828: WORKSHOP- 6 Rules for First-Time Managers with Ken McGarrie

828: WORKSHOP- 6 Rules for First-Time Managers with Ken McGarrie

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee September 16, 2021 Duration: 1:13:56

Ken McGarrie Restaurant Unstoppable Podcast

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager.

Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada.

After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.
Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"You can do anything in this world that you're big enough to do."

In today's workshop with Ken McGarrie we will discuss:

  • The six rules for all first time managers are:
    • Don't become an elitist
    • Avoid discovery-based learning
    • Eyes open, mouth closed
    • Distance yourself socially
    • Advocate success
    • Manger meal etiquette

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today's world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

 

Contact info:

info@korgenhospitality.com

Get Ken's book here

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!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ken McGarrie for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
640: Jason Sabala on Culture and Soul [not-audio_url] [/not-audio_url]

Duration: 1:20:30
Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took h…
639: David Scott Peters on 7 Steps for Creating Great Managers [not-audio_url] [/not-audio_url]

Duration: 47:12
In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers. David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing…
638: Larry & Jessica Delgado on Consistency and Enthusiasm [not-audio_url] [/not-audio_url]

Duration: 1:31:36
Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado's…
637: Kasey Anton & Mike Michalowicz on Taking Your Profit, First [not-audio_url] [/not-audio_url]

Duration: 1:03:52
Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the au…
636: Kaiser Lashkari on The Best Ingredients [not-audio_url] [/not-audio_url]

Duration: 1:12:00
Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a re…
635: Tracy Vaught on Good Service Starts With Education [not-audio_url] [/not-audio_url]

Duration: 1:16:41
Tracy Vaught may be an "accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Housto…
634: Chef Justin Yu on Humility [not-audio_url] [/not-audio_url]

Duration: 1:27:19
Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine h…
633: Emil Jättne and Joe Santos on Goosebump Moments [not-audio_url] [/not-audio_url]

Duration: 1:22:07
In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since th…
632: Nick Marsh on Partnerships as the Model for the Future [not-audio_url] [/not-audio_url]

Duration: 1:18:13
Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-ser…
631: Julian Medina on Living the American Dream [not-audio_url] [/not-audio_url]

Duration: 1:02:19
Raised in Mexico City, Julian Medina's inspiration was his father's and grandfather's authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, whi…