Maryam Chaney

As ROIs and LOLs converge in conversation, don’t we need more TLAs? POS: The chariot that whisks away your purchases to the land of Completed Transactions, one beep at a time. #PointOfSale #BeepAndGo" #SpreadPositivity #HBros DEFINITION Point of Sale: The place where a retail transaction is completed.

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We’re often faced with tough decisions that test our priorities, especially when it comes to balancing work and family. Is there a shift happening between expectations vs. exceptions? Case in point: Missing an NBA Playoff game for the birth of your first son.    You may remember NBA 4-time DPOY Rudy Gobert for infamously becoming the first NBA player to test positive for Covid in 2020. Monday, he once again captured the spotlight when he missed a crucial game 2 against the Denver Nuggets to be there for the birth of his first son. Some were quick to criticize the decision, calling him “selfish” and “unprofessional.” They argued that as a professional athlete, his commitment to the team should have come first, regardless of personal circumstances. I, along with many others, disagree. Gobert's decision was likely not made lightly. He understands the significance of his presence on the court, especially during a huge road game. However, in this instance, the opportunity to witness the birth of his first child outweighed the importance of any basketball game. Despite Gobert’s absence, the team was still able to stack together another win against the defending champions.   WHY IT MATTERS:  >>>Success isn’t just defined in championship rings. Success can be earned every day, simply by the quality of our relationships and experiences.   >>>It’s okay to prioritize yourself and unapologetically seek joyful moments.    >>>You just have to have the confidence that your teammates will be there to pick up the slack. Minnesota Timberwolves National Basketball Association (NBA) #worklifebalance #worthit #trust

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It’s a lot easier to cut your grass with a riding mower than with scissors. And achieving success shows up in every KPI you can think of when your managers truly lead and coach. Together, management, leadership, and coaching are a combo meal – where you have to pick all three – yet, at a lot of companies, leadership and coaching skills turn out to be unimpressive. People may run good shifts (the easiest skills to find in today’s labor market) but they struggle with great leadership and coaching skills. Over the past few years, with so many people leaving our industry, we have hired and promoted a lot of people we used to call unqualified. You must increase the level of leadership and coaching in your management ranks. What’s your take on this? Drop your thoughts in the comments and read here to learn more: https://lnkd.in/gmvViPzH #restaurateur #restaurant #success #businessadvice

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WITHOUT RAISING PRICES (and having an instant impact).... How is Pepper Lunch Restaurants recapturing margins? CEO Troy Hooper spoke at the California Restaurant Association Presidents Panel, a few months ago; and one of the hottest discussions was how to defend restaurant profitability: ✅ From constant attacks of rising costs and regulations; and ✅ Without customers' having to carry the load I clipped this one-minute, forty-five second answer. Please watch and repost, so that it helps as many of our peers as possible! The restaurant industry will be here, forever. What are other ways we operators can be here forever, too?

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I can't believe my Tedx Folsom talk is finally LIVE. This was a bucket list item for me and the journey was scary, exciting, nerve wracking and exhilarating. I am so passionate about this topic of using a higher level of wisdom and leveraging our three brains for more impactful leadership. I call this "Full Capacity Thinking". Our world needs all of us to evolve now more than ever. Everything is evolving around us. Just look at nature, AI, and humanity as examples of our natural predisposition to evolve — leadership and business systems MUST DO THE SAME. I challenge each of you to transform your leadership, to evolve as a human and fully express the highest version of yourself with each decision you make. When you draw upon the collective wisdom of your head, heart and gut …you invite everyone around you to use Full Capacity Thinking and deliver their unique contributions as well. Here’s how you can support me and help amplify this message: 1. Watch the Entire Talk: Your full view is incredibly valuable! Watching the talk from start to finish helps with engagement and ensures the message reaches more people. 2. Like the Video: After watching, please hit that thumbs-up button. Your likes are crucial in boosting the visibility of the video on TED’s platform. 3. Leave a Comment: I’d love to hear your thoughts! Whether it’s an insight, a question, or a key takeaway, your comments can spark meaningful discussions and encourage others to watch. 4. Share it: Know someone who might benefit from this talk? Please share it with friends, family, or colleagues. Every share helps spread this important message! Please like this post, share it, and spread this idea worth sharing. #TedxFolsom TEDxFolsom TEDX TED Conferences Teneral Cellars Sue Dyer Dr. Brenda Wade Women Presidents Organization WBENC Enterprising Women The KNOW Women NAWBO Sacramento Valley Chapter Leadership California National LGBT Chamber of Commerce (NGLCC) Jen Oliver Matthew Loughran, EMBA Lisa Orrell, CPC Janice Burt 🌎 Daniel Farber Huang Liz (Harder) Coleman Charles Gellman Brook Wineland Justin Black Jacob Rangel Aryana Altaha Rishabh Ambavanekar National Speakers Association/Northern California Chapter

