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#45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor
Manage episode 453740400 series 3537027
Контент предоставлен Simon Zatyrka. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Simon Zatyrka или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
In this episode of Culinary Mechanic, host Simon Zatyrka sits down with Jim Taylor, founder of Benchmark 60 and author of "Bold Operations," to explore revolutionary approaches to restaurant operations and labor management.
Key Discussion Points:
- The fundamental difference between corporate and independent restaurant operations
- Why focusing solely on labor percentage can be misleading
- How to measure and optimize restaurant productivity
- The impact of post-pandemic changes on restaurant workforce dynamics
- Real-world case studies of restaurants transforming their operations
- The importance of establishing workload thresholds to prevent burnout
Guest Bio:
Jim Taylor brings over 20 years of corporate restaurant experience to his role as founder of Benchmark 60. His new book "Bold Operations" focuses on building sustainable excellence in restaurant operations through a people-first approach.
Connect with Jim
Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc
Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/
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