Culture dictates behavior, but it also allows what I call “codifying ownership.” This means that, even in your absence, your restaurants feel like you want them to feel – so you’re able to open more units without killing what made the first ones special. Plus, you get a ton of personal freedom and flexibility. Learning … Continued
The oldest Gen Z diners are celebrating their 27th birthdays this year. If you haven’t started to understand their behavior or adapt to their dining needs, you’d better start now. Generation Z, our first generation of digital natives, will be going through high schools only a few more years before Generation Alpha arrives. This weekend, … 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
If you tell yourself that your restaurants appeal to everyone aged 4-74 – or anything similar to that – that is wrong. If you tell yourself that you compete with all restaurants – wrong again. One of my clients was telling me these things, and it was only by going beyond that kind of thinking that … Continued
Lately, I’ve worked with my clients so much on their 2024 plans that, in my mind, I’m already there. So I’m constantly surprised when I see a date that says 2023. It feels like something from the past. Adopt the same attitude and put maximum energy into planning for a breakthrough. Positively approach changes for … Continued
How much better would you feel with the first of a series of 5% revenue increases? Well, it wouldn’t take all that much in a $4MM restaurant with a $30 PPA. Three or four tables at lunch and the same at dinner would do it. That’s 18 guests a day. I can’t make revenue increases any … Continued
The most important number for your restaurants – the one you need to look at every shift, day, week, and accounting period – isn’t on your P&L. That number? Guest count. I only have a few clients who have positive comp guest counts. Those brands connected with their guests during the pandemic in a unique … 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
Sought-after young restaurant brands can brag that they don’t even have to advertise. When I hear that claim I smile – because I know, one day, they will start advertising. They inevitably cool off. Someone else will own the hot new brand that everyone loves to be Insta-ing about. The most recent examples of this? Shake … Continued
My clients often say to me, “I’m making more money than I ever imagined.” When you’ve reached that level of success, you may feel so much gratitude that self-evaluation becomes hard. Plus, a lot of the people surrounding you may see your life as so great that there’s no need to speak candidly or find … Continued