About this episode
On this weeks podcast I have a very interesting guest. He has over twenty years of experience managing restaurants and looking at the best ways to view data to maximize the performance of your restaurant. He has taken the old standard metrics and turned them upside down. Looking at everything from simple food and labour costs to leadership and managing personnel. His name is Jim Taylor, owner of Benchmark Sixty, a restaurant consulting firm and also a partner in the new incarnation of Le Crocodile by Rob Feenie. I first saw Jim's work on linked in and started to follow him because he was being disruptive to the status quo, and this industry need more thinkers like him to change the mindset most operators have.
I hope you like our chat and be sure to check him ou on LinkedIn and read his book Bold Operations.
Get every episode summarized
Each time Mise en Place - the Podcast publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
