How do you do that? Simple. Make sure all your managers get better every year. If you want to run great restaurants in the current labor market, you have no other choice. “We all strive to be better every day, and that includes me.” When I start working with successful owners of multi-unit independent restaurant … Continued
Sitting in the dining room of one of my clients, we tried to figure out what this super-successful business leader had in common with some of my other clients. Then it hit me – he had never worked in a company he didn’t own! I’ve been running my business for almost 30 years, and it … Continued
In the past I have proven why culture provides 100% of your profits. That’s a lot. I constantly work with my clients – successful owners of independent restaurant companies – to define their culture in a permanent way. This lets them direct the behavior of their people (i.e., everybody) who serve guests and the people … Continued
Proof of concept. Knowing your restaurant brand has legs – that its single-unit economics can be repeated and repeated and repeated – is like that can’t-fail feeling Hillary Clinton felt the night before the election. In the end, proof of concept doesn’t prove that success will follow, because no concept has permanent proof. That’s … Continued