The restaurant industry is one of the biggest providers of jobs in America, employing over 15.6 million Americans and had an economic impact of over $2 trillion pre-COVID. These employees give millions of others amazing dining experiences year in and out, and many can find lifelong careers in this lucrative industry.

So, why are so many young people told “Be careful in school, otherwise you’ll end up flipping burgers?” Why are restaurants struggling with churn and burnout in record numbers?

George Donahue is well aware of these issues and is totally focused on changing that narrative. George is the Director of Training at Sixty Vines and Mexican Sugar, two up and coming restaurants that focus on both the highest quality food and customer experience. Before this, he spent over a decade in charge of learning and development at Zoe’s Kitchen, where he hired all of the brands staff and increased catering sales by 200%.

It’s safe to say that George knows a thing or two about what it takes to build a world class restaurant team, from the managerial level, to the workers at the front and back of house. From prioritizing employee wellness, to ensuring constant communication, George’s strategies and beliefs are more important than ever.

As George says “Any restaurant out there not thinking about the work environment and the culture, you're going to be so behind, because people are over it.”

This is another episode you’re not going to want to miss, so with that…let’s bring it in!