Ordered Chaos: A Manager's Mantra

Ordered Chaos: A Manager's Mantra

I fueled my mornings with iced triple espressos, and I put myself to bed with two to three cocktails nightly. There were days when it took everything in me not to turn the car around when I saw my exit. I could write a book on the highs and the lows, the joys and the frustrations that made up my years with that company; that's not what this blog post is about. This post is about one simple quote my boss passed on to me that has informed just about everything I do in the restaurant business. 

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Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant

Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant

What we do in the restaurant business isn’t a science. Sure, there are techniques and systems that we’ve implemented over the years, but no shift is ever the same. The day-to-day of a working in a restaurant presents a kaleidoscope of challenges that we carefully negotiate around: something is 86'd but no one told you, you have campers and are running late on reservations, no one brought silverware out to the floor and you have to mark your table, a guest complained that the plate their salad is served on is too cold… But, we’ve got this. We’ve done it before; it’s just another service and we love it.

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