Season 1

What's your biggest operational challenge? Show Notes: 1. US 3% Unemployment 2. Shout out to Michelle Moreno! 3. A Taco a day for a month for a $10 subscription service 4. Wages are still a hot topic Get three MORE …

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching talk about the cultural transformation occurring in the Hospitality market and why you should be ahead of the curve instead of behind it. You'll learn three st...

Full Course Fund CEO, Lauren Hernandez joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the growing disparity of effective hospitality training and the expectations placed on new staff member...

Consultant Aaron Fish joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to talk about hospitality in the senior living market segment. Join us at 12 N ET, Thursday, Jan. 12th. to find out the 3 …

Turning the Table ep. 123 Chowco.org Check In Clearing the decks for 2023 H ow Many F*cks Do You Have to Give in a Day What exactly is a mindset? Fixed versus Growth Mindsets Why is 2023 any different than …

Jim Taylor and Adam Lamb discuss their favorite three episodes of the year, why they made our list, what we’re celebrating about the restaurant industry in 2022 and what we’re looking forward to in 2023. Join us on Thursday, ...

Scot Turner from Auden Hospitality in the UK joins Jim Taylor and Adam Lamb in the studio to talk about his long career in the Hospitality industry and the five biggest lessons he took away from his successes, and failures. …

Author and Executive Leadership Coach Kelly Heateringham joins Jim Taylor and Adam Lamb in the studio for part 2 of The ABC’s of Inspirational Leadership: Boundaries. What are they and why are hospitality professionals so bad...

Jim Taylor and Adam Lamb discuss protecting staff workload by embracing and mastering forecasting in restaurant operations.

Leadership Coach Michelle Moreno joins Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching to discuss the current state of hospitality leadership and three things you can do right now to uplevel your management ...

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching get together to thank those working on this holiday, so others won’t have to. The Values Videos https://www.instagram.com/reel/CkeK3TwMcV9/?utm_source=ig_web_c...

In this episode, we welcome our good friend, Chef, Advocate & Antagonist in the Hospitality Industry, Jensen Cummings. He speaks to Jim and me about several posts he created lately that caught our attention because he was usi...

Turning the Table Ep. 115: Jim Taylor and Adam Lamb respond to a listener's questions about a situation we've all had to deal with at one point in our career: "How to put her team back together after a period …

What are the inherent risks of working in an environment where instant gratification is so prevalent, and what happens when the music ends? Many people think working in a restaurant is a great way to rack up some experience a...

Jim Taylor of Benchmark Sixty and Adam Lamb of Chef Life Coaching discuss restaurant budgets and how to avoid the seasonal slump blues. Restaurant budgets can be tricky to manage during the year, especially when there is a di...

Chef Maria Campbell shares her vision for the restaurant culture in her native Philadephia and how it can be a transformative force in our lives. As a chef, she's extremely conscious of the importance of providing sustenance,...

Part two of our continuing series about leadership best practices for high-performance restaurant teams: "We Before Me." Executive Leadership Coach & Mentor, Kelly Featheringham AAC, joins Jim Taylor of Benchmark Sixty and Ad...

Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivati...

109: Jay Ashton, the producer and host of the SVK Podcast Network, speaks to Jim Taylor and Adam Lamb about his unique initiative, The Staff Chair, in collaboration with The Brick furniture store to refit restaurant staffroom...

Hospitality Recruiter and Career Coach Chris Bousquet joins Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to talk about 3 Steps to Hiring Better Quality Restaurant Employees. Highlights: 1.) Keep your...

In this episode, Jim and I talk about the current state of the industry's mental health and how operators can ensure their staff are physically and emotionally safe for better retention. Remember: It’s okay not to be okay. If...

Scot Turner of Auden Hospitality joins Jim Taylor and me, Adam Lamb, on this episode of Turning the Table. We talk about ways in which restaurant operators can fully embrace the cultural change and staffing challenges happeni...

Alison Anne of Restaurant Revolution, a hospitality transformational leadership coach and mentor, joins Jim Taylor of Benchmark Sixty Restaurant Services and Adam Lamb to talk about what she and her company are doing to addre...

Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. ...

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention...

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Turning the Table Is the most pro...

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run. Turning the Table Is the most pro...