By: Elena Mart
If you’ve ever worked in a restaurant, you know the drill: long hours, high stress, low pay, and even lower appreciation. Now imagine a restaurant world where the people who make it all happen—the chefs, the servers, the bartenders, even the dishwashers—are actually the priority. Sounds too good to be true? Jim Taylor, founder of Benchmark Sixty Restaurant Services, thinks otherwise. And he’s here to show you how it’s possible with his new book, Bold Operations: Building The Foundation of Strategic Excellence in Restaurants, now available on Amazon.
Jim’s journey in the restaurant industry didn’t start with a flashy title or an office with a view. No, it started just like it has for so many of us—bartending at family gatherings, watching people enjoy good food and drinks, and realizing that there was something special in how restaurants bring people together. Over 20 years later, Jim has not only transformed his career but also the way countless restaurant owners and managers think about their businesses. He’s now a recognized thought leader and an inductee into the Culinary Institute of America’s “Society of Fellows.” In Bold Operations, he distills these insights into a playbook for an industry desperately in need of change. And his approach isn’t just theoretical—it’s something he practices firsthand at Le Crocodile by Rob Feenie in Vancouver, BC. This acclaimed French fine-dining restaurant exemplifies Jim’s vision: a people-centered, sustainable approach that enhances both employee well-being and business success.
So why does this book matter? Because Jim isn’t just talking about improving profit margins or attracting more customers—though those things naturally happen when his methods are applied. His focus is on the people. The hardworking, often overlooked individuals who are truly the backbone of every restaurant. Bold Operations isn’t just a book about strategies; it’s a people-first playbook for an industry that needs to prioritize its workforce if it wants to thrive in the future.
Over the years, Jim has witnessed the good, the bad, and the downright painful aspects of the restaurant business. From managing huge teams to consulting with restaurants across North America and the UK, he’s seen what works and what doesn’t. His book is a raw, honest dive into the issues many restaurant owners are afraid to talk about openly. Turnover? He’s got strategies for that. Mental health issues among staff? He’s tackling it head-on. Profitability? Yes, he’s covering that, but through a totally different lens. Jim’s approach is all about “compartmentalized business productivity” and measuring employee workload in ways that actually make sense—and make the industry a better place for everyone involved.
Let’s face it, working in a restaurant isn’t just a job; it’s an experience. It can be thrilling, exhausting, rewarding, and completely overwhelming, sometimes all in the same shift. And while there are plenty of people who love it, there are just as many who leave because the toll on their mental health, relationships, and overall well-being is just too high. Jim gets this because he’s been there himself. He’s spent years in the trenches, figuring out what makes employees stay and what drives them away, and he’s poured that hard-earned wisdom into every page of Bold Operations.
Jim’s practical approach at Le Crocodile—a restaurant that balances the rich traditions of French cuisine with the finest local ingredients—demonstrates his commitment to a better industry model. At Le Crocodile, each team member is treated with the same respect and care that Jim advocates for in his book, resulting in an atmosphere where both the staff and patrons thrive. This real-world application reinforces the credibility of Jim’s methods and shows they aren’t just theories; they’re practices that work.
One thing you’ll notice about Jim is that he’s all about “thinking differently.” He’s not interested in cookie-cutter solutions or trendy buzzwords. Instead, he’s developed a new way to view the business that’s grounded in practical experience and a genuine desire to protect people in the industry. It’s refreshing to hear from someone who’s not just spouting theories but has actually done the work—and who understands that the restaurant industry’s greatest asset isn’t the latest technology or the coolest menu item. It’s the people.
Why should you read Bold Operations? Because it’s for everyone who’s ever clocked into a restaurant and felt the chaos of a Saturday night rush. For every manager who’s struggled to balance their team’s needs with the demands of the business. For every owner who’s seen good people come and go and wondered how to keep them. Jim’s book isn’t just an industry manual; it’s a call to action for restaurant leaders to rethink their entire approach to people management.
Imagine a world where employees don’t just see their restaurant job as a stepping stone but as a real, fulfilling career. That’s Jim’s vision, and he’s working with a growing team of consultants and partners to make it happen. He’s helping restaurant leaders see the industry through a new lens, one where retention is the new measure of success and where people actually want to stay, grow, and contribute to something bigger.
Jim’s journey isn’t just about restaurants, though. It’s about leadership, vision, and the belief that with the right approach, the restaurant industry can be a place where people find not only their first jobs but also their dream jobs. If you’re skeptical, you’re not alone. Change is hard, especially in an industry with so many established norms. But Jim is confident there’s a way forward, and Bold Operations is like a roadmap, showing the steps to create a better experience for the next generation of hospitality professionals.
One of Jim’s favorite things to say is that “retention is the new cool.” And he’s right. Gone are the days when restaurants could just hire, burn out, and replace their staff without consequences. Today, people want to work where they feel valued, where they have opportunities to grow, and where their leaders actually care about them as individuals. Jim understands this, and Bold Operations offers real, actionable steps for making it happen.
At the end of the day, Bold Operations is more than just a guide to restaurant management. It’s a reminder that great businesses are the ones that put their people first. And in a world where the restaurant industry is constantly evolving, that message couldn’t be more timely. So if you’re in the business, thinking about getting into it, or just curious about what it really takes to make it work, do yourself a favor and pick up a copy. Jim’s insights are the kind of game-changers that don’t come along every day.
Jim has poured his heart and soul into Bold Operations, not just because he cares about restaurants, but because he cares about the people who make them great. So grab a copy, take a few notes, and get ready to see the restaurant industry in a whole new way. It might just change how you see things, too.
Author: Jim Taylor
Book Link: https://www.amazon.com/dp/1998585417
Published By: Aize Perez
