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Fall 2023 Issue

WHAT IS FOODIFY? We firmly believe that achieving exceptional quality shouldn't be an uphill battle. Our mission is to empower business owners like you to elevate their enterprises. At our core, we breathe and live hospitality. We understand that the heart of any dining experience lies in outstanding food, impeccable service, and unforgettable moments. Our dedication stems from a deep-seated desire to support and educate the entire spectrum of the hospitality industry, from restaurateurs to chefs, servers, and bartenders. F Your Business Podcast Empowering the hospitality industry with expertise, our goal is to establish a new standard of excellence in food, service, and dining experiences for all.

TABLE OF CONTENTS 01. A NOTE FROM ANNE Anne's insightful note unveils her visionary perspective on the industry's future.

02. IT’S A PHILLY THING Unveiling the Foodify Movement: Redefining Quality and Profitability in the Hospitality Industry Through Fresh Ingredients.

03.

REINVENTING YOUR MANAGEMENT TEAM Let the seasoned experts steer you on the path to triumph with their invaluable guidance and insights.

Revolutionizing Your Restaurant: 4 Strategies to Transform Your Management Team for Long-Term Success.

04. TOP 5 INTERVIEW QUESTIONS Hiring for Success: Key Interview Questions and Qualities to Look for in Restaurant Management Candidates.

AND SO IT BEGINS... A NOTE FROM ANNE Dear Reader, We are very excited for our first issue of FOODIFY. Of course, you may be asking yourself, what is FOODIFY? The foodify movement is all about you. Your business. Your operations. Ensuring that you continue to serve quality products while also adding profits to your bottom line. In recent years, your margins have been obliterated by rising food costs and labor. And for many, the struggle to get products reliably from suppliers led to unfortunate substitutes that impacted our quality. Which is why now is the time to FOODIFY your business. It isn’t enough just to look at your numbers. That is only part of the story of what is really going on in your operations. Which is why we believe that now is the time to stand up from your computer. And start getting real about what is going on in your kitchen. Our foodify method stands behind 5 core food-amentals. Foodify Products - Sourcing quality products, fresh when possible, that have the margin that works for your bottom line. Foodify Service - Setting non-negotiables for service that creates a memorable experience for the guest that is repeatable and scalable. Foodify Quality Control - Ensuring staff is trained on all elements of quality control, including food safety, consistency and management team is using five senses to monitor food quality daily. Foodify Leadership - Creating a management team with the skill set needed in today’s hospitality industry. Foodify Accountability - Weekly accountability of your operations focused on bottom line results. We know the challenges are real in the hospitality industry today. But at the same time, we also know there is incredible opportunity. Today’s consumer chooses dining out more than many other discretionary choices. And overall, the hospitality industry has grown 7% during 2023, and is on pace to continue this growth in 2024 and beyond. Sitting at the Restaurant Leadership Conference in April, 2023, our team heard a staggering statistic. While the hospitality industry has grown 7% in the last year, and 10%+ since 2020, the percentage of independent operators has declined. This means that the independents are losing market share during a period of growth. And yet, I would argue that this is not a consumer choice. Most consumers LOVE independent operators. But technology isn’t just transforming the way we run our business, it is fundamentally transforming consumer behavior. The ‘big guys’ have apps, large advertising budgets, large technology budgets, that draw in the consumer who may have otherwise chosen an independent. Which is why the stakes are high for the independent operator. Gone is the time that we ignore technology. We must embrace technology, and commit to providing a quality product and experience that WINS everyday. We aren’t just operations consultants. We are hospitality industry experts who LOVE what we do. And during this time, we are committed through our FOODIFY movement to provide you with the resources you need to win in 2024. 03

IT’S A PHILLY THING

What is Foodify? It all started with a question. “Is it even possible to serve quality food in this new reality of rising costs and disappearing margins?” For most restaurant owners today, there is a lot of noise. Between technology, labor costs, and food prices, the core of the industry has changed over the last three years. And there seem to be more questions than answers on what should be done to keep the margins and move forward. From the moment Chris D’Agostino set foot in the Largo Group offices in summer 2022, he was on a mission. He saw what these business owners were up against, but he also knew the heart of the hospitality business owner. Their passion was the food that they served. But somehow, in the noise, this passion was lost..

Over the next year, Chris worked hard behind the scenes developing what he now calls the FOODIFY method. Foodify is driven by the belief that to serve great food takes more than luck. It takes skill, hard work, and the drive to see things through. In this new reality of owners wanting to leave the kitchen, there must be a way to ensure that quality, service and the passion for the food that they love is not lost. Chris believes that you shouldn't have to choose between quality and profitability. An owner can have work-life-balance, while also making sure they are delivering quality to their customers daily. The reality is that software has added a layer of complexity to our industry. Just like the rest of the world, the hospitality industry has been changed by the option of working from home. Suddenly, the dream of being able to track business performance outside of the restaurant became a reality. Yet, what we are seeing in the performance of the industry over the last two years is that software may have created a false sense of security for many owners.

