Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
BIZ TIP: GREAT RESIGNATION IN RESTAURANT INDUSTRY
Many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring to address how your restaurant can be attractive to applicants, and that you can like the new direction you follow.
I know so many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring. But first, let me share some realities. Volume is a huge problem - low cashflow makes it hard to hire anyone more, when you are already running low on Labor Costs. Tthe work needs to get done — no way around the fact that food, food prep, and serving a fantastic plate has no short cuts. Inflation is real, and people are feeling it.
So with those three realities, let’s address your hiring conundrum.
Have a job description
Have a job advertisement that promotes the job and shares the “why” of the job, and the “why” of your business.
Don’t rush the process.
4. Offer the job in a phone call and in an email. By this I mean add some formality to the process.
5. Make sure you have a training process in place. (First month version and up to 6 months of training…or continuous, help them feel engaged)
6. Last but def not least have productive job reviews.
CONCLUSION: This is not a silver bullet, I know it’s not easy to find people. The industry is having a huge shift. Be willing and able to make that shift and create a healthy environment. And if this stuff still doesn’t resonate, call me or email me. This is what I do.
75: POIO MEXICAN BBQ
Poio serves Mexican BBQ in Kansas City. Slow food, served fast. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more.
Poio serves Mexican BBQ in Kansas City. Slow food, served fast. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more.
This episode is a chance to explore whether to or whether not to count on investors, and why. Chef Carlos is honest in his conversation, and his words are what a young start up owner wants to know. How to be successful with a small budget. When to step out of a lease that isn’t working, how to choose a location that will serve your customers, and ensure your volume is not absorbing the rent. He also share how many other aspects of business he carries out. He has built a reputation of not being afraid to take on BBQ, and he knows how to do what he’s good at, and not take more complex party planning unless it’s financially rewarding. He talked about delivery to neighborhoods. Delivery where you have built in a volume of sales, because there is a central delivery location. This method requires teaching your customers, and ensures your business is here to grow.