ACCUR Recruiting Services | Executive Search for Consumer Industries’ Post

As the saying goes, all good things must end and my time as Chief Operations Officer with Condado Tacos has officially ended. With my departure, several people have asked me what I am most proud of while looking back at the past 10 years there... That’s a tough question to answer as there’s so much I’m proud of—helping to grow a successful brand from one location to over 50 in 9 years, successful KPIs like industry leading EBITDA, reviews, cost controls etc., taking the company to market and successfully partnering with a PE firm, the list goes on. But the one thing I’m most proud of, by a landslide, is the team I am leaving behind and the relationships I’ve built with them along the way. My friend and mentor, Larry Hesler, taught me to hire and build a team of people who have the potential to be greater than you, and that’s exactly what I did. I leave behind a team of go-getters who have the #NeverSatisfied mentality and work ethic to strive each day to be better than the day before, and who are equally passionate about developing others, achieving great results, and delivering an excellent hospitality experience for all who walk through our doors. That mindset created a positive culture of accountability and healthy competition that drove EXCELLENCE. I couldn’t possibly thank everyone who deserves it, but can’t write this message without mentioning a few key team members by name: Ashley Diaz, Jason Labadie, Ross Kirchner and Stephen Morowsky, you are the best Regional Management staff in the industry. We made each other better both professionally and personally; we challenged each other in a healthy way and made decisions that were best for both our people and the brand. Karen Reed Director of Off-Premise- you created the best damn catering and off-premise department in the market. Building catering from 0 to 12% of sales in less than 5 years is extremely impressive! Craig Ayala Director of Training- you built a training department that successfully opened 10 locations and trained 100s of employees a year, and created a training program that prepares our people for continuous advancement. Jan Stewart VP of Food Operations- you designed and built a 25,000 SF commissary on your own! You picked up manuals and developed relationships within the industry in search of creating a world class commissary that grew into a major factor of Condado's success. Condado would not be where it is today without you Jan. Finally, thank you to all 2,000+ employees and especially our managers out in the field. YOU are the heart of the incredible culture that drives industry leading results, a customer-focused hospitality experience, “Come As You Are” atmosphere, and I will be forever proud to have been part of YOUR TEAM. I look forward to announcing my next venture soon, but first I’ll be spending some quality time on tropical beaches with my beautiful wife Ashley Brown who has supported me throughout every chapter of my career. Thank You, Team

Rebuilding Trust, One Sip at a Time 🍷 My journey from a business executive to a fine wine representative has been quite the adventure so far. Working in the Mid Cities area of DFW has been both challenging and incredibly rewarding. The area is vast, and in the past, we’ve faced challenges with execution and follow-through for the accounts we service for various reasons. But challenges are just opportunities in disguise, right? I’m currently on a mission to rebuild and strengthen relationships with our valued steadfast accounts while also forging new business connections. This process demands patience, strategy, and a deep understanding of the unique needs of each account. One of the most effective tools in my arsenal has been supplier ride-alongs. By bringing our suppliers directly into the fold, I can bridge gaps created by past missteps and showcase our unwavering commitment to excellence and reliability. These ride-alongs not only build trust but also demonstrate the exceptional value and quality of the wines we represent. Transparent communication is at the heart of this rebuilding process. By ensuring our accounts have clear visibility into inventory numbers and forecasting, I help them understand their inventory status and anticipate potential issues. For instance, with 450 units of a particular SKU in stock and multiple accounts buying varying amounts steadily, proactive planning is crucial for optimal placement adjustments. I am excited to continue this journey, transforming the Mid Cities into a thriving hub for the fine wines we represent and fostering relationships built on trust and mutual respect. Here’s to new beginnings and a future filled with outstanding wine and even greater partnerships! Cheers y’all 🍷 #WineSales #BusinessStrategy #MidCitiesDFW #CustomerRelationships #Trust #Transparency

