Charles Rodriguez

Restaurant job growth has been uneven recently, with modest gains in April after stronger increases earlier this year. Despite this, a rise in job openings indicates solid demand for workers. Dive into the latest BLS data and what it means for the industry here: https://lnkd.in/eX25uT2Z

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If you haven't listened to Chef JJ Johnson's episode on The Conversation Series #podcast, here is a sneak peek of what we discussed and more information about the Chef! https://lnkd.in/enzjhtKJ

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Worth the listen! Poached Jobs CEO Kirk Thornby and Director of Product Management Jack Hott recently joined Christin Marvin on the No Hesitations Podcast. They shared insights on how #restaurants, #hotels, and other #foodandbeverage businesses can stay ahead in the competitive hiring landscape! Check out the podcast episode to learn more:

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Two more CHART experts are in the educational session line-up at the National Restaurant Association Show. Rachel Richal, CHT and Carlo Cesario of Buffalo Wild Wings are presenting "Executing LTOs: How to Successfully Bring a Guest-Focused Product to Market Through Your Team Members." 📅 This session will be held on Monday, May 20 at 11am CT Link: https://lnkd.in/ebB_b97s Session description (just some of what they'll be sharing): How do you effectively bring a product from a marketing and culinary concept to something your team is excited to execute? Learn tactics to operationalize and train culinary concepts to prepare team members to execute LTOs and hear strategies to engage the hearts and minds of team members to execute a successful launch. #CHARTtrainers

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Our CEO, Ray V. Bartolomucci III, was a special guest on Restaurant Unconfidential. Ray speaks on his journey in foodservice and provides actionable tips for Restaurant Operators and Service Providers to work better together. You can access the full YouTube episode below 👇 Youtube Link: https://lnkd.in/gC5dk8AA Practical Tips for Restaurant Operators: - Partnership and Trust: Build strong, trust-based relationships with your service providers. Understand their pricing and appreciate the value they bring. - Planned Maintenance: Implement a planned maintenance program to keep your equipment in top condition and avoid unexpected breakdowns. - Utilize Roopairs: Encourage your service providers to use Roopairs for better tracking and management of equipment maintenance. Stay Hoppin' Restaurant Unconfidential Website: https://lnkd.in/gHhS_4zR

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How does menu engineering affect your brand's positioning? In episode 3 of The Menu Mix, https://lnkd.in/eZ6iCTmv George Wetz and Matthew Holy, MFB take a look at how Aba Restaurant (Lettuce Entertain You Restaurants) reinforce their premium brand promise through smart structuring and understanding the psychology of restaurant guests.  #menudesign #abarestaurant #restaurantlife #LettuceEntertainYou

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Negative reviews are negative in a number of ways. https://lnkd.in/eM_3xVbW #reviews #restaurantreviews

