Brian Bruce’s Post

Alicia Kelso Nation's Restaurant News showcases the efforts at CAVA Freddy's Frozen Custard & Steakburgers Red Lobster with 3 great leaders. "There has been no shortage of news coming out of the restaurant industry the past couple of years about companies adding new benefits like mental health coverage, tuition reimbursement, caretaker subsidies, equity opportunities, and more. Indeed, new data from BentoBox finds that “paid time off” mentions in industry job listings have increased by 386% in the past year, while “paid vacation” has increased by 175%, and “mental health” has increased by 53%. The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies. This was the topic of conversation during a Restaurant Leadership Conference panel and follow up roundtable discussion titled, “Meeting the moment – leading with possibility,” including Kelly Costanza, chief people officer at Cava, Laura Rueckel, chief marketing officer at Freddy’s Frozen Custard, and Sara Bittorf, chief experience officer at Red Lobster. I had the privilege of facilitating the panel, while the roundtable discussion was facilitated by Sarah Lockyer, chief brand officer of The Elliot Group. Here are the biggest takeaways: • Yes, soft skills are critical now. Costanza said Cava is even in the process of operationalizing soft skills alongside the company’s job skills. • The employee experience must be owned by everyone, not just HR or the CPO, and Rueckel and Bittorf are also both very much involved in their respective companies’ employee experience efforts. Communication at all levels, including franchisees, is the most effective way to achieve buy-in on such efforts. • Bittorf said retention can’t be the only employee-focused metric, noting that engagement is more critical. Companies should make sure employees are engaged in whatever role they may have. • All three panelists cautioned against trying to do too much, despite the increasing demands for more. Any company getting started on a people strategy should prioritize based on employee feedback, demographics, and budget. • About that budget – there is a clear return on investment when it comes to people initiatives, the panelists said, and the work Cava, Freddy’s, and Red Lobster has done so far has resonated with their respective employees. This return is measured by employee surveys and other feedback mechanisms, as well as retention. • It’s important to note that the employee proposition isn’t just about benefits or pay...Click-thru to read the rest" https://lnkd.in/eSGnYfHk #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr BentoBox

One of the keys to success in owning a restaurant is effective employee scheduling. Here are 11 steps to do it right.

When restaurant employees feel a sense of purpose, they feel motivated and prepared to take on any challenges and grow. Dive into more actionable hospitality leadership lessons we learned from FX's "The Bear": https://lnkd.in/e-gzYq-2 #GeckoHospitality #RestaurantManagement #HospitalityLeadership #TheBearFX

What does pop culture get right about the restaurant industry? 🍽️ While FX’s "The Bear” adds a splash of drama to restaurant management, you might relate to its fast pace and—importantly—the passion every character brings to the table. Here are three insights from this series about how hospitality leaders can unlock the power of employee purpose: https://lnkd.in/eStMZj4X #GeckoHospitality #RestaurantManagement #HospitalityLeadership

The restaurant industry has always struggled with high levels of employee turnover. Some economic forecasters predict that labor deficiencies in the restaurant industry may be a permanent condition. Read our latest blog article, "Empowering Restaurant Employees with Sensing-as-a-Service." https://lnkd.in/gHEjYyag #restaurantoperations #restaurantIoT #restaurantemployees #digitaltaskmanagement #prescriptiveanalytics #prescriptiveguidance

The restaurant industry has proven its resilience time and time again, bouncing back stronger after the significant impacts of the pandemic. However, the challenge of attracting and retaining a stable workforce remains at the forefront for operators everywhere. Check out this intriguing article from Modern Restaurant Management (MRM) magazine, which discusses some survey insights into what employees truly want and need. The findings offer valuable perspectives on 2024 and how to prepare for growth in 2025. #restaurants #workforce #growth2025

How to keep good employees in your restaurant business: competitive pay, growth opportunities, positive culture, and work-life balance. 🔥 Follow me for daily restaurant success tips and best practices. ✅ #restaurantowner #restaurantsuccess #restaurantcoach #restaurantconsultant #profitablerestaurant #restaurantoperations

Recognizing and rewarding your staff for adhering to portion control guidelines isn't just good practice—it's essential for reducing waste and ensuring consistency in your restaurant. How do you celebrate team members who excel in this crucial area? Whether it’s through bonuses, public recognition, or career development opportunities, showing appreciation can boost morale and efficiency. Share your strategies and let’s explore new ways to encourage our teams together! #PortionControlPros #WasteNotWantNot #StaffAppreciation #TeamSuccess #RestaurantManagement #EfficiencyInAction #CulinaryConsistency #RewardTheBest #KitchenHeroes #SustainableDining #RestaurantTips #HospitalityIndustry #ChefLife #TeamBuilding #FoodServiceSuccess #OperationalExcellence #EcoFriendlyEating #EmployeeRecognition #MenuMastery #CostControl

Encouraging Autonomy: A Key Component of Empowerment In the world of hospitality, autonomy is a game-changer. When restaurant staff have the freedom to make decisions and take ownership of their roles, they feel more invested in their work, which ultimately enhances guest experiences. 👉 Autonomy allows employees to step into their roles with confidence. Think about servers recommending off-menu pairings, hosts adjusting seating arrangements, or bartenders creating signature cocktails. These are all examples of employees empowered to make decisions that directly impact the guest experience. A restaurant in New York saw an increase in wine sales and guest satisfaction simply by allowing servers to tailor wine recommendations to guests’ preferences. 🔥 Empowerment like this doesn’t only impact individual performance—it creates a culture where employees take pride in their work and deliver a more personalised experience for guests. When your staff feel trusted, they are more likely to go above and beyond. Action Item: ❎ Start small: identify one area where employees can take more ownership and decision-making power. ❎ Provide training and encourage them to take the reins in that area, while supporting them with the confidence to act independently. #EmployeeEmpowerment #HospitalityIndustry #RestaurantManagement #WorkplaceCulture

Given the numerous challenges this year was wrought with, many leaders in the restaurant space are looking for ways to optimize and streamline operations. Recruiting remains one of the key challenges, which is why it's so important that restaurants work on bundling welcoming company cultures that give their teams a reason to stick around. Employee centricity will be a key driver of success in the coming year. #Restaurant #Workforce #Operations