We obsess over guest experience — reviews, service steps, hospitality language. But the most honest review of your restaurant already exists. It lives in your kitchen. On your floor. In your team. If your employee were allowed to leave a Google or Yelp review… what would it say? Flip the Lens Ask yourself the same questions you ask about guests: - What is their daily experience really like? - Do they feel welcomed when they walk in? - Are their needs heard and addressed? - Do they feel safe, supported, and respected? - Would they recommend working here to a friend? If a team member doesn’t feel like a happy guest, your dining room will never consistently feel that way either. The Employee Experience Is the Brand Guests feel what your team feels. - Burnout shows up as rushed service - Resentment shows up as indifference - Pride shows up as care - Trust shows up as consistency You can’t script hospitality if the culture behind it is broken. The Google Review Exercise Take 5 minutes and do this honestly: “I work here. Here’s what it feels like…” Rate yourself: - Leadership - Communication - Scheduling & balance - Growth & learning - Respect No defensiveness. No excuses. Just awareness. Practical Shifts That Matter You don’t need a wellness program. You need presence. - Greet your team like you greet your best guests - Check in before things break, not after - Listen without fixing immediately - Follow through — every time - Say thank you when no one is watching Hospitality starts internally. Your dining room is a reflection. Your food is a reflection. Your service is a reflection of you. If you want better reviews, better energy, better retention start by becoming a place your own team would five-star. Pre-Shift Question If your staff reviewed you today… would you read it with pride or defensiveness? Sit with that. Then lead differently.

Happy to be here! Can’t wait to interact and learn more about what this group has to offer!

Welcome to the crew, chefs and owners!!!! Here’s where to start: 1️⃣ Go to the One Minute Fixes lesson in the classroom — download the restaurant reality checklist and audit your restaurant this week. 2️⃣ Watch the One Minute Fixes to see how we apply it in real life. 3️⃣ Drop a quick intro below — your name, restaurant, and one challenge you’re facing right now. I’ll be checking comments and giving feedback during our weekly profit sessions. Let’s get your business running smoother and more profitable from day one. — Brother

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Why This Matters Most menus don’t fail because the food sucks. They fail because the process sucked. When we try to write a menu in one sitting, it turns into: - Too many voices at once - No paper trail - Great ideas that disappear - Hours burned with nothing finalized - Energy spent arguing instead of building I stopped doing that. I learned it’s easier—and better—to collaborate across time instead of trying to force magic in one meeting. Menus need space to marinate. How We Build Menus Now Instead of sitting in a room fighting through ideas, I: - Post concepts early - Let the team read through them - Allow comments, edits, and suggestions over time - Give people space to think, not react - Create conversation without chaos This does two things: 1. It creates clarity before emotion 2. It builds ownership before execution By the time we meet? We’re refining, not starting. Leadership isn’t collected in a meeting. It’s built in systems. Order of Operations: The Only Way to Roll Out a Menu. If you skip steps, you pay later. Here’s the exact order I follow every time: 1. Build the Menu on Paper First No cooking yet. No ordering yet. Just clarity. Write every dish: - Name - Components - Garnishes - Sauces - Accompaniments Nothing lives in your head. If it’s not written, it’s not real. 2. Create the Order Guide Build your purchasing backbone: - Vendor - Cost per pound - Cost per ounce - Case size - Yield notes You don’t cost a menu blindly. You cost it from the source. 3. Create Station Lists Every station gets: - A responsibility list - Items owned by that station - Prep expectations - Par levels Unassigned food = unowned food. 4. Diagram the Stations If your team can’t see the system, They can’t run it. Map: - Walk paths - Hot zones - Cold zones - Pickup flow - Garnish zones Work smarter, not sideways. 5. Write the Recipes Every dish gets: - Exact measurements - Yields - Steps - Storage - Shelf life - Reheating instructions