Im starting as manager of a small dining room (37 seats) and the current cook is ridiculous... she doesnt even cut lettuce until she goes to make a salad ... it takes her 20 mins to put out a salad! Not only that but she serves her starters with the meals ... ive got a lot of work ahead of me to train this woman! Thanks for these videos, im going to make her watch them all lol
Ryan always says "manage systems, develop people". Start by creating a system around what you want to fix and train your staff using that. Systems don't have feelings but people do. Dollars to donuts, you'll have better results like this. - Dawn, Team TRB
I like one thing about you is that you are very consistent. You always show up and have not missed one video lesson. I am a QSR franchisee and I learn from you a lot! Wish we could spend money on your help rather than paying for the company royalty very week. Thank you very much!
I am a new- bee cook, trust you me, a lack of training is 100 percent head on. The " so called trainer, ( played on a cell phone for 2 hours). Setting up or sabatoging not only restaurant, but me as new bee cook. I agree on lack of training. Right when l started full time cook went to another job. :( . Thank you for posting!
I beleive that over the last 15 years restaurants have prioritized quantity and speed over quality. The customer gets a Sysco meal that is half azzed cause everything is rushed. Looks nice but could be 3 times better. Tastier. The rave of the city. I would rather cook at home and take my time preparing a gourmet meal that is given the proper attention. I think speed is a guarantee to long term quality failure. Let customers enjoy an appetizer. A drink. People can talk and relax this way. You'll become their second home. I have left restaurants because of speed demands.
This exactly. I just walked out of the third establishment because some little 22 year old shit laughed in my face and made a remark about how long it took me to get two pastas to the pass.....there is no comparison between his food and mine side by side....consistency, flavor, textures, visual appeal....my food is better 10x over....but he is treated like something special bc he can pound out half-assed food at a faster rate. I'll find the kitchen for me eventually.
Is there any benefits for a worker doing things faster when that worker still gets paid minimum wage and when that worker who used to work for 5 hours and now only work for 3 hours then he gets paid less too. That person could work in post office as a counter person doing things very slow and get paid the same plus health/retirement benefits.
Resturaunts run on thin margins. Your salary can be determined by how you work. If the whole crew grinds day in and day out, you make better food, make is faster. Happier customer means repeat customers mean more money means better bartering terms for wages. If your employer does well because his team does well and he doesn't pay to reflect that, get a job somewhere else. Or they could continue to have that weak ass pity party mentality of "I don't get paid enough to work hard". Thats exactly why you make what you make.
@@bojackhorseman555 lol I didn't get a raise until I was promoted twice and had to make up for 4 line cooks having left. But also I threatened to quit. So it's anyone's guess.
My problem is I was slow at my first restaurant, but it was because I worked with no breaks, resulting in exhaustion, and when I had horrible schedules, it made me even more tired. I’m at a second restaurant, but I’m a new cook and just want to process information faster and not feel like I have to think about it too hard you know?
I’ve been watching your videos for a few months and I finally got offered a management position at my job! I work for an amazing, huge, company who will teach me what I need to know. My concern is that I’ve been in the front of the house since I’ve worked in a restaurant. My job will consist of some culinary training, but what advice to you have for someone who hasn’t had a lot of culinary training that is going into a management position?
Ask a lot of questions and pay close attention. Success in the BOH is about attention to detail, process and organization. The actual cooking is simple. Congratulations, don't be intimated by it.
I was literally talking about this tonight...I'm only listening to this now... Lack of training because an individual thinks, "they weren't handed the tools' why should they offer the same?" It's infectious thinking and when it's not brought up and addressed... It spreads this guy just expects things to be done... This guy is either a tyrant and terrible to work for (which is my guess... He's not wrong, but he seems like he speaks to his employees like smaller people) but it all comes down to training... And that gets delegated to regular employees
Hi ... As Always full of information, technical, coordination and system, Every single wrong move can affect the business. Love to watch... Thank you for sharing your knowledge with us. It will be mile stone for the Beginner 👍
All about your mentality if they wanna do it better that's great! But if they have no drive or ambition it could seem that way sincerely - a crew member at sonic drive in
@@timothymceachron9127 I worked at family owned restaurant in Eagan min since 2012 and my boss constantly micromanage me 🙄 dude I know what to do. I don’t need a mother figure
