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...

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 As an industry we have held tight to outdated management techniques like carrots and sticks.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...

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?”...

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...

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...

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.

...

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...

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...

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...

Great restaurants are rare. That’s not meant to be mean, just the truth. Many live alongside a road named Average. The thing to remember is the road of Average leads to a town called Mediocrity. Nothing ever happens there, because the residents are too complacent to change.

To get out of...

Manager.

Leader.

These are words thrown around our industry as if they are one and the same. Let's be clear that they are not. Actually not even close. One works on push and the other pull.

Don't misunderstand, there are times you need to push people to get things done, and for that being in the...

Whether you know it or not, your restaurant has a culture. Culture is one of those business elements that are created either by design or default. Culture can be like a subtle song playing in the background or it can be a booming cinematic soundtrack that blasts throughout your brand. It’s...