Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption .

Key Discussion Points:

How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being

Quotable Moments:

"The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life."

Daily Win:

Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines .

Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers

Connect with Kimberly

www.lastcallcoaching.com

https://linktr.ee/kimberlyflear

IG: @lastcallcoaching

IG: @myspiritualrecovery

FB: Kimberly Flear

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email: simon@culinarymechanic.com

In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships .

What You'll Learn

How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction

Key Highlights

Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences

Notable Quotes

"It doesn't matter what systems you have in place, there's always going to be a root cause."

"Don't let your ego get in the way. These young people got something to bring to the table."

Mini-Biography

Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences .

Connect with Christine

LinkedIn - @csmithphilosophy

Check out her website: https://csmithphilosophy.com/

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Discover the power of fundamentals as Simon Zatyrka shares essential strategies for restaurant excellence. From menu costing to building a learning culture, this episode delivers actionable insights for immediate implementation.

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• www.culinarymechanic.com⁠⁠⁠ ⁠

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In this milestone 40th episode, host Simon Zatyrka opens up about his dramatic career pivot and the valuable lessons learned along the way. From impromptu consulting gigs to building a personal brand, discover how one chef's quest for fulfillment evolved into a mission to transform restaurant leadership.

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Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠

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Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

for info on Starfish, please go to www.usestarfish.com and tell them Simon sent you.

In this episode of Culinary Mechanic, host Simon Zatyrka welcomes back Christin Marvin, a dynamic force in the hospitality industry. Christin brings fresh perspectives on restaurant leadership and employee well-being, drawing from her extensive experience and insights from her new book, "The Hospitality Leader's Roadmap."

Key Topics Discussed:

Christin's Journey in Hospitality

• From bartender to consultant: Christin's career evolution

• Lessons learned from various roles in the industry

• The inspiration behind her new book

Tackling Burnout in the Restaurant Industry

• Identifying signs of burnout in yourself and your team

• Strategies for preventing and addressing burnout

• The importance of work-life balance in hospitality careers

Reimagining Work Schedules

• Innovative approaches to scheduling in restaurants

• Balancing business needs with employee well-being

• Case studies of successful scheduling transformations

Adapting to New Generations of Workers

• Understanding the needs and expectations of Gen Z employees

• Strategies for effective multigenerational management

• Creating a workplace culture that attracts and retains young talent

Employee Well-being and Retention

•The link between employee satisfaction and customer experience

• Implementing mental health support in the workplace

• Strategies for improving employee retention in high-turnover environments

Leadership Development in Hospitality

• Essential skills for modern restaurant leaders

• Creating clear career paths within organizations

• The importance of continuous learning and adaptability

Industry Changes and Future Outlook

• Current challenges facing the restaurant industry

• Emerging trends and technologies shaping the future of hospitality

• Christin's predictions for the industry's evolution

Conclusion: This episode offers a wealth of practical advice and innovative ideas for anyone looking to elevate their career or business in the hospitality industry. Christin Marvin's candid reflections and forward-thinking approaches provide listeners with actionable strategies to navigate the challenges of modern restaurant management while prioritizing both business success and employee well-being.

Follow and Connect with Christin

Christin's Website - https://www.solutionsbychristin.me/

Christin's Email - christinlmarvin@gmail.com

Podcast - https://www.nohesitationspodcast.com/

https://www.linkedin.com/in/christin-marvin/

https://www.instagram.com/solutionsbychristin/

https://www.youtube.com/@ChristinMarvin

https://www.tiktok.com/@solutionsbychristin

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Simon's email: simon@culinarymechanic.com

In this episode, we dive deep into the latest restaurant industry trends with expert consultant Aja Beard, founder of Ask Aja Restaurant Consulting. Aja shares her wealth of experience and insights, offering valuable strategies for restaurant owners and managers navigating the challenges of 2024 and beyond.

