When everything is louder than everything else, you can’t hear a thing. Top businesses know they must turn their myriad messages down in order to make major improvements. There may be a chance to focus on an area that is a true opportunity because it has not been a strong point in the past. If … Continued
I know a restaurant manager who says,“Mistakes are unacceptable. But I do offer forgiveness.” That’s certainly one way of looking at it. Not my approach. I read a book that mentioned perfection. The author said it was the denial of humanity. We are all human, but what human can afford to make serious mistakes when they open a new business? In … Continued
I had a pizza delivery at my house last week but, sadly, the Caesar salad we had ordered was missing. No big deal, we had plenty of salad in the refrigerator and were happy to have our pizza. We needed to eat quickly to get to a basketball game. A half hour later the doorbell … Continued
Here in Dallas, we know there’s good news and bad news about working in the restaurant industry. When Raising Cane’s CEO Todd Graves announced a corporate relocation to Dallas, he called it “the best restaurant city in the country.” Yes, there is a lot of hospitality industry talent here, and millions of hungry people. On the other hand, … Continued
In their February 2012 issue, Restaurantville Monthly profiles the work we recently did in partnership with the Texas Restaurant Association on our 2012 Restaurateurs Issues and Challenges Survey. The publication notes the connection between operators’ focus on living their culture and their optimism for 2012. “By maintaining a high level of cultural integrity, restaurants will … Continued
The best management teams are balanced, cover each other’s blind spots and use their time wisely to make outstanding decisions. On February 7, I volunteered along with a group of restaurant industry professionals to staff and judge the 2012 Dallas Regional Texas ProStart Restaurant Competition. The event was sponsored by the Greater Dallas Restaurant Association and Texas … Continued
The good news? There’s a low barrier to entry in the restaurant business. The bad news? Well, you know. Most people think inferior locations, service, food or atmosphere are the factors that most often doom a restaurant. While those are all important, having enough cash in the bank can enable a start-up to survive them … Continued
Successful business people keep their eyes on their own product, creativity, service, culture and execution. When they do their job right, they have an awareness of what other businesses are doing, but spend their time perfecting what they themselves are doing. Quick service, fast casual, casual dining, fine dining. Think fast! There’s a good chance … Continued
According to a recent survey, restaurateurs are optimistic about the future. The top priorities identified by respondents are: staying true to their culture, creating profitability, and generating revenue. The survey of restaurateurs was conducted by Surrender, Inc. in partnership with the Texas Restaurant Association. A full 86% of the respondents said they were optimistic about … Continued
At the end of last year, I was talking with two restaurateurs who had experienced the pleaasure of IRS audits. These folks are very sharp operators with highly organized companies. They exemplify the kind of success derived from refined numbers that are drilled down into improved operations. The audit results were shocking. Though they thought … Continued