My daughter’s pediatrician adds a surcharge to credit card payments. So does the insurance company – the one that accepted my auto premiums for years without one. Even a mom-and-pop upholstery service I used recently added a credit card surcharge. People have become accustomed to surcharges. And, once they start feeling better about restaurants too, … Continued
We spend more time developing general managers than we do developing their leaders. When companies extend that development focus to GMs’ bosses, great things – things that people thought would never happen – start to materialize. Like raising guest count in this flat market, enrolling employees and guests by launching an inspiring and authentic culture … Continued
Some people turn out to be better at starting projects than finishing them. I see it all the time both as a student of personality types and advisor of restaurant companies. Initiatives begin and then get sidetracked when another shiny object – or simply the siren song of day-to-day restaurant operations – sucks the attention … Continued
Turns out that guiding a restaurant company today is different and more complicated than at any time I can remember. Today, simply following industry-wide practices won’t move a company to the next level; instead, your approach is connected to the level of success you currently create. Last year I wrote to you about the three categories … Continued