Wake Up your Business Wednesday
Staffing and Financial Resources for Restaurants
Presented by Jeremy Threat, Shieldwall & Mani Niall, Business Advisor, Solano-Napa Small Business Development Center
Restaurant owners, operators and employees are expected to juggle multiple duties and competing priorities daily. While this adds to the dynamic environment, it can also lead to burnout and falling behind on the important tasks and core responsibilities that help a restaurant run smoothly and profitably.
At this workshop, we will explore creative ways to recruit and retain employees and hear more about ways to measure financial and operational health to stay on the right track. You will take away practical information about how to access the no-cost services and supportive resources available to your restaurant through the SBDC.
There will be time for conversation, questions and answers, and industry-focused dialogue.
*Registration limited to two employees per restaurant.
Jeremy Threat, Shieldwall
Born and raised in the Napa Valley, Jeremy was exposed to hospitality at an early age and has experience working in both the wine and luxury hotel industry. This provided him with a strong foundation of wine knowledge and customer service skills that would help accelerate his advancement when he joined the restaurant industry.
It was during his time as a restaurant manager that he honed most of his important skill—financial acumen. As most people enter the restaurant industry because of their passion for service, food or wine, being a “numbers person” is uncommon. But numbers had always fascinated him and he found he had a rare knack for understanding the story behind the data.
Prior to starting Shieldwall, Jeremy spent 5 years in charge of Bouchon & Bouchon Bakery with the Thomas Keller Restaurant Group. This was followed by his time as CEO/President of Vine Solutions, Inc., which provides advisory, human resources, accounting and payroll support to approximately 200 restaurants throughout Northern and Southern California. During the past 10 years, he has worked with nearly 400 unique restaurants, which allows him to provide rare benchmarking and insight to help clients improve their profitability without compromising what makes them special.