Iterate.ai ’s Post

Checklists: A False Sense of Accomplishment? Imagine walking into a well-run restaurant. The floors gleam, the service is impeccable, and the atmosphere is just right. Behind this seamless operation, checklists play a fundamental role. But here's the twist: most restaurants are using them all wrong. Checklists are meant to insure quality and consistency. They're there to guide staff through opening, closing, and cleaning procedures. However, a tick on a box doesn't guarantee that the task was completed with the care and attention it deserved. The real issue arises when more emphasis is placed on the act of checking off tasks and signing a sheet than on the quality of work being done. This approach not only undermines the very purpose of checklists but can also lead to a culture of complacency. Let's face it, if checklists become your primary management tool, you're setting your restaurant up for mediocrity. The goal should be to foster a team that values the spirit of the checklist - attention to detail, pride in one's work, and a commitment to excellence. So, how do we shift the focus from merely signing off tasks to ensuring they're executed flawlessly? It starts with leadership. Leaders need to inspire their teams to see beyond the checklist, to understand the 'why' behind each task, and to take ownership of their roles. Rethink your checklist strategy. Let it be a tool for empowerment, not just enforcement. Let's discuss. How do you ensure your checklists lead to meaningful action and not just ticking boxes? If you are ready to improve your BOH operations. Follow me, ring the bell on my profile to activate notifications🔔, or DM me to get started

The Curious Case of the Over-Supervised Kitchen (Is Your Team Running on Empty?) Picture this : You're the head chef, overseeing a bustling kitchen. The lunch rush is on, orders are flying in, and your team's in the thick of it. But something feels off. There's a constant flurry of activity, yes, but the finished dishes look… lackluster. Orders are taking forever, and the kitchen itself feels tense. You peek closer and see it: your sous chefs are hovering over every move the line cooks make. Micromanaging every chop, every sear. This, my friends, is the classic "supervision vs. execution" trap. We get so focused on monitoring every detail that we forget to empower our team to actually execute the plan. Think about it - How much more efficient could that kitchen be if the sous chefs focused on coaching instead of constant oversight? ↳Here's the secret sauce : Strong execution comes from a supportive environment, not a suffocating one. When you equip your team with the skills and resources they need, and then trust them to do their jobs, magic happens . The benefits are undeniable: ✅Increased productivity: A team that feels empowered takes ownership and gets things done! ✅Improved morale: When micromanagement goes out the window, frustration goes down and engagement goes up! ✅Enhanced creativity: When people have room to breathe, they can innovate and find better ways to work! So, leaders, the question is this: Is your team running on empty because you're spending all your energy "supervising" instead of "executing"? Ready to shift the focus? Let's chat about how to empower your team and see the results for yourself! P.S. What are your experiences with the supervision vs. execution dynamic? Share your thoughts in the comments! #leadershipcoaching #execution #empowerment #kitch metaphor #performance #teamwork #letsconnect

One Common Mistake in the Restaurant/Food Business I've been in the food industry for some time now, and there's one mistake I see all too often: how employees are treated, especially regarding staff meals. As leaders—whether you're a manager, owner, or chef—the way you treat your staff shapes the entire work environment. One of the simplest yet most impactful ways to show you care is through staff meals. Here’s a tip I always share: put effort into your staff meals. Don't just offer leftovers or surplus ingredients. Instead, prepare a meal that your team can genuinely enjoy. This small gesture goes a long way. But don't stop there. Sit down and eat with your team. Engage in conversations about their hobbies, interests, and inspirations. This not only shows that you care but also builds a stronger, more cohesive team. Remember, a happy and appreciated team is the backbone of a successful restaurant. This picture you see is a meal I prepared yesterday for a staff member of a client I am helping out. Little did I know, she was having a rough day and, in her own words, had dragged herself to work. When I presented her with this meal, she couldn’t believe it was for her, as they usually get something not very appetizing. I sat down for a minute with her and just asked her to do me a favor: just enjoy your meal. After this, she had a more positive attitude and thanked me again at the end of the shift. If you are just starting up and would like to start the right way, or you'd like to learn more about how to improve your team’s morale and overall restaurant environment, feel free to send me a DM and we will book a FREE 30-minute consultation call. I’ll provide tips and pointers on any topic you’re stuck with. Let’s make your food business a business where both staff and customers love to be. #Leadership #RestaurantManagement #TeamBuilding #EmployeeEngagement #FoodIndustry #WorkCulture