By spring 2023, seeing the shrinking margins across the industry, Chris had moved from motivated to determined. But he knew he couldn’t fight this battle alone. He needed help. Once he found Scott Fisher, he knew the team was ready to take on this formidable challenge. Sitting at a table during a session of the Craft Brewers Convention in Nashville TN, suddenly it came to everyone at once.

Foodify It wasn’t just about speaking to owners about this crisis and the solutions we knew would help them. We needed to show them. What if we could SHOW the industry that the answer started with the food that they love? What if we could show them that they first need to bring back quality ingredients served well? And what if we could convince them that these ingredients would ALSO improve the bottom line? In that moment, the FOODIFY movement began. After several short exercises, the first real challenge became clear. After all, for Chris D’Agostino and Scott Fisher, it has always been A PHILLY THING. Using the quintessential Philly cheesesteak, Chris and Scott embarked on the challenge to prove that serving quality food would also lead to an improved margin.

Quality Products: The first element in the Foodify movement is the belief that hospitality can’t give up on quality. During the chaos of the last three years, many restaurants in the industry became more disconnected with their core ingredients. Price was the biggest factor. And if a case of meat would save 10% over the local butcher, there just didn’t seem to be a better way. The other thing that happened during the chaos is many of the back-of-house experts left the industry. So it became very difficult to rely on made-from-scratch, and seemingly a no brainer to bring in the pre-prepared option instead. These were business decisions that were needed to get our industry through a terrible time. But they weren’t permanent.

Using the cheesesteak, Chris set out to prove that we must go back and examine our ingredients and their source. He traveled to the Reading Terminal and spoke to the owner of Giunta Prime Shop, Robert Passio, to get his expert opinion on fresh meat versus a frozen meat product. His passionate advice about starting with a great fresh product reinforced what Chris already believed. So for this challenge, we started with fresh ribeye shaved steak to make our cheesesteak. Then it was time to get the roll, and it couldn’t be just any roll. Chris & Scott stopped at the New York Bakery in South Philly for the best roll out there. Chris has been a regular there for over 50 years. Next, you can’t make a cheesesteak without the cheese. While everyone has their own preference when it comes to the cheese, we went with the most traditional: American and Wiz. But, there are other great options: Cooper Sharp, Provolone, Mozzarella, and Pepper Jack. On the flip side, Scott began digging into the frozen option. Having a background of corporate operations, he understood that there could be hidden benefits to the repeatable option of frozen. We understand that there are many restaurants out there that are starting with a frozen option to make their cheesesteak, so we wanted to try that out too. We went to our local restaurant supply store and did some research. We talked to the floor manager, and asked for the most popular frozen cheesesteak meat that they carried. Chris and Scott even hung around the frozen section to talk to some restaurateurs that use this product, and asked why they were using this particular product. The common answer was: it was a good product at a better price point than fresh steak.

It’s a Philly Thing: Fresh vs. Frozen Comes to Philly This brought us to the challenge: Fresh versus Frozen Cheesesteak. We were going to compare all aspects of both cheesesteaks: taste, price, and ease of execution. After finishing up the challenge, the fresh steak dominated in all categories. Not only did it taste better, and was easier to execute from a cooking standpoint, but it also came out to be a lot cheaper than the frozen one. Even Chris and Scott were a little surprised with all of the “other ingredients” that were added to the frozen cheesesteak meat, and how much water weight was lost during the cooking process. They both realized how that could be misleading to restaurant owners and chefs when they are comparing frozen weights to the fresh weights, and how much the difference could cost them. The Philly Cheesesteak challenge is only the beginning for our Foodify team. To hear our next episode, check out our podcast -

F Your Business Podcast Scan the QR Code to listen!

REINVENTING YOUR RESTAURANT MANAGEMENT TEAM: 4 TRANSFORMATIVE STRATEGIES In the fast-paced and ever-evolving world of the restaurant industry, innovation plays a key role in business growth. To maintain a competitive edge, restaurant owners periodically need to reinvent the restaurant management team. A fresh perspective, new skillsets, and diverse experiences can breathe new life into your establishment. In this essay, we will explore five transformative strategies to reinvent your current restaurant management team and ensure longterm success.

1. Identify Skill Gaps and Needs The first step in reinventing your restaurant management team is to identify what your current team is missing. Take a close look at your existing management team's strengths and weaknesses. Analyze their skillsets, experiences, and areas of expertise. Your team’s skills should include: budget and financial knowledge, marketing and digital presence, sustainability practices, and adaptability to industry trends. If your team is missing any of these skills, you need to address these skill gaps.

