Turning the Table
Adam Lamb
Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.
Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.
Sponsored by Evocalize
Jaime Mansour | Elevate Your Restaurant's Performance through Communication and Trust
"Don't focus on the PNL to manage the PNL; focus on your people." ~ Jaime MansourDo you want to create a thriving restaurant business with a motivated and loyal staff? Are you searching for a proven solution to improve employee retention and boost your business performance? Look no further!In this session, we have a special guest, Jaime Mansour, VP of Operations at True Food Kitchen, who will be unveiling the key to achieving this desired outcome. Jaime will be sharing a powerful strategy to enh
Scot Turner | Why Investing in Training and Development Leads to Greater Employee Satisfaction
Scot Turner | Why Investing in Training and Development Leads to Greater Employee Satisfaction"We're in an amazing period now, where the workforce is more creative than ever. It's time to embrace technology and different values and unleash our industry's potential for the next level of success." ~ Scot TurnerIf you're feeling frustrated and overwhelmed by the constant turnover in your restaurant staff, despite your efforts to provide training and development opportunities, then you are not alone
Revamping Your Workforce: How Michael Lennox Transformed Employee Care in Hospitality
Discover the shocking truth behind employee care and retention in the hospitality industry as Michael Lennox shares his revolutionary approach. But when faced with the mounting pressure of high turnover rates, will his methods withstand the test or crumble under unfulfilled expectations?"When in doubt, do right by your team and that'll take you where you need to get to." - Michael LennoxIn this episode, you will be able to:Decode the landscape of the evolving restaurant industry during the curre
Creating Memorable Experiences: TJ Schier's Secrets for Success in the Hospitality Industry
Witness the astonishing journey of TJ Schier, whose path took an unexpected turn, propelling him to the forefront of the competitive socializing industry."You have to keep your brand relevant and fresh. At some point, the new growth can't outpace the same-store sales decline." - TJ SchierFrom his humble beginnings at Chuck E. Cheese Pizza, TJ's relentless drive and sharp business acumen led him to unimaginable heights.But a surprising twist in his story set him apart, forever changing the game.B
Taking the Culinary World by Storm: Propel Your Career with Expert Coaching
Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further!By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that.They hold the key to guiding you towards a more fulfilling and successful culinary journey, helping you reach your goals and aspirations."They just don't teach this st
Unlocking Success: Geoff Alexander's Recipe for Restaurant Innovation
Get ready to be inspired by the extraordinary journey of Geoff Alexander, a true pioneer in the restaurant industry. His story is filled with unexpected twists and turns that will leave you in awe. From humble beginnings to now standing in about 2,000 grocery stores, Geoff's path is a testament to the power of innovation. But what unexpected twist propelled Wow Bao to such incredible heights? Stay tuned to discover the surprising secret that unlocked Geoff's success.In this episode, you will be
Unlocking the Power of Mentorship: Creating a Fulfilling Work Environment in Food Service | Jeff Jamieson
Does this sound familiar? You've been told to offer higher salaries or bonuses to improve employee retention, but it's not working. The pain of losing valuable team members and struggling to create a satisfying work environment is real. In this episode, we'll explore a more effective approach - the power of mentorship in fostering loyalty and a fulfilling workplace.Our special guest is Jeff Jamieson of Hangry Panda Hospitality in Calgary, Canada.He's a passionate trailblazer in the hospitality i
AI Strategies for Smarter Restaurant Operations Balancing Automation and Human Touch
Unleash the Power of AI: Join Adam Lamb and Jim Taylor as they navigate the tantalizing potential and cautionary pitfalls of AI in the restaurant industry, aiming to empower operators while preserving the essential human touch.But here's the unexpected twist: what if AI could also solve one of your biggest challenges?Stay tuned to discover how AI can transform your restaurant and your entire approach to success."Specialization is so important because it's what you get known for, and people will
Uncover the Secrets to Employee Retention in the Food and Beverage Industry
Picture yourself behind the wheel, exhausted and frustrated after a grueling day at your restaurant. Buzzing notifications on your phone remind you of the endless tasks you haven't had time for. As you drive past a competitor's place, envy grips your heart. Everything seems perfectly smooth with their bustling activity and the absence of waiting customers. What's their secret, you wonder, as frustration and curiosity intertwine. But little do you know, the answer lies not in money or location. B
Mastering Localized Marketing: How Evocalize Transforms Restaurant Campaigns
"The one thing that's constant in franchising is that it's always in flux; there's always change happening." ~ Shannon GewinnerAre you tired of spending hours on marketing campaigns that seem to fall flat? Have you heard these myths about localized marketing and personalized campaigns? Let's debunk them together. Myth #1: Localized marketing is only for big businesses with unlimited resources. Myth #2: Personalized campaigns are too time-consuming and require advanced technical skills. Myth #3:
145: When is Enough, Enough?
