Turning the Table

What's your biggest operational challenge? Show Notes: 1. US 3% Unemployment 2. Shout out to Michelle Moreno! 3. A Taco a day for a month for a $10 subscription service 4. Wages are still a hot topic Get three MORE ideas you can test in your operation this weekend; click for exclusive bonus content. Support for The Hospitality Industry: Chowco.org: https://chowco.org/ I Got Your Back: https://igot...

129: How to Uplevel Your Culture with Emotional Intelligence The Queen of Culture, Brittinay Lenhart, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about the cultural transformation occurring in the Hospitality market and why you should be ahead of the curve instead of behind it. Learn More About Brittnay Turning the Table is the most progressive podcast for today...

Are you struggling to attract the right staff? Sick and tired of getting ghosted on interviews? Does it seem that you're new hires aren't skilled enough? How can you properly train your staff when you're chronically understaffed? Ricardo schooled us on his top three tips for hiring smart and training smarter. Discover the three biggest ideas for staff training by grabbing this episode's BONUS...

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching talk about the cultural transformation occurring in the Hospitality market and why you should be ahead of the curve instead of behind it. You'll learn three steps to create your own transformation to the #newhospitalityculture. Show Notes: Creating a Powerful Workplace Culture 1. Communication 2. Emotional Intelligence 3. Culture or...

Full Course Fund CEO, Lauren Hernandez joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the growing disparity of effective hospitality training and the expectations placed on new staff members without the requisite skill sets, and how COVID only made things worse. Show Notes: Thoughts: the restaurant industry has an education problem. Most restaurant training is o...

Consultant Aaron Fish joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about hospitality in the senior living market segment. Join us at 12 N ET, Thursday, Jan. 12th. to find out the 3 Things that Senior Living Restaurant Operations do better than any other market segment, and that you too can use to make the most of your operational success.

Turning the Table ep. 123 Chowco.org Check In Clearing the decks for 2023 H ow Many F*cks Do You Have to Give in a Day What exactly is a mindset? Fixed versus Growth Mindsets Why is 2023 any different than 2022? Can't we use the same mindset we had last year? Mindset Belief #1 - Own Your Circumstance. Things will never go back to what they were; the quicker you can let that go, the sooner you can...

Jim Taylor and Adam Lamb discuss their favorite three episodes of the year, why they made our list, what we’re celebrating about the restaurant industry in 2022 and what we’re looking forward to in 2023. Join us on Thursday, December 29th for the special year-end wrap-up episode at 12 N ET.

Scot Turner from Auden Hospitality in the UK joins Jim Taylor and Adam Lamb in the studio to talk about his long career in the Hospitality industry and the five biggest lessons he took away from his successes, and failures. Join us on Thursday, December 22 to listen to this lively discussion and learn what you should, and shouldn’t do for a successful career and life.

Author and Executive Leadership Coach Kelly Heateringham joins Jim Taylor and Adam Lamb in the studio for part 2 of The ABC’s of Inspirational Leadership: Boundaries. What are they and why are hospitality professionals so bad at creating healthy ones? Join us Thursday, December 15th at 12 N ET to learn three ways you can start embracing healthy boundaries, even if one of them is saying, "No." from...

Jim Taylor and Adam Lamb discuss protecting staff workload by embracing and mastering forecasting in restaurant operations.

Leadership Coach Michelle Moreno joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the current state of hospitality leadership and three things you can do right now to uplevel your management style. To learn more about Michelle and her work: The Ethos The Ten Principles of Embodied Leadership Free Download: Make Time Your Superpower https://www.linkedin.com/in/mich...

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching get together to thank those working on this holiday, so others won’t have to. The Values Videos https://www.instagram.com/reel/CkeK3TwMcV9/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CkMLo0wg-Pl/?utm_source=ig_web_copy_link Support for The Hospitality Industry: I Got Your Back The Burnt Chef Project Chef Life Coachin...

In this episode, we welcome our good friend, Chef, Advocate & Antagonist in the Hospitality Industry, Jensen Cummings. He speaks to Jim and me about several posts he created lately that caught our attention because he was using a trigger word that always gets us lit up: VALUES. We talk about three things you can do right now to clarify your core values, how to leverage them to find your perfec...

Turning the Table Ep. 115: Jim Taylor and Adam Lamb respond to a listener's questions about a situation we've all had to deal with at one point in our career: "How to put her team back together after a period of mismanagement?" Learn how you can bounce back from bad leadership practices. Listener email: "I came across your podcast this morning while looking for some hope in the hospitality industr...

What are the inherent risks of working in an environment where instant gratification is so prevalent, and what happens when the music ends? Many people think working in a restaurant is a great way to rack up some experience and make money. But working in a restaurant can also be challenging when it comes to taking care of your health. Culinary Coach Simon Zatyrka joins Jim Taylor of Benchmark Sixt...

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching discuss restaurant budgets and how to avoid the seasonal slump blues. Restaurant budgets can be tricky to manage during the year, especially when there is a dip in business. In this episode, we'll discuss some tips on how to avoid the restaurant's seasonal slump blues and keep your restaurant afloat during tough times. building high...

Chef Maria Campbell shares her vision for the restaurant culture in her native Philadephia and how it can be a transformative force in our lives. As a chef, she's extremely conscious of the importance of providing sustenance, joy, and empowerment to her community of hospitality professionals. In this interview, she discusses a new project in collaboration with Cooks Who Care: a community-created c...

Part two of our continuing series about leadership best practices for high-performance restaurant teams: "We Before Me."  Executive Leadership Coach & Mentor, Kelly Featheringham AAC, joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the ABCs of attracting, cultivating, and inspiring team members for maximum organizational impact. In this episode...

Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Connect with Doug or Chef Ryan by clicking this link Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, fe...

109: Jay Ashton, the producer and host of the SVK Podcast Network, speaks to Jim Taylor and Adam Lamb about his unique initiative, The Staff Chair, in collaboration with The Brick furniture store to refit restaurant staffrooms into '"wellness rooms." SVK Podcast Jay Ashton on Linkedin The Staff Chair The Brick Turning the Table Is the most progressive weekly podcast for today's food and beverage i...

Hospitality Recruiter and Career Coach Chris Bousquet joins Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to talk about 3 Steps to Hiring Better Quality Restaurant Employees. Highlights: 1.) Keep your resume simple. 2.) Understand what the ATS does and doesn't do. 3.) Be clear about your values and what your prospective employer values. To learn more about Chris's work, cl...

In this episode, Jim and I talk about the current state of the industry's mental health and how operators can ensure their staff are physically and emotionally safe for better retention. Remember: It’s okay not to be okay. If you're struggling right now, don't wait another minute, text 'HOME to 741741 in the US and Canada 'Hi' on Whatsapp to +00 353 87 369 0010 in Ireland '5626' or https://thelowd...

Scot Turner of Auden Hospitality joins Jim Taylor and me, Adam Lamb, on this episode of Turning the Table. We talk about ways in which restaurant operators can fully embrace the cultural change and staffing challenges happening in the hospitality industry and be out front of the wave. Scot talked about: 1.) Take 5 minutes to get out of the hustle and grind, and come back to your operation curious...

Alison Anne of Restaurant Revolution, a hospitality transformational leadership coach and mentor, joins Jim Taylor of Benchmark Sixty Restaurant Services and Adam Lamb to talk about what she and her company are doing to address the leadership gap in most traditional restaurant operations. You can find out more about Alsion Anne by clicking Restaurant Revolution "Coaches Lead, Leaders Coach' Jim's...