First it was a global pandemic back in 2020. Close on its heels came a staffing shortage and labor crisis that still rages unabated. (Where the heck did all the people go, anyway?) And now the foodservice industry is getting
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Most companies set goals and measure progress the same way we live our lives, by the thirteen periods in a calendar year—January 1 to December 31. Fiscal years begin October 1 for some companies and most begin measuring profitability by
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You can’t build a pyramid from the top down. A house without a foundation will not stand. And any business without fundamentals firmly entrenched and dutifully executed can wither and shrink as small as the period that ends this sentence.
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Restaurants don’t close because they run out of cash, they close because they spent their money on the wrong things. While making money is pretty darn important, sometimes losing less money is just as key. Here’s a short list of
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A P&L is a history document. It measures the past. You make or lose money in real time during The Shift. Think of The Shift as a car and the Pre-Shift Meeting as the engine that powers, drives and steers where that
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A P&L is a history document. It measures the past, which you can’t do anything about. Where you make or lose money, where a manager attains or fails to attain a bonus, is during the shift. That’s where real-time profitability
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Imagine a soccer game, basketball game, football game, volleyball game, or hockey game where there was no pre-game communication from the coach, no game plan, no shared roles or goals. Well The Shift is a foodservice or retail manager’s daily
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