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Found a Home at LYFE Kitchen

  • Comp & Benefits
  • Work/Life Balance
  • Senior Management
  • Culture & Values
  • Career Opportunities
Current Employee - Anonymous Employee in Los Angeles, CA
Current Employee - Anonymous Employee in Los Angeles, CA

I have been working at LYFE Kitchen full-time (more than an year)

Pros

-They are growing big time
- Less rules, more fun
- It's cool being able to just talk with all the executives; not so formal
- I am in early, just as they are getting ready to expand across the US

Cons

-We're all still learning
-Everyone does more than one job right now (good for my cross-training actually)

Advice to ManagementAdvice

-Stay loose and continue to have fun
-Keep innovating
-I love the fact that you are actually doing something that's good for people

Recommends
Positive Outlook

3 Other Employee Reviews for LYFE Kitchen (View Most Recent)

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  1.  

    Big potential, bigger let down.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Front of House in Lone Tree, CO
    Former Employee - Front of House in Lone Tree, CO

    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 Recommend
    Positive Outlook
    Approves of CEO
  2.  

    Don't seem like they care, its just a gimmick.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Restaurant in Evanston, IL
    Former Employee - Restaurant in Evanston, IL

    I worked at LYFE Kitchen part-time (less than an year)

    Pros

    Good concept, nice owners, food is some what healthy if they actually cared about proportions. and about 5% of the people really seem like they are trying.

    Cons

    Everything... where do i start? not everyone in the kitchen is properly licensed per state law.

    The people put in charge have no clue how to organize a restaurant, and what components are important for the day to day success. no respect for the back of the house and really poor communication with front of the house. No care for the fact that people had lives outside of work.

    Irresponsible people in charge (more than half of the first round staff was hired with no restaurant experience and even though they intended to just work the summer massive amounts of resources were wasted training them),

    unethical practices (someone would get written up for no sox and bunch of others would get just verbal warning the same day for the same thing) if the management liked you, you could do whatever. Every management team member was just eating whatever they wanted but if an employee tried something she would get yelled at). friend of the management got advancement opportunity easily.

    The Worst Scheduling I have ever seen in all my life. People would be scheduled only for 6hrs then asked to stay a little longer and then get cut at 7.5hr mark, thus the brakes were not given properly. because a lot of the people was working in a restaurant for the first time they were not aware they were not given proper brakes. if an employee volunteered for extra shifts at the request of management they would get unpaid break but no paid breaks during either of the shifts. full time worker schedule were not consistent and sometimes schedule would be posted the last day of the week.

    unfair and incompetent management of the core staff (half the people would do double the work, the staffers are consistently asked to do more than one person's work, if asked for raise we were scoffed at. the restaurant would intentionally run under staff, some people were given permission to go home early every day)

    inconsistent principals and wildly varying standards of conduct among middle management. there was no help in achieving the benefits that could be available to employees.

    they do not recycle, do not care about the food quality and run the kitchen under staff to save money. do not care for hard working cleaners who all quit. there was anchovies in one of their vegetarian sauce for a while. they made no public announcement about it (they claim it was just the label).

    Advice to ManagementAdvice

    Get some real restaurant training, coffee shop work is not resturant work, working there might teach you how to run a store effectively but not a restaurant.
    Incompetence is not attractive and if you want to keep good workers giving them lip service is not going to cut it. Less than 10% of original staff is still there and its not even been 4 months. its time to look inside and start acting like the people who work for you are actually human.

    Doesn't Recommend
    Neutral Outlook
    Disapproves of CEO
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