Welcome to Morsels, your go-to newsletter from MAJC, breaking down hospitality insights into bite-sized chunks.
If your business is growing faster than your systems or your labor costs are growing faster than your margins, this week’s Morsels has what you need. We’re talking expansion strategy with Lauren Fernandez, team building with chef Joe Flamm, labor math with Meg Blair, and one very special guest (chef Duff Goldman!) you won’t want to miss.
Let’s get into it.
🎥 WATCH: Lauren Fernandez on Knowing When to Expand
Serving Success | 3-minute clip
Expansion sounds exciting, but expanding too soon can tank your business. On this week’s episode of Serving Success, Lauren Fernandez explains how to know when you’re really ready and how to grow smart.
Key Takeaways:
- Avoid expansion until your first unit is fully profitable.
- Validate your model with multiple locations before franchising.
- Use early expansion to experiment with formats and fine-tune operations.
🎙️LISTEN: Chef Joe Flamm on Little Hacks for Building a Stronger Team
Restaurant Ready | 45-minute episode
Top Chef winner and Chicago chef Joe Flamm gets candid about the daily systems, rituals, and hiring practices that keep his kitchens running smooth. Flamm also shares how he balances culture, creativity, and accountability in the real world.
Key Takeaways:
- Clear culture and consistent standards drive strong teams.
- Daily rituals create rhythm, trust, and team-wide accountability.
- Social media is a tool, not a shortcut, for building connection.
📖 READ: Understanding Labor Cost Percentage
Labor is one of the biggest line items in any restaurant budget and one of the easiest to mismanage. Whether you’re running a fast-casual concept or a full-service dining room, keeping labor costs in check is critical to staying profitable. This guide breaks down how to calculate, monitor, and optimize labor cost percentage without burning out your team.
Takeaways:
- Track labor weekly alongside food and liquor margins.
- Use scheduling tools to compare forecasted vs. actual labor.
- Labor isn’t just a cost. It’s a leadership opportunity.
☕ LEARN: Expert Session with chef Duff Goldman — July 30 at Noon ET
📅 Wednesday, July 30
⏰ 12 PM ET
📍 Live in the MAJC Community
Bring your questions. Or just listen in. Either way, you’ll leave with ideas you can apply right away.
Cheers,
Your Friends at MAJC
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