Compared to where restaurateurs from my generation were when they were in their 30s and 40s, today’s restaurateurs at that age are crushing it! When I work with them, I convince them to move with higher velocity and take advantage of all their ideas, experiences, information, and possibilities. That contrasts with my general advice when … Continued
If the only way you prove your restaurant’s continued success and competitive advantage comes through using data, that’s perilous. That’s because the most important things in our industry are hard to measure: Culture Morale Guest happiness Service Sure, we have spent a lot of time creating metrics for each of these topics – honestly, … Continued
The thing about procrastinators, commitment-phobes, and last-minute people? They don’t know what they are missing. Many of my clients – successful owners of independent restaurant companies – take more than their time in making decisions. Some of them simply hate to make decisions, because making a final decision eliminates all those other amazing options they … Continued