The Lost Art of Core Operations

With 25 years of experience in the restaurant industry, Greg Plester has worked in every position from chef to multi-unit manager for corporate restaurants and independently owned ones. He earned a reputation as a "fixer" as he was sent to more than 30 restaurants to evaluate, plan and implement measurable actions.Plester is now Team Lead at Core Hospitality, where he focuses on believing in the development and engagement of people and empowering them to make the best guest experience decisions. 

"Being in the age of 'now' and 'immediate recognition' good or bad, the hiring pool wants to be trained, they want feedback and they want to believe in something bigger then a checklist," he tells Modern Restaurant Management (MRM) magazine. "Since all of our markets are shrinking due to competition it is more vital then ever that we start reflecting back on the basic hospitality principles we were all founded." 

Greg Plester

What are the core fundamentals of running a…