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Why Staying in the Trenches Can Lead to a Thriving Business

Hey there! I hope you’re enjoying the holidays. Can you believe the year is “basically” over and a new one is literally just around the corner? I know you’ve got plenty to catch-up on, so I’m going to jump right in and keep it short and sweet this week.

You know, if there’s one word we can ditch from our vocabulary – it’s employee.
It’s a word that can trigger the wrong mindset in some business owners and managers.

Now any business coach will tell you that in order for your business to grow you have to “get out of your own way”. You have to put systems in place and start getting comfortable with delegating tasks to other people and that may mean investing in employees.

OK that’s great advice but as a former employee in both VERY large and small companies, this is one piece of advice that many in hospitality are looking at with a slightly different perspective.

You see, management is a skill that can be learned but too often, business owners think of management as dealing with health insurance, labor laws, spreadsheets and following-up on repairs to their place of work. They often forget that management skills includes “people skills” that may require you to “stay in the trenches” from time to time.

This week’s featured post from Fortune magazine, shows us why Davio’s CEO Steve DiFillippo chose to ban the word “employee” from his restaurant business.

DiFillippo gives us 3 “golden nuggets” that business owners can use to keep their guests AND team members happy {and on their toes} while making sure the doors stay open.

It’s quick read – you can view the full post here: “Why I Banned the Word ‘Employee’ At My Restaurant”.

Enjoy and have a great week!

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