Thank you so much for this! Really helpful! To successfully hire employees, you need to think about a lot more than you would imagine. Without a good team, your business will go downhill and it will be a HARD recovery. Hire character. Train skill. Hiring people is a form of investing. You have to do your research and make sure you're spending your resources on the right pick. We are really thankful that we have a great team of employees in our business that has actually made it possible for our business to run even without us. Thanks to our general manager who took over the business while we were travelling for almost a month!! We own a cookie shop business in our college town. When we first started it, we were living in our car with very little direction, just a huge passion to be successful. We just graduated college as well. We started the late night cookie shop out of a local bagel shop in their off hours at night. We were living in our car in the parking lot of the shop at the time with my boyfriend, Bran. It was a crazy experience but it worked! We became a success! And how we have our first storefront location (a second launching in January!) We started it to fund a year long backpacking trip around the world and to be successful while living the life of our dreams.
Excellent video. All your videos are always on point. As a an owner for over 20 years, when i get stuck with something, your videos are always around to help me .Ty sir
Hi Ryan .. Superb video.. I'm a QA Manager for 11 restaurants ,, I see repeated mistakes and violations during my visits .. and it give me really hard time with staffs to get the right thing done. !!
Thank you for the video. I am an Executive Chef working for a large corporate company. There isnt much advice in my world on how to be a good manager or leader in this business. I appreciate your tips.
Really appreciate the great videos I'm a shift manager in training currently and as someone who's just entering the restaurant management world your videos definitely help me in my development. Going from being a top performing line cook to managing has been quite the transition and these videos have definitely helped me with the process.
wow watched around 5-6 videos today, we had a discussion with my friend last night for a future business opportunity and this is really very helpful! Well be watching more of your videos! Thank you so much The Restaurant Boss
Thank you! I am sharing many of your videos with the owner of restaurant where I am employees as KM. First time owner and I just spent 3 hrs speaking with him on what he need to do to be successful. Many of your videos back what I had said and I also learned a few different techniques .
Thank you for your effort and consistent input with your videos. Can you adress some of the tough personal issues and how to help or support staff through times of trial and difficulty that may effect their work.
Hi Ryan, I have been a fan all these years but first time to make a comment. All of your videos are great tools and inspiration to me. After ten years of planning and desire to open an ethnic restaurant, I finally pulled the trigger this year. After raising a family, with one just finished college and one more to go, I have now time to focus on my passion. I also quit my corporate job for 22 yrs but felt that this is the right time. I'm opening a Filipino restaurant in Woodland Hills, CA in San Fernando Valley area. In a process of closing escrow, though slight delay in transferring the B&W license. I hired lawyer and accountant to handle the professional and legal part of the start up. But I'm fully involved in the process and made sure to learned all aspects of the business. Question- How can I obtain a copy of your Bacon system? Thank you for your time.
All this tell me is that, by in large you do not have the confidence nor the security in that manager. My managers are very aware if my standards, essentially and extension of me. If I felt that I had to call every night, have them send photos and constant reminders then they are not right for the job. Simple as that. While I don't mind a brief check in here and there, and I usually do; but if I'm demanding photo confirmation then that's a clear indicator that they need additional training, or a different position, where their skills can be better applied.
Your channel is amazing thank you. I have subscribed. Consider this my blanket "LIKE" for all your videos!!! Been binging your vids for the last 12 hours!!!
You know all the excuses will start as soon as you say..”make sure we get this done” out will come the excuse squad of You didn;t get the picture I texted? “We’ll get that tomorrow we’re almost done” “I have to be home my baby sister is leaving” The smaller the restaurant the tougher it is. I am right there and tell them what to do and they can’t read the specials with a smile, if they read them at all. Getting back to the tables and check on them with in 2 minutes of getting their food. They seem to get back if they think of it way afterwards or if the guests flags them over. I’ve been doing this 34 years and the last 6 years have been the hardest. Can’t even get applicants to apply or come for the interview. I never thought that the employees would be 99.9% of the issues in the restaurant.
I will totally disagree with you about the part of your statement, however I will totally AGREE with you about the 99.9% of the problem part over the past few years. So knowing that this is the new economy with the new workforce we have, you can either complain and make excuses or adapt. The people who are going to struggle the most are the ones that have been doing it for a while. What you did 25 years ago worked but its not working today. I am sorry to say this, but we all need to change the way we hire, train and develop. We mostly need to change our concepts and adapt to the new way things are done. There are successful restaurants out there who are not having the issues that others are so its not impossible. Harder yes, not impossible. My clients fight me on the crazy things I ask of them until 3 months later they say, WOW my staff is really starting to get it. They are really starting to do a great job.
Thanks for a great video again... well let’s get serious we are working with teenagers and young adults they don’t care for anything I personally fired 3 just to make my point end up closing the restaurant for a day.
