Drop Corndogs First: A Guide for the Growing Restaurant Manager
Author and seasoned restauranteur, Bill Luton, wrote Drop Corndogs
First to arm young managers with some of the tools that would really
help them accelarate the advancement process in their careers.
According to Luton, too many managers burn out and fail to succeed due
to lack of training and deserved guidance from their supervisors.
Drop Corndogs First will not make good managers. That, Luton says is up
to the individual, but he believes the book will help up-and-coming
managers reach their full potential. Drop Corndogs First is not an
instruction manual; it's a mindset and it's also fun, and a great read
that is designed to lay the foundation for an ongoing management
training program across a variety of restaurant settings.
Luton says the title "Drop Corndogs First" is an illustration drawn
from the time management section of the book. If you were cooking a
meal in a fast food setting where corndogs take the longest to cook and
require little or no attention during the cooking process, you should
drop corndogs first. All other tasks would then be completed according
to prioritization.
According to Luton, he has used the illustration with his cooks in
operations. They liked it so much that any time he started to correct
them for not using time management in the cooking process during a
rush, they would tell each other to "drop corndogs first, guys," even
if there weren't any orders for corndogs.
Once again, it's a mindset.
Luton hopes Drop Corndogs First will be recognized as having beneficial
content. He says the real purpose for the book is to make
managers better.
Now that Drop Corndogs First has been published, Luton has begun the
research phase for a book about the National Restaurant Association's
ServSafe® Food Safety Certification program and test. The program is
designed to make managers more knowledgable about food safety and more
marketable in the restaurant business.
ServSafe® certified managers are so widely recognized as being an asset
to a restaurant that many health departments give one or several bonus
points on the health inspection grade just because a restaurant has a
ServSafe® certified manager working there. Luton's work will help
managers sort through the vast course material, learn the program and
pass the test, using his easy to learn techniques..