Behind the Counter with DeVita & Hancock

Welcome back to Behind the Counter Season 3. This week's episode Christine & Keith talk about: Union Update: Our viewers need to stay vigilant Subway transfers franchises to franchisees Three post COVID challenges the industry is dealing with. McDonald’s is supersizing its quality Keith & Chrisine talk about: Outlaw the Industry Fraud This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. ⁠https://dhhospitalitygroup.com/⁠ Listen to Behind the Counter on Spotify, YouTube & Apple Podcast. Where to find Christine & Keith Facebook - ⁠DeVita & Hancock Hospitality Group Inc.⁠ Instagram - ⁠@devita_hancock_hospitality⁠ YouTube - ⁠Behind the Counter with DeVita & Hancock⁠ TikTok -⁠ Behind the Counter with DeVita and Hancock⁠ Official Website - ⁠DeVita and Hancock Hospitality Group⁠ Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Welcome back to Behind the Counter Season 3. This week's episode Christine & Keith talk about: Loyalty News Recap Last Show McDonalds goes value meal at their home office Effin Egg Opens in Morristown Friendly's, Christine's Old Home Starbucks Union Stuff Keith & Chrisine talk about: Don't Sink Your Ship Control Your Prices This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. ⁠https://dhhospitalitygroup.com/⁠ Listen to Behind the Counter on Spotify, YouTube & Apple Podcast. Where to find Christine & Keith Facebook - ⁠DeVita & Hancock Hospitality Group Inc.⁠ Instagram - ⁠@devita_hancock_hospitality⁠ YouTube - ⁠Behind the Counter with DeVita & Hancock⁠ TikTok -⁠ Behind the Counter with DeVita and Hancock⁠ Official Website - ⁠DeVita and Hancock Hospitality Group⁠ Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Welcome back to Behind the Counter Season 3. This week's episode Christine & Keith talk about: Darden CEO Dining & Economy Panera Partners with Amazon WTF Texas Roadhouse is on the Map Habit Burger New CEO Moe's Expansion Keith & Chrisine talk about Guest Engagement This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/ Listen to Behind the Counter on Spotify, YouTube & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Welcome back to Behind the Counter Season 3. This week's episode Christine & Keith talk about: Chipotle Expansion Nine Breakout Brands NYC Churro Ladies Restaurants Taking Cash and Charging more to use your CC Harassment in the Work Place Christine & Keith discuss how you need to be more PC in the work place than years ago This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/ Listen to Behind the Counter on Spotify, YouTube & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Welcome back to Behind the Counter Season 3. This week's episode Christine & Keith talk about: Chick -Fil-A's Data Breach Burnie Sanders & Starbucks Beyond Meat Profits Plumet Thursday is the new Friday Post COVID D&H's Hot Jobs for March This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/ Listen to Behind the Counter on Spotify, YouTube & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Today's Episode "A Token Beyond" Keith and I talk about: Chic Fil A Drive Thru Update, Starbucks & Howard Shultz, Restaurant Unions continue, and NFT Restaurants: What are they? This week's episode of Behind the Counter was brought to you by: DeVita & Hancock Hospitality Inc. https://dhhospitalitygroup.com/ Listen to Behind the Counter on Spotify & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Today’s Episode “Extra-Extra Decisions and Indecision” Keith and I talk about DC increasing server pay by 2027, Employment in our industry where are the jobs? Have they grown? Sweet Green Shares Tumble, Chipotle Prices Raise and guest visits slip, and Inflation's Restaurant Deflation. This week's episode of Behind the Counter is brought to you by: Salted a Creative Company. https://www.saltedcreativedesigns.com/ Listen to Behind the Counter on Spotify & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Todays Episode “Frost & Foliage” Keith and I talk about the Restaurant Revitalization Fund, Chili’s To Go Restaurants, Ghost kitchens, and Early Brands Franchising and Investing. This weeks episode of Behind the Counter is brought to you by: Hospitality News Magazine. https://hospitalitynewsny.com/ Listen to Behind the Counter on Spotify & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine & Keith freestyle this episode comparing the industry to when they were hourly employees and GM's to what it is now.  What is was like then, now, and the future nostalgia to come. Remember When… How did we first meet? Remember the moment lol? What did the hourly look like for us vs now? The movie waiting and still waiting What was a restaurant manager what is a restaurant manager now? Would you want to be a unit manager in today’s environment? When did this become job to career? We never thought we would be doing this. When we first me there were no podcasts we still had books and magazines. We matured as the industry has What is the catalyst of the change? This weeks episode is sponsored by: Bro Daddy Merch: https://lez-connect.myshopify.com/  Listen to Behind the Counter on Spotify & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine & Keith talk about Lab-Grown Meat, Supply Chain updates, Restaurant Price Increases, and How to Hire and Retain Great People. This Episode is brought to you by Hospitality New Magazine!  Listen to Behind the Counter on Spotify & Apple Podcast. Where to find Christine & Keith Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine & Keith kick off the second half of Season 2 with their Halloween Episode - "Witch way to the Boar". They discuss NYC COVID Restrictions, Starbucks and Unions, Chipotle & Chippy, and how to prepare your restaurant for Halloween.  Listen to Behind the Counter on Spotify & Apple Podcast.  Where to find Christine & Keith  Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Email: connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Just like Jesus’ age when he resurrected, today is Behind the Counter’s 33rdepisode and Christine and Keith discuss the boom of plant-based meat and planning your restaurants for the Easter holidays. [00:27] Christine’s Experience at Outback [03:51] Lab-Grown and Plant-Based Meat [11:15] The Weekly Starbucks Article [13:36] Selling a Dish That Loses Money [15:19] Costing Out Your Menu [17:01] Planning Restaurants During Easter [27:21] BTC Announcement (and Keith’s #dadjoke) Planning Easter Brunches Easter is a big brunch day for restaurants and Keith gives tips on how to handle big groups during this time. First is to start managing reservations as soon as possible, second is to have buffet brunches and maybe a switchover to a special Easter dinner, and third is to plan activities for kids like egg-dyeing, coloring books, balloon-making activities, or photobooths. Lastly, Christine and Keith recommend have a special complimentary dish that hits the table as soon as the guests sit down. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Labor can make or break you, and on this episode of Behind the Counter, Christine and Keith lay down their thoughts on labor in the restaurant in the industry and how the NYC Fair Workweek Law has evolved over the past few years. [01:36] Starbucks and Unions [07:44] No More Masks and Vaccine Mandates [10:37] Rebuilding the Restaurant Industry [14:14] Chipotle and Chippy the Robot [18:17] Labor Shortage [26:40] Closing Notes Labor Shortage The profit margin of the restaurant industry is paper-thin, and labor is the driving force behind what can make or break your business. Minimum wage has gone up and servers are essentially sub-contractors of the restaurants. This is where automated machines like Chippy of Chipotle come in as an option to streamline operations to make it more effective and not have too many hands in the pocket. NYC’s Fair Workweek Law started in 2017 and has evolved since then, offering more predictable scheduling for part-time employees and the privilege of not being cut from the team right away. In the end, it’s difficult to find that labor sweet spot: matching productivity aligned with sales to drive the right profitability. Avail of our podcasting services at Podwiz.com.au. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine and Keith’s topic for today is centered around America’s billion-dollar fast-food industry. They start off by digging into the history of the fast-food industry, how some of the biggest brands came to be, and explain why fast foods will forever be a part of American culture. [00:30] Current Events [08:25] The Relationship Between Cross Training and Restaurant Success [10:50] Why 70% of American Employees Don’t Want a Promotion [17:43] Deep Fried Demand [19:40] Fast Foods and the American Culture [21:18] How Fast Food Chains Became a Core Part of the Food Industry [24:27] Why You Need a Clear Vision For Your Restaurant [28:00] How to Create a Successful Restaurant Concept 29:50] Parting Thoughts Deep-Fried Demand Running a fast food business is among the few businesses anyone can succeed in. Why? Because