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The importance of emotional intelligence in restaurant leadership Running a successful restaurant requires more than just culinary skill and business savvy. It also requires a high level of emotional intelligence, or the ability to understand and manage one's own emotions and those of others. I've worked with many restaurant leaders over the years, and I've seen how those with strong emotional intelligence are able to create a positive and productive work environment, handle challenges and conflicts with grace, and inspire their teams to deliver exceptional service. Here's why emotional intelligence is so important in restaurant leadership: 𝗖𝗿𝗲𝗮𝘁𝗲 𝗮 𝗽𝗼𝘀𝗶𝘁𝗶𝘃𝗲 𝗮𝗻𝗱 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗰𝘂𝗹𝘁𝘂𝗿𝗲. 𝗘𝗺𝗼𝘁𝗶𝗼𝗻𝘀 𝗮𝗿𝗲 𝗰𝗼𝗻𝘁𝗮𝗴𝗶𝗼𝘂𝘀. •   Leaders with high emotional intelligence are able to set the tone for the entire restaurant by modeling positive behaviors and attitudes •   They create a culture of respect, empathy, and inclusivity by recognizing and valuing the diverse perspectives and experiences of their staff and guests •   They foster a sense of belonging and purpose by connecting employees' individual goals and values to the larger mission and vision of the restaurant    𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲 𝗲𝗳𝗳𝗲𝗰𝘁𝗶𝘃𝗲𝗹𝘆 𝗮𝗻𝗱 𝗲𝗺𝗽𝗮𝘁𝗵𝗲𝘁𝗶𝗰𝗮𝗹𝗹𝘆. 𝗦𝗲𝗲𝗸 𝗳𝗶𝗿𝘀𝘁 𝘁𝗼 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱, 𝘁𝗵𝗲𝗻 𝘁𝗼 𝗯𝗲 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗼𝗼𝗱. •   Leaders with high emotional intelligence are skilled at active listening and adapting their communication style to different audiences and situations •   They are able to have difficult conversations with tact and diplomacy, and to give constructive feedback that motivates and inspires rather than demeans or discourages •   They are also able to read and respond to nonverbal cues and emotions, and to anticipate and address potential conflicts or misunderstandings before they escalate 𝗕𝘂𝗶𝗹𝗱 𝗮𝗻𝗱 𝗺𝗮𝗶𝗻𝘁𝗮𝗶𝗻 𝘀𝘁𝗿𝗼𝗻𝗴 𝗿𝗲𝗹𝗮𝘁𝗶𝗼𝗻𝘀𝗵𝗶𝗽𝘀. 𝗣𝗲𝗼𝗽𝗹𝗲 𝘄𝗶𝗹𝗹 𝗳𝗼𝗿𝗴𝗲𝘁 𝘄𝗵𝗮𝘁 𝘆𝗼𝘂 𝘀𝗮𝗶𝗱, 𝗯𝘂𝘁 𝘁𝗵𝗲𝘆 𝘄𝗶𝗹𝗹 𝗻𝗲𝘃𝗲𝗿 𝗳𝗼𝗿𝗴𝗲𝘁 𝗵𝗼𝘄 𝘆𝗼𝘂 𝗺𝗮𝗱𝗲 𝘁𝗵𝗲𝗺 𝗳𝗲𝗲𝗹. •   Leaders with high emotional intelligence are able to build strong, trusting relationships with their staff, guests, and partners by showing genuine care and concern for their well-being •   They are able to identify and leverage the strengths and motivations of individual team members, and to provide the support and resources they need to succeed •   They are also able to manage and repair relationships when conflicts or challenges arise, and to find win-win solutions that balance the needs of all stakeholders    Recognize the importance of emotional intelligence in restaurant leadership. Create a positive and inclusive culture, communicate effectively and empathetically, build and maintain strong relationships your way to a restaurant that is led with heart and soul.

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5 takeaways from the Restaurant Leadership Conference. Labor – both from a cost and culture perspective – dominated discussions on the show floor and in general sessions. http://ow.ly/vpZZ105pOe0

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“Knowledge is power”. Training is the main tool to achieve it. Is your Restaurant providing your team the tools needed to be successful?

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More than ever, restaurant growth is impacted by geographic variations As we zoom out to look at the changing — less linear — approach to growth, it becomes clear that geographic variations matter more than ever. At least, that is the perspective of Hudson Riehle, senior vice president of the research and knowledge group at the National Restaurant Association. During a recent interview, he noted one of the industry’s biggest trends in the near term will be how city centers/urban markets continue to repopulate after experiencing a significant retrenchment during Covid. Many restaurant concepts hitched their wagon to a vibrant lunch and after-work office crowd that used to permeate such neighborhoods, but those office workers disappeared by up to 80% in 2020. Those workers’ return has been slow, to put things conservatively. Read more: https://lnkd.in/gQu9zE7D #foodservice #restaurant #foodandbeverageindustry

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What’s the secret to those beloved fresh, fluffy towels? Our very own Director of Housekeeping, Rozalyn Early is sharing a few expert tips in honor of #NationalLaundryDay. As featured in an article for Hunker, Rozalyn shares "The key is to not overdry the towel, which can result in a rough versus soft and plush dry." With home dryers, she suggests drying for five to 10 minutes less than the machine-recommended time for whites or whichever cycle is applicable for the machine and towel type. For more tips and to read the full article, visit: https://bit.ly/3TAaOFR 

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Both the physical design of your menu and the variety of menu options can be a driver of food waste and driver up your supply costs as a percent of sales. Learn More #chef #catering #restaurants https://lnkd.in/g9Qhxxut

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[Free Guide] Take back control of labor costs across every restaurant Go beyond cost cutting with our 4-step framework for cost management. Learn how to close gaps in your restaurant operation and establish controls to ensure long-term, sustainable growth. Plus, you'll unlock strategies to help you uncover the root cause of your labor overspend and create an actionable plan for growth forward. Click here: https://lnkd.in/e6bmqWSw or use link in comments below. #labormanagement #laborcosts #restaurantmanagement

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