Key Topics Discussed:

Aja's Journey in the Restaurant Industry

• From teenage McDonald's manager to corporate dining executive
• Transition to consulting and entrepreneurship
• Launch of her new grilled cheese concept

Balancing Technology with Hospitality

• Pros and cons of self-service kiosks
• Importance of maintaining human interaction in customer service
• Strategies for implementing technology without losing personal touch

Overcoming Funding Obstacles

• Aja's personal experience with accessing capital as a minority business owner
• Challenges faced despite strong financials and credit score
• Alternative funding sources and strategies for aspiring restaurateurs

Creating Successful Systems for Food Service Businesses

• Importance of efficient operations and "finding your rhythm"
• Cross-training staff to improve productivity and reduce labor costs
• Balancing productivity with employee well-being and satisfaction

Adapting to Labor Market Changes

• Addressing rising minimum wages and labor shortages
• Innovative service models to maintain profitability
• Strategies for attracting and retaining talent in a competitive market

Combating Burnout in the Restaurant Industry

• Aja's personal experience with burnout and how it led to her career shift
• Creating a culture that values work-life balance
• Strategies for owners and managers to avoid burnout

The Future of the Restaurant Industry

• Emerging trends and consumer expectations
• The role of data and analytics in restaurant management
• Predictions for the evolution of food service in the coming years

Advice for Aspiring Restaurant Owners

• Essential considerations before launching a new concept
• The importance of thorough planning and understanding costs
• Leveraging consulting expertise to navigate industry challenges

Throughout the episode, Aja Beard offers actionable advice and real-world examples from her extensive experience in the restaurant industry. Listeners will gain valuable insights on how to adapt their businesses to current trends, overcome common obstacles, and position themselves for success in the competitive world of food service.

Don't miss Aja's updates on her new grilled cheese concept, set to open in winter 2024. Follow @GrillCheezeLA and @AskAjaRestaurantConsulting on Instagram for behind-the-scenes looks at her entrepreneurial journey.

Whether you're a seasoned restaurant owner or an aspiring food service entrepreneur, this episode provides essential knowledge and strategies for thriving in today's dynamic restaurant landscape.

Follow and Connect with Aja

https://www.linkedin.com/in/ajabeard/

https://www.instagram.com/askajarestaurantconsulting/

https://www.instagram.com/grilledcheezela/

https://askaja.info/

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Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

In this episode of Culinary Mechanic, we sit down with Robert Simmelink, Director of Culinary Services at Ignite Food Service Solutions, for a deep dive into the evolving world of food service and culinary careers. Robert shares his remarkable journey from humble beginnings as a dishwasher to his current role as a leader in the food service equipment industry. With 27 years of experience at a single company, Robert offers unique insights into career longevity and the importance of continuous adaptation in the culinary world.

Key topics discussed: Career Evolution: Robert details his path from culinary school to high-end kitchens, and eventually to the corporate side of food service. He emphasizes the importance of embracing new challenges and continuously learning throughout one's career.

The Changing Face of Institutional Dining: We explore the transformation of school and university cafeterias into sophisticated food courts, rivaling public dining spaces. Robert discusses how changing consumer expectations and the influence of food media have driven this evolution.

Technology and Innovation in Food Service: Robert shares fascinating anecdotes about the development of culinary equipment, including how chefs collaborate with engineers to create more efficient and durable kitchen tools.

The Impact of Social Media: We delve into how platforms like Instagram have not only changed how chefs promote themselves but also influenced menu design and food presentation, even in institutional settings.

Culinary Education and Professional Development: Robert discusses the importance of staying current in the industry, sharing how he implemented a program allowing corporate chefs to stage at high-end restaurants like The French Laundry.

The Future of Food Service: We explore emerging trends in the industry, including the growing emphasis on sustainability, efficiency, and the integration of technology in kitchen operations. Throughout the episode, Robert provides valuable advice for aspiring chefs and food service professionals, emphasizing the diverse career paths available in the industry beyond traditional kitchen roles. His stories and insights offer a unique perspective on the intersection of culinary arts, technology, and business in the modern food service landscape.

Whether you're a seasoned chef, a culinary student, or simply passionate about the food industry, this episode offers a wealth of knowledge and inspiration from a true veteran of the field.

Follow and Connect with Robert

https://www.instagram.com/chefrobertsimmelink/

https://www.linkedin.com/in/robert-simmelink-46a08115/

https://ignitefoodservice.com/

https://www.youtube.com/@IgniteFoodservice/podcasts

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Simon's email: simon@culinarymechanic.com

Join Ryan Gromfin, 'The Restaurant Boss,' as he shares his journey and insights on revolutionizing restaurant management. Discover the power of micromanaging systems, not people, and why the industry desperately needs change.

Follow and Connect with Ryan

www.therestaurantboss.com

www.clickbacon.com

https://www.youtube.com/@Therestaurantboss

https://www.instagram.com/ryangromfin/

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Simon's email: simon@culinarymechanic.com