Listen Up … (to your employees) – LeBaron Meyers, NotMe Solutions
It’s time to stop avoiding the topic of workplace harassment and misconduct in restaurants. Give your employees a safe platform to speak up.
Leadership Insights
The New Way to do Employee Training – Rachael Nemeth
Episode Summary Deskless workers make up a significant percentage of the global workforce. 110 million Americans do not sit at a desk all day; and the restaurant industry comprises 14 million workers, a huge percentage of that. Employers often “forget” their desk-less workers and focus more on their office employees. Employee Training has been a …
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How to Support Restaurant Employees in Need – Sheila Bennett
Episode Summary When unexpected medical crises arise, restaurant workers have limited financial options and resources. That’s where CORE — Children of Restaurant Employees — comes in. CORE helps restaurant employees with children by providing financial support, through grants, when they face a medical crisis, death, or natural disaster. In this episode of the Restaurants Reinvented …
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How to Prevent Employee Burnout with Milena Regos of Unhustle
In this episode of Restaurants Reinvented, we have the pleasure of hearing from Milena Regos, the Founder, Creator, and Chief Wellbeing Officer of Unhustle. Milena and our host Jen Kern discuss the challenges companies — including those in the restaurant industry — face today, such as labor shortages caused by burnout and overall employee dissatisfaction. In addition, they discuss burnout prevention and the steps companies must take to attract and retain employees.
The Straight Talk Employees Want
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
Who Comes First: The Employee or Guest?
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
Labor Series: A Labor Equation that Makes Better Dollars & Sense
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
Labor Series: What’s Self-Care Got to Do With It?
In the third episode in our series focused on the labor challenges restaurants are facing, Jen talks with Donald Burns, The Restaurant Coach, to learn more about why self-care and empathetic leadership are so pivotal to improving restaurant cultures and teams
Labor Series: We’re In The People Business
In the second episode of our series focused on the labor challenges in restaurants, Jen sits with Amir Mostafavi of South Block Juice. Together they discuss the unique initiatives he’s put in place to develop an extremely positive company culture, such as employee profit-sharing & giving back to local food banks!