In this episode of Test of Thyme, Marcus and Jaime share intriguing stories about lost and found items at restaurants. From guests returning a year later searching for something they left behind to the mystery of why some people don’t immediately realize they’ve lost something valuable—this episode covers it all. Are you prepared to handle a customer’s inquiry about a lost item long after it was left? We’ll discuss the importance of having a solid lost and found policy to ensure you're ready for anything. Tune in for some unforgettable stories and practical advice!

In this episode of Test of Thyme, Marcus and Jaime dive into the challenges of staffing in the restaurant industry. They share a recent incident where a $600 mistake was made due to a staff member not doing their job. But instead of pointing fingers, they discuss the importance of taking responsibility as business owners. Marcus emphasizes how owning up to these situations, no matter how costly, is key to maintaining control and ensuring the long-term success of your business. Tune in to hear their insights on navigating the tough realities of running a restaurant.

In Episode 34 of 'Test of Thyme', join Jamie and Marcus as they slice into the meaty challenges of running a restaurant in 2024. It's been a year of whisking through uncertainties and grilling under pressure, but our hosts are seasoned to perfection and ready to dish out their vision for Aroma Thyme. From sustainable sourcing to innovative menu creations, they've got a recipe for success that's sure to tantalize your taste for entrepreneurship. Grab a seat at our table of conversation, and let's toast to the goals and aspirations that are cooking up at Aroma Thyme. #TestOfThyme #RestaurantRealTalk #2024Challenges #CulinaryGoals

Get ready to shake up your day with a hilarious throwback as Marcus spills the beans on an early Aroma Thyme misadventure in Episode 33 of 'Test of Thyme'. Join us as we pour out the details of that time we stirred up more than just cocktails at a New York City bartending competition. With no recipe for success, one of us took to the stage and concocted a cocktail of embarrassment, while the other took flight faster than a shaken martini. It's a story of misunderstandings and missteps, garnished with a twist of humor. Tune in and raise a glass to the learning curves that have shaped our journey. #TestOfThyme #BartendingBlunders #PodcastLife #MixologyMayhem

In this enlightening Episode 32, Marcus, takes us on a personal journey back to his roots - the bustling kitchen. He's donned his chef coat once more and is cooking on the line again. This episode explores the highs and lows of his new approach, focusing on the kitchen staff and his active role in culinary operations. Listen as Marcus shares the pros and cons of this transition, providing a candid look at how this change affects his workload and overall restaurant dynamics. Whether you're a chef, restaurateur, or a culinary enthusiast, this episode offers a unique glimpse into the heart of kitchen management and the challenges of balancing multiple roles.

In this gripping episode, join Jamie and Marcus, seasoned restaurant consultants, as they dive deep into the tumultuous world of 2024's staffing catastrophes. With a mix of horror and insight, they recount the most jaw-dropping staff stories and downfalls witnessed in the industry. From eerie mishaps to catastrophic missteps, this episode uncovers the darker side of restaurant staffing, providing invaluable lessons for every restaurateur. Tune in for a rollercoaster of emotions and critical takeaways that could reshape how you manage your team. Don't miss this revealing journey into the heart of 2024's staffing disasters!

Welcome to another savory episode of "Test of Thyme," where Jaime and Marcus serve up a deliciously insightful conversation on an often-overlooked business strategy for restaurant owners: dining out at other restaurants. Far from being a simple indulgence, we argue that stepping out to savor what others offer is, in fact, a crucial part of your job. 🍽 Networking Over Dinner One of the immediate benefits of this practice is the opportunity to network with other restaurant owners and chefs. Not only does this open doors for future collaborations, but it also fosters a sense of community in the often-competitive restaurant business. 📝 Learning Experience Dining out isn't just about enjoying someone else's cooking; it's a treasure trove of learning experiences. Jaime and Marcus discuss the myriad lessons that can be gleaned from observing other operations, both in terms of best practices to emulate and pitfalls to avoid. Then, we share how we bring these observations back to our own teams, enriching our restaurant's overall experience. 📈 Subtle Marketing Sometimes, your presence alone can be the best form of advertising. Whether it's running into a previous customer or striking up a casual conversation at the bar, the simple act of being seen dining out can offer numerous marketing benefits. However, Jaime and Marcus emphasize that this is not about poaching customers but about natural relationship-building that can lead to business gains. 🔍 Key Takeaways: The importance of networking with industry peers How to turn dining out into a valuable learning experience for your team The understated marketing power of simply being seen in other establishments Don't miss this episode packed with trade secrets and practical advice, as Jaime and Marcus reveal why dining out should be on every restaurant owner's job description. Subscribe now to "Test of Thyme" for more flavorful conversations that delve into the art and business of running a successful restaurant.

Ever wondered why some people rave about their boss while others can't wait to clock out at the end of the day? Is it the boss, or is it something deeper? In this illuminating episode, Jamie and Marcus dive into the intricate dynamics between bosses and employees that they've observed time and again in various work settings. 💼 What Makes a Good Boss "Good" and a Bad Boss "Bad"? One person's hero can be another's villain. Often, the difference lies in the eye of the beholder—or, more accurately, in the behavior and attitude of the employee. Jamie and Marcus discuss why a diligent, proactive employee might view the same boss very differently from a coworker who is perpetually late or underperforming. 🧐 Your Experience Doesn't Define Reality When someone labels a boss as "bad," is that an objective assessment or merely a subjective experience? We explore why labeling a boss should never be a one-size-fits-all judgment. Sometimes, the issue isn't just with the boss "picking on" an employee; there may be broader underlying issues at play. 🔍 Key Takeaways: The dual perspectives employees have on the same leadership How your work ethic and attitude can shape your relationship with your boss The role of communication and expectations in the boss-employee relationship Don't miss out on this riveting conversation as Jamie and Marcus offer invaluable insights into what makes a good boss "good" and a bad boss "bad"—and why the answer might be more complicated than you think. Subscribe now to "Test of Thyme" for more episodes that challenge conventional wisdom and explore the complexities of human behavior in the workplace.