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LYFE Kitchen Photos
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Culture & Values
- Career Opportunities
I worked at LYFE Kitchen part-time (less than an year)Pros
Great tasting food. Sustainable, local, organic whenever possible.
Guests are so excited for the promises, menu items, price and variety stated by the Founders and described online and within the menu.
Fresh, new concept and a growing company so lots of potential for career growth. Supported by impressive chefs and supply chain experts.Cons
Still such a young company in spite of legacy founders and years of experience. Adjusting from the fast-food segment to fast casual, while not embracing the fast casual best practices, the break the mold mentality is hurting the operational success.
There is little respect for food safety.
I was hired in Colorado and there is no consistency in communication, expectations for crew or managers. Every shift is a new experience depending on who is scheduled and if the local owners are involved.
Corporate support is inconsistent. My biggest frustration was the lack of integrated systems and training.
Everyone hired is highly skilled and seems very committed to the principles of sustainability and healthful eating however, no one is supported so quickly skilled and experienced restaurant professionals are flailing and frustrated.Advice to ManagementAdvice
To the founders and corporate level folks, I suggest that they realize what a great thing they have here and know that one day it will be big and automated like their beloved McDonalds. However, in the mean time, create accessible, consistent training and standards. Even if it is a paper document. We all get it, the goal is digital, the end result needs to be very detailed. Right now support your very few restaurants and stop concentrating on how to evaluate and judge success.
To the local Colorado Operators do better. Reread the values and mission of LyFe and recommit to its essence. Recycling is yesterday's issue and. LYFE promises so much more. Not doing these things is not good business at best, and in breach of contract at some point. Aim to be a job of choice by respecting and empowering the people you have. Let people do what they are good at and give everyone a little credit. Unfortunately you are not seeing that when you are not at your restaurant the guests are happier, louder, buy more and your crew is more relaxed and enjoying sharing this incredible concept with the public.
Growth is a given, why not make it enjoyable and beneficial to all involved.Doesn't RecommendPositive OutlookApproves of CEO