Management is not about doing things, it’s about growing people and leadership. If you call yourself a manager and you find yourself in the doing mode, stop. Julie Dickson, the managing director of Black Sombrero in Lismore, New South Wales, Australia recently wrote me. That’s right . . . she operates a “Taqueria and Tequilaria” in … Continued
The most important position in any restaurant company is the General Manager. Properly educated and deployed, the GM can become a point of strength that allows restaurant companies to reduce the corporate overhead historically associated with supervising GMs — as well as improve results. How? When GMs are educated on developing systems, processes, and procedures, … Continued
How to Conduct an Effective Weekly Operations Meeting – View Source Article (PDF Format) By Matthew Mabel The weekly operational meeting is an absolute information and innovation machine – the most valuable time for your restaurant in the whole week. It is a time devoted to the issues surrounding how your business can increase its … Continued