I often find myself considering the overlap between my personal and professional interests and passions, finding connections between activities and lessons learned that on the surface seem disparate. Just the other day I was connecting the dots between my interest in wine and strategic account management, which have some remarkable similarities when you dive in: - Both are incredibly approachable at a basic level. You don’t need to know much about wine to enjoy it, and on the surface strategic account management as a concept seems easy to understand. However, once you dig under the surface there’s an almost limitless amount of information you can learn to become an expert. - Every vineyard and winemaker offers something different to take advantage of the climate and terroir within a different region or viticultural area – producing wine that may be considered good for varying reasons. Likewise, no strategic account management approach is the same, every team will offer something distinct in the customer relationship. - Strategic account management requires an understanding of many elements: the customer’s objectives, goals, challenges, and what you include in the value proposition. Likewise, producing fantastic wine requires an appreciation of how the soil, aspect, altitude, and climate can affect the grapes, change the perfect time to pick and how you may begin to “make the magic” in the cellar. While I’m no master sommelier, I love the pursuit of knowledge when it comes to wine, and how the intricacies, notes and bouquet can be so nuanced. I’m lucky enough to also be able to feed my own inquisitiveness when it comes to my career – always able to learn more but also being able to help teams all over the world navigate the intricacies and nuances of strategic account management. Cheers and enjoy responsibly! ~My opinions are my own~ #pfecolleague #StrategicAccountManagement #KeyAccountManagement #KAM

Calling all QSR Operators!!!!- Reach out to Diamond Select Staffing we will assist by finding you great talent!! Feel free to DM to get started. Check out our website: https://lnkd.in/emFDhNm7 Staffing Shortages Will Stick Around- great read from QSR magazine Providing 15.5 million jobs representing 10 percent of the total U.S. workforce, the restaurant industry returned to pre-pandemic staffing levels last year and regained its status as the country’s second-largest private sector employer.  Despite that growth, staffing remains an uphill battle for the industry. Many operators say they’re understaffed. Overall, 45 percent say their restaurant doesn’t have enough employees to support existing customer demand. That’s slightly more prevalent for quick-service (48 percent) than full-service (41 percent). Among those currently understaffed, roughly 60 percent of operators say their staffing level is more than 10 percent below what they need. Seventy percent indicate they have job openings that are hard to fill, including 73 percent of full-service and sixty-six percent of limited-service restaurants. Approximately two-thirds (67 percent) of operators with difficult-to-fill openings say they’re having trouble finding applicants for kitchen positions. A majority have unfilled job openings for service positions, too.  Nearly nine in 10 operators say recruiting and retaining employees is a significant or moderate challenge for their restaurants. Most don’t see things improving in 2024, either. Only 10 percent predict recruiting and retaining will be easier in 2024, while 31 percent expect it to be even tougher and 58 percent anticipate it to be about the same as 2023. #qsroperators #restaurants #qsr #management #staffing #rgm #districtmanagers #franchisees #operators #jobs #franchiseeoperators #employment #careers

🌟 Team Member Spotlight! 🌟 Meet Keona Bucknor, the powerhouse behind our resort's food and beverage operations as our Complex Food & Beverage Controller. We delved into some questions with Keona, and her insightful responses truly exemplify why she is an indispensable asset to our resort. 1. What initially drew you to this field, and what do you find most fulfilling about your position? 🎓I hold a degree in Finance and Banking, but after experiencing the hospitality industry, I was determined to find a way to merge the two. I love the fact that no matter what position you hold in this industry, the objective is always to make the guest happy. It's all a domino effect. The most fulfilling thing about my job is the sense of achievement I get from solving complex problems when they arise. 2. How do you ensure that our resort maintains optimal inventory levels while minimizing waste and controlling costs? 💲Demand and supply will be the basis of how I respond to this question. There are some items that have a greater outflow than others. With these items we use economies of scale as a tool to lock in at a lower price, while having sufficient volume of goods. Aside from this, I build supplier management relationships that enable us to negotiate favorable terms and services. Lastly, I monitor the flow of our inventory by creating a reorder point by assessing the turnover rate of each item, and also by practicing the FIFO method. The FIFO method is a low-risk medium that aids in minimizing waste which in turn reduces our spending cost. 3. What does IRC mean to you? 🥇IRC for me means Gold. -Golden team, Golden destination, Golden attributes, Golden Experience. Working at the Collection has indeed been a winning experience and is filled with a treasure trove of adventures. 

