I just created a new (and my best) team member handbook for day one orientation. Comment "gimme" below if you want a copy sent to you to use as inspiration for your company.

In July 2022, we opened a ghost kitchen in Toronto. Today, after three locations in Toronto, we're opening our first restaurant in New York with two more in the pipeline. Hope to serve you soon.

You'll find this decal in New York (and soon to be Toronto). I have a strong opinion on tipping culture. But, like anything, that opinion is my own.

SOOOO Impactful!! Michel Falcon of Brasa Peruvian absolutely crushing how to effectively build #culture at his restaurants. No exaggeration...A must listen/watch/read for all restaurant operators -- all businesses really... runningrestaurants.com/articles/build…

Great to be on this podcast where I talk People-First Culture, traffic light model management and more.

Here's a podcast I was on recently sharing how we build high functioning teams at Brasa Peruvian Kitchen. On the podcast, I share the strategies I've created to manage low employee turnover, absenteeism and labour percentages.

Toronto and New York, please consider Brasa for your catering and F&B needs. This was an activation we did for Highsnobiety in New York this week.

I do. Everyday. I don't recommend tipping at the end of the stay because only one person would receive the bonus.

At this point, I believe Harley Finkelstein and tobi lutke should run the country (at least temporarily).

If you visit any Brasa Peruvian Kitchen locations in New York or Toronto, you'll see this decal on the sneeze guard. It's what I believe.

I love sports!

What customer service is missing in 99% of ALL businesses. This may sound dramatic but I think it’s true. #customerservice #customerexperience #customercentric

The best part of sports.

Does anyone have experience they can share using Oscar