Restaurant Unstoppable with Eric Cacciatore 703: Jason Berkowtiz on The Psychology of Training
Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence. Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management.
His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants.
Check out Harri - Talent Technology Software for the Needs of Hospitality - as mentioned in today's episode!
Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant
Show notes… Calls to ACTION!!!- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)
- "Show up. For your team. For yourself. The hustle is real."
In today's episode with Jason Berkowitz we will discuss:
- Emphasis on community
- Taking responsibility
- The psychology of managing others
- Going deep with training
- The importance of empathy
- Impose your values on those around you to be consistent in operations
- Be humble
- Keep kitchen work in perspective; you're not saving lives on the operating table
- Give your team the tools and attitude to thrive and then get out of their way
- Attention to detail in all aspects of the restaurant experience
- Lean in and listen
- Be yourself when dealing with guest, don't be fake
- Take a step back and coordinate
- Efficiency in the dining room
- The restaurant is an art installation
- Importance of confidence when leading
- Quarterly reviews vs quarterly reviews
- HR
- Positives of online scheduling
- Accountability
- Being sustainable
BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.
Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.
P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- "My energy" "use it like a tool, not a weapon."
- What is your biggest weakness?
- "Get lost in the office. Need to be in the weeds more."
- What's one question you ask or thing you look for during an interview?
- "Passion" Question about something they love
- What's a current challenge? How are you dealing with it?
- California laws changing unexpectedly
- Share one code of conduct or behavior you teach your team.
- Understanding
- What is one uncommon standard of service you teach your staff?
- Be authentic, don't say things you don't mean
- What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Side work sheets, addressing when things aren't being done properly
- Name one service you've hired.
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Laugh first, laugh at yourself
- Hold the door open for people more often, literally and figuratively
- Say thank you more often
Email: jason@arrowcertificztion.com
Social handle: @jdberko
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Jason Berkowitz for joining me for another awesome episode. Until next time!
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