Hof van Cleve’s Post

🎶 Orchestrate success as the culinary conductor! 👩🍳✨ In the world of restaurants, being the conductor of your team is a symphony of leadership. Here's why: Harmony: Guide your team like a conductor, bringing together diverse talents for a harmonious culinary performance. Coordination: Direct each element of the kitchen with precision, ensuring a seamless flow in every culinary creation. Inspiration: Lead with inspiration, cultivating a culture where creativity flourishes and culinary innovation takes center stage. Flawless Execution: Like a conductor directs an orchestra, orchestrate flawless execution in every aspect of restaurant operations. 🌟 Unleash the conductor within, and let the culinary symphony begin! 🍲🎻🚀 #CulinaryConductor #GastronomicGuidance #SavorSuccess #LeadershipHarmony #LANDD #ChefConducts #OrchestrateExcellence 🍷👨🍳✨

Have you ever wondered why some people get so emotional when it comes to a mistake with their food? List your answer in the comments and watch this episode to get a different perspective! #manageleadcoachrepeat

Why do tempers flare when a dish goes awry? It's more than just food, it's about the emotions tied to every bite.   The founder of HospiVation Jason E. Brooksuncovers the intricate relationship between customer sensitivity and food. Learn how to transform everyday challenges into opportunities for growth and customer loyalty.   Join us and master the art of empathetic leadership in the culinary world. Transforming Restaurant Managers Into Hospitality Leaders with Jason E. Brooks

Last month, I had dinner with the master sommelier of Silver Sea Cruises.  The conversation wasn't just about wine - it was about mastery. Imagine tasting five first-growth wines from France's left bank.  For wine enthusiasts, this is the equivalent of test-driving five Ferraris in one day.  A true once-in-a-lifetime experience. But what struck me most wasn't the exceptional wines - it was Frank's (the master sommelier) approach to his craft. Here was someone operating purely in his zone of genius.  His energy wasn't split between management meetings or operational tasks.  He was laser-focused on what he did best: mastering and sharing his expertise about wine. It reminded me of a crucial leadership lesson: When we allow people to work in their zone of genius - whether that's selecting world-class wines or writing code - they don't just perform tasks. They create experiences. They innovate. They excel. Too often, we dilute expertise by asking people to wear all three hats, or sit in all three seats.  We pull them away from their craft for the sake of "growth" or "efficiency." But true value isn't created by being average at many things.  It comes from being exceptional at what you do best. Thank you, Frank, for this delicious reminder about the power of staying true to your craft. What's your zone of genius? Are you getting enough time to operate in it? P.S. Yes, the wines were extraordinary. 🍷 #Leadership #Expertise #ReturnOnEnergy

It's no surprise to me that hospitality and guest experience are what many successful chefs believe to be behind a successful restaurant. The tricky part is meeting customer expectations alongside team management challenges and growing supply costs, as this balancing act can only be done by an incredibly driven and passionate leader like my son-in-law. #RestaurantLeadership #Leadership #ServantLeadership

Food for Thought Friday: Big Plans Over Turkish Flavours 🥙📈 This week, I combined two of my favourite things: strategic planning and great food. My wife and I headed to @GunaydinRestaurant in Milton Keynes for a 2025 strategy session over some delicious Turkish cuisine. 🌟 Good food has a way of sparking creativity and making those big conversations even more productive. As we plan for 2025, I’m reminded how important it is to pause, reflect, and set intentional goals for the year ahead. What’s your favourite way to approach big-picture planning? Whether it’s over a meal, on a walk, or with a strong coffee, I’d love to hear your approach! 👇 #FoodForThoughtFriday #StrategicPlanning #2025Goals #Leadership #MiltonKeynesEats #GoodFoodGoodIdeas

𝗟𝗲𝘀𝘀𝗼𝗻𝘀 𝗶𝗻 𝗥𝗲𝘀𝗶𝗹𝗶𝗲𝗻𝗰𝗲 𝗳𝗿𝗼𝗺 𝗡𝗲𝘁𝗳𝗹𝗶𝘅'𝘀 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗖𝗹𝗮𝘀𝘀 𝗪𝗮𝗿𝘀 The latest Culinary Class Wars finale was more than just an exciting culinary showdown—it was a reminder of the traits that fuel success. Here are four inspiring lessons we can take away: 𝗥𝗼𝗼𝘁𝗲𝗱 𝗶𝗻 𝗜𝗱𝗲𝗻𝘁𝗶𝘁𝘆 Each chef showcased unique dishes that reflected their cultural heritage and personal stories. In any profession, embracing and incorporating your background can set you apart. Authenticity resonates, so lean into what makes you unique. 𝗛𝘂𝗺𝗯𝗹𝗲 𝗥𝗲𝗳𝗹𝗲𝗰𝘁𝗶𝗼𝗻 The competition revealed the importance of humility, with chefs facing both triumphs and failures. This humility enabled them to adapt, improve, and ultimately gain respect. In any journey, staying grounded helps us keep learning and growing. 𝗥𝗲𝘀𝗶𝗹𝗶𝗲𝗻𝗰𝗲 𝗧𝗵𝗿𝗼𝘂𝗴𝗵 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 Competitors endured grueling cooking challenges, crafting dishes under intense time constraints. Their perseverance under pressure shows that true growth happens when we push through difficult moments. Success is often about showing up and giving your best, no matter how tough things get. 𝗧𝗵𝗲 𝗣𝗼𝘄𝗲𝗿 𝗼𝗳 𝗖𝗼𝗻𝗻𝗲𝗰𝘁𝗶𝗼𝗻 The chefs didn’t just compete; they connected with each other, learning and growing together. These relationships proved invaluable, underscoring the idea that our greatest achievements often happen through collaboration. Success thrives in community. The journey of these chefs is a reminder that resilience, humility, and authenticity can lead to remarkable results. What lessons have you learned from your own career battles? #Leadership #Resilience #GrowthMindset #Authenticity #ProfessionalDevelopment #CulinaryClassWars

The restaurant industry is driving blind. And it’s been that way for far too long. The ability to understand data quickly. And turn it into effective strategy fast. Is the “google maps” of the restaurant industry. 👊🏻 #restaurantindustry #hospitalityindustry #data #leadership

Happy International Chefs Day! Today, we celebrate the culinary innovators who do more than just cook—they disrupt the norm and push the boundaries of what’s possible in the kitchen. Being a chef isn’t just about amazing dishes; it's about breaking limits and transforming how we think about food and leadership. So, to all the disruptors out there—keep challenging yourself, keep evolving, and keep making your mark! How are YOU disrupting your own thinking today? Share below! #InternationalChefsDay #TheDisruptiveChef #DisruptiveThinking #ChefLife #CulinaryInnovation #chefswholead

Repost from Tony Rigby: Turkish Food Inspires Big Ideas 🥙📈 This week, Tony shared how a visit to @GunaydinRestaurant in Milton Keynes turned into a productive 2025 strategy session. Great food and focused conversations make for the perfect combination to plan for the future! 🌟 At 5 Year Leases, we know the importance of setting clear goals and taking time to reflect. Moments like these inspire us to keep delivering innovative solutions for landlords and property owners. What’s your favourite way to tackle big-picture planning? Share your ideas below! 👇 #FoodForThoughtFriday #StrategicPlanning #2025Goals #PropertyManagement #MiltonKeynesEats #GoodFoodGoodIdeas 4o