Jim Taylor’s Post

🍸 What job did you do in your early days that prepped you for being amazing at what you do today? 🥃 I spent 10 years in the restaurant industry as a bartender and server in fine dining and let me tell you...you learn a lot about people when you control the destiny of their food and booze 😎 I credit my experience in restaurants to my success as a People leader all the time. It taught me how to uncover a person's motivators, it taught me to be a mediator and problem solver, it taught me business principles and was the catalyst for me getting my business degree. There are way too many to list. Tell me your story! #growth #community #yourstory

Hospitality = Community🏡 Community isn't just about business cards📇, it's about empowering relationships💪🏽. As a Chef👨🍳, I've seen its crucial role in times of hardship and innovation✨. Creating a community takes more than just time⌛, it requires purpose🎯. It begins in our kitchens and dining rooms, celebrating small wins🏆, fostering open talks🗣️, and acknowledging each individual🙏. This spirit extends to relationships with local businesses🏬, industry events🎪, and contributions to idea-sharing platforms💡. In hospitality, how do you nurture your community? Share and let's learn together🤝. P.S. Please repost if you find this useful♻️ If you'd like to bulletproof your culinary leadership brigade, reduce your turnover, and optimize your staff's efficiency, then let's have a chat @ linke.to/discovery ============================== If you're catchin' what I'm pitchin', then, ✔️Follow me, Adam Lamb ✔️Hammer the 🔔in my profile to follow my content ✔️Join 2K other chefs who are ready to take charge of their career path. and subscribe to our weekly newsletter; link in the first comment below.

Ever walked into a restaurant and felt positive energy? That's no accident. It's the result of a well-trained, happy staff. Here's the golden equation: Invested Team → Excellent Service → Happy Guests → Repeat Business But it doesn't happen by magic. As a leader, you need to: 1️⃣ Prioritize staff training 2️⃣ Create a positive work environment 3️⃣ Recognize and reward great performance Remember: Your team is your greatest asset. Invest in them, and watch your restaurant soar! 👇 Drop a '♥️' if you believe in the power of a great team! #HospitalityTips #TeamDevelopment #InvestInYourTeam

Have you read Unreasonable Hospitality? Guidara's book offers an enticing behind-the-scenes look at a restaurant that went from not making the World's 50 Best Restaurants awards list, to showing up at # 50, to then reaching the # 1 spot - crediting in large part the innovative ways they went above and beyond with hospitality. A few takeaways: * Guidara shares how 'unreasonable' is a word often used to shut down or end a conversation, but they chose to flip it around as essentially a rallying cry for their hospitality aims. * Some guiding questions, applied to both employees and customers, revolved around how to make people feel seen and valued, how to offer a sense of belonging, and how to help people feel part of something bigger than themselves. Powerful! * Useful leadership insights/examples around consistency and clarity; I also liked how 'it might not work' was never seen as a valid reason for not trying something new. While Guidara's experience stems from the restaurant industry, many of the concepts can easily be applied and transferred to other industries and professions as well. A great read in dreaming big and achieving boldly! Have you read this one, or do you plan to? Share your thoughts and/or other book recommendations below! #nonfiction #books #whatyourcoachisreading

🌟 At the heart of every vibrant community are small businesses and restaurants. They're not just places to eat or shop; they're hubs of connection, innovation, and opportunity. But behind every successful establishment is a team of dedicated individuals striving for excellence. 👨🍳👩💼 Investing in the development of your restaurant's leadership and employees isn't just about improving efficiency – it's about empowering your team to deliver exceptional experiences, fostering loyalty among patrons, and ensuring long-term success. 💼 Our hospitality training programs go beyond the basics. We delve deep into leadership skills, customer service excellence, and operational efficiency, equipping your team with the tools they need to thrive in today's competitive landscape. 💡 But here's the reality: Without proper training and development, even the most promising businesses can falter. Don't let your passion and hard work go to waste. Invest in your team's growth, and watch your business flourish. 📞 Ready to take the next step? Reach out to us for a free consultation. Let's discuss how our tailored training programs can elevate your restaurant to new heights. Schedule your consultation today at letstalkbusiness.vonza.com. Your team – and your patrons – deserve nothing but the best. #SmallBusiness #RestaurantSuccess #HospitalityTraining 🍽🚀

📢 Major Lessons from Buvette Daphnée's Staff Walkout and Closure Last month, Buvette Daphnée, one of Canada's top restaurants, faced an unprecedented staff walkout, leading to its temporary closure. The crisis stemmed from chronic mismanagement and a toxic work environment. Key Lessons: 1. Effective Leadership is Crucial: Leadership failure can derail even the most acclaimed establishments. Regular training and strong managerial skills are essential. 2. Communication Matters: Breakdown in communication between management and staff can escalate tensions. Transparent and empathetic communication is vital. 3. Healthy Work Environment: Employees need a supportive, respectful environment. Verbal abuse and mismanagement lead to high stress and eventual breakdown. 4. Adaptability and Support: Rapid success requires adaptive support structures. Overworking staff without additional resources is unsustainable. 5. Accountability and Action: Holding leaders accountable and making necessary changes promptly can prevent long-term damage. Buvette Daphnée’s story is a cautionary tale highlighting the importance of maintaining a healthy, supportive, and well-managed workplace. Let's learn and build better workplace cultures together. #Leadership #WorkplaceCulture #RestaurantManagement #EmployeeWellbeing #Communication #Accountability

This week, I read a very cool book called 'Unreasonable Hospitality’. Written by highly successful restaurant owner ‘Will Guidara,’ the book offers a blend of personal experiences, practical wisdom, and a deeply human approach to customer service and leadership; the book emphasizes the importance of going above and beyond when delivering hospitality and customer service. The book’s main point is that hospitality is more than just good service; it's about creating personal connections and making people feel seen, valued, and cared for. Guidara doesn’t just speak in general terms; the book is filled with personal stories, particularly from his time at Eleven Madison Park, which became one of the best restaurants in the world under his leadership. He illustrates how his team consistently exceeded customers' expectations, often surprising them in creative and deeply personal ways. These stories showcase the transformative effect of hospitality that reaches beyond reason. In a nutshell, the book presents hospitality as a business strategy and a mindset that can transform ordinary experiences into extraordinary moments for customers and employees, ultimately improving your bottom line. We hope you will enjoy our animated summary of the book; you can watch it here: https://lnkd.in/dJWJ9Fq4 Take care and see you soon 📚🧠📖💡 #Bigideasgrowingminds #KnowledgeBouillonCubes #WillGiudara #UnreasonableHospitality #CustomerService

The 6 indispensable leadership lessons I learned working as a restaurant hostess. #1: Everything is a system. #2: Confidence is why you execute well. #3: Our assumptions are often negative. #4: People notice details. #5. Err on the side of over-communication. #6: The incentive is the impact you create.

Reposting this blog article about creating a framework for restaurant chain success by listening carefully to other C-levels and adjusting the management approach to my own strengths as a leader.

Reflection is a powerful habit. When in operations, I would ask myself every day on my way home, “Were we a good restaurant today?” Whatever my answer, it was followed by asking myself WHY. If there were problems, I thought in terms of solutions to prevent them from happening again. What were the lessons? Revenues were not the gauge. The gauge was “Did we meet our operational and hospitality standards?” The other questions were about me – How did I do? 1. Was I a good leader today? 2. Did I leave the restaurant better than I found it? 3. Did the staff experience me as a focused and helpful leader? 4. Did the guest perceive me as being on their side? I was not perfect. I mailed in some shifts. But honest reflection was a KICK IN THE ASS.