You’d think that – when I start working with successful multi-unit restaurant companies looking to improve – matching their strengths with what they need would be easy. But experience tells me that thinking differently, along with new approaches, not old ones, make for successful growth. Just like the people who establish a concept are not … Continued
Once, at a client’s weekly operations meeting, I waited and waited to hear someone speak the word “guest.” I heard about production, maintenance, organization, policies, personnel, money, and training. Surely, one of the 10 experienced managers at this mature, legacy-brand, high-volume unit would talk about something they had done for a guest, something they had … Continued
Take a look back all the way back to the beginning of the year. With the first quarter just ending, my best clients take stock of what they’ve achieved. Then, they adjust to ensure they have a great 2023 – no matter how they started the year. Did you exceed plan? Did you fail to … Continued
Where do you go for advice on building confidence, concepts, loyalty, professionalism, and taking smart risks? You go back to high school. The Texas ProStart High School Competition Recently, as part of a team of 25 restaurant industry leaders, I continued my streak of judging critical thinking skills at the annual Texas ProStart statewide competition … Continued