people love fast foods. No matter where you live in the US, you can expect to find a fast-food joint in the general vicinity of your location. Moreover, almost all the leading fast-food brands globally have roots in the US. So, why do fast food businesses stand out in the restaurant space, and why should you care? First, fast food restaurants are convenient and affordable, giving them a competitive advantage over other segments of the food services sector. Second, their marketing departments do a really good job of getting their brand out there. And lastly, the food is simply amazing. So, despite the blow experienced during the pandemic or the current inflation talks, the fast food industry does not appear to be slowing down anytime soon. Avail of our podcasting services at Podwiz.com.au. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

St. Patrick’s Day is coming up and our two hosts reminisce on pre-pandemic days and hope for post-pandemic festivities. Joining us on this episode as well is Darcell Taylor, a former Pret employee and now Director of People and Culture of Bread Alone Bakery. She shares her inspiration working in the service industry as well as the challenges she faces in hiring. [00:19] Reminiscing St. Patrick’s Day and Pub Culture [11:24] Maximizing Web Design [12:58] Welcoming Darcell Taylor [21:25] Getting to Know Darcell [24:10] HR Challenges [36:25] Closing Notes HR Challenges According to Darcell The biggest challenge that HR is facing is people. The climate of the world has change drastically, people are coming to work with a heavy burden, and HR is not equipped to handle issues such as depression, anxiety, work ethic, and ghosting. Trying to navigate people is the hardest challenge and striking the balance between empathy and accountability. The root of it are generational issues in hiring between Millennials and Gen Zers. Gen X-ers are driven by ego; through their title and money, while Gen Z’s and Millennials are more curious about the culture, work environment, and moving up the ladder quickly. There’s a complacency and the attractiveness of becoming instantaneously wealthy and attractive through social media and a watered-down career of their views on career and success. Avail of our podcasting services at Podwiz.com.au. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine and Keith’s topics for today start off with President Joe Biden’s State of the Union and its effect, or lack thereof, on the restaurant industry. Despite what’s going on with the world with Ukraine and inflation, Keith shares the inspiring story of KFC’s very own Col. Sanders and the rise of fast food and automation in America. [00:54] President Joe Biden’s State of the Union [04:18] Antiviral Pill and Tourism [09:44] Ukraine and Inflation [18:54] Deep-Fry Demand and the Story of Col. Sanders [24:13] Wendy’s Burgers and the American Culture of Fast Food [26:17] Automats and McDonald’s Business Model Deep-Fry Demand Col. Sanders of KFC wasn’t always the Colonel we love and know now. He started off selling life insurance, starting failed businesses, and only experienced success when he turned 65. Nowadays, fast food is a business venture that can bring financial benefits and success to anyone who chooses it, with chains like Wendy’s with their unique square burgers and McDonald’s with their real estate investments behind their fast food business. America gave not just planes and light bulbs, but the ever-growing fast food that we all know and love all over the world. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Halloween has arrived a little earlier in February as Christine and Keith talk about ghosting in not just the dating world, but also in recruitment. Christine also makes a bold statement: COVID is over and it’s time for the restaurant business to bounce back better than before. [00:16] Rising Cost of Things [05:44] “Ghosting”, Texting VS E-mail, and Catfishing [16:06] Ghost Kitchens [17:33] COVID is Over [20:13] Young Adults and Socialization [25:50] Hourly Employees [27:33] NYC Opening Up Ghosting According to the ICIMS, “ghosting” is the scariest trend in recruiting now even post-pandemic. Once recruiters present a candidate to a client and the client passes, there is a 1% chance of that recruiter reaching back to the candidate to tell them they didn’t make it. Christine shares that the key piece is to keep lines of communication open. If the candidate isn’t the right fit for the client, they could be a fit for somebody else. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine and Keith welcome their first guest of the season, Kreskin J. Torres! Kreskin is a blogger, influencer, and owner of The Rideshare Foodie. In this episode, we get to know him, his love for food, and the best places to be in across all 50 states of the United States, all of which he’s already been to. [00:30] Burger King and Chipotle’s Business Model [10:48] Introducing Kreskin [14:00] Food Places [15:30] Organic Food [17:24] Favorite Places [20:26] Advice to Restaurant Owners and Local Standards [24:58] Good Food, Bad Service [27:49] Opening Up a Restaurant [29:04] Next State and Plans [32:32] Favorite Dish and Restaurant [34:10] Great Customer Service Kreskin’s Advice to Restaurant Owners When Kreskin gets six different burger places, his automatic question is, “Do they have something unique?” and “What have they done with their burger or dish versus someone else’s?” He recommends having a unique dish that someone else doesn’t have and owners should have something that separates them from everyone else’s. He also believes that customer service should be a standard across all the globe and the best places in the US that offer this is the South or the Midwest. You can reach Kreskin through, Instagram, TikTok, e-mailand his number at 4435043714. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Menu inflation is at an all-time-high and Christine and Keith give tips on how to deal with this crisis. They also share their thoughts on the mask mandates and outdoor dining sheds as NYC nears the end of the pandemic. [00:38] Bill de Blasio [02:40] Mask Mandates [09:03] Joe Biden’s State of the Union [10:42] Restaurant Inflation [16:21] How to Deal with Inflation Costs [24:25] NYC Getting Rid of Outdoor Dining Sheds How to Deal with Inflation Menu prices hit a 39-year high inflation rate last November 2021, food-away-from-home index rose 0.6%, and prices for limited-service restaurants have risen by 7.9% over the past year. Flipdish gives tips on how to deal with inflation, but Christine and Keith share how they can sneak in subtle price increases to combat the rising costs. One is to look at your menu pricing and inventory every six months and run your numbers, another is to limit core items and write your menu accordingly to what deals you’re getting and what you can find at the moment by subtly decreasing portions, and to try to redesign their menu to sell more profitable items to drive the bottom line and less on increasing sale. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message

Christine and Keith are back with Season 2 of Behind the Counter. They talk about Valentine’s Day and how restaurants can bounce back and make the most out of this holiday. - Christine and Keith's Unexpected Delights to Help your Restaurant for Valentines Day [01:25] Recap of Season 1 [02:45] The American Culinary Federation and Hospitality News [10:38] Valentine’s Day [16:42] Tips and Ideas for Restaurants Opening Up [23:21] Non-Couple Deals for Valentine’s Day [25:59] Christine and Keith on Valentine’s [28:07] Cost, Commercialization, and Inflation [29:58] What to Look Forward to in Season 2 Be Kind or Leave According to Restaurants Are Usually a Valentine’s Day Staple. Not This Year by Emily Moquin of the Morning Consult, there is uncertainty in dining out due to Omicron, the rapid spread, and the different mandates across different states. However, Christine and Keith still think couples should still make that Valentine’s Day reservation because people are going to be out and about the day before for the Superbowl. Tips and Ideas for Restaurants Opening Up For restaurants that are finally opening to full capacity again, Christine advises to make it easy to make reservations, create flexible dining experiences, make the most of outdoor spaces, and promote the crap out of your business. Keith also suggests giving out unexpected delights such as champagne, strawberries, or personalized gifts to guests when they leave the restaurant, so they remember your restaurant so that they remember your brand or restaurant beyond their dining experience. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc.Instagram - @devita_hancock_hospitalityYouTube - Behind the Counter with DeVita & HancockTikTok - Behind the Counter with DeVita and HancockOfficial Website - DeVita and Hancock Hospitality GroupChristine DeVita on LinkedInKeith Hancock on LinkedInconnect@dhhospitalitygroup.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/behindthecounterdhh/message