The question is: any advice on how I approach them about the changes that aren't in line with corporate standards?

Lora Davis, Assistant Manager 

Maggiano's 

4.4 Rating with 1,055 Google Reviews

Multiple Locations. "Little Italy in an American Casual Dining Environment."

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by https://www.DoubleSat.com

My employees are killing me. I am so kind to them, I pay them well, I take care of them, I sent them all on a cruise last year as a bonus for working so hard. I don’t understand. I am beyond frustrated. Now they want to know about my finances because they want percentages of my sales. I am just shocked. What would you do?

Kelli Scardino, Owner

Yum's Restaurant

4.1 Rating with 566 Google Reviews

Three Locations in Memphis Tennessee. "No-frills Chinese Take Out and Comfort Food"

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by https://www.DoubleSat.com 

I’m a FOH (Front of House) operations and business guy who always had a chef on staff. Now I’m a GM of a small operation and also in charge of the kitchen, which is a first for me.

I can see a lot that needs to be done but I’m facing all the usual challenges, head strong staff, language barriers and people who have not had any true oversight in a long time.

Any words of wisdom, specifically how to implement changes to improve efficiency and food quality in simple and impactful ways?

Nate Allen, General Manager

Cooper’s Craft and Kitchen

4.4 Rating with 888 Google Reviews

Two Locations in New York, extensive drafts and great food. One of the best happy hours in New York.

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by https://www.DoubleSat.com

What are some of your most effective, maybe out of the box, ways to find people besides the typical online hiring sites?

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by https://www.DoubleSat.com

The 50’s Dinner, owned by Kelly Wilcox, "Down and dirty Biscuits and gravy"

Located in Peoria, Illinois

Question:

Was there a formula or specific things you looked at before you made a final decision from going to open all day to just being open for breakfast and lunch? Most of our business is done between 6am - 3pm. With night time accounting for less than 25% of business per month.

Any advice?

Episode is sponsored by www.BlueHost.com/track/MODNation

Restaurant MOD is Produced by https://www.DoubleSat.com

Restaurant MOD is looking for Restaurant Owners, Manager, and Industry Insiders to interview.

Our first podcast is scheduled for January 2020.

We are excited to speak with you, Contact Us Today

Sponsored by DoubleSat.com: "Managing a Restaurant is Never Easy, But We are Here to Help"