Drugs in the workplace have become a prevalent issue with the opioid crisis and legalization of marijuana, employers are struggling with how to deal with policies in the workplace and the misconceptions associated with a drug-free workplace. In this episode, Lexington explains the bright-line rules to handle these issues effectively and within the bounds of the law.

Why is it important for owners and operators to know and understand about disability discrimination? Firstly, because it is becoming Increasingly common and employers don’t understand what’s protected and what’s considered a disability under the law. Finally, they also don’t know what they’re legally required to do when an employee requests an accommodation under the ADA.

Lexington Wolff is a former litigator who saw what a waste of time and money litigation was. She started a practice to help restaurant owners avoid the risks that lead to lawsuits in the first place. Lawsuit prevention is about handling everyday issues on the front end. In this episode, Lexington talks about understanding management’s legal obligations when a sexual harassment complaint is made and how to effectively handle it.

Hiring quality, motivated employees does not necessarily make for a great team. Operators in the hospitality industry also need to invest in their staff with proper training programs, review systems, and management protocol to cultivate a safe, healthy work environment built to last. This episode of Restaurant Masters is hosted by Doug Radkey, the founder and president of creative agency KRG Hospitality Inc. The author of Bar Hacks, Radkey offers listeners over two decades of food, beverage,...

Doug Radkey is the founder and president of creative agency KRG Hospitality Inc as well as the author of Bar Hacks. Radkey offers listeners over two decades of food, beverage, and hospitality development experience. In part two of his series on team building, Radkey advises restaurant and brand owners on how to build a positive work environment and how to inspire and create brand ambassadors.

Doug Radkey, the founder and president of creative agency KRG Hospitality Inc. and the author of Bar Hacks, offers listeners over two decades of food, beverage, and hospitality development experience. In part one of his series on team building, Radkey examines best practices for crafting a top tier staff. Learn about Radkey’s background in the industry, setting employee expectations, and crafting a training plan!

Rudy Miick, the founder and president of Colorado-based Leadership In the Fall Line and the Rudy Miick consulting group, talks about the process behind equipping employees with fiscal knowledge, and the ultimate payoff for cultivating an inspired workforce!

In today’s crowded restaurant industry, most brands focus more on year-to-year survival than mastering their particular market. To compete, companies lower prices, offer promotions, and do everything they can price-wise to get customers in the door—and while rewarding at first, these techniques tend to do little to engender consumer loyalty. This episode of Restaurant Masters features restaurant coach and former restaurant owner Donald Burns. In part three of his series on building a...

A restaurant’s brand identity is more than a logo, color scheme, aesthetic, or type of food. Your brand is your foundation: successful restaurants are built on clear, concise, and comprehensive brands. This episode of Restaurant Masters features restaurant coach and former restaurant owner Donald Burns. In part two of his series on building your restaurant brand, he offers his best tips for cultivating a successful vision and company culture for your business. He has written the acclaimed...

Company culture can make or break a restaurant. Having a clear vision and a well-crafted set of core values is essential for ensuring the longevity of your business. On the latest episode of Restaurant Masters, restaurant coach and former restaurant owner Donald Burns shares his best tips for creating a brand that keeps your restaurant thriving. He has written the acclaimed books 2017 Your Restaurant Sucks! and the 2019 Your Restaurant STILL Sucks! and was featured in restaurant software...

Drugs in the workplace have become a prevalent issue with the opioid crisis and legalization of marijuana, employers are struggling with how to deal with policies in the workplace and the misconceptions associated with a drug-free workplace. In this episode, Lexington explains the bright-line rules to handle these issues effectively and within the bounds of the law.

Why is it important for owners and operators to know and understand about disability discrimination? Firstly, because it is becoming Increasingly common and employers don’t understand what’s protected and what’s considered a disability under the law. Finally, they also don’t know what they’re legally required to do when an employee requests an accommodation under the ADA.

Lexington Wolff is a former litigator who saw what a waste of time and money litigation was. She started a practice to help restaurant owners avoid the risks that lead to lawsuits in the first place. Lawsuit prevention is about handling everyday issues on the front end. In this episode, Lexington talks about understanding management’s legal obligations when a sexual harassment complaint is made and how to effectively handle it.