And how is that working out for you. Chic-fil-a works with teenagers and they have never had to close a location for a day because they had to fire three. You can use that as an excuse, but excuses are just that.
I would not. Cell phones are part of work atmosphere now... you just need to get your staff more focused... try bringing up the opportunity to make more tips by upselling.
Thank you so much . I need your advice . My restaurant is in the middle of 20 street vendors selling on the weekends. The health department is not doing nothing. My sells are low .
@@Therestaurantboss Thank you for your response. The street vendors are there all day on the weekend and in the afternoons. Is more then 12 people selling outside. Please advise??
@@lettyvalle7327 improve your recipes. concentrate more on food delivery...i know a restaurant who were in a food court. they were literally empty...but their kitchen was extremely busy...because they had a very good delivery service...look into your menu..you will find one or two items which takes a lot of time to prepare and are not hot selling items...remove them...listen to your customers complains...because it is a gold mine for improving your restaurant
I like the reminders idea, i do not work at my mbile kitchen fulltime so i rely on the staff there, is there a way i can try to "manage"remotely but still ensure that everything gets done?
Is there any way to change the vibration of the clientele I work for a company that I absolutely love and I just took on a service manager role the challenging issue is for such a long time vibration has been very aggressive never comes out right the workers overworked just so you can get the gist of it I literally have to tell all the employees to make sure they're saying hello to the guests when they're walking through that was originally our culture it's just lost his way it's so hard to keep people especially now do you have any suggestions any ideas
This might help! It talks about table visits, but the principles are the same. It's all about customer service! therestaurantboss.com/restaurant-manager-table-visit/
Hello, can you please tell me if the server or manager is responsible for adjustments on the check? Example the server open the check with 2 guest table 2, then at the of the meal the check was complimentary, do the sever go and now change the guest count to zero, or all that adjustments show be made by management when closing the comp check?
Hello Ryan, I would like to know if you have some specific and maybe creative ways on how to handle cells phones with staff and managers in the work place? This is a small pizza/ wings/ sub eat in or takeout restaurant with only 4 employees. We are just getting started so not flowing with customers yet, so there are a lot of dead times. Thank YOU for your time and LOVE your channel💕
Yeah this is super creative and my absolute favorite way to handle this problem. If they use their phone while on the clock they have a choice, get off the clock for the rest of the day or give me their phone for the rest of the day. If they do it again they can think about working somewhere else. The reason you have a problem if because you are allowing it. The rules are the rules, STOP allowing your employees to break the rules. Ohh let me guess, their wife needs to reach them...you have a phone and their husband, wife, friend, kids, parents can call that number anytime if it is important.
Hello Sir. I own a restaurant in Malaysia. What is the best system or software for restaurant account keeping. ( includes daily expenses, weekly expenses, overhead cost) . I hope you will help me. Thank you in advance
I'm starting a new front of house supervisor job in a restaurant on Thursday (TRAINING BEFORE IT OPENS) Your videos are great and it would be great to be able to ask your advice when I need it, is it ok to do that? I cant find an email to msg you. Can you supply one and I can email you direct?? PLs 😊
Thank you so much for this! Really helpful! To successfully hire employees, you need to think about a lot more than you would imagine. Without a good team, your business will go downhill and it will be a HARD recovery. Hire character. Train skill. Hiring people is a form of investing. You have to do your research and make sure you're spending your resources on the right pick. We are really thankful that we have a great team of employees in our business that has actually made it possible for our business to run even without us. Thanks to our general manager who took over the business while we were travelling for almost a month!! We own a cookie shop business in our college town. When we first started it, we were living in our car with very little direction, just a huge passion to be successful. We just graduated college as well. We started the late night cookie shop out of a local bagel shop in their off hours at night. We were living in our car in the parking lot of the shop at the time with my boyfriend, Bran. It was a crazy experience but it worked! We became a success! And how we have our first storefront location (a second launching in January!) We started it to fund a year long backpacking trip around the world and to be successful while living the life of our dreams.
LOVE reading this - what a great success story! Keep it up!
its really soo motivating❤
Excellent video. All your videos are always on point. As a an owner for over 20 years, when i get stuck with something, your videos are always around to help me .Ty sir
Wow - Thank you so much!
Hi Ryan .. Superb video.. I'm a QA Manager for 11 restaurants ,, I see repeated mistakes and violations during my visits .. and it give me really hard time with staffs to get the right thing done. !!
Just leaving this comment to help boost your amazing content. HEY RUclips, GIVE THIS CHANNEL A BOOST!!!!
HaHa thanks...
Thank you for the video. I am an Executive Chef working for a large corporate company. There isnt much advice in my world on how to be a good manager or leader in this business. I appreciate your tips.
