Remove Coaching Remove Hospitality Remove Leadership
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Pairing Farmers Market Fare

Modern Restaurant Management

To further emphasize creativity in the kitchen, Ocean Prime encouraged its associates to compose a seasonal pairing menu through an immersive leadership development program. ” A key part of the program is to encourage associates to see opportunities in hospitality careers.

Marketing 474
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MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

San Diego Entrepreneur and Mission Beach area residentn Brad Hunter is disrupting the luxury hospitality industry with an entirely uncharted concept: AQUAlounge , an floating nautical experience slated to debut in San Diego, California in fall of 2020. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Coaching 419
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The Top 10 Things Learned from Working with 1000+ Restaurants

Embrace the Suck

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! In the hospitality world, we give and give to others. Who gives to you?

Coaching 337
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KITCHEN GROUPISM VS. TEAM

Culinary Cues

What teams seek to find is leadership in this regard and not the subservient desire to be led. Success happens because of the sense of team and the leadership that sets the stage for this to occur. The restaurant business is part of a wonderful industry of hospitality filled with great people doing extraordinary work as a team.

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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS

Culinary Cues

An environment of excitement, intrigue, service, hospitality, and memorable experiences is required. Of course, I can’t help myself after so many years in the hospitality business, so as I walked and observed, my mind was running wild with thoughts on potential solutions. These businesses can’t give up! There must be a solution!

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The Winning Strategy: Attracting and Retaining Top Talent for Your Restaurant – A Four-Step Approach

Embrace the Suck

This means internalizing the essence of hospitality. If a candidate seems promising in terms of personality, complement it with a behavioral assessment to gain a better understanding of their leadership style, communication skills, and response to feedback. Discard the age-old adage, "Treat people as you want to be treated."

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Coronavirus: Restaurants Respond

Modern Restaurant Management

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded.