Work out your actual food cost versus your theoretical food cost

Create your net zero strategy document

Richard Dickson, founder of Play It Green, talks us through his net zero framework which helps businesses reduce their carbon footprint. Chapters 00:00 Introduction and Background 02:00 The Mission and Products of Play It Green 04:28 The Net Zero Framework and Creating a Plan 07:46 The Importance of Governance in Sustainability 12:11 Reducing Carbon Footprint through Energy Choices 15:41 Sustainable Food Choices and Waste Reduction 21:06 Sustainable Transportation and Venue Choices 23:57 Resource Use and Waste Management 27:43 Engaging the Workforce in Sustainability 31:06 Conclusion and Call to Action Click here to see the net zero framework. [https://yourpilla.com/templates] Click here to connect with Richard on Linkedin. [https://www.linkedin.com/feed/] Click here to read more about Play It Green. [https://app.playitgreen.com/register/membership/code/Pilla] Click here to learn about Play It Green [https://app.playitgreen.com/register/membership/code/Pilla] This podcast is produced by Pilla - Create your operational playbook so work always gets done. Click here to read more about Pilla. [https://yourpilla.com/]

Tell your business journey as a story

Liam and Dan Nash discuss the importance of storytelling in building a brand and connecting with customers. They talk about storytelling as more than just a classical narrative, but as everything a business says and does to shape people's perceptions.  Dan shares his framework for effective storytelling, starting with the journey of the business and its founders. They discuss the power of sharing challenges, lessons learned, and successes in creating emotional connections with customers. They also provide tips for sharing the journey across different platforms, such as Instagram stories, newsletters, and TikTok. Here are the points talked through in Dan's framework on sharing your journey. The unique journey that has led you to where you are now (and that no-one else can copy) and where you’d like to go - Something you wish you’d learned earlier -What are the foundational principles your biz/career are built on - Biggest challenge you’re working on right now - One of best moments in your professional life - One of lowest moments (and what you learned) -A throwback photo with a story and learning -Something significant pre your current role that shaped you - Introduce yourself - what you do and some personal stuff Chapters 00:00 Introduction and Overview 05:15 Chapter 1: The Power of Storytelling in Building a Brand 07:17 Chapter 2: The Journey: Sharing the Story of the Business 12:18 Chapter 3: Challenges, Lessons Learned, and Successes: Creating Emotional Connections 21:57 Chapter 5: Consistency and Planning: Keys to Effective Storytelling 27:00 Chapter 6: Examples of Businesses that Share their Journey Effectively 28:19 Conclusion Dan's Linkedin. [https://www.linkedin.com/in/nashdan/] Click here to learn about Play It Green [https://app.playitgreen.com/register/membership/code/Pilla] This podcast is produced by Pilla - Create your operational playbook so work always gets done. Click here to read more about Pilla. [https://yourpilla.com/]

How to plan and run a restaurant manager interview

Liam and Claire Crowel of Hattie Jane's Creamery discuss the importance of structured interviews and provide templates for restaurant managers. They cover topics such as communication, empathy, adaptability, resilience, conflict resolution, problem-solving, critical thinking, and hospitality. Claire emphasises the need for consistent and relevant questions to avoid personal biases and ensure a level playing field for all candidates. She also suggests incorporating work samples or treating the first few weeks on the job as an extended interview. The templates can be tailored to fit different restaurant environments and values. Chapters 00:00 Introduction and Overview 08:43 Communication Skills in Restaurant Manager Interviews 24:41 Problem-Solving and Critical Thinking in Restaurant Manager Interviews 32:29 Conclusion and Final Tips Claire's Linkedin bio. [https://www.linkedin.com/in/claire-crowell/] Pilla templates. [https://yourpilla.com/templates] Click here to learn about Play It Green [https://app.playitgreen.com/register/membership/code/Pilla] This podcast is produced by Pilla - Create your operational playbook so work always gets done. Click here to read more about Pilla. [https://yourpilla.com/]

Evolve your business with micro changes

Liam speaks with Omar Boubess, the founder of Studio Circa, a branding studio for hospitality brands. They discuss the connection between evolutionary psychology and hospitality, specifically how brands and customers co-evolve over time. Omar explains that brands evolve through implementing new practices, communication styles, and visual styles, while customers evolve in their understanding of brands and their expectations. They also explore the concept of quality and how it evolves based on customer preferences and cultural differences. Omar emphasises the importance of observing market trends and pressures to drive brand evolution. They conclude by encouraging listeners to take inspiration from both within and outside their industry to foster innovation and growth. Chapters 00:00 Introduction and Background 00:59 Omar's Work in Hospitality Branding 03:55 Evolution of Brands and Customers 06:03 The Evolution of Quality and Expectations 08:12 Different Speeds of Evolution for Different Brands 09:53 The Role of Technology in Evolution 11:27 Micro and Macro Changes in Evolution 13:44 Taking Inspiration from Within and Outside the Industry 14:26 Concrete Ideas for Applying Evolutionary Concepts Click here for the LinkedIn post Omar shared on which sparked this conversation. [https://www.linkedin.com/posts/omarboubess_hospitalitybranding-guestexperience-evolution-activity-7166799439616032768-yqaV?utm_source=share&utm_medium=member_ios] Click here to learn about Play It Green [https://app.playitgreen.com/register/membership/code/Pilla] This podcast is produced by Pilla - Create your operational playbook so work always gets done. Click here to read more about Pilla. [https://yourpilla.com/]

Work out your actual food cost versus your theoretical food cost

Liam talks with Matt Wampler from ClearCOGS about the importance of tracking actual vs theoretical food costs in the restaurant industry. Matt explains that actual food costs are the real costs incurred, while theoretical food costs are the expected costs based on recipes and menu items.  Not tracking both can lead to a lack of understanding of true food costs and potential problems in inventory management. Matt provides tips on implementing processes to track actuals, emphasises the importance of consistency, and shares examples of restaurants that have successfully improved their food costs through tracking actual vs theoretical. Chapters 00:00 Introduction and Background 02:09 Understanding Actual vs Theoretical 04:01 Common Problems with Not Tracking Both 05:00 What Does Good Look Like? 06:07 Implementing Processes for Actuals 08:40 Breaking Down Variance 10:24 The Importance of Consistency 12:21 Tips and Tricks for Implementing 14:24 Threshold for Concern 15:20 Examples of Success 17:00 Conclusion Click here to learn about Play It Green [https://app.playitgreen.com/register/membership/code/Pilla] This podcast is produced by Pilla - Create your operational playbook so work always gets done. Click here to read more about Pilla. [https://yourpilla.com/]