Blog

Welcome to the Surrender News/Blog.  Get the latest news, trends, tips and information to help you succeed and thrive in the workplace. For older blogs click the Archives or a Category.

  • Restaurateurs – Afraid You Don’t Know Enough? Hey, Join the Club!
    Before, I never thought of myself as a group person. Sure, you could have even called me a loner. So I never expected that the groups I belong to would be some of the most significant contributors to my success. Now I know better.  Join the Club One of the clubs I started – Restaurant Owner’s … Continued
  • How Top Restaurant Operators Follow Through to Increase Results
    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
  • How to See What is Holding Your Restaurant Back
    It can feel lonely at the top – especially because being there forces you to take a long, hard look at yourself every day. Every entrepreneurial independent restaurant company reflects its owner. Whatever the owner does well and values, the company does well and values. Whatever challenges an owner becomes problematic to the company.  The Human … Continued
  • Are You Ready For the Summer Break from Your Restaurant that You Have Earned?
    It’s easy to joke about millennial and Gen Z workers who “quietly vacation” by slacking off in July and August (sometimes even simulating keyboard activity to give the appearance of effort) without their managers knowing. And who can blame them? In summer, life feels more flexible and less structured, and you know there’s great weather … Continued
  • The View from the Outside Your Restaurant: Gaining Helpful New Perspectives
    Be honest with yourself: Are your restaurants continually getting better, or are they ever so slowly deteriorating? Do you have evidence for your answer? What are your guests saying? What do the numbers say? Recently, a longtime client has brought me back after a 7 year absence. This company is a great business anyone would … Continued
  • Avoid Pitfalls of Restaurant Expansion by Planning in Advance
    It could be easy to be stuck in your tracks right now. You look at a flat market, threats of tariffs that can upend the economy, and a stock market that bounces around daily like a basketball players’ “shooters bounce” that goes up and down three times before it makes it through the hoop. Yet … Continued
  • How Multi-Unit Restaurant Supervisors Create Better Results
    You can’t afford to have multi-unit supervisors just run the machine. That’s always true, but especially in volatile and uncertain times like these. Instead of running the machine, your multi-unit supervisors must be building a better one.  Two Different Outcomes For people who work in your company, do the alarms in their phones wake them … Continued
  • How to Take Action and Power to Boost Guest Count
    The most important number for your restaurants – the one to look at every shift, day, week, and accounting period – isn’t on your P&L. That number? Guest count. I have clients who show up with positive comp guest counts. Those brands offer great experiences to guests who are willing to pay for unique and memorable … Continued
  • How to Discover the Missing Pieces to Increase Your Restaurant’s Success
    In this flat economy when you have to do all of the work yourself because the market is not going to do it for you, two questions hold the key to unlocking increased sales and profit: These days, you must have every possible element working in your favor. Making things right can add 5% to … Continued
  • Increase Restaurant Revenue By Learning from Southwest Airlines’ Really Big Mistakes
    Restaurant owners – don’t be like Southwest Airlines! Southwest has decided to start charging fees on top of fares, thinking they’ll make more money that way. They used to be the only airline out of the big four not to charge for checked bags; now they’ll start charging for checking bags on May 28th – … Continued
  • How to Make Productive Restaurant Partnerships Work
    Early in my career, as an operator with partners, I experienced the joys of an imploding partnership: enriching lawyers and exchanging money, territories, and grief.  My CPA told me, “A partnership is a like a marriage: easy to get into, hard to get out of.” Many of my clients love doing their own thing without … Continued
  • How Restaurant Owners Make Work Not Take Over Their Lives 
    Which of these two statements do you think applies to most restaurant owners? After decades of working with successful owners of multi-unit independent restaurant companies, I guarantee the big issue is number 2: the work ethic (or paranoia) that leads to working too many hours.   The Spring Break Example In Texas this week, we … Continued