<description>&lt;p data-start="57" data-end="748"&gt;If your labor is "fine" but your profits aren't, you've got a leadership and systems problem—not a math problem. In this episode, Mac's Hospitality's Jeff Boland (9-unit beer-bikes-barbecue group in the Carolinas) gets real about building restaurant systems that actually run, cutting bloaty menus without losing soul, and measuring the right productivity signals (sales per labor hour, covers per labor hour) so your team wins without red-lining. We dig into kitchen leadership that models humility, chef culture that attracts talent, and the operational clarity independents need to grow—plus how to reset incentives so FOH stops staffing for bonuses and starts staffing for guest experience.&lt;/p&gt; &lt;p data-start="750" data-end="852"&gt;If you want calmer shifts and better numbers without burning people out, this one's your field manual.&lt;/p&gt; &lt;p data-start="750" data-end="852"&gt; &lt;/p&gt; &lt;p&gt;Connect with Jeffrey Boland&lt;/p&gt; &lt;p&gt;LinkedIn: &lt;a href= "https://www.linkedin.com/in/jeffrey-boland-sr-18960a166/"&gt;Jeffrey Boland &lt;/a&gt;&lt;/p&gt; &lt;p&gt;Website: &lt;a href= "https://www.bolandhs.com/"&gt;https://www.bolandhs.com/&lt;/a&gt;&lt;/p&gt; &lt;p&gt;Company: &lt;a href="https://macshospitality.com/"&gt;Mac's Hospitality&lt;/a&gt;&lt;/p&gt; &lt;p&gt;Connect with Simon&lt;br /&gt; Email: &lt;a href= "mailto:simon@culinarymechanic.com"&gt;simon@culinarymechanic.com&lt;/a&gt;&lt;br /&gt; Book a Call: &lt;a href= "https://calendly.com/culinarymechanic/discovery"&gt;https://calendly.com/culinarymechanic/discovery&lt;/a&gt;&lt;br /&gt; Website: &lt;a href= "https://www.culinarymechanic.com"&gt;https://www.culinarymechanic.com&lt;/a&gt;&lt;/p&gt;</description>

CULINARY MECHANIC

Simon Zatyrka

Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.

OCT 28, 202559 MIN
CULINARY MECHANIC

Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.

OCT 28, 202559 MIN

Description

If your labor is "fine" but your profits aren't, you've got a leadership and systems problem—not a math problem. In this episode, Mac's Hospitality's Jeff Boland (9-unit beer-bikes-barbecue group in the Carolinas) gets real about building restaurant systems that actually run, cutting bloaty menus without losing soul, and measuring the right productivity signals (sales per labor hour, covers per labor hour) so your team wins without red-lining. We dig into kitchen leadership that models humility, chef culture that attracts talent, and the operational clarity independents need to grow—plus how to reset incentives so FOH stops staffing for bonuses and starts staffing for guest experience.

If you want calmer shifts and better numbers without burning people out, this one's your field manual.

Connect with Jeffrey Boland

LinkedIn: Jeffrey Boland

Website: https://www.bolandhs.com/

Company: Mac's Hospitality

Connect with Simon Email: [email protected] Book a Call: https://calendly.com/culinarymechanic/discovery Website: https://www.culinarymechanic.com