Awesome, so glad the video helped you out. If you ever have a specific topic you'd like to see, let us know!
Really appreciate the great videos I'm a shift manager in training currently and as someone who's just entering the restaurant management world your videos definitely help me in my development. Going from being a top performing line cook to managing has been quite the transition and these videos have definitely helped me with the process.
I absolutely LOVE reading this and glad that I can help. Good luck in your new role!!!
wow watched around 5-6 videos today, we had a discussion with my friend last night for a future business opportunity and this is really very helpful! Well be watching more of your videos! Thank you so much The Restaurant Boss
AWESOME!!!! I am glad they are helpful and wish you much success.
Thank you, we are going to try this. We have new problems with a head chef we hired and expectations and experience does not match.
I hope it helps! And, yes, matching expectations with experience is crucial.
Thank you! I am sharing many of your videos with the owner of restaurant where I am employees as KM. First time owner and I just spent 3 hrs speaking with him on what he need to do to be successful. Many of your videos back what I had said and I also learned a few different techniques .
This is AWESOME, Philip!!! Thank you for taking the time to share. I wish you much success!
Great job... i do this every day
AWESOME!
Hello Ryan, thank you for sharing all that knowledge on your videos, looking forward for the new ones!
Glad you liked the video! Dawn - Team TRB
Another great teaching point
Thank you for your effort and consistent input with your videos. Can you adress some of the tough personal issues and how to help or support staff through times of trial and difficulty that may effect their work.
We can certainly try to do something like that. What kind of issues are they facing that you'd like to help with?
-Dawn, Team TRB
Hi Ryan, I have been a fan all these years but first time to make a comment. All of your videos are great tools and inspiration to me. After ten years of planning and desire to open an ethnic restaurant, I finally pulled the trigger this year. After raising a family, with one just finished college and one more to go, I have now time to focus on my passion. I also quit my corporate job for 22 yrs but felt that this is the right time. I'm opening a Filipino restaurant in Woodland Hills, CA in San Fernando Valley area. In a process of closing escrow, though slight delay in transferring the B&W license. I hired lawyer and accountant to handle the professional and legal part of the start up. But I'm fully involved in the process and made sure to learned all aspects of the business. Question- How can I obtain a copy of your Bacon system? Thank you for your time.
Congratulations - so exciting!!! Obtaining BACON will be the easiest thing you do. Hop over to clickbacon.com and click the button. :)
All this tell me is that, by in large you do not have the confidence nor the security in that manager. My managers are very aware if my standards, essentially and extension of me. If I felt that I had to call every night, have them send photos and constant reminders then they are not right for the job. Simple as that. While I don't mind a brief check in here and there, and I usually do; but if I'm demanding photo confirmation then that's a clear indicator that they need additional training, or a different position, where their skills can be better applied.
Yes, I've subscribed... You have becomed my Mentor!
Awesome, thank you and I am flattered!
Powerful video
Simple., concise and true! Thank you!
You're welcome!
Your channel is amazing thank you.
I have subscribed. Consider this my blanket "LIKE" for all your videos!!! Been binging your vids for the last 12 hours!!!
Love it!!! Thank you for choosing me over Stranger Things. LOL!
Cheers, I enjoyed this video
thank you ryan for the tips
Very educational
Helpful tips. Thank you so much. ❤❤
You are so welcome!
Thanks for all the great advice you give!
You are welcome!
Great! Keep going like that...i like you.
Awesome, thanks!
This is great. Thank you
Terrific information!
Thank you
thank you so much....
You're the Man!!!
Great video Ryan. Thanks!
You are welcome!
this video was great and so helpful
thank you
You are welcome!
😮 good
You know all the excuses will start as soon as you say..”make sure we get this done” out will come the excuse squad of You didn;t get the picture I texted? “We’ll get that tomorrow we’re almost done” “I have to be home my baby sister is leaving” The smaller the restaurant the tougher it is. I am right there and tell them what to do and they can’t read the specials with a smile, if they read them at all. Getting back to the tables and check on them with in 2 minutes of getting their food. They seem to get back if they think of it way afterwards or if the guests flags them over. I’ve been doing this 34 years and the last 6 years have been the hardest. Can’t even get applicants to apply or come for the interview. I never thought that the employees would be 99.9% of the issues in the restaurant.
I will totally disagree with you about the part of your statement, however I will totally AGREE with you about the 99.9% of the problem part over the past few years. So knowing that this is the new economy with the new workforce we have, you can either complain and make excuses or adapt. The people who are going to struggle the most are the ones that have been doing it for a while. What you did 25 years ago worked but its not working today. I am sorry to say this, but we all need to change the way we hire, train and develop. We mostly need to change our concepts and adapt to the new way things are done. There are successful restaurants out there who are not having the issues that others are so its not impossible. Harder yes, not impossible. My clients fight me on the crazy things I ask of them until 3 months later they say, WOW my staff is really starting to get it. They are really starting to do a great job.
