Would you work for your employees?
That’s a scary thought. But that’s not what I’m talking about. I went to a restaurant in MN a few weeks ago when I was doing a seminar for some high-level restaurant owners that is employee-owned. Very interesting.
Why would they do this?
How do they do this?
What are the implications?
You’ll have to watch to find out.
Video highlights:
00:25 The inmates are running the asylum.
01:00 It’s not what you think.
01:22 How it works (https://www.hellskitcheninc.com/)
02:15 How this helps you.
02:30 Is it all about the cash?
Trying to find your next superstar employee?
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Michael Thibault
Known as “The Done For You Marketing Guy for Restaurants.” International Speaker on Restaurant Marketing. Published contributing author of 4 Marketing Books. Industry expert on Google Searches and Review Sites. Recovering Independent Restaurant Owner and Caterer of over 21 years. And, all-around good guy.