When do you know it’s time to hang up the apron and throw in the towel on your hospitality career?Join Jim Taylor and Adam Lamb on Thursday, June 22nd, 2023, at 12 N ET for another episode of Turning the Table, discussing winning mindsets for the restaurant industry’s new normal, and helping quantify what we mean by ’winning’.
144: Preventing Burnout in the Restaurant Industry
Join Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching on their #lunchboxlivestream as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry’s most persistent challenges.
143: Revolutionizing Hiring Practices featuring Kassandra and Courtney Pike
Step Up Your Hiring Game: How to Meet the Demands of Today’s Job Market!In this episode, you will be able to:Tackle the difficulties of locating and keeping staff in the restaurant business.Recognize the significance of tailoring the recruitment process to foster a sense of belonging among restaurant employees.Leverage FlipTable Plus to streamline restaurant operations effectively.Master the art of customizing hiring methods for modern job seekers.Develop a robust team-based environment that’s f
143: The Restaurant Gig Economy with Kassandra and Courtney Pike of FlipTable Plus
Identical twin sisters Kassandra and Courtney Pike tackle the pain points of the restaurant industry with their all-in-one solution while highlighting the need for adaptivity and personal connection in attracting and retaining talent.This episode is sponsored by: Evocalize In this episode, you will be able to:Tackle the difficulties of locating and keeping staff in the restaurant business.Recognize the significance of tailoring the recruitment process to foster a sense of belonging among restaur
142: Why Nothing will Change Until You Do with Tucker Bascomb
Leadership Development Coach and Mentor Tucker Bascomb join Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching in the studio this Thursday, May 25th at 12N ET for our weekly #lunchboxlivestream to talk about the only thing that really matters: our own self-development & mastery.This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp
142: Why Nothing Will Change Until You Do with Tucker Bascom
Welcome to another episode of Turning the Table.142: Why Nothing Will Change Until You Do with Tucker BascomWhat IF this is as good as it’s ever going to get for you career-wise?Do you wonder why you can’t seem to attract the right talent for your operation?Where do you go when you're ready to make a change?Who do you trust?Leadership Development Coach and Mentor Tucker Bascomb join Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching on our weekly #lunchboxlivestream to talk about
141: How the Digitization of Restaurants is Affecting the Industry, with Shawn Walchef
Shawn Walchef of Cali BBQ Media joins Jim Taylor and Adam Lamb in this episode to discuss the current state of the restaurant industry, how digital media is changing things, and how every operator should think about getting the word out.For more info on Shawn, check out:Shawn on LinkedinShawn on PodcastCaliBBQTurning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim
140: The Two Year Trend Forecast with Kelly Higginson
Restaurants Canada COO Kelly Higginson joins Jim Taylor of Benchmark Sixty to talk about what the next few years look like, some exciting trends, and how smaller restaurant groups can remain competitive with larger ones.This episode is sponsored by: Evocalize Find out more about Restaurants Canada COO Kelly Higginson:Kelly on LinkedinRestaurants CanadaTurning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restauran
139: Zach Feinstein on Commission Based Hospitality Pay Model
139: Zach Feinstein on Commission Based Hospitality Pay Model Zach Feinstein of the Feinstein Group of New American Tampa-based restaurant concepts on their commission-based Hospitality Pay Model with Jim Taylor of Benchmark SixtyTo learn more about Zach:Zach on Linkedin Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb
139: Thinking outside the box in today’s restaurant industry.