Are you a restaurant #HR professional who needs help: ✅ Navigating the unique people challenges in the industry? ✅ Learning to talk the language of operators? ✅ Developing simple policies and procedures that work? ✅ Figuring out what "compliance" actually entails? The #Restaurant HR & Leadership Academy is launching to fill this void! Check out the 2-for-1 deal right now ⬇️ or message me for more info. :) More content is coming soon!

Here’s what gets us in the weeds as restaurant leaders: - endless tasks - no call no shows - erratic schedules - constant distractions Aka workload management people management time management boundary management And there’s no office door to close for any real length of time. And it’s hard to create a routine when your schedule is different every day, every week. AND the non traditional workforce can be a little… unpredictable. 🌿Which one(s) do you struggle with the most? #restaurants #restaurantindustry

A Healthy #Relationship between Leader & Staff in #Restaurants In the fast-paced environment of a #restaurant, a strong and healthy relationship between #leaders and #staff is the secret #ingredient to success. When leaders and staff work #together with mutual #respect and open #communication, it creates a #positive atmosphere that customers can feel. A healthy relationship starts with leaders who #listen, support and #empower their team. It's about more than just giving orders—it's about understanding the #challenges your staff face and working alongside them to overcome them. When leaders show #genuine care for their team's well-being, it boosts #morale, reduces turnover, and enhances the overall #dining experience. For staff, this #relationship means feeling valued and #motivated to give their best every day. When #employees feel respected and supported, they are more likely to go the #extra #mile, delivering exceptional #service that keeps #customers coming back. In the restaurant industry, where #teamwork is essential, fostering a healthy leader-staff relationship isn't just good #practice—it's vital for long-term #success. Let's build a culture where everyone thrives, from the kitchen to the dining #room.

As a leader, empowering your team is an important part of what it takes to succeed. Read FSR's six tips for improving communication with #restaurant managers:

Would you stay at a job with lower pay if you liked your coworkers? We polled 1500 restaurant employees about what motivates them at work. They said their team is just as important as financial incentives. That means you can't ignore team-building activities and behaviors that harm your culture. Like Danny Meyer said, your restaurant has a culture, whether it's intentional or not. The employees also told us: -Why they quit restaurant jobs -What makes them stick around -How they like to be trained Restaurateurs like Danny Meyer, Kwini Reed, and Chris Britt weighed in on the findings. They shared actionable steps to have a happier, more engaged restaurant team. See some of the key insights here 👇

Are You Having Good News Conversations! My wife and I popped into a seafood restaurant in Vancouver, B.C., the morning after dining there, and asked to speak to the manager. You could tell from the look on his face that the manager was bracing for bad news. After all, why do customers typically ask to speak to the manager? He was relieved and delighted after we shared that we wanted to make a point of returning to rave about the incredible server we had the night before. He thanked us profusely and was thrilled to hear our review because the server had just started working there a few weeks earlier. The look on the manager’s face when we first approached him is the exact same look some employees will have when they receive a note from you, their boss, asking for a meeting. They may immediately wonder, “Is there a problem?” or “Did I mess up?” Imagine how much you’ll stand out as a leader and build a lasting legacy by inviting employees to a conversation where the entire focus is to show them your heartfelt, genuine (emphasis on genuine) appreciation for their work, especially something they did to go above and beyond their normal duties. Dedicated appreciation conversations will be something your employees talk to their families about and remember for a long time, and it’s a practice that will have an enormous impact on their sense of belonging. (The above is from my latest book, "Small Moments, Big Outcomes: How Leaders Create Cultures That Fuel Extraordinary Results." There's a link in the comments in case you want to order a thousand copies for all your managers. Or, you know, just one) #employeeappreciation #employeerecognition #employeeengagement #conversations #smallmomentsbigoutcomes