Kathleen Rogers

Why does our company's direction change every 10 minutes, I wish my boss would make up their mind! Transformational change is incredibly difficult and leadership is faced with a constantly changing, and often conflicting landscape of priorities. Recognizing the headwinds of a retailer who primarily sold office products, the Executive Vice President over the business - to - business unit provided a master's class during my time with Staples. Joe Doody was responsible for over 20,000 associates in multiple business units including distribution, e commerce, office products, print solutions, furniture solutions, technology solutions and a fledgling but growing facilities solutions team. For well over a year, Joe made the priorities for his organization clear. The top three were going to be Facilities, Facilities and Facilities. He repeated this mantra at every opportunity and wasn't shy about communicating the mission to all of the other business units. This focus didn't mean that other things weren't going to get done, just that nothing would have a higher priority than the Facility Solutions initiative and that he would allow nothing to interfere or impede the growth of that business unit. Joe Doody didn't change his rallying cry in the face of a never ending stream of "flavors of the month" and his messaging broke down the barriers needed to unify the entire team. Ultimately the Facilities Solutions business unit became the growth engine for the company and changed an industry. His approach is a lesson I hope I've learned as I progressed through my leadership journey. Keep the team focused, provide the proper tools and most importantly, don't continually shift priorities and success can be achieved.

71

19 Comments

This was such a fun and informative Distill Ventures seminar I got to participate in moderated by Derek Brown. This is part of a series with topics Derek and DV have designed around all aspects of navigating the non-alcoholic category. 🍸🍹 People tend to lump what we are seeing with NA options into “the latest trend,” but really, this is unlike anything any of us have seen before, (mostly because we weren’t alive!) This isn’t like the tequila craze, or the bourbon boom; those were/are trends resulting from the masses RE-discovering, ( with a little help from celebrities and marketing 💰) a spirit, and then the world deep diving into them. Those options were always around, people just started paying more attention. With non-alcoholic spirits, what we are witnessing is the result of pure innovation! This is a BRAND NEW category (that didn’t even exist prior to 2015 ) JUST getting going. It’s like seeing the invention of gin in the 1500’s or vodka in the 1100’s! 🤯This is an entirely new spirit category and an option that I would guess ( based on everyday conversation) 1/3 people still don’t realize exists for them. If you haven’t checked these seminars out, definitely do! They have already covered some great topics, and will continue to do so. And a big thank you to Derek and Distill Ventures for creating this platform for education so that we can navigate this new category together, and watch as NA spirits make their mark on history! #nonalcoholic #spiritindustry #cocktails #menu #innovation

10

2 Comments

ServSafe can help you with this.

1

View my verified achievement from HRCI.

4

What’s the secret to those beloved fresh, fluffy towels? Our very own Director of Housekeeping, Rozalyn Early is sharing a few expert tips in honor of #NationalLaundryDay. As featured in an article for Hunker, Rozalyn shares "The key is to not overdry the towel, which can result in a rough versus soft and plush dry." With home dryers, she suggests drying for five to 10 minutes less than the machine-recommended time for whites or whichever cycle is applicable for the machine and towel type. For more tips and to read the full article, visit: https://bit.ly/3TAaOFR 

26

1 Comment

#EmployeeOwnership quote of the week: The #ESOP has ignited a powerful sense of #ownership, commitment, and #pride among our team members, directly tying their success to that of the company. This newfound ownership has led to heightened engagement, motivation, and dedication to delivering exceptional service and quality to our guests. -Justin Cucci, CEO of Edible Beats on his #restaurants becoming #employeeowned and how transformative it's been. Read the full story: https://lnkd.in/gxUr-Zv5

2

Take the time to read this..

