Mon, 5 October 2015
In this episode we discuss: Why we need to think of our restaurants as a place to restore others, both physically and emotionally; the significance of knowing your purpose and being happy; Why you should transform habits into rituals; the value of living intentionally; Four walls marketing; marketing through story; multi-purposing training content as marketing content; and the need to clearly explain what excellence looks like.
Rudy Miick began working in the restaurant industry at the age of 15, was a partner of a restaurant by the age of 24, and started his own consulting firm by 1978. Miick's work has since focused on the successful start-up, performance improvement, and growth of restaurants, resorts, and other foodservice operations. Miick has served on the board and faculty of the UCLA Extension’s Hospitality Management Program, was a 20 year leader at the Foodservice Consultants Society International and was a member of the Institute of Management Consultants. Outside of his regular consulting work, as founder of The Miick institute, Rudy coaches others in business and life growth, and is an award-winning author of The Leadership Cookbook, published by foodabletv.com, and has authored hundred of article. Additionally, Miick has co-authored four books and regularly speaks at foodservice industry conferences and events.