Join Jim Taylor and Adam Lamb on Thursday, April 20th, 2023, at 12 N ET for another episode of Turning the Table when we discuss winning mindsets for the restaurant industry’s new normal, and help quantify what we mean by ’winning’.This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp
138: Outside the Box for New Restaurant Business Models with Kirk Spinks
Kirk Spinks, COO of El Furniture Warehouse, joins Jim Taylor to discuss how Kirk and his team have created a growing brand based on doing things differently.Evocalize To learn more about Kirk & E;l Furniture Warehouse, check this:Kirk on LinkedinThe Warehouse Group on the WebTurning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and A
137: Why Workplace Culture Should Always Outpace Growth
Chris Williams, the Director of Training and Culture for Walk On Sports, joins Jim Taylor of Benchmark Sixty to help us quantify what a 'winning mindset' feels like and how we can engage our staff in meaningful ways to keep them engaged and productive. And what the hell do we mean by 'winning mindset' anyway?This episode is sponsored by: Evocalize To find out more about Chris. Click any link below:WalkOn SportsChris on LinkedinTurning the Table is the most progressive podcast for today's food an
132: Shift Happens
Is the new ’normal’ for restaurant operations got you confused?Do you reminisce about how the restaurant business used to be?What restaurant operation myths do you still cling to?If any of this grabbed your attention, then you wouldn’t want to miss this special episode with Executive Coach and speaker Monte Silva.He’s joining Jim and Adam in the studio to debunk 7 false operational beliefs and replace them with seven strategies to help your restaurant crush the new norm. Please join us at 12 N E
136: Innovation in Labor Models with Anthony Valletta
Anthony Valletta of BarTaco joins us in the studio to talk about the next-gen labor models he and his team at BatTaco use to dominate their markets and spur system-wide growth for their concept.This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp
Ep 130 Restaurant Operational Trends
What’s your biggest operational challenge?Show Notes: 1. US 3% Unemployment2. Shout out to Michelle Moreno!3. A Taco a day for a month for a $10 subscription service4. Wages are still a hot topicBonus Content from this episode at: https://mailchi.mp/turnthetablepodcast/ep130bonusSupport for The Hospitality Industry:Chowco.org: https://chowco.org/I Got Your Back: https://igotyourback.info/The Burnt Chef Project: https://www.theburntchefproject.com/helpandsupportChef Life Coaching:https://my.capti
136: Innovation in Labor Models with Anthony Valletta
Anthony Valletta of BarTaco joins us in the studio to talk about the next-gen labor models he and his team at BatTaco use to dominate their markets and spur system-wide growth for their concept.Evocalize To find out more about Anthony and BarTaco, check out:Anthony on LinkedinBarTaco on the WebTurning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchm
135: The Promise and Pitfalls of Generative AI for Food and Beverage Operations
There’s a lot of buzz around AI regarding local marketing in the industry.Without appropriate guardrails from corporate or the parent organization, Generative AI can make recommendations that seem great for franchisees but can break brand guidelines, rules, or even laws. Given this new ability to drastically increase productivity with AI, the average user lacks sufficient data on their own to mitigate risk sufficiently. How much do you let the system take action on behalf of franchisees and remo
134: Mastering Hospitality Workplace Communication
Does it feel like it’s harder than ever to communicate effectively with your staff members?Have you adjusted your delivery style to be better understood by associates?What’s the politically correct way now to speak with staff?If you struggle with workplace communication, you’ll want to catch our episode with Executive Coach and Team Leadership trainer Kelly Featheringham when she joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching when we discuss mastering hospitality workpla
133: How to Create Value for Your Restaurant Guest
Are you struggling with the rising cost of food these days?Is your food cost taking a hit with the crazy supply chain issues?How many more times can you raise prices without losing customers?If you’re nodding your head yes, then manoman do we have a show for you!Kyle Inserra, recovering restauranteur, host of The National Restaurant Owners Podcast, and now The Restaurant Idea Factory, joins Jim Taylor and Adam Lamb in the studio to talk about ways that restaurant owners can positively affect the
132: Shift Happens with Monte Silva
Is the new ’normal’ for restaurant operations got you confused?Do you reminisce about how the restaurant business used to be?What restaurant operation myths do you still cling to?If any of this grabbed your attention, you wouldn’t want to miss this special episode with Executive Coach and speaker Monte Silva.He’s joining Jim and Adam in the studio to debunk seven false operational beliefs and replace them with seven strategies to help your restaurant crush the new norm. To find out more about Mo
131: How to Inspire, Connect & Manage Your Staff with Empathy
Do you have trouble connecting fully with your staff?Does it feel like nothing you do inspires your crew?Are you struggling to find ways to motivate your staff?If so, then this is the show for you!Edwyn Kumar and Chris McFadden of Ultra Team Development join Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching in the studio to talk about Restaurant Leadership 101, a training program for chefs and front-of-house managers.If you’ve ever suffered from "imposter syndrome" and didn’t kno
130: Restaurant Operations Trending Topics Revealed
What's your biggest operational challenge?Show Notes: 1. US 3% Unemployment2. Shout out to Michelle Moreno!3. A Taco a day for a month for a $10 subscription service4. Wages are still a hot topicGet three MORE ideas you can test in your operation this weekend; click for exclusive bonus content.Support for The Hospitality Industry:Chowco.org: https://chowco.org/I Got Your Back: https://igotyourback.info/The Burnt Chef Project: https://www.theburntchefproject.com/h...Chef Life Coaching:https://my
129: How to Uplevel Your Culture with Emotional Intelligence
129: How to Uplevel Your Culture with Emotional Intelligence The Queen of Culture, Brittinay Lenhart, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about the cultural transformation occurring in the Hospitality market and why you should be ahead of the curve instead of behind it.Learn More About Brittnay Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #new
127: Ricardo Monzon- Hiring Smart and Training Smarter
Are you struggling to attract the right staff?Sick and tired of getting ghosted on interviews?Does it seem that you're new hires aren't skilled enough?How can you properly train your staff when you're chronically understaffed?Ricardo schooled us on his top three tips for hiring smart and training smarter.Discover the three biggest ideas for staff training by grabbing this episode's BONUS CONTENT, By Clicking Here!Show Notes:How to Hire and Train Smarter1. Train the staff you have on where
126: Why Culture is Everything
Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching talk about the cultural transformation occurring in the Hospitality market and why you should be ahead of the curve instead of behind it.You'll learn three steps to create your own transformation to the #newhospitalityculture.Show Notes:Creating a Powerful Workplace Culture1. Communication2. Emotional Intelligence3. Culture or IntegrityFind out the three biggest ideas for staff training by grabbing this episode's BONUS CONTENTBy
125: Lauren Hernandez | The Hospitality Training Gap
Full Course Fund CEO, Lauren Hernandez joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the growing disparity of effective hospitality training and the expectations placed on new staff members without the requisite skill sets, and how COVID only made things worse.Show Notes:Thoughts: the restaurant industry has an education problem. Most restaurant training is on the job, which presents several challenges:1. Lack of budget2. Even less time3. Highly subjective: N
124: Aaron Fish | Three Things You NEED To Know About Senior Living Hospitality
Consultant Aaron Fish joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about hospitality in the senior living market segment.Join us at 12 N ET, Thursday, Jan. 12th. to find out the 3 Things that Senior Living Restaurant Operations do better than any other market segment, and that you too can use to make the most of your operational success.
123: The Successful Hospitality Mindset for 2023
Turning the Table ep. 123Chowco.org Check InClearing the decks for 2023How Many F*cks Do You Have to Give in a DayWhat exactly is a mindset?Fixed versus Growth MindsetsWhy is 2023 any different than 2022?Can't we use the same mindset we had last year?Mindset Belief #1 - Own Your Circumstance.Things will never go back to what they were; the quicker you can let that go, the sooner you can start moving forward.Mindset Belief #2 – Connect to and live your values.Align yourself with people, places, a
122: Our Top Three Favorite Podcast Episodes of the Year
Jim Taylor and Adam Lamb discuss their favorite three episodes of the year, why they made our list, what we’re celebrating about the restaurant industry in 2022 and what we’re looking forward to in 2023.Join us on Thursday, December 29th for the special year-end wrap-up episode at 12 N ET.
121: Scot Turner - The Top Five Lessons From a Life Lived in Hospitality
Scot Turner from Auden Hospitality in the UK joins Jim Taylor and Adam Lamb in the studio to talk about his long career in the Hospitality industry and the five biggest lessons he took away from his successes, and failures.Join us on Thursday, December 22 to listen to this lively discussion and learn what you should, and shouldn’t do for a successful career and life.
120: Kelly Featheringham on The ABC’s of Inspirational Leadership
Author and Executive Leadership Coach Kelly Heateringham joins Jim Taylor and Adam Lamb in the studio for part 2 of The ABC’s of Inspirational Leadership: Boundaries. What are they and why are hospitality professionals so bad at creating healthy ones? Join us Thursday, December 15th at 12 N ET to learn three ways you can start embracing healthy boundaries, even if one of them is saying, "No." from time to time.
119: Forecast? We Don’t Need No Stinkin Forecast
Jim Taylor and Adam Lamb discuss protecting staff workload by embracing and mastering forecasting in restaurant operations.
118: Michelle Moreno Transforming Hospitality Leadership
Leadership Coach Michelle Moreno joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the current state of hospitality leadership and three things you can do right now to uplevel your management style.To learn more about Michelle and her work:The Ethos The Ten Principles of Embodied LeadershipFree Download: Make Time Your Superpowerhttps://www.linkedin.com/in/michelle-moreno-1b843620/https://qableadership.com/https://qableadership.com/the-10-principles-of-embodied-l
117: What Are You Grateful for Today?
Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching get together to thank those working on this holiday, so others won’t have to.The Values Videoshttps://www.instagram.com/reel/CkeK3TwMcV9/?utm_source=ig_web_copy_linkhttps://www.instagram.com/reel/CkMLo0wg-Pl/?utm_source=ig_web_copy_linkSupport for The Hospitality Industry:I Got Your BackThe Burnt Chef ProjectChef Life CoachingGrab your copy of the Porch PoemBooks Talked About in this Episode:Radical CandorThe Peter PrincipleJoin t
116: What Do You Stand For and How Would Anyone Know?
In this episode, we welcome our good friend, Chef, Advocate & Antagonist in the Hospitality Industry, Jensen Cummings.He speaks to Jim and me about several posts he created lately that caught our attention because he was using a trigger word that always gets us lit up: VALUES.We talk about three things you can do right now to clarify your core values, how to leverage them to find your perfect place of employment, and supercharge your career growth.About Chef Jensen Cummings5th Generation Ch
115: How to Put a Team Back Together After Bad Management
Turning the Table Ep. 115: Jim Taylor and Adam Lamb respond to a listener's questions about a situation we've all had to deal with at one point in our career: "How to put her team back together after a period of mismanagement?"Learn how you can bounce back from bad leadership practices.Listener email: "I came across your podcast this morning while looking for some hope in the hospitality industry. I love the hospitality industry so much!I have been in just about every position in the restaurant
114: Why working in a restaurant can be hazardous to your mental health.
What are the inherent risks of working in an environment where instant gratification is so prevalent, and what happens when the music ends?Many people think working in a restaurant is a great way to rack up some experience and make money. But working in a restaurant can also be challenging when it comes to taking care of your health. Culinary Coach Simon Zatyrka joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to answer the question, "How can we, as leaders, understand thi
113: What to do when seasonal slumps catch your restaurant team by surprise
Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching discuss restaurant budgets and how to avoid the seasonal slump blues.Restaurant budgets can be tricky to manage during the year, especially when there is a dip in business. In this episode, we'll discuss some tips on how to avoid the restaurant's seasonal slump blues and keep your restaurant afloat during tough times. building highly effective restaurant teams and balancing the equation of motivation versus inspiration.Turning the
112: Chef Maria Campbell | A Community Cookbook As a Vessel For Transformation
Chef Maria Campbell shares her vision for the restaurant culture in her native Philadephia and how it can be a transformative force in our lives. As a chef, she's extremely conscious of the importance of providing sustenance, joy, and empowerment to her community of hospitality professionals.In this interview, she discusses a new project in collaboration with Cooks Who Care: a community-created cookbook aptly named "Entertaining for Mental Health", whose proceeds will establish the very first
111: How to Lead Highly Effective Restaurant Teams
Part 2 of our continuing series about leadership best practices for high-performance restaurant teams: "We Before Me". Executive Leadership Coach & Mentor, Kelly Featheringham AAC, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss the ABCs of attracting, cultivating, and inspiring team members for maximum organizational impact.
111: Kelly Featheringham | How to Lead Highly Effective Teams
Part two of our continuing series about leadership best practices for high-performance restaurant teams: "We Before Me." Executive Leadership Coach & Mentor, Kelly Featheringham AAC, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the ABCs of attracting, cultivating, and inspiring team members for maximum organizational impact. In this episode:AssumptionsBoundariesCommunicationAdaptive OversightPowers of ObservationSecrets to DelegationBuildi
110: Building Highly Effective Hospitality Teams
Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration.Connect with Doug or Chef Ryan by clicking this linkTurning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Tayl
109: Jay Ashton, Founder of The Staff Chair Project: | Restaurant Staff Mental Health Wellness
109: Jay Ashton, the producer and host of the SVK Podcast Network, speaks to Jim Taylor and Adam Lamb about his unique initiative, The Staff Chair, in collaboration with The Brick furniture store to refit restaurant staffrooms into '"wellness rooms." SVK PodcastJay Ashton on LinkedinThe Staff ChairThe Brick Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Joi
108: Staffing Specialist Chris Bousquet | 3 Steps to Hiring Better Quality Restaurant Employees.
Hospitality Recruiter and Career Coach Chris Bousquet joins Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to talk about 3 Steps to Hiring Better Quality Restaurant Employees.Highlights:1.) Keep your resume simple.2.) Understand what the ATS does and doesn't do.3.) Be clear about your values and what your prospective employer values.To learn more about Chris's work, click here.Turning the Table Is the most progressive weekly podcast for today's food and beverage industry,
107: The Hospitality Industry & The Current State of Its Mental Health
Turning the Table is a weekly videocast featuring staff-centric operating solutions for today’s restaurants. In this episode, Jim and I talk about the current state of the industry’s mental health and how operators can ensure their staff are physically and emotionally safe., for better retention.Hosted by Jim Taylor, and Adam LambCheck out the audio podcast everywhere you get your content @ https://turningthetablepodcast.com/li...This show is sponsored by Benchmark Sixty.To find out more about t
107: The Hospitality Industry & The Current State of Its Mental Health
In this episode, Jim and I talk about the current state of the industry's mental health and how operators can ensure their staff are physically and emotionally safe for better retention.Remember: It’s okay not to be okay.If you're struggling right now, don't wait another minute, text 'HOME to 741741 in the US and Canada'Hi' on Whatsapp to +00 353 87 369 0010 in Ireland'5626' or https://thelowdown.co.nz/ (NZ) in New Zealand '13 11 14' or https://au.reachout.com/urgent-help IAUSLinks Me
106: Scot Turner | Embracing Change
Scot Turner of Auden Hospitality joins Jim Taylor and me, Adam Lamb, on this episode of Turning the Table.We talk about ways in which restaurant operators can fully embrace the cultural change and staffing challenges happening in the hospitality industry and be out front of the wave. Scot talked about:1.) Take 5 minutes to get out of the hustle and grind, and come back to your operation curious about what's working and the possibilities.2.) Forecast & Manage your staff workloads (Benchmark S
105: Alison Anne | Hospitality Leadership Coach on Mission Critical Skills
Alison Anne of Restaurant Revolution, a hospitality transformational leadership coach and mentor, joins Jim Taylor of Benchmark Sixty Restaurant Services and Adam Lamb to talk about what she and her company are doing to address the leadership gap in most traditional restaurant operations. You can find out more about Alsion Anne by clicking Restaurant Revolution"Coaches Lead, Leaders Coach'Jim's training path with Cactus Cafe"Feed - Foreward" and being willing to receive feedback.Alison's Step Ze
104: Jonathan Ruby | Shifting Toxic Hospitality Culture
Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. We debunk the veneration of self-sacrifice in today's restaurant culture and reveal how taking care of yourself is job #1 in the #newrstaurantculture.To find out more about Jonathan Ruby and his mission, click here.Turning the Table Is the most progressive weekly podcast for
103: Will the Hustle Culture be the Death of the Hospitality Industry?
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention.Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prev
102: Restaurant Staff Productivity VS Efficiency, What's the Difference?
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run. Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of ru
101: Turning the Table On Restaurant Dogma
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of run