Everybody in the restaurant business wants to master the art of increasing guest count. Here’s how to do it. In today’s market, the difference between a flatlined guest count and a guest count (as well as revenue and profit) that’s significantly higher is the domino effect of a ton of little pieces. With guests more … Continued
It’s Spring Break time in Texas now. I trust you have great vacation plans! If you’ve already left, congratulations! Enjoy a wonderful week off, and I’m glad you’re taking good care of yourself. But if you don’t have plans, I would like to know why. Unless you have a fantastically good reason for working, like … Continued
Ed Murph, of Norma’s Café fame, led an exemplary life. One of those “you’ll never forget him” people, Ed always had an incredible funny, and memorable story to tell. My friend and client passed away on February 23. I miss him already. Ed Murph’s Career Story You may know Ed Murph for his success in our … Continued
So, you’ve been riding the wave of today’s challenging market – and you feel pride that yours isn’t one of the restaurants near you that has recently succumbed to tragedy. Your sales have continued to increase one or two percent a year – a little less than your menu price increases. So you experience stability, … Continued
Believe it or not in this flat market, some operators are still enjoying 6-8% comp sales. How? By figuring out how to increase guest count. You can do the same if you’re hyper-committed to doing whatever it takes to get more people to swing the door (or open their app) and have great experiences with your … Continued
When guests think about your restaurants, do they end up feeling sleepy because your brand looks tired? Independent restaurant groups that lack the focus or wherewithal to update brands fall behind their competition. One of my clients told me, “Things changed so much in the last few years, we have simply not kept up.” It’s the … Continued
I can’t make it through a single day without someone talking to me about how much they need to hire or develop more talented managers. On many days it’s multiple someones. One nice part of our business right now that can help? Clarity. We know what people want in order to stick around and work … Continued
“Don’t bother to look over there; that’s all fine!” I’ve heard that from many clients who had brought me in to address specific issues. When I start roaming and nosing around their restaurants to find other opportunities to address, they try to shut me down – feeling I am wasting time and effort. That is, … Continued
Do your guests smile, feel happy, enjoy their meals, and tell their friends about that? Do your financial statements appear predictable and healthy – making you proud? Does your culture deeply permeate your restaurants every unit, every shift, every table, every time? Do your people demonstrably improve – doing things today that they couldn’t do … Continued
If you want to really improve your restaurants and your restaurant company, act like you just bought it. Instead of looking at it like the founder, developer, and shepherd you have been for years (or decades), look at everything with new eyes. When I begin working with new clients, I observe, learn, and respectfully question … Continued