Mitchell Oberheu

Be an actual leader or think you are a leader. They look the same to many but are very different in growth of the individual and the business.

1

1 Comment

Alicia Kelso Nation's Restaurant News showcases the efforts at CAVA Freddy's Frozen Custard & Steakburgers Red Lobster with 3 great leaders. "There has been no shortage of news coming out of the restaurant industry the past couple of years about companies adding new benefits like mental health coverage, tuition reimbursement, caretaker subsidies, equity opportunities, and more. Indeed, new data from BentoBox finds that “paid time off” mentions in industry job listings have increased by 386% in the past year, while “paid vacation” has increased by 175%, and “mental health” has increased by 53%. The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies. This was the topic of conversation during a Restaurant Leadership Conference panel and follow up roundtable discussion titled, “Meeting the moment – leading with possibility,” including Kelly Costanza, chief people officer at Cava, Laura Rueckel, chief marketing officer at Freddy’s Frozen Custard, and Sara Bittorf, chief experience officer at Red Lobster. I had the privilege of facilitating the panel, while the roundtable discussion was facilitated by Sarah Lockyer, chief brand officer of The Elliot Group. Here are the biggest takeaways: • Yes, soft skills are critical now. Costanza said Cava is even in the process of operationalizing soft skills alongside the company’s job skills. • The employee experience must be owned by everyone, not just HR or the CPO, and Rueckel and Bittorf are also both very much involved in their respective companies’ employee experience efforts. Communication at all levels, including franchisees, is the most effective way to achieve buy-in on such efforts. • Bittorf said retention can’t be the only employee-focused metric, noting that engagement is more critical. Companies should make sure employees are engaged in whatever role they may have. • All three panelists cautioned against trying to do too much, despite the increasing demands for more. Any company getting started on a people strategy should prioritize based on employee feedback, demographics, and budget. • About that budget – there is a clear return on investment when it comes to people initiatives, the panelists said, and the work Cava, Freddy’s, and Red Lobster has done so far has resonated with their respective employees. This return is measured by employee surveys and other feedback mechanisms, as well as retention. • It’s important to note that the employee proposition isn’t just about benefits or pay...Click-thru to read the rest" https://lnkd.in/eSGnYfHk #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr BentoBox

12

2 Comments

Alicia Kelso Nation's Restaurant News tells us that "Freddy's Frozen Custard & Steakburgers has several growth initiatives underway, including a new grill, kitchen display system, and catering business." Freddy’s Frozen Custard and Steakburgers has been on quite a tear of late, registering a 14.5% increase in sales from 2022 to 2023, and a 12.9% increase in unit count. The 22-year-old better burger concept’s numbers, according to Technomic Ignite data, more than double the category average for sales and unit count growth, and it’s just getting started. During a recent interview, COO Brian W. said the company has been working on ways to make employees’ jobs easier while also improving consistency and throughput – all with the ultimate goal of maintaining its brisk growth pace. As part of this effort, Freddy’s is adding new grill technology, which has cut cooking time by about 40% and has contributed to higher sales. “We’re getting a hand-pressed patty, so it’s lean, crispy edges with that dome center, and we get there pretty quick – in about 90 seconds start to finish,” Wise said. The grill is now rolled out to about 25% of the system, with full rollout expected within the next 18 months. Notably, the company began developing the grill in 2018 but didn’t start in-store implementation until last year. “We weren’t going to move forward until we knew we had it right. For us, innovation has to hit two major areas – it has to be right for the guest and increase the value of their experience. A more consistent patty that is more timely is a big deal. Secondly, we’re embarking to de-stress the employees. The calmer our employees are, our throughput increases. Our griddle program checks both of those boxes,” Wise said. New equipment isn’t the only effort Freddy’s is making to improve operations; there’s also new tech. The company was predominately a dine-in brand pre-2020 and now most of its sales come from off-premises channels – about 70% – whether drive-thru, mobile order or delivery. With this shift, Freddy’s has had to make some back-of-house adjustments to ensure better accuracy. “Bagged food, you’ve got to be right. There’s no chance make it right with the guest if it's...Clickthru to read more." https://lnkd.in/gqWxu_tp #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr  Mary Coots Larry Rivers Hossein Esfandiari Hortencia Ramsey Kyle Gerstner Andrew Thengvall Patrick Turek  