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This is not a business post. It’s a post about volunteerism that makes all the difference in how you do business. My 18-year old son Romney just received a mission call to serve a 2-year mission for our church in the Lima Peru East mission and leaves in mid-August. Whether it’s as a religious missionary, service missionary, Peace Corps volunteer, or other humanitarian volunteer, THE WORLD NEEDS YOU! The great irony is that for those many men and women across the world who push pause in their lives to go serve others, it is that exact pause that accelerates great success both personally and professionally, because they solidify an understanding of themselves in the process. Need 3 quick reasons why volunteering in any capacity makes you a better business professional? 1. You develop empathy for others. Real, genuine, sincere and understanding empathy. When you have to let others go in the workplace you’ll do so with professionalism, sincerity and respect - because when you are let go (and it will happen to you sometime), you’ll understand the hurt involved. 2. You understand the power of small decisions and follow through. Studying for a college exam isn’t the best preparation for managing a multi-million dollar P&L. Helping others be consistent in their performance, cheering on others with confidence, observing what makes people tick, paying attention to detail, and seeing accountability - or the lack thereof - in people’s lives, is. 3. You learn how to motivate others to achieve great things. Helping someone overcome a bad habit, participating in a local service project, teaching someone a new skill, and helping a friend gain a stronger belief all move the needle. Your ability to motivate, inspire or engender buy-in from others will be a superpower for you in the workplace. What other reasons would you add? #volunteerism #volunteering

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As a chef, I’ve always wrestled with the challenge of balancing high-quality ingredients and fair pricing while maintaining a reasonable margin. My culinary journey was shaped by working with some of the world’s greatest chefs during the '70s, '80s, and '90s. Back then, these chefs personally went to the markets, handpicking produce, meat, and cheese with a level of care that was inspiring. Their passion went beyond creating menus—they chose wine, collaborated with cheese makers, selected serving vessels, and ensured even the smallest details, like the flowers in the bathroom, were just right. It wasn’t just a job; it was a way of life. Quality wasn’t a trend—it was the foundation. Over time, the industry changed, and that commitment to excellence became harder to sustain. Take sushi, for example. In the '70s, sushi was a niche offering, available only in select high-end areas where demographics weren't challenged with eating something new. But by the the turn of the century, advances in technology and distribution made it accessible across the U.S., even on an exits in Idaho, "Trucker Sushi". Today, sushi is everywhere—from franchises to supermarkets—but it’s not the same. Much of it is raw fish that was caught months ago, processed by machines, treated with preservatives, and sometimes even artificially colored to appear fresher. The rich, distinct flavors of different fish have been replaced by blandness, often masked with sugary sauces. Even the rice is no longer what it used to be, depending on heavy sauces like "yum yum" to compensate. The shift from passion-driven sourcing to cost-cutting measures reflects a broader problem. As chefs, we face mounting pressure to compromise quality for affordability and convenience. But doing so erodes the artistry and integrity that make food special. It’s time to re-evaluate our priorities. Let’s bring back the passion for sourcing, the joy of creating food with integrity, and the commitment to offering our customers an experience that’s rooted in quality, not shortcuts. If you're in the industry, or simply a lover of good food, let's start a conversation about how we can shift back to what really matters: quality, flavor, and craftsmanship.  How do you think we can reverse this trend? What steps can we take as chefs, restaurateurs, and food lovers to bring back quality in every bite? Do you see this happening in other industries? #ChefStruggles #QualityOverCost #CulinaryIntegrity #SourcingMatters #SushiEvolution #FromFarmToTable #ArtOfCooking #FoodCraftsmanship #TrueToTaste #PassionInTheKitchen #FlavorMatters #FoodForThought

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Seen a birria menu item lately? The dish hailing from Jalisco Mexico is featured more than ever on midscale and casual-dining restaurant menus, with a 400% growth in the last few years. Here's an interesting look into how operators can seize on what often begins as a social media trend and turn it into a menu moneymaker.

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You know you’re restaurant person when …. … you have at least 5 ways to temp food in your kitchen. And a temp chart for quick reference! My many years as an operator turned me into a food safety maniac. We never guess (or press) on our proteins when cooking, temps only. I love a Thermapen or a handy Taylor, but I have to say, at home my favorite is the Meater we got as a gift. It is so easy to use for grill, oven, or stovetop use. The matching app is awesome. What’s your favorite? #restaurants #restaurantindustry #restaurantmanagement #food #foodsafety #cooking #servsafe

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Some of the effects we might expect in the next four years. Listen to the podcast. https://lnkd.in/gRPGwi52

