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The Trouble with Creating Culture culture leadership

Look at any well landscaped garden and you will see careful planning, care, and maintenance. Those are the same elements you need to create a restaurant culture that surpasses the average.

Culture is that secret sauce that separates the good from the outstanding. Restaurants can have the same...

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Why You Need To Worry About Culture branding culture leadership operations

Culture. You've heard that word before. Contrary to what some believe it's not an urban myth. Culture is the lifeblood of your restaurant and bar. It's a beacon that sends a vibe to those that like the message your culture sends out. It's like your own personal bat signal for your brand. So yes,...

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This is How to Stop Your Restaurant From Being Stuck leadership mindset

We tend to think of restaurants as brick and mortar objects. Restaurants are actually a living thing. Born from an idea and given life by people. Just like any living thing there is a cycle of growth and development. Your restaurant is a reflection of you. Your actions and attitude have a...

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6 Powerful Ways to Embrace Change mindset peak performance

Want to be at the top of your game all of the time? Then you really need to learn to embrace change. Most people are averse to change. They like to keep things the way they are; they like to stay in their comfort zone. Remember this:

Restaurant Coach Tip: If you are operating from a comfort zone,...

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How Are You Spending Your Human Capital? hiring operations talent

Who you allow on your team is one of the most important decisions you make as an owner or operator. You have to safely guard whom you allow to interact with your guests. Many owners and operators overlook this detail, and it can have a monumental impact on their business.

Jim Collins, the author...

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Is Your Menu a Cannibal? menu design profitability

Menu items that are very similar fight or cannibalize each other for sales. When Steve Jobs returned to Apple in 1997, the first thing he did was ask his team one simple question, "What products would you recommend to a friend?" When he did not get a very clear answer he reduced the number of...

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Why Thinking Like an Owner is Bad leadership mindset

If you are a restaurant owner or manager (ugh, I do not like the word manager, however bear with me). You have probably either spoken these words or heard them said to you, “You need to think like an owner!”

Here’s the double edged sword when you hear that statement:

1. Many...

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The Price of Fear in Your Restaurant mindset peak performance

“I am running out of fuel. I’m not going to make it.”, the pilot of a small single engine aircraft said over the radio.

My first duty station as a Pararescuemen was with the 67th ARRS (Aerospace Rescue & Recovery Service) in Woodbridge RAF in the United Kingdom. We routinely...

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What's Your Kryptonite? The 3 Biggest Elements Holding You Back leadership peak performance

Anyone familiar with comic books knows that Superman’s weakness was kryptonite. Throughout history, mankind has faced great adversaries that test who we are. It’s when we face those demons and take the challenge to tackle them head on that we find our true strength.

This industry is...

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Are You Addicted to Average? leadership mindset

The dream to open a restaurant is alive and well here in America. The good news is that around 5,300 new restaurants have opened from 2012 to 2015. Real estate is booming and if you look around your city you’ll see new construction sites popping up. If you have the money, you can easily...

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Is Your Restaurant Brand Sending Mixed Messages? branding operations

Is the sea of restaurant options out there does your brand stand out? So many fail to capture the attention of their guests and just blend in with the many. The main reason is that they send mixed messages about who they are. Listen, when you are confused about who you are and what you stand for,...

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Got Entitlement? Here Are 3 Warning Signs culture leadership

A year ago I had a challenge with a chef. He wasn’t open to new systems or following through on some projects he started. He basically just wanted to order high end ingredients and play with food. Didn’t care about food or labor costs because that would stifle his “creative...

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