
餐飲人生想要和大家分享的是,從我開店以來會遇到的很多有趣的事情。當然有好的,也有不好的。有過去式,也有現在進行式。 這個頻道非常適合:想創業的,有好奇心的,想了解創業後是什麼樣子,喜歡分享,喜歡聽故事的人。 Powered by Firstory Hosting
| Publishes | Monthly | Episodes | 72 | Founded | 3 years ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | EntrepreneurshipBusinessLeisureHobbies |

哈囉~我是「好好吃飯」的好老闆。
這一集想和你分享一個最近的真實故事。
我請了一位高二的新同學,態度好、長得甜、也努力學,但三個月過去後,我還是得面對那個艱難的選擇。
我知道她盡力了,也知道同事們都在包容,可是當整個團隊的氣氛開始受影響,我不能再裝作沒事。
這不是抱怨,只是想和你聊聊:
當「善良」與「管理」拉扯的時候,老闆該怎麼抉擇?
如何在「對人好」與「對團隊好」之間找到平衡?
希望這集能陪你一起思考——
不論你是老闆、主管,還是正在職場努力的人,都能從這個故事裡看到... more
這一集「餐飲人生」,來跟大家分享幾個讓人又哭笑不得又無語的客人故事。
從鐵板燒店觀察到的服務細節,聊到我自己餐廳裡遇過的奇葩客人:
會用氣音點餐、還想在餐廳裡打地舖睡覺的小花;
還有把廁所當舞台,演出「旋轉大絕技」的小草;
再加上一些很有創意(或刁鑽?😂)的點餐方式。
經營餐廳就是這樣,永遠少不了「人」的故事——不論是客人,還是員工。
你覺得在餐廳裡「睡覺」到底妥不妥當呢?留言告訴我吧!: open.firstory.me/user/cl7ajnc1h0... more
這一集帶你快閃蘇州 72 小時,看看疫情後的中國餐飲市場有多「捲」。
朋友說:半年不回本就等著倒,生意一好馬上有人複製貼上、還賣得更便宜。足療 人民幣129元還能吃到飽看電影,這種極限競爭,真的是消費者的天堂、業者的地獄。
我也聊到「內捲」的職場文化,以及台灣餐飲的不同挑戰。面對這麼捲的世界,我們能不能選擇「健康捲」?這一集聊給你聽。
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在這一集的《餐飲人生》,好老闆從一場熱鬧的高中同學會開場,聊到餐飲圈的同學、這個暑假的「不忙現象」,也分享了作為一位老闆,和員工在**「做完」與「做好」**之間的差異。
從烤漢堡的位置、醬料的塗法、拖地掃地的標準,到垃圾袋的用法,每一個細節都藏著經營者的用心與無法交給別人的責任感。
你會發現,老闆和員工不一樣,不只是身份的不同,更是看事情的角度、做事的態度,和對「細節」的堅持不同。
但這一集同時也傳達一個暖心的觀點——員工比自己厲害,是一種福氣。
如果你是老闆、或是正在職場努力的員工,... more
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #212 |
Listeners, social reach, demographics and more for this podcast.
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餐飲人生 launched 3 years ago and published 72 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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