Food People Management

De: Shawn Bucher

Narrado por: Shawn Bucher

Duración: 1 h y 41 m

Resumen del Editor

From the author of The First Timer’s Cookbook and The First Timer’s Bakebook, comes the management playbook specifically written for food service professionals.

(Standards plus accountability) consistency equals success.

By becoming a servant leader and following this leadership formula, you will lead your teams to lasting success! Developed over 25 years, this management formula is based on principles and experiences, various success, and more importantly failures of Chef Shawn Bucher’s career in the food service industry.

Through his anecdotes and proven systems, learn how to:

• Lead by example and service
• Implement effective standards and accountability
• Develop your team into a finely tuned operation independent of any individual or group

©2019 Shawn Bucher (P)2019 Shawn Bucher

Great stuff…

Thank You. This is great info in particular to remind us all of our work ethic and goals. Understanding, the workforce has changed within the food industry.
The service climate dealing with Pre covid, Covid, and post Covid shift teams and customers has changed drastically. Thanks again for the reminders and experiences. Very helpful from your experience to steady the course and promote positivity.

Must read for any foodservice manager

There are great points like the cost of culinary school compared to the earning power upon completion in the intro that caught my attention right off the bat. The chapter on having a vision and how to make your team part of it should be in every manager’s hands. There is a lot of detail on setting standards, holding your team and yourself to those standards; and the importance of doing so consistently.

There is a huge void in the topic of leadership training specific to the environment and challenges of the food service and hospitality industry. This is the first book I am aware of to address leadership in the kitchen.

It is an easy read with lots of great information. I think this should be in the hands of anyone in a kitchen supervisory position.

Recipe to combat complacency

Complacency is a cancer. This book will help open your eyes and give you the tools necessary to improve and become better than you were yesterday. In a restaurant it’s easy to feel overwhelmed with stress. Having a lot of stress we naturally want to avoid creating more stressful situations so we often overlook conflict or lower our standards. Ultimately we end up with a chaotic atmosphere. you’ll find tips in educating and making them feel valued. If anything this book will start you in the right direction. we all need a kick in the ass at one time or another. I recommend passing a copy of this book to all management or supervisors in your establishments. Make it mandatory to read or listen to it. If anything this is going to motivate and keep them from becoming complacent. overall create a successful thriving business.