If I asked you, “What kind of company do you own and operate?” how would you answer? Would you say, “A restaurant company”? Maybe if you’re a wise guy, but it doesn’t give me or you a whole lot to work with. It reminds me of when I ask my daughter what happened in school … Continued
For many of my most successful clients, it might have been several years – or even several decades – since they’ve worked in a company that wasn’t their own. That can result in a lack of perspective that holds them back. And sometimes, “It’s lonely at the top” is more than just a saying. The … Continued
In the history-spanning and never-ending competition between chain restaurants and independents, the conditions for independents today look more favorable than at any time since before the pandemic. Why? Because chains can’t create the memorable and authentic experiences the independents can. And those are the experiences customers want. Chain restaurants’ advantages – those attained through capitalization, … Continued
It turns out the roller coaster CAN go up! My clients are starting to feel like the economy and the restaurant industry are finally stable for the first time after recent years where the roller-coaster only seemed to go down. This is leading to (dare I type the word?) optimism. The challenges of recent years … Continued
While you still have the power to impact restaurant results in 2023, use it. At this point in July, you’ve had enough time to digest your company’s results for the first half of the year. Did you exceed plan? Did you fail to meet plan? Did you even have a plan to measure against? Whatever … Continued
Everyone at the recent Texas Restaurant Show in Houston produced by the Texas Restaurant Association wanted to know how to find, keep, and grow managers. Why? Because it’s vital – especially when operators are forced to fish out of a talent pool that’s even shallower than the kiddie pool at the resort you visit this summer. I was … Continued
When people eat at home while staring vacantly at their phone, tablet, or screen – or even when they eat at the restaurant across the street – they miss the human hospitality factor that that you are capable of providing. Hospitality is what sets you apart. So focus on it. We’re All in This Together … Continued
If it’s not going great now, why would you want more of not-great? My brother once asked me, “Has anyone ever opened a restaurant in Dallas they didn’t intend to be a prototype for expansion?” Well, yes, but he made his point. For many restaurateurs, growth is inspiration. Most would view having one restaurant – … Continued
As a young nightclub owner, I would get a physical feeling of excitement and adrenaline every year after Christmas – along with a sense memory reminding me that New Year’s Eve, the biggest night of the year, was about to happen. Now, after decades of advising successful owners of growing restaurant companies here in Texas, … Continued
Part of our DNA can also become a dilemma. In the dining room, we have the superpower of peripheral vision: a hyper-awareness when a guest is in peril. At Brinker International, they call it “GWAP” (guest with a problem). Over time, we learn how to correct the problem without that guest – or the team … Continued