I’ve gone back and chosen five especially popular or meaningful posts from this year – the ones my clients, owners of successful multi-unit independent restaurant companies, said benefited them the most. So, as 2019 turns into 2020, take a moment to see how they apply to you and your business. 1. The Biggest Restaurant Company … Continued
My clients’ DNA must be filled with a longing for growth. At best, this growth adheres to a plan. At worst, owners act like hungry, unruly, science-fiction monsters who can never be satisfied, and grow haphazardly because of it. All of the best restaurateurs I work with – owners of successful multi-unit organizations – focus … Continued
Restaurateurs often contact me, thrilled they have one or two promising-looking units. In their mind they have made a fantastic leap toward having a national group of franchisees that provides them incredible mailbox money with lots of zeros they no longer have to work for. Sure, their franchising dream looks attractive, but even if you … Continued
Are you and your organization clear on the difference between task and management? Last week, I had three similar conversations with three different clients – all of whom own restaurants and companies anyone would envy. It was like a hazy art film where, no matter where I went, I heard the same voices repeating the … Continued
Compared to where restaurateurs from my generation were when they were in their 30s and 40s, today’s restaurateurs at that age are crushing it! When I work with them, I convince them to move with higher velocity and take advantage of all their ideas, experiences, information, and possibilities. That contrasts with my general advice when … Continued
If the only way you prove your restaurant’s continued success and competitive advantage comes through using data, that’s perilous. That’s because the most important things in our industry are hard to measure: Culture Morale Guest happiness Service Sure, we have spent a lot of time creating metrics for each of these topics – honestly, … Continued
The thing about procrastinators, commitment-phobes, and last-minute people? They don’t know what they are missing. Many of my clients – successful owners of independent restaurant companies – take more than their time in making decisions. Some of them simply hate to make decisions, because making a final decision eliminates all those other amazing options they … Continued
Your grill cook – the person who prepares that steak exactly to temperature – has a better sense of balance on the grill than you do on accountability in your restaurant. To the visionaries who start their organizations and become the successful multi-unit independent restaurateurs that I work with, accountability does not usually come naturally. … Continued
Always run your restaurants like you are planning to sell them. When someone sells their house, they prepare it to appeal to buyers. They touch up chipping paint, clean stains off the hardwood floors, and plant the nicest flowers in the front yard. That cracked toilet in the third bathroom nobody ever uses? Replaced. The … Continued
Today’s worker has less than zero interest in hearing what their boss wants them to do without context. Smart people sell their decision and ideas. If you don’t identify as a great salesperson but you want breakthrough results in your dining rooms, you must become a great salesperson. My best clients know this. Whatever exciting idea … Continued