We all get frustrated from time to time working in restaurants and bars. Emotions can run rampant and things can escalate fairly quickly. If you’ve been in the industry for any amount of time (a veteran) you have surely heard a few things that would make some people do a double take. I know I have.
Words have power. They can build a team or tear one apart. The sad things is that sometimes it happens so quickly that it can have a ripple effect on your brand. Once those words leave your mouth and are spoken aloud they tend to become a self fulfilling prophecy. So watch what you say to your team because it tends to become a karma boomerang!
Here are three things you should never say to your team:
1. I have to do it all myself.
Really? You have to do it all? People tend to make big claims that border on extremes. You’ve probably used a few other ones as well that fit into this category. You “always” are late or you “never” clean up your station. When...
All restaurants have them. You probably have a few, too.
Having problems is actually a good thing because they signal a gap from where you currently are to where you want your restaurant to be. The thing you do not want to do is ignore them. Problems can be a gift. Ignoring them is a sure way to let them grow into a monster that can consume your business. Always better to get the monster while it is small and does not require the National Guard (a.k.a. a consultant) to be called in.
So, what problems are you facing right now?
What keeps you up at night?
Now, it doesn’t matter where your restaurant is located. The industry shares the same issues globally (I have seen this first hand as an international restaurant coach). The struggle to find talent, the need to dominate your marketing, and the rising costs of doing business all are common problems that many restaurants face today. What is a restaurant to do?
Understand the number one problem that is...
Here you are. Running a restaurant as a manager. How are things going? If you are like 87% of managers out there, you might feel you were a little unprepared for the role you currently are in. Watching other managers, you might have had a sense that it was easy. Maybe you thought you could do a better job than that one manager who everyone hated? Then you were thrown into management and you soon realized that management is anything but easy!
Welcome to restaurant management. It's a lot like riding a bull. You need to keep your focus or that wild animal will throw you and trample you very quickly. To be a champion bull rider takes courage and the ability to make adjustments quickly to stay centered on the back of that 1600-pound beast. Restaurant management is pretty much the same in that forces around you are constantly trying to throw you off. You just don’t want to get stepped on in the process.
How you arrived at this position doesn't really matter. Nor does the lack of...
I don't like spam either so let's make sure you're a human being. Plus, I am throwing in a copy of my Manifesto for Outstanding Restaurants!