, resources, and organizational culture. It's important for management to support and empower their team members to succeed.
The main stress is employees that aren’t engaged, call out, show up late or plain just don’t care. Or quit after you spend weeks and money training them.
You are putting it in terms of equivalence in a situation whee it is not applicable. What is the quality of product you intend to serve at your buffet? Do want to increase the price of your meals? If so, are you willing to spend the money on salary and food cost to increase that customer value enough to justify your price increase? Have the owners or yourself developed quality recipes or preparation methods that meet those quality standards? Do you need a CA qualified chef to develop recipes? A buffet style business depends on the price point more than the quality. What is your food cost per cover? What is you guest check average per cover? Etc. What are your acceptable margins? Finally, is the labor and food cost of hiring any of those people going to add to your profit per cover? How much control over product will you let the veteran chef have vs. a sous chef, or even a system with just a kitchen manager and some cooks? Temporarily hire a consultant to help you manage your back-of-house issues. Since you are running a buffet all you need is one good cook that you trust to manage production. if you are worried about quality of product hire a sous chef with a CA degree (cheaper) or take ownership and take on that responsibility yourself.
Awesome thanks, I'm proposing a conservation restaurant in NZ as a charcoal grill buffet. Our country's Forest biodiversity has major animal and vegetation invasive pest problems. Department of conservation is funding contractors to extract invasive wild game meats and pest vegetation, where the vegetation is converted into biochar. At that point I collect these materials after regulation standards are met. I have a 20yr young chef and she's worked several eateries in our hometown, but needs more certifications under her belt. So the quality is reasonably high considering nutritional health standards, environmental awareness and community employment. The price is low due to the abundance of pests that needs mitigation, for example: ministry of conservation statistics of bushtail possum's is 80 million in 2016 today it's alot more than 90 million, in our region alone stats predict 30 - 50 million. Which doesn't include wild deer, pigs, goats, turkey, Canadian goose, ducks, rabbits, invasive fish species list goes on... POS system is Integrated to manage our unique service based on the "dollar principal equation" distributing sales to respective accounts in regards to restock, labour, advertising, bank loan, utilities, misc. Should be good ☺️
It’s obvious that you love what you do! I can tell you’re a great leader! Great video :) thanks for the tips
I appreciate that! 🙏
Watching this at 04:25AM after playing the games. Amazing.
Nikola Medic 😂😂😂
Same
As a 43 year old Nightclub Manager, I can testify that hitting the gym hard, eating healthy and getting lots of fresh air is the bedrock to being on top of my game. Sleep can be elusive though! 😀
@The mysterious Miss X this is the life you have chosen. Make a change or be quiet
I became a shift leader 4 months ago and haven't really been trained so this really helps, thanks
Happy to help. 🙏
I didn’t eat anything and started shaking from too much stress and had some sass in my responses when serving the customers in place of the 2 servers that that didn’t feel like working. So diet really helps and so does a light workout after you wake up.
I couldn't agree more. 🙏
Great Video , i felt alot of this. BUT when you are working for a corporate company you can't just fires the weakest link that's providing the stress. Talk to them, find out wha'ts stressing them to the point that's it's bringing down your team. some of my best people started out this way. now they are leads or managers. Firing isn't always the solution. I will still be checking out some of your other vids. :)
just discovered your channel. I received an offer as a manager in the chaotic restaurant I used to work, and there's going to be a huge challenge for me so I'm trying to learn as much as I can to improve my skills. amazing content!!! going to binge watch all of it, thank you so much!
mnmlst Congrats on the new position! Glad to be of help. Wishing you much success -Hengam
being in a management level I can say the advice given here in this video was very good and well thought out. Great video!
Glad it was helpful!
I like this channel. Other advice on restaurant management that if found on YT was abstract and about the business side of management only, but this channel talked about the real, day to day, and practical side of running a restaurant. Thanks.
Thank you so much for your good content ! It's really helping me
Glad to know! Thank you! 🤗
Watching this (9/22/21) cuz i might need it.
Good luck to you, Anne! Thanks so much for tuning in! 🙏
Totally agree with you, if they're not up to it, let them go.
Thank you so much.I found it very useful and practical.I work as a team leader in a restaurant and I do agree with every single tip you gave us :)
I came a cross with your video and find it was knowledgeable, and interesting. Specially I am in the F&B industry. You topic are realistic, and logical thank YOU for this. By the way i subscribe which I’m not doing most of the time.
Welcome aboard! Glad we could help, we wish you much success, Fred. :)
Youre great. This video needs more attention.
Thank you so much. Hopefully more people would be able to see my content and learn from it. 🙏🏻
i own/operate a bagel shop in philadelphia... 4 years deep. very good tips here!
Jonathon Zilber Thank you. How is business?
