Welcome to the Surrender News/Blog.  Get the latest news, trends, tips and information to help you succeed and thrive in the workplace.

Top 10 Ways Restaurants Retain Managers

In