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
For my best clients, it doesn’t matter what curveballs life throws at them. They stay on a strong growth curve regardless – remaining in control of their destiny and putting the right information to work. And when you do that, great things happen, like jumping from 5 units to 21, or reinvigorating revenue at a … Continued
The most representative moment of my year took place at the Texas Restaurant Show. As I was giving one of my talks, a hand went up in the standing-room-only crowd. The speaker looked around 30 – not that young, but maybe new to the industry. He said, “You keep saying that the market looks flat; … Continued
I’m often asked whether people seek my help more when the market is up (to support rapid growth) or down (because everyone’s trying feverishly to correct deficiencies). The answer? Neither. In this flat-as-a-pancake market, I’ve never been busier. Today, no one can afford to sit on their hands on a bus of survivors. Taking specific … Continued
Have you set up your company properly to track financial success related to your management development efforts, value of the guest experience, and branding and cost management initiatives? Do you share accurate information freely, presented in a format and cycle common to the industry? Do the professionals you hire easily use it, and does it help … Continued
A friend sent me a YouTube video (possibly the eight most dangerous words in the English language) with the title of “Restaurants are Empty” and a subtitle of “Why Restaurants Are Empty & Overpriced in 2025.” Total click bait for doomscrollers – and a real downer for someone in our industry. On top of that, … 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. Recently I wrote to you about the three categories … Continued