I love how real you are, this is gold! Thanks for the motivation to be in my best physical condition to manage my new position well 🙏
You got this! 💪
I was once at a restaurant where the manager was kind of rude. Or actually, it was the den at my university. I threw a sandwich basket in the garbage, and the manager told me it wasn't disposable and took it out, explaining why it needed to be on the food conveyor belt. After I apologized, she said, "It's okay. Just don't let it happen again." Sure, it wasn't *exactly* a strict tone *...per se...* but I still thought that was kind of a rude way to reply to my apology. It was an honest mistake and obviously I understood right from wrong in that moment. She could've simply left it at "It's okay" and assumed I would never make that mistake again.
I get what your saying. It is difficult to wake someone who is pretending to be asleep.
well restaurant staff would not be awake until 3am, looking like zombies if employers did not keep them there every day until 00:00 all day long running!
thank you so much for this video.very good tips for whoever works at F&B industry.
Great,
Thanks a lot for sharing your knowledge to help others.
Thank you. Your advice applies to all businesses, all jobs, and in a certain respect, to life.
You bet! Thank you so much! 🙏
You have great commutation skills where did you learn from?
Great. I'm agree that if there some problem we need a solution
Absolutely, Ahmad!
Great tips. We can only agree with you. Thank you fir sharing
Glad it was helpful! 🙏
You are on point! I would love to work for you.
So so good! & so true! Good reminders! & great thought! Thanks!
Thanks Rebecca
Loved every word!!!
Hi, I grow up in the business And after expending 12 years in the medical industry I got back to owing my pizza place...
you have the same passion as i do for this industry
🙏🙏🙏
thanks
Rest is mandatory in my life. I missed out on a ton of outings but not knowing who's gonna come in dragging azz means someone has to step up.
Thank you so much stay blessed ❤
Watching from Anguilla in the Caribbean 😃
Muchas gracias por tus ideas.
isn't a weak staff a direct reflection of weak management?
Weak staff can often reflect weak management. However, there can be various factors at play, including training, resources, and organizational culture. It's important for management to support and empower their team members to succeed.
Thank you
The main stress is employees that aren’t engaged, call out, show up late or plain just don’t care. Or quit after you spend weeks and money training them.
Hello.
I'm starting a buffet restaurant
Question: hiring young chef or veteran chef? or am I better off with a sous chefs? Cheers
You are putting it in terms of equivalence in a situation whee it is not applicable. What is the quality of product you intend to serve at your buffet? Do want to increase the price of your meals? If so, are you willing to spend the money on salary and food cost to increase that customer value enough to justify your price increase? Have the owners or yourself developed quality recipes or preparation methods that meet those quality standards? Do you need a CA qualified chef to develop recipes? A buffet style business depends on the price point more than the quality. What is your food cost per cover? What is you guest check average per cover? Etc. What are your acceptable margins? Finally, is the labor and food cost of hiring any of those people going to add to your profit per cover? How much control over product will you let the veteran chef have vs. a sous chef, or even a system with just a kitchen manager and some cooks?
Temporarily hire a consultant to help you manage your back-of-house issues. Since you are running a buffet all you need is one good cook that you trust to manage production. if you are worried about quality of product hire a sous chef with a CA degree (cheaper) or take ownership and take on that responsibility yourself.
Awesome thanks, I'm proposing a conservation restaurant in NZ as a charcoal grill buffet. Our country's Forest biodiversity has major animal and vegetation invasive pest problems. Department of conservation is funding contractors to extract invasive wild game meats and pest vegetation, where the vegetation is converted into biochar. At that point I collect these materials after regulation standards are met. I have a 20yr young chef and she's worked several eateries in our hometown, but needs more certifications under her belt. So the quality is reasonably high considering nutritional health standards, environmental awareness and community employment. The price is low due to the abundance of pests that needs mitigation, for example: ministry of conservation statistics of bushtail possum's is 80 million in 2016 today it's alot more than 90 million, in our region alone stats predict 30 - 50 million. Which doesn't include wild deer, pigs, goats, turkey, Canadian goose, ducks, rabbits, invasive fish species list goes on... POS system is Integrated to manage our unique service based on the "dollar principal equation" distributing sales to respective accounts in regards to restock, labour, advertising, bank loan, utilities, misc. Should be good ☺️
Experienced
excellent tips
Glad you think so! Thanks! 😀
Good video
Thanks so much! Glad you enjoyed it!
So....are you saying sodas are bad???
Thanks dear.
I'll work for you
Damn my life makes sense now.
I would agree. Most of our staff sleep little and try to make up for it with caffeine. It only creates more stress and chaos.
If your team is weak then it’s your fault. If you have the same problem over and over it’s also your fault 😅
Subscribed 👍
First 4 minutes.... you are brilliant!
Some of the tips didn't aged well 😬
Nice and your looking beautiful
What kind of restaurant are you working?I love to listen your advice. I am not understand 'blah blah blah'...
Hi Banya. We own pizzerias in the San Antonio area. Thanks for tuning in. 🙏
Blah blah blah means etcetera, etc,
i’m finna fire my whole crew now lol
😅😂
This is silly. Are you really in the restaurant business?