HOW TO LOWER LABOR COSTS IN YOUR RESTAURANT It’s no secret that controlling costs in the restaurant industry can make or break a business. With expenses like food, rent, and especially labor consuming a significant portion of revenue, effective management becomes crucial for sustained profitability. Beyond delivering exceptional experiences and stellar customer service, focusing on systems that monitor quality, portion control, and value across your offerings can help rein in costs while fostering customer loyalty and operational efficiency. In my career as a restaurant operations director, I faced the challenge of balancing labor costs without compromising service quality. One particular solution that proved effective was refining our hiring process. By establishing clear values, vision, and culture statements upfront, we attracted team members who aligned with our goals. This approach not only lowered turnover rates but also reduced the need for frequent retraining, ultimately cutting long-term labor costs. ♻️Found this helpful? Please share it with your network to inspire others.   🔔 Follow me – Waleed Kamal – for proven strategies and systems that drive success in restaurant management.   🔗 #ManagementEtiquette #RestaurantEfficiency #TeamOptimization #SmartHiringStrategies

𝗡𝗲𝘄 𝗠𝗮𝗻𝗮𝗴𝗶𝗻𝗴 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿 We are very pleased to announce that Hamish Cook has been appointed Managing Director of Garrets International as of April 2024 🌍🚢 Read more below 👇 #management #garretsinternational

Can chefs find their place in the corporate world and can a commercial unit benefit from having restaurant people in their team? Seven years ago, I had my last "service" in the restaurant scene and ventured into the corporate landscape, trading the life in kitchen for a new role in the commercial world of international FMCG at Arla Foods. Little did I know where this journey would lead. I was leaving behind a creative, tough, hands-on environment with tight deadlines and immediate impact/feedback for the slower pace, long-term strategies, and complex systems of the corporate world and dairy business. But as the transition started, I found myself alongside people like Boje Johansen, Martin Skovholm Christensen, Henrik Skab, Christian Folden, Lars Moller Henriksen, Slava Chirkov, Thomas Hakanowitz, Christoffer Skjoldelev Madsen, Jens Kauffmann and many many more, who guided me through the ins and outs of the dairy business, pricing structures, and distributor management – and not to forget: Natural Selling and sales technique -  And like a good symbioses, I gave back my own expertise in foodservice and a restaurant mindset to them, to inspire them, provide insights and create business opportunities in the HORECA sector for what we call "Rest of world, distributor sales". Today, my role blends commercial responsibilities across several markets with culinary inspiration and training for colleagues, partners, and customers around the world. The best part? I didn’t have to lose my integrity or identity as a chef; I just evolved it. I get to travel, teach, cook, do strategy, marketing and sales... and no 2 days are the same! This opportunity wouldn’t have been possible without the great people at Arla Foods, who believed in teaching an “old chef” new tricks, and a company culture which is very special and their people a chance to grow into different roles. I once read an article that stated that more corporate companies should hire chefs and restaurant professionals. I couldn’t agree more. While we may not have a traditional university degree, you gain a fast-thinking problem-solver, a solution-oriented “Swiss army knife,” and a resilient, creative spirit. So, is there a career after the restaurant scene in international business? Absolutely—and it’s not too shabby! Did you consider if your next hire maybe should have a foodservice background? #CareerTransition #LifeAfterHospitality #ChefSkills #Foodserviceindustry #ProfessionalGrowth

This may hurt a lot of people in the F&B industry. But truth needs to be spoken. A lot of people want to be successful. But they don't want to work at the bottom of the chain. I started my career as a pot washer. Scrubbing away dishes behind the scenes. Then, I took on roles as a waiter and eventually become a manager. With each step, I absorbed knowledge and learned how the system works. If I wouldn't start from the bottom, I would not know... → F&B operations → Staff engagement → Roles and responsibilities You can't do smart work without learning the system. Today, I own not just one, but three thriving restaurants. Ziya Asian Grill, Bhaji Pala, and Sthan M1. My early career played an important role in my growth as an owner of multiple businesses. If you are someone who wants to be on top without starting from the bottom... Let me tell you, there are no shortcuts. It may sound cheesy but true success comes from giving your absolute best in everything you do. It's about pouring your heart and soul into your craft, no matter the circumstances. If you want to thrive in this world, give it your all. Embrace the hard work, the late nights, and the sacrifices. No matter where you are in chain. They will shape your journey and mold you into the person you aspire to be. Whether you're washing pots, serving tables, or managing a team, embrace each role. It will help you down the line for sure. #restaurant #hospitality #restaurantindustry #business #entrepreneurship