“Butts in seats”. There are a lot of things we don’t say any more. We don’t say “waitress,” we don’t say “smoking or non-smoking,” and we certainly don’t say “cash register.” Nevertheless there are people out there who still say, “butts in seats,” as in, “All we need is more butts in seats” or, “When … Continued
People always talk about a possible restaurant bubble. It is human nature to worry about things that may impact our livelihoods. Owners of independent restaurant companies wonder, “Does the bubble exist? Is it about to burst? What happens when it does?” A couple of years ago, the question really took on a life of its … Continued
Every night, before my daughter goes to sleep, I tell her, “Always be yourself.” I know that — when she knows who she is — shiny objects will not distract her. I deliver a similar message to independent restaurant company owners. Oprah Winfrey made billions helping people “live their best life.” You can make millions … Continued
My brother from Seattle, visiting me in Dallas, once asked me, “Does anyone in Dallas ever open a restaurant that is not a prototype for expansion?” He was being a little critical, a little incredulous, and also, I think, just really wanted to eat at a restaurant where someone had poured their heart into the … Continued
There are always concepts that are growing, prospering, and building impressive results, outpacing the market. Yours ought to be one of them. For some others, something changed. Many long-time operators who had felt it was their birthright to see 4-5% annual increase every year got a surprise. The gains were not there. Was it too … Continued
When you are the best choice for the guest’s occasion, your guest counts increase. But who is your guest? And what is the occasion? Why You Shouldn’t Panic When you think about how much competition is out there, it’s easy to get overwhelmed. But don’t panic! You probably don’t have anywhere near as much competition … Continued
Recently, a partner in a startup chatted with me in the dining room of his first unit. He has aggressive goals for growth and wanted to discuss his second unit. He asked, “What are the biggest mistakes you see groups like mine make at the beginning of their development?” The first thing that came to mind was failure … Continued
Growth. It is the impetus of capitalism. So how do you know you are growing at the right pace? Every restaurant company we work with has a growth plan and a growth strategy. There is no one out there standing still that we know of. That is a function of the mind of the entrepreneur … Continued
Growing sales? Growing units? Every entrepreneur I have ever known thinks about these things every day. And it turns out the people who sell to them are thinking about the same things on their behalf. In the B to B world, vendors and suppliers come to know a great deal about the people they serve. … Continued
The good news? There’s a low barrier to entry in the restaurant business. The bad news? Well, you know. Most people think inferior locations, service, food or atmosphere are the factors that most often doom a restaurant. While those are all important, having enough cash in the bank can enable a start-up to survive them … Continued