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
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
Your guests demand more than ever and their tastes change. The good news? All the data shows they’ll still hand you their credit or debit card when you give them something they perceive as valuable. So, as part of your guest focus, never stop working on menu improvement. Does Your Menu Hold You Back? After a … 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
Q4 starts today. Everyone wants to maximize Q4 through the holiday spend. When you see that Christmas and New Year’s Day occur on Wednesdays this year, you know that 2024 provides the optimal set up for making money in Period 13. Many of my clients experienced a flattish year. Others take action and have increased … Continued
In this challenging environment, 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 the top line and 2% to the bottom line. Everyone wants these numbers. Especially as they think about their business during … Continued
You can improve restaurant revenue and net operating income in any economy – even in 2024’s “flat market.” One way I make this happen is to always look for people I call “caring, friendly whistleblowers.” They have great ideas that exist outside of the status quo – ideas that challenge the status quo in a loving way. … Continued
In your heart, you know when your restaurants could be better. And right now, I’m seeing a ton of opportunity for improvement out there. In the past few weeks, I have sat in restaurants where I felt warmly welcomed, checked on, and delighted – where I had fun and was thanked sincerely. I’ve been to … Continued
The market and the economy will not do your work for you this year. So you’ll just have to do it yourself. While guests are continuing to dine out less often, there’s good news to be found in the demographics most of my clients serve: When people go to restaurants, they want what they want. … Continued
Last week I wrote to you about plans. This week let’s talk about changing them. When your nav system offers a better route, take it. You ought to be putting the most emphasis where you will yield the greatest return. Doing that means you may have to shift course when new priorities emerge, which can be hard for those … Continued