We all want to get back to “normal,” whatever that means now.
Honestly, normal wasn’t very normal in the first place so, let’s look at this as a plot twist!
This time around is your opportunity to do things better than you did before. COVID-19 isn’t your fault, but how you ran your restaurant before is. Now, if that upsets you a little bit, then read on because there are a few things we must discuss.
As the bills pile up and the PPP money runs low, you’ll want to jump back to full operating mode as soon as you can. Now, before you jump in headfirst into cloudy COVID waters, let’s have a little talk about your team.
This is just you and I talking here and if we are honest with each other, you know there are a few people on your team that you should have let go. Maybe you felt sorry for them or was trying to be the “nice person” and try to change them. Please write this down: It’s...
As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever.
In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water. It’s been happening for a while—you just haven’t felt the heat yet.
It’s like the story of the frog placed in a stockpot in room temperature water—it doesn’t notice the danger it’s in. The heat is slowly turned up and it doesn’t do anything until it’s too late and he becomes frog soup.
That’s happening to your bar or restaurant right now. Profits are sliding away a small percent at a time until you wake up one day in panic mode. All this could’ve been avoided if you had your finger constantly on the financial pulse of your business.
That’s where tracking and adjusting to certain key performance indicators (KPIs) are critical to the modern restauranteur who wants to win the ever-changing...
The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus. Don’t get all upset (not quite yet), because in many states it is mandatory that they shut down dine-in service and are only allowed takeout, delivery, or curbside options.
But how was your restaurant running before this crisis hit? Be honest.
Okay, here’s the million-dollar question: Are you going to keep running your restaurant that way or are you willing to make the changes you know you must make to ensure that your restaurant thrives and not just survives?
If you said you’re ready to make the changes you know you must...
Working with so many diverse clients is an incredible opportunity for me to share the lessons and challenges I see in restaurants around the world. Oh, and if you think your problems are special to just apply to your restaurant, they are not. All business problems are either people problems or math problems. Get the right people to solve math problems.
You see, it’s not that our problems are that different. It’s the...
The secret can be summed up in just four words: Join a Mastermind Group!
Napoleon Hill is often credited with being the originator of Mastermind Groups, but the truth is Mastermind Groups have been around much longer.
Hill had a straightforward definition:
The coordination of knowledge and effort of two or more people, who work toward a definite purpose, in the spirit of harmony.
Ben Franklin is also famous for a Mastermind Group. In 1726, despite working from early morning to late at night in his print shop, Ben Franklin organized a meeting group called The Junto. This group met every Friday evening to debate questions of morals, politics, and natural philosophy, and to exchange knowledge of business affairs.
Two questions Franklin asked the group each week were:
“Who is thriving & why?”
“How might they be emulated?”
Wow! These are brilliant questions, even for today!
Look at what is working in another restaurant...
Day in and day out you are dedicated to the grind. You breathe in stress and breathe out hospitality. You get knocked down one day and get back up the next. Welcome to the world of restaurants and bars. It can be a brutal lifestyle if (and it’s a very big if) you allow it to control you.
You probably can fondly remember your first job in the industry. Looking back on all that you have been through, would you offer your younger self the same path that you are on now or would you talk them into going to medical school as your parents suggested years ago?
Well, you can’t go back in time, so stop the whining and make a resolution to step up! It’s time to kiss Toto goodbye and let’s get down to business.
First off, if you are a restaurant owner, operator, or chef, you most likely want one thing: more time.
It’s understandable. When you started your restaurant, you had this dream of being the boss. You were getting away from the rat race and declared you...
Rules, rules, and more rules. Do this. Don’t do that. Does it seem like you spend most of your day like a babysitter at work telling the team more of what not to do? Welcome to management by numbers.
You’ve probably seen that list of rules in your restaurant, and each one has a number next to it.
Rule number one: be here 15 ministers before your shift.
Rule number two: be dressed and ready for your shift.
And so on down the list, they go — each one just a declaration of the proper etiquette we want from the team. No explanation, just the expectation. Well, a very vague explanation and expectation.
Rules tell people the minimum standard for what you tolerate. They lack empathy and motivation. Getting people to follow the rules is a lot like herding cats, and if you have been in leadership for any time (or read my previous post), you know that is one tough job. Motivating other with rules doesn’t work. Sure, a few will comply out of fear. Which leads us to...
If someone said that to you right now, how would you feel?
Uneasy? Pissed? Shocked? Relatively pleased?
The word obsession gets a bad rap. Granted that obsession can be destructive if taken to extremes like anything. However, when it is focused like a laser it will give your brand an edge that few can touch. Obsession is the cure for mediocrity. Obsession is the path that few will travel down. Obsession is the only way to break out of the red ocean of competition and sail into the blue ocean of market domination!
You want some obsession in your life starting today!
People will say that you need to be more focused. They will say you need to take more action. They say you need to be more consistent. Well, when you adopt the obsession mindset, all of those traits get rolled into one! Obsession is your way out of a town called Averageville (population 90% of the world). Let’s plot you a map to get you out of this Godforsaken place once and...
So, what is your title? Are you a manager or a leader?
Before you jump on the “I’m a leader bandwagon”, we should have a talk. You might be suffering from Leadership Delusion. It’s fairly common in this industry. We have a lot of preconceived notions about what a leader really is.
Look up the definition of what leadership is and it’s a little vague:
The action of leading a group of people or an organization.
The state or position of being a leader.
guidance, direction, control, management, superintendence, supervision
That being said it seems that leadership is classified as a noun, when in reality it should be a verb.
Leadership is an act.
True leadership is not what you do, it’s who you are.
Let’s take a few to look at some of the common misconceptions that most managers have about leadership:
How has this year treated you and your restaurant? How has your quest to find staff been?
If you are like the majority of restaurants, it’s been a big challenge. Here’s the bad news, it’ll probably will not get much better in the coming year.
But don’t get all sad about it just yet. There are some innovative and creative ways to get new staff to come to your restaurant.
You’re going to need to have an open mind and a commitment to taking action to see these ideas through. That’s the keyword to finding staff...action. Most talk a good game about attracting staff, but only a few actually follow through.
This is good news for the restaurant that is willing to make recruiting a priority. While others sit back and accept the labor market as being a challenge, innovative restaurants see this as a time to stand out. As Shakespeare so eloquently put it, “nothing is neither good or bad, but thinking makes it so.” There is as much of a labor...
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