19

2 Comments

Great leaders adapt and learn. "Bridging that gap with my knowledge and understanding and experience is really gonna help me to be able to deliver a better service for them." We sent our Director of Brand & Creative, Will Hawkins, to culinary training so that he could better collaborate with our culinary teams. Along the way, he also picked up valuable leadership skills like… ➮ Improved Communication: Effective dialogue across departments fosters innovation and clarity. ➮ Stronger Team Building: Hands-on experiences create a deeper understanding and stronger team cohesion. ➮ Enhanced Problem-Solving: Immersive training sharpens the ability to tackle challenges creatively. ➮ Greater Empathy: Walking in another team’s shoes builds empathy. ➮ Commitment to Continuous Improvement: Embracing feedback and learning drives ongoing excellence. Listen to the full episode of The Outsource Advantage with Derek Kissos to learn more about Will’s experience and how hands-on experiences can shape leadership skills. Find the episode wherever you listen to your podcasts. #OneHHS #Leadership #ContinuousImprovement #GainTheAdvantage #TheOutsourceAdvantage #HHSDifference

16

Have you ever noticed how McDonald's names their chicken sandwiches with mouthwatering descriptions like 'Bacon Cajun Ranch Deluxe McCrispy' instead of just 'chicken sandwich'? There's a clever psychology behind it. Using descriptive names creates a sensory experience for customers, painting a vivid picture of flavors and textures. It's a powerful way to make your menu items more appealing and memorable. Learn how to apply this strategy to your restaurant's menu and elevate your food descriptions to entice and excite your customers!

8

1 Comment

"What #advice do you have for me?" Two Managers fresh into training sat in the booth wide-eyed and all ears. *Gulp.* How do I share everything swarming around in my head? How do I at once offer reassurance, build their confidence, and supply them with the words that will carry them through the career journey ahead? Here's what I said: "Determine the kind of manager you are going to be. In this moment, your reputation is your choice. If you don’t decide, it will be decided for you. "Think of the best manager you’ve ever had. What was it that made them your favorite? Now, think of the worst manager you’ve ever had? What did they do that was difficult for you? "As you build your brand, reflect on the attributes of others. What do you want to take? What do you want to leave? "For example, I once had a manager that had to be asked two or three times to apply a discount or check on a table. It was so frustrating! Because of this experience, I determined then that when I was a manager, I would be known for my follow-through. "Finally, think about what makes you uniquely you. Are you the go-to resource? Are you lively and energetic? Are you cool, calm, collected? What are your manager superpowers? "Sometimes we want to be EVERYTHING to EVERYBODY, but building your unique brand as a manager helps you to be the best leader YOU can be." What would you add? What's your advice to someone beginning their leadership journey? (pictured - training at my first restaurant opening, figuring out what kind of leader I wanted to be.)

113

26 Comments

#EmployeeOwnership quote of the week: The #ESOP has ignited a powerful sense of #ownership, commitment, and #pride among our team members, directly tying their success to that of the company. This newfound ownership has led to heightened engagement, motivation, and dedication to delivering exceptional service and quality to our guests. -Justin Cucci, CEO of Edible Beats on his #restaurants becoming #employeeowned and how transformative it's been. Read the full story: https://lnkd.in/gxUr-Zv5