1

2 Comments

Josh Cassel, Sr HR Manager & Freya Christian, Retail Marketing Manager of Clemens Food Group joined us to speak with young adults from Hopeworks. Josh spoke about his path with Clemens (with his Bacon makes Everything Better Hatfield logo on his shirt). He didn't follow the traditional path and worked his way up to management. He said, "Don't be afraid to try something new or different, even if it wasn't part of your plan." Freya discussed being a type A personality who likes to plan everything but the marketing industry is constantly changing and she needs to adapt. She said, "Control the controllables and ask yourself, 'What actions can I take to get the best result'. " #realworldleaders #clemensfoodgroup #baconmakeseverythingbetter

34

1 Comment

🌮 What Tacos Can Tell Us About Marketing 🌮 Brooke Perry, VP Marketing at Velvet Taco, shares in Nation's Restaurant News the importance of tailored marketing strategies. We resonate with this approach, because engagement relies on brand-to-consumer interactions, with real-time, measurable responsiveness. Velvet Taco drives meaningful connections through channel-dependent communications. The mix of traditional and digital media, bolstered by a responsive and potent social media presence, has allowed the company to thrive. (Velvet Taco’s innovative menu selections look great on camera.) By accessing all your data and enabling 'smart segmentation,' Fishbowl’s Guest Relationship Management platform can help any restaurant or group build a community of brand advocates, deepeing guest loyalty through personalized experiences that go beyond conventional marketing. 🔗 Read the full article from Nation's Restaurant News here 👉 https://lnkd.in/ePqj4kJn 📱 Schedule a demo with Fishbowl here 👉 https://lnkd.in/eqsNAGpW #RestaurantMarketing #DigitalInnovation #SocialMediaMarketing #CustomerEngagement #GuestRelationshipManagement #CRM for #Restaurants

11

What a powerful week of intentional collaboration of skilled leaders all focused on excellence! To pick 1 word as a main takeaway.... I'll choose connection. Making a True connection clears the way for real collaboration and the chance to accomplish truly amazing things magnifies exponentially! #usfoods #chefstore #proudtobeap

111

1 Comment

Join the best in the industry as we discuss our business in today's economy with today's inflationary impact and today's labor market.

11

🌟 My Heart and Joy 🌟 We took a leap of faith, leaving behind all that we knew and had, in search of something better. Isn’t that what life is about for all of us? Maintaining a happy family takes so much effort, especially when mixed with a demanding role that might seem unbearable to some. Life is about sacrifices and making the best of what you have. My purest happiness and joy come from these two beautiful people: my wife and my daughter. People often ask me, “Erick, what’s your 5, 10, 15-year goal?” The truth is, I don’t have one. Setting such goals would limit myself. My biggest aspiration was to have the opportunity to be with a beautiful, caring wife and to build a loving family. For those who don’t know, I never met my father. Father’s Day is particularly hard for me, not because I miss something I never had, but because it reminds me of the setbacks I’ve faced. Imagine life as a race; I wish I had the chance to start at the starting line rather than 10 feet behind. But I’ve learned that while we can’t change the past, we can shape our future. Through tireless 15-18 hour days (by choice), I’ve managed to build something from nothing, creating a brighter future for my daughter and striving for a better tomorrow. Family is my greatest achievement. Today, tomorrow, and always. #Family #Love #Dedication #Sacrifice #Future #Fatherhood #Inspiration

24

6 Comments

Embracing the Funk: Culinary World's Trend Towards Funky Flavors, Ingredients, and Colors Step aside, bland and boring - the culinary world is turning up the volume with a symphony of funky flavors, eccentric ingredients, and vibrant colors that are sure to tantalize your taste buds like never before! Imagine savoring a dish that not only delights your palate but also surprises you with unexpected twists and turns of flavor. From tangy tamarind-infused desserts to savory dishes sprinkled with edible flowers, chefs around the globe are pushing boundaries and redefining what it means to experience food. In this bold new era of gastronomy, we're seeing a fusion of cultural influences and culinary techniques that result in dishes that are as visually stunning as they are delicious. Picture a rainbow sushi roll or a charcoal-activated ice cream - these are not just meals, they are works of art that ignite all your senses at once. But it's not just about the aesthetics - these funky flavors and ingredients bring a sense of adventure to the dining table. Whether it's incorporating exotic spices from distant lands or experimenting with unconventional pairings, every bite tells a story of creativity and innovation. If you're ready to embark on a culinary journey unlike any other, buckle up and get ready to explore the wild, wonderful world of funky flavors, ingredients, and colors. Your taste buds will thank you, and your Instagram feed will never look the same again! #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