2. Recruitment and Talent Acquisition

Once you've identified the skill gaps and needs within your management team, it's time to embark on a strategic recruitment and talent acquisition process. The goal is to bring in individuals who possess the skills, experience, and qualities that align with your restaurant's vision and future goals. Once you have determined the qualifications and responsibilities for each management position, you should create detailed job descriptions and post your jobs on multiple recruiting channels. Then, conduct a rigorous interview process. If you’re not sure how to vet candidates in an interview, read our article on page 9. Remember that the goal is not just to fill positions but to bring in individuals who can actively contribute to the reinvention and growth of your restaurant.

3. Promote from Within Promoting from within is a valuable strategy for reinventing your restaurant management team. Existing employees who have demonstrated leadership potential and a deep understanding of your restaurant's culture and values can provide continuity during times of change. First, identify talented and motivated individuals within your current staff who are ready for leadership roles. Offer them mentorship and training opportunities to prepare internal candidates for their new roles. Ensure that there is a clear promotion pathway, and communicate the process to inspire other team members to strive for advancement. 07

Promoting from within not only boosts staff morale but also strengthens the bond between your management team and front-line employees, fostering a sense of unity and shared purpose.

4. Foster Diversity and Inclusion Diversity and inclusion are critical components of reinventing your restaurant management team. A diverse team brings different perspectives, experiences, and approaches to problemsolving. Restaurant owners who are seeking a more diverse staff should begin by promoting a culture of respect and inclusion within their restaurant, where every team member feels valued and heard. This means soliciting input and feedback from all team members to gain diverse perspectives, as well as creating mentorship and leadership development programs that encourage diversity in leadership roles. When it’s time to hire, implement inclusive hiring practices that actively seek out candidates from underrepresented backgrounds.

New Life Reinventing your current restaurant management team is a strategic move that can breathe new life into your establishment and position it for longterm success. By identifying skill gaps, strategically recruiting new talent, promoting from within, investing in training and development, and fostering diversity and inclusion, you can create a team that is not only well-equipped to adapt to the evolving restaurant landscape but also poised to drive innovation and growth. The restaurant industry is dynamic, and reinvention is often the key to staying relevant and thriving. With a fresh and diverse team of skilled leaders in place, your restaurant can confidently navigate the challenges and opportunities that lie ahead.

A diverse and inclusive management team can enhance creativity, adaptability, and the ability to connect with a broad range of customers. To Own Your Kitchen Is To Own Your Bottomline This Is The Real World & Now Is The Time To Foodify Your Business! Schedule an On-Site Visit today! 08

INTERVIEW QUESTIONS FOR POTENTIAL MANAGERS

When interviewing potential restaurant staff members, it's essential to ask questions that help you assess their skills, experience, and culture fit for the specific role. Here are the top five interview questions for restaurant candidates, along with what managers should look for in their answers:

Can you describe your previous restaurant experience? What to Look For: Managers should listen for the candidate's relevant experience, such as the type of restaurant they worked in (e.g., fine dining, fastcasual), specific roles (e.g., server, bartender, chef), and any notable achievements or responsibilities. Look for candidates who can demonstrate their understanding of the restaurant industry and its demands.

How do you handle difficult customers or challenging situations? What to Look For: Managers should assess the candidate's ability to remain composed, professional, and customer-focused under pressure. Look for candidates who mention active listening, problem-solving, and a willingness to involve supervisors when necessary. An ideal answer showcases strong interpersonal skills and conflict resolution abilities.

How would you contribute to our restaurant's team and culture? What to Look For: Managers should seek candidates who express a desire to collaborate and contribute positively to the restaurant's environment. Look for signs of teamwork, adaptability, and alignment with the restaurant's values and mission. A strong candidate should convey enthusiasm for both their role and the restaurant's success.

Can you share an example of a time when you went above and beyond for a guest? What to Look For: Managers should listen for examples of exceptional customer service. Candidates should describe specific actions they took to exceed guest expectations, showing a commitment to guest satisfaction and an understanding of the importance of going the extra mile.

How do you prioritize tasks and stay organized during a busy shift?

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What to Look For: Managers should assess the candidate's time management and organizational skills. Listen for candidates who mention prioritization techniques, maintaining composure under pressure, and ensuring both efficiency and quality in their work. Strong candidates should demonstrate an understanding of the importance of multitasking in a fast-paced restaurant environment. In addition to evaluating their responses to these questions, managers should also pay attention to non-verbal cues, such as body language and demeanor, during the interview. Look for candidates who exhibit a positive attitude, strong work ethic, and a genuine passion for the restaurant industry. By asking these questions and carefully evaluating the responses, restaurant managers can make informed hiring decisions that lead to a team of skilled, customer-focused, and culture-aligned employees.

To Own Your Kitchen Is To Own Your Bottomline This Is The Real World & Now Is The Time To Foodify Your Business! Schedule an On-Site Visit today!