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As the holidays get closer and ads for discounts pop up everywhere—on TV, phones, radios, and emails—it’s easy to feel the urge to buy something. But when that happens, I stop and ask myself, *“Do I really need this, or is it just more stuff?”* It’s tempting to jump on every deal, but I’ve learned that more things don’t always bring more happiness. Instead, they often add clutter to our lives. We live in a world that encourages us to buy and own more, but having too much stuff can hold us back. Clutter doesn’t just fill up space—it can also make life feel stressful and overwhelming. All the time and energy spent cleaning, organizing, and keeping track of our belongings could be used for things that really matter, like spending time with loved ones or pursuing personal goals. Think about how many people put off moving because they don’t want to deal with packing up all their stuff. Sometimes, the more we have, the harder it is to find peace and focus. Imagine walking into a space that’s simple, clean, and only filled with things that truly matter. Living with less isn’t about going without, it is about making room for what’s most important. By letting go of the things we don’t need, we create space for relationships, memories, and a life full of purpose. True happiness doesn’t come from what we own, it t comes from the connections we build, the experiences we have, and the freedom that comes with living simply. This holiday season, I’m choosing to focus less on stuff and more on what really matters. Life feels lighter and more meaningful when we let go of what’s weighing us down. #minimalism #lessismore #purposefullife #producelife #network #holidays #life

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Not all news is happening at #FODC2024. California Attorney General Rob Bonta has announced that California is banning restaurant fees and surcharges beyond posted menu prices. The interpretation is still murky, but seems to exclude: 💲 Tipping and any other comp that goes 100% to employees (does this mean healthcare surcharges are still fair game?) 💲 Delivery Fees (does this mean marketplace Service Fees and "California surcharges" are gone?) 💲 Prices lower than posted menu are ok (but higher, no -- implications for dynamic pricing?) It did say that all Delivery Charges must be a fixed fee and not a percentage, and that they must be known by the customer upfront (before they get to checkout). So that does not bode well for Service Fees. The new pricing complications are based on AB 478, a truth-in-advertising law passed last year. https://lnkd.in/eXZX7AYd

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If your guests want an easier to-go or delivery process, give it to them. If your guests are not responding to your marketing, refocus your marketing to offer them something they want. If your guests are starting to like the competition more than they like you, find out why and make adjustments to strengthen your brand. In the constant effort that goes into running a restaurant company, the best operators focus on guests while others think of operations first. If you want to know what your guests are thinking about your brand and about the competition — ask them. Read here to learn more: https://lnkd.in/gTdikJHA #restaurateur #restaurant #success #businessadvice

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Not in Tacoma - but in King County 2 popular coffee spots have closed their doors as 2024 comes to a close. With green coffee trading at a 47 year high with no signs of slowing down I’m willing to bet we see more casualties before Q1 phases to Q2. Roasters will have to bump prices if they haven’t already as prices have jumped nearly 40% in just a month. Many local favorite coffee houses using small roasters who don’t have the buying power to contract out large quantities/ futures will likely be the first to feel the squeeze and even those using larger, more established roasters will eventually feel the price increase if this doesn’t calm down soon enough. The question will remain - who can actually weather this type of storm as you get closer to the consumer end of the supply chain? Cost of goods and cost of labor will always increase but at some point, there’s a dollar amount where no matter the quality, people just won’t pay. Godspeed coffee friends, Godspeed.

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When a punk band I mildly enjoyed in my teenage years announced one of their first East Coast dates in nearly 20 years at a dive bar a mile and a half from my house, it seemed like a great excuse to spend twenty bucks, enjoy a few PBRs, and sing along to the five songs I could remember the words to. However, when the promoter announced, with less than a week’s notice, that the show would now be at a venue 30 minutes away, in the heart of a tourist area, during the busiest holiday weekend of the summer, I had to recalibrate my desire to go. Now, instead of a nice walk, it would be a 30-minute drive plus parking (about $50 on Fourth of July Weekend) or at least $80 in Uber costs. The band wasn’t one I would’ve sought out, but it seemed like a cool opportunity to hop in the way-back machine just a few minutes from my house. As of writing, I’ve reached out to the promoter for a refund. If I don’t hear back, I’ll most likely chalk up a $20 loss and spend the evening with my family. Pretend you arrive at the end of your street. Whether you go right or left, you end up at a brewery with a quality atmosphere, quality beer, and quality staff. Everything else being the same, but the brewery to the right is a half mile closer. Where do you end up most often? For me, it’s nearly always to the right. Of course, it doesn’t normally play out this easily, yet convenience can still be a prime driver of which taproom a person chooses to visit. It certainly impacted my motivation to attend a concert (note: the concert’s new location was even at a brewery). Often, we only think about the experiential factors that influence a person’s decision to visit. Things like, does the brewery have food? What’s the beer selection like? Is the staff friendly? Do I like the vibe? Before we even get to those criteria, we pre-determine the radius of breweries we are even choosing from. Is it feasible for me to pick a taproom within 5 miles? 10? 20? 50?

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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