Great job. Keep it up👍🏼
Thank you, Sir.
Great content!
thanks
have agood live
Thanks for a great video again... well let’s get serious we are working with teenagers and young adults they don’t care for anything I personally fired 3 just to make my point end up closing the restaurant for a day.
And how is that working out for you. Chic-fil-a works with teenagers and they have never had to close a location for a day because they had to fire three. You can use that as an excuse, but excuses are just that.
Good video
Thank you!
My staff is playing with their cell phones too much. Should I ban phone usage?
I would!
I would not. Cell phones are part of work atmosphere now... you just need to get your staff more focused... try bringing up the opportunity to make more tips by upselling.
The blame goes to the manager.
My opinion
Yes, often the manager is to blame for not adequately training staff and setting expectations.
Thank you so much . I need your advice . My restaurant is in the middle of 20 street vendors selling on the weekends. The health department is not doing nothing.
My sells are low .
They won't do anything in the middle of the night. Take advantage of what you can offer that the street vendors can't.
@@Therestaurantboss Thank you for your response. The street vendors are there all day on the weekend and in the afternoons. Is more then 12 people selling outside. Please advise??
@@lettyvalle7327 improve your recipes. concentrate more on food delivery...i know a restaurant who were in a food court. they were literally empty...but their kitchen was extremely busy...because they had a very good delivery service...look into your menu..you will find one or two items which takes a lot of time to prepare and are not hot selling items...remove them...listen to your customers complains...because it is a gold mine for improving your restaurant
I like the reminders idea, i do not work at my mbile kitchen fulltime so i rely on the staff there, is there a way i can try to "manage"remotely but still ensure that everything gets done?
Checklists, checklists, checklists! Then have them snap pics and send to you at end of shift. Super simple and easy.
@@Therestaurantboss thanks, will give this a try and i just got a mobile phone for them so will def implement it
Good luck!
Is there any way to change the vibration of the clientele I work for a company that I absolutely love and I just took on a service manager role the challenging issue is for such a long time vibration has been very aggressive never comes out right the workers overworked just so you can get the gist of it I literally have to tell all the employees to make sure they're saying hello to the guests when they're walking through that was originally our culture it's just lost his way it's so hard to keep people especially now do you have any suggestions any ideas
This might help! It talks about table visits, but the principles are the same. It's all about customer service! therestaurantboss.com/restaurant-manager-table-visit/
Hello, can you please tell me if the server or manager is responsible for adjustments on the check? Example the server open the check with 2 guest table 2, then at the of the meal the check was complimentary, do the sever go and now change the guest count to zero, or all that adjustments show be made by management when closing the comp check?
Can u send me the video u were referring to on babysitting your staff ?
Hello Ryan, I would like to know if you have some specific and maybe creative ways on how to handle cells phones with staff and managers in the work place? This is a small pizza/ wings/ sub eat in or takeout restaurant with only 4 employees. We are just getting started so not flowing with customers yet, so there are a lot of dead times. Thank YOU for your time and LOVE your channel💕
Yeah this is super creative and my absolute favorite way to handle this problem. If they use their phone while on the clock they have a choice, get off the clock for the rest of the day or give me their phone for the rest of the day. If they do it again they can think about working somewhere else. The reason you have a problem if because you are allowing it. The rules are the rules, STOP allowing your employees to break the rules. Ohh let me guess, their wife needs to reach them...you have a phone and their husband, wife, friend, kids, parents can call that number anytime if it is important.
@@Therestaurantboss Thank YoU!!!!!;)
i have same problem with my staff...although i don't own the business and it is not a food business ...but the cellphone problem exists
I trying be nice Jennifer she not let me
I'm confusing about dealing with my staff as friendly or in serious way
It's about consistency. You can actually be both - serious doesn't have to be mean.
Hello Sir. I own a restaurant in Malaysia. What is the best system or software for restaurant account keeping. ( includes daily expenses, weekly expenses, overhead cost) . I hope you will help me. Thank you in advance
I recommend our software, clickBACON! www.clickbacon.com
I'm starting a new front of house supervisor job in a restaurant on Thursday (TRAINING BEFORE IT OPENS) Your videos are great and it would be great to be able to ask your advice when I need it, is it ok to do that? I cant find an email to msg you. Can you supply one and I can email you direct?? PLs 😊
Good luck!! We have a membership that has direct access to me, you can learn more at therestaurantboss.com/membership
Thank you for the reply and good luck!! I'll check this out 😁 great advice too!!
Thanks for all the great advice you give!