2

Said Blaze Pizza, LLC Pizza CEO Beto Guajardo: “This program isn’t just going to change your company; this is something that is going to change the entire industry.” Guajardo shared that insight and more at the recent QSR magazine-Auxis webinar, "Traditional Store Audits are Outdated: A New Approach to Protecting Your Brand and Boosting Franchisee Success.” More than 160 restaurant brand leaders tuned in to hear panelists Guajardo, Point B Senior Principal Julie Smith (fmrly Richman) and Auxis Restaurant Leader Keith Sayewitz discuss brand compliance challenges and a new tech-enabled approach to ensuring a consistent brand experience that drives loyalty and franchisee success. Key takeaways: * 90% of restaurant brand leaders said their frontline associates and store managers don't define brand excellence the same way as their brand – a major contributing factor to inconsistent and even poor store-level experiences. * No restaurant operators surveyed believe their brand compliance efforts drive operational excellence. * Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. Read Auxis VP of Marketing Fabiana Corredor's webinar recap blog to learn how to solve these critical challenges: https://lnkd.in/exf-3Fw2 You can also view the full webinar here! https://lnkd.in/ekxneZhb #restaurants #brandcompliance #customerloyalty #franchisee #operationalexcellence Sruthi Ramakrishnan Rosemarie Torres Marshall Tatiana Jiménez Gabrielle Vega Lauren Randles

16

“Committed to Elevating the Digital Experience.” 📱 Yesterday, Dallas McOpCo held our first Digital Boot Camp! ⛺️ We had over 50 participants, including General Managers, Assistant GM’s, and Digital Ambassadors in attendance. Facilitators taught the team how to elevate their digital results while creating a true digital culture in the restaurants. Our rotations included: •The Power of Creating a Digital Culture- Hospitality •MOA/ Ready on Arrval •Engagement with the Digital Customer (Rewards) •Digital Hero KPI’s (Execute as Design) Our target is to achieve an 80% EAD score over the next 60 days. We’re currently at 70% this quarter, with overnight being our strongest daypart at 85%. MTD DPC Digital Stats: 🏆 •Plus 87 digital customers (113 Yesterday) •Average 327 digital guest per location (350) •Plus 45 MOA guest (57) •26% of guest were digital customers (27%) 👏 #KUDOS Taylor Porter, MBA Jaime Sanchez Sia Husseinzadeh Yajaira febres #DallasMcOpCo #ElevatingGreatness #Digital Variel Robles Robert Turner III Syed Hassan Naqvi, MBA-HRM Arlette Zachow Luiggi Bernal

61

1 Comment

Embracing the Funk: Culinary World's Trend Towards Funky Flavors, Ingredients, and Colors Step aside, bland and boring - the culinary world is turning up the volume with a symphony of funky flavors, eccentric ingredients, and vibrant colors that are sure to tantalize your taste buds like never before! Imagine savoring a dish that not only delights your palate but also surprises you with unexpected twists and turns of flavor. From tangy tamarind-infused desserts to savory dishes sprinkled with edible flowers, chefs around the globe are pushing boundaries and redefining what it means to experience food. In this bold new era of gastronomy, we're seeing a fusion of cultural influences and culinary techniques that result in dishes that are as visually stunning as they are delicious. Picture a rainbow sushi roll or a charcoal-activated ice cream - these are not just meals, they are works of art that ignite all your senses at once. But it's not just about the aesthetics - these funky flavors and ingredients bring a sense of adventure to the dining table. Whether it's incorporating exotic spices from distant lands or experimenting with unconventional pairings, every bite tells a story of creativity and innovation. If you're ready to embark on a culinary journey unlike any other, buckle up and get ready to explore the wild, wonderful world of funky flavors, ingredients, and colors. Your taste buds will thank you, and your Instagram feed will never look the same again! #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