2

The QSR Battles Begin: $5 Meal Deals Entice Customers In: In the highly competitive Quick-Service Restaurant industry, a new battle has emerged with the introduction of enticing $5 meal deals. This strategic move not only benefits the customers but also provides advantages for the restaurants involved. For customers, the appeal of a $5 meal deal goes beyond just the cost savings. It offers affordability and value, making it an attractive option for individuals and families looking to dine out without breaking the bank. In today's fast-paced world, where convenience is key, these meal deals provide a quick and budget-friendly dining solution for busy individuals on the go. Moreover, such promotions create a sense of excitement and urgency, prompting customers to take advantage of the limited-time offer, thereby driving foot traffic and increasing sales for the restaurants. On the other hand, for the restaurants rolling out these $5 meal deals, the benefits are equally compelling. Firstly, these promotions act as a powerful marketing tool to attract new customers and retain existing ones. By offering a value-packed meal at an affordable price point, restaurants can differentiate themselves in a crowded market and stay top-of-mind for consumers. Additionally, these deals help in boosting sales volume, especially during off-peak hours, leading to increased revenue and profitability in the long run. Furthermore, the competitive nature of the QSR industry necessitates innovative promotional strategies like $5 meal deals to stay ahead of the curve and capture market share. The advent of $5 meal deals signifies a win-win situation for both customers and restaurants in the QSR industry. Customers enjoy cost-effective dining options that deliver value and convenience, while restaurants leverage these promotions to drive traffic, increase sales, and strengthen their competitive position in the market. As the QSR battles intensify, $5 meal deals serve as a strategic weapon that benefits all parties involved, shaping the landscape of the industry in exciting ways. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

3

1 month ago I started training our store's newly promoted inbound TL, while starting to step (back) into Food & Beverage. Last week was the first week I was able to completely let go of GM, and it was directly after a total food loss...let's hear it for 4000 pieces of FDC in 3 days! Saturday I worked my last 330am shift and this week was the first week I was working the same shift as my team! We have made a good amount of progress in a short period of time. Although I know it's a marathon, not a sprint, my soul needed some sort of confirmation and reassurance that I was making a difference. Before the end of my shift yesterday, a team member, who is self admittedly "difficult to work with" (he isn't really, he just has prior management experience so he calls out things that need change) told me he thinks I'm doing great and he appreciates me. Another team member who has been in his role as part of our FDC team for several months told me it's been really good lately. Our fulfillment TL expressed how much she and her team appreciated the backroom organization. One of our S&E TLs expressed how much she appreciated the freshness and the impact it would make for our guests. And then right after I clocked out, my HR ETL went to grab something for lunch and sent me these. None of them had any idea, but these messages are exactly what I needed! Lessons here: Small changes = big impact. You never know what a kind comment will do for someone...give genuine recognition often! The ice cream wall CAN look freshly zoned at 2pm! #culturechange #foodandbev #recognition #appreciation #teamdevelopment #worksomewhereyoulove #redshirtsgreenresults

34

5 Comments

WITHOUT RAISING PRICES (and having an instant impact).... How is Pepper Lunch Restaurants recapturing margins? CEO Troy Hooper spoke at the California Restaurant Association Presidents Panel, a few months ago; and one of the hottest discussions was how to defend restaurant profitability: ✅ From constant attacks of rising costs and regulations; and ✅ Without customers' having to carry the load I clipped this one-minute, forty-five second answer. Please watch and repost, so that it helps as many of our peers as possible! The restaurant industry will be here, forever. What are other ways we operators can be here forever, too?

69

23 Comments