Consultant Aaron Fish joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about hospitality in the senior living market segment. Join us at 12 N ET, Thursday, Jan. 12th. to find out the 3 Things that Senior Living Restaurant Operations do better than any other market segment, and that you too can use to make the most of your operational success.
Turning the Table ep. 123 Chowco.org Check In Clearing the decks for 2023 H ow Many F*cks Do You Have to Give in a Day What exactly is a mindset? Fixed versus Growth Mindsets Why is 2023 any different than 2022? Can't we use the same mindset we had last year? Mindset Belief #1 - Own Your Circumstance. Things will never go back to what they were; the quicker you can let that go, the sooner you can start moving forward. Mindset Belief #2 – Connect to and live your values. Align yourself with peopl...
Jim Taylor and Adam Lamb discuss their favorite three episodes of the year, why they made our list, what we’re celebrating about the restaurant industry in 2022 and what we’re looking forward to in 2023. Join us on Thursday, December 29th for the special year-end wrap-up episode at 12 N ET.
Scot Turner from Auden Hospitality in the UK joins Jim Taylor and Adam Lamb in the studio to talk about his long career in the Hospitality industry and the five biggest lessons he took away from his successes, and failures. Join us on Thursday, December 22 to listen to this lively discussion and learn what you should, and shouldn’t do for a successful career and life.
Author and Executive Leadership Coach Kelly Heateringham joins Jim Taylor and Adam Lamb in the studio for part 2 of The ABC’s of Inspirational Leadership: Boundaries. What are they and why are hospitality professionals so bad at creating healthy ones? Join us Thursday, December 15th at 12 N ET to learn three ways you can start embracing healthy boundaries, even if one of them is saying, "No." from time to time.
Jim Taylor and Adam Lamb discuss protecting staff workload by embracing and mastering forecasting in restaurant operations.
Leadership Coach Michelle Moreno joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the current state of hospitality leadership and three things you can do right now to uplevel your management style. To learn more about Michelle and her work: The Ethos The Ten Principles of Embodied Leadership Free Download: Make Time Your Superpower https://www.linkedin.com/in/michelle-moreno-1b843620/ https://qableadership.com/ https://qableadership.com/the-10-principles-of-embo...
Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching get together to thank those working on this holiday, so others won’t have to. The Values Videos https://www.instagram.com/reel/CkeK3TwMcV9/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CkMLo0wg-Pl/?utm_source=ig_web_copy_link Support for The Hospitality Industry: I Got Your Back The Burnt Chef Project Chef Life Coaching Grab your copy of the Porch Poem Books Talked About in this Episode: Radical Candor The Peter Prin...
In this episode, we welcome our good friend, Chef, Advocate & Antagonist in the Hospitality Industry, Jensen Cummings. He speaks to Jim and me about several posts he created lately that caught our attention because he was using a trigger word that always gets us lit up: VALUES. We talk about three things you can do right now to clarify your core values, how to leverage them to find your perfect place of employment, and supercharge your career growth. About Chef Jensen Cummings 5th Generation...
Turning the Table Ep. 115: Jim Taylor and Adam Lamb respond to a listener's questions about a situation we've all had to deal with at one point in our career: "How to put her team back together after a period of mismanagement?" Learn how you can bounce back from bad leadership practices. Listener email: "I came across your podcast this morning while looking for some hope in the hospitality industry. I love the hospitality industry so much! I have been in just about every position in the restaura...
What are the inherent risks of working in an environment where instant gratification is so prevalent, and what happens when the music ends? Many people think working in a restaurant is a great way to rack up some experience and make money. But working in a restaurant can also be challenging when it comes to taking care of your health. Culinary Coach Simon Zatyrka joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to answer the question, "How can we, as leaders, understand th...
Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching discuss restaurant budgets and how to avoid the seasonal slump blues. Restaurant budgets can be tricky to manage during the year, especially when there is a dip in business. In this episode, we'll discuss some tips on how to avoid the restaurant's seasonal slump blues and keep your restaurant afloat during tough times. building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Turning t...
Chef Maria Campbell shares her vision for the restaurant culture in her native Philadephia and how it can be a transformative force in our lives. As a chef, she's extremely conscious of the importance of providing sustenance, joy, and empowerment to her community of hospitality professionals. In this interview, she discusses a new project in collaboration with Cooks Who Care: a community-created cookbook aptly named "Entertaining for Mental Health", whose proceeds will establish the very first C...
Part two of our continuing series about leadership best practices for high-performance restaurant teams: "We Before Me." Executive Leadership Coach & Mentor, Kelly Featheringham AAC, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the ABCs of attracting, cultivating, and inspiring team members for maximum organizational impact. In this episode: Assumptions Boundaries Communication Adaptive Oversight Powers of Observation Secrets to Delegation Building Relat...
Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Connect with Doug or Chef Ryan by clicking this link Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Ta...
109: Jay Ashton, the producer and host of the SVK Podcast Network, speaks to Jim Taylor and Adam Lamb about his unique initiative, The Staff Chair, in collaboration with The Brick furniture store to refit restaurant staffrooms into '"wellness rooms." SVK Podcast Jay Ashton on Linkedin The Staff Chair The Brick Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. ...
Hospitality Recruiter and Career Coach Chris Bousquet joins Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to talk about 3 Steps to Hiring Better Quality Restaurant Employees. Highlights: 1.) Keep your resume simple. 2.) Understand what the ATS does and doesn't do. 3.) Be clear about your values and what your prospective employer values. To learn more about Chris's work, click here. Turning the Table Is the most progressive weekly podcast for today's food and beverage ind...
In this episode, Jim and I talk about the current state of the industry's mental health and how operators can ensure their staff are physically and emotionally safe for better retention. Remember: It’s okay not to be okay. If you're struggling right now, don't wait another minute, text 'HOME to 741741 in the US and Canada 'Hi' on Whatsapp to +00 353 87 369 0010 in Ireland '5626' or https://thelowdown.co.nz/ (NZ) in New Zealand '13 11 14' or https://au.reachout.com/urgent-help IAUS Links Mentione...
Scot Turner of Auden Hospitality joins Jim Taylor and me, Adam Lamb, on this episode of Turning the Table. We talk about ways in which restaurant operators can fully embrace the cultural change and staffing challenges happening in the hospitality industry and be out front of the wave. Scot talked about: 1.) Take 5 minutes to get out of the hustle and grind, and come back to your operation curious about what's working and the possibilities. 2.) Forecast & Manage your staff workloads (Benchmar...
Alison Anne of Restaurant Revolution, a hospitality transformational leadership coach and mentor, joins Jim Taylor of Benchmark Sixty Restaurant Services and Adam Lamb to talk about what she and her company are doing to address the leadership gap in most traditional restaurant operations. You can find out more about Alsion Anne by clicking Restaurant Revolution "Coaches Lead, Leaders Coach' Jim's training path with Cactus Cafe "Feed - Foreward" and being willing to receive feedback. Alison's Ste...
Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. We debunk the veneration of self-sacrifice in today's restaurant culture and reveal how taking care of yourself is job #1 in the #newrstaurantculture. To find out more about Jonathan Ruby and his mission, click here. Turning the Table Is the most progressive weekly podcast f...
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention. Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the pre...
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of ru...
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run. Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of ru...
