Mon, 5 June 2017
In this episode we discuss: The power of journaling. The power of positivity. Setting the stage at your restaurant. The history of food. The importance of having goals. the importance of mentors. Living intentionally! The importance of time management. Time delegation. Time-blocking. The nitty-gritty of opening a restaurant. Making sure your restaurant concept is good for it's geographical location. Making your brand known. getting your name out there with pre-opening marketing! Operating a business "lean." Do the research to get the best prices and quality. Negotiating with vendors. Increase your bottom line without just increasing prices for guests. Budgeting your work employee Labor management. Track your data.
Rafe is an exceptional leader with more than 20 years in the restaurant business. With outstanding relationship building, training and presentation skills, Rafe is a results-orientated business professional with proven abilities in strategic planning, managing projects, improving the efficiency of operations and team building. With both Sommelier and Cicerone certifications, Rafe is a vital asset to the Puccini Group, where he serves as Vice President of Restaurant Operations.