2

The Rise of Convenience Store Gourmet: A Delicious Trend Taking Over Quick Service Markets In the fast-paced world of quick service dining, a delicious revolution is underway, and it's happening right inside your local convenience store! Picture this: you walk in for a quick snack or a drink refill, and suddenly you're tempted by the aroma of freshly baked pizza, sizzling burgers, and juicy hot dogs—all served in a restaurant-style setup. Yes, you read that right! Convenience stores are stepping up their game to compete with drive-through giants, and they're doing it with style. Gone are the days when convenience stores were just pit stops for fuel and snacks on the go. Now, they're transforming into culinary destinations in their own right, offering a gourmet experience at affordable prices. Imagine grabbing a mouthwatering slice of pizza while filling up your tank, or indulging in a perfectly grilled burger while running errands—it's convenience redefined. This trend isn't just about food; it's about convenience meeting quality in a way that elevates the quick dining experience. Customers are no longer settling for bland options or compromising on taste for the sake of speed. With convenience stores upping their food game, consumers can now enjoy the best of both worlds: convenience and culinary delight. The next time you swing by your neighborhood convenience store, be prepared to be pleasantly surprised. From pizzas to gourmet burgers, the options are endless, and the flavors are unbeatable. Convenience store options are here to stay, and it's changing the way we think about quick service dining. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement  

3

Creating social media content can be tough, especially when it comes to making reels. As a one-person marketing department, I usually delegate the reel-making process to my Student Culinary Council. However, I've been attempting to make my own reels to improve my skills, as they say, practice makes perfect! But let me tell you, it's not for the weak 😂🙈 From selecting the right clips to pairing them with the perfect audio, it took me hours to create this mere 5-second reel. But the end result was worth it! Check out my latest reel on the UT Dining Services Instagram! #socialmedia #contentcreation #reels

2

Take the time to read this..

1

2 Comments

Who knows more about the perfect Father's Day feast than a chef? See what a #MINORSFoodservice chef chooses for their Father's Day dream dinner: check out the link below!

51

3 Comments

Hey- look this way for a second. ☺️🍳🥞 You see the guy at the host stand? That’s the President working to help seat each guest. You see the guy putting away the menus? That’s the CEO working to help vs dictate. Folks, people, operators, franchisees, IHOPers… come on. This is real time, real action, day to day. You know why PRP is successful? Take a look at this pic. So many people WANT to be the biggest and baddest but WHO actually is willing to do the day to day- Mondane, basics, not so woah to our business? Again, I’ll reference this picture. I personally made a commitment after my CO experience to NEVER do IHOP again unless it was with TRUE people first and results focused franchisees.. and I found just that and more!! IHOP is one of or THE biggest full service 24 hour business. Even though Asad didn’t clean the menu correctly and Mohammad sat the same server 4 times in a row- they STILL helped out. 🤪 Jokes aside how often do you see the President and CEO stepping in to work? Most often they fix their expensive suit, post their fancy linked post, lift up their chins even higher than already are, and lead with their finger pointing out everything that’s wrong. Not here at PRP. Oh boy, not even close. 🚨🚨Want to work at a place where the next person in charge is just as hardworking as you? Come join PRP then.🚨🚨 Want to work at a place where your recognized for the work that you ACTUALLY do and the long hours? Come join PRP then. Want to work at a place where you can bonus MORE than $5k-$10k a quarter (every 3 Months) guaranteed paid out by a specific date? Come join PRP then. So many want to replicate but only once place where we truly execute- PRP! Again, that’s Peachtree Restaurant Partners. ☺️ So if you’re reading this post don’t be lame and DROP a comment! - “Way to go PRP” “Let’s GO PRP” “That’s the way!” Show the leaders and folks who are less involved in the glitz and glamour and more focused on the seating the door and clean menus. Or are you going to let the next guy get the credit? A comment GOES a long way. PRP where WE ALL work shoulder to shoulder to make the impossible .. possible! ☺️💥🥞

153

52 Comments

While tasting the six concepts and five inclusions featured in this kit, you will be transported back to memories of your past, while combining them with a new experience. https://bit.ly/44D0Dpn

6

ServSafe can help you with this.

1