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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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Struggling With Hiring? Here's Why! hiring operations

Word on the street is there is a labor shortage for restaurants and bars. They call it the war for talent. If you really look closely, the true is that is really is a war WITH talent. As an industry we have held tight to outdated management techniques like carrots and sticks. They just...

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How Nonverbal Cues Impact Your Restaurant operations

7. 38. 55.

Those three numbers are critical to understand how we communicate with each other. Seven percent of how we communicate is the choice of the word or the word itself. Thirty-eight percent is the tone. Have you ever heard someone say, “I don’t care for your tone?”...

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The Big 4 Thieves of Food Costs operations profitability

If restaurants had water coolers to hang around and talk all day about the gossip of the moment, it would be about food cost. This topic is the thorn in the side of many a restaurant owner, operator and chef, each trying to walk that fine line between creativity and profitability.

In the classic...

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8 Hidden Dangers in Restaurant Lease Agreements operations real estate start up

Guest Blog Post by Mark Chase, Restaurant Real Estate Expert

“In all my years as a restaurant coach, consultant and operator I can tell you first hand that restaurant location and lease negotiation is more important than most people think. Getting an expert to help answer questions is...

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5 Ways to Rescue Your Restaurant leadership operations

When you opened your restaurant you had big dreams and a plan. Then there was a change in the market and perhaps your plan went astray. It happens. Actually, it happens all the time. Many restaurant owners get stuck during those challenges. They lose their faith and become prey to self-doubt.

...

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4 Ways to Increase Restaurant Sales Without Upselling profitability sales training

The upsell.

How many restaurants have you been to where the server comes over and automatically starts into the canned sales script they are told to recite with the energy of a sloth? Enough already. Upselling is dead. That's right, today's customer is far too overstimulated with about a 1,000...

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5 Things That Are Really Killing Your Restaurant operations

There is a strange duality of restaurants. The restaurant industry can be extremely fulfilling and rewarding. There are times when you will be over-the-top and never question why you choose this path.

On the other hand, the restaurant industry can also be relentless and merciless. There are times...

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The 80/20 Restaurant operations peak performance

I've received quite a few emails from managers asking about the Pareto Principle, and the ways that it can be applied to their restaurant. I’ve touched on it before with regards to where profits come from on your menu, but I’ll give a quick refresher. Here we go….

THE PARETO...

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