Restaurant Legends; The Baseball Effect

Restaurant Legends

Το περιεχόμενο παρέχεται από το Tobie Nidetz and TOBIE NIDETZ. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Tobie Nidetz and TOBIE NIDETZ ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.

1+ y ago 25:14

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Unsustainable pricing prevents every single operator from being able to provide a living and equitable wage for their employees, top to bottom. Fear of competition and “the marketplace” keep prices unsustainably low. Conditions that support staff rather than abuse them need to improve. There needs to be a clear path of growth and achievement creating the serious career minded staff. Rather than staff that feel temporary or, “I’m only cooking or waiting tables until something better comes along.

If you back up far enough there was a time when most front of house staff were paid nothing, no wages at all and worked only for tips. During this nascent period of hospitality, the back of the house was expected to work positions that were only one step above indentured servant. Yes, they all, FOH and BOH were working in these conditions to learn the trade they would practice the rest of their lives. Yes, they were working mostly under teachers and mentors that helped mold a staff that cared about the guest.

Music:

Central Park Summer - Nicolas Jones

First Morning – Lalo Brickman

81 επεισόδια

#Business #Tobie Nidetz #MBA #Restaurantadvice #Restaurantoperator #Entrepreneur #Restaurantdesign #Restaurantowners #Restaurant