Your only as strong as your weakest link - Bartender FAB Restaurant Concepts Employee Review

FAB as a whole really needs to evaluate and potentially restructure how their executive level and regional operations management functions. A lot of their executive team has never worked in restaurants. Having restaurant experience is crucial to understanding how to grow and build your restaurant group effectively with scalability in mind. I worked at one of their underperforming locations and the lack of corporate support and interference was overwhelming and incredibly disappointing . Before I transitioned into a different industry for my full time job , I worked for the corporate office of a west coast based restaurant group that had 70+ restaurants. This other restaurant group I worked for previously ensured that under performing locations had performance plans set in motion. This included daily on site check ins and countless calls from the allocated regional manager and regional chef. The regional team would work directly with each location manager and chef to ensure improvements were made. During my 1 year with FAB at the under performing location, I saw minimal contact with the regional team and there was glaring issues that needed to be addressed by the corporate team. This included food safety, food and drink specs, and overall restaurant cleanliness. The location I worked at during my time there also lost 3 General Mangers. Not for the lack of each GM’s efforts but the task of turning a round the restaurant so that it was profitable was an insurmountable task without corporate interference and involvement. It is hard enough to run and implement changes to a performing restaurant. This location is old, broken, and disgusting beyond belief. The staff and managers are destined to fail if something does not happen from corporate. Your brand is only as strong as your weakest restaurant. And burning out hard working location managers and staff is not the way to run a restaurant group.