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 TIPS: HIRING 2022
How to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members.
How to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members.
Applicants can be interviewed in zoom screenings and at Open Call. This may be an efficient method of hiring, and interrupts the flow of business less.
What owners pay servers and kitchen team members varies widely -- base pay, fixed or tip pooling are some of the methods. Knowing the living wage in your state is important to understanding what a staff member in grappling with financially.
Whatever methods you have in place for interviewing and hiring, we hope this helps you attract more good applicants and build a better team.
89: TOM CAT'S KITCHEN
Anna Kent of Tom Cat's Kitchen came on this weeks' episode to share the business she is building. She sells plant based individual meals that can be purchased at Farmers Markets and through a subscription service. She is also serving at Roots Market and Brewing Good Coffee Company. Find her at 32nd Street Farmers Market and Catonsville.
Anna Kent of Tom Cat's Kitchen came on this weeks' episode to share the business she is building. She sells plant based individual meals that can be purchased at Farmers Markets and through a subscription service. She is also serving at Roots Market and Brewing Good Coffee Company. Find her at 32nd Street Farmers Market and Catonsville.
The conversation of why she serves plant based meals was filled with her discovery -- reading, living in harmony with the world, and her balanced approach that plant based does not need to be adopted by everyone. She shares that many of her clients like to have this plant based meal as a choice.
She is now a student in college, a decision made possible by the pandemic. She is studying Environmental Sciences and enjoying the process, even though both her business and her studies require her time and attention.
This episode is an outstanding example of a person who set out with a goal and very intentionally has held to her original plan. If there are listeners out there that are curious about a similar path, of plant-based business, no brick and mortar business, a subscription meal business (without all the waste of meal services!) tune in and learn how this one woman chef has found her niche and is happy creating and being her own boss.