In this episode, we bring in guest coach Jordan Boesch, founder & CEO of 7Shifts. We discuss a sense of family legacy, thinking around funding for growth and what to look for in the right people to help you grow your business. Best Served New aims to unlock the potential of F&B entrepreneurs through coaching them along their journey and amplifying their worth and work.

In this bonus episode of Best Served we share some insights from Jordan Boesch, CEO of 7 shifts. From company culture to valuing employees to starting a business, Jordan shares his insights on things he is trying to change in the industry as well as things he practices in his own business.  

In this episodes we ask the question, Do Resumes Matter?!?! This fundamental document to the hiring process has become a homogenized accounting of absolutely nothing. Workers have been told, “do this, don’t do that” on resumes so intensely that resumes don’t actually communicate much of anything about who the candidate is. They are so formulaic in their copy/paste approach, with contact info and work history being the only thing differentiating it from any other piece of paper in the cluttered stack on the desk. We need to start expressing who we are before what we do. We need to start hiring for attributes and training for skills. Best Served Tableside sparks a roundtable conversation with industry workers, learning about what they love and loathe of their experiences on the job to ensure we build Workplaces Worth Working that Give A Shit About People.

In this episode we dig into our Get Clear on What’s On The Menu process, in which we are creating menu stories (aka menu descriptions). Every single dish on a menu needs to tell a compelling story. A 250 word article should be able to be produced about each item. Otherwise why the hell is it on your menu, just to fill space or capitalize on some hype? Best Served New aims to unlock the potential of F&B entrepreneurs through coaching them along their journey and amplifying their worth and work.

In this episode we dig into our Get Clear on What’s On The Menu process, in which we are creating menu stories (aka menu descriptions). Every single dish on a menu needs to tell a compelling story. A 250 word article should be able to be produced about each item. Otherwise why the hell is it on your menu, just to fill space or capitalize on some hype? Best Served New aims to unlock the potential of F&B entrepreneurs through coaching them along their journey and amplifying their worth and work.

In this episode we Get Clear on Who We Are. We must invest in our most valuable asset...our people. That begins by writing a Job Story (aka job description) for every position. Not just a list of commoditized skills, rather laying down a compelling reason why someone should work with you and the attributes you are looking for. Ching defines who gets to cook asian food that will be an extension of her story, heritage and food style. Best Served New aims to unlock the potential of F&B entrepreneurs through coaching them along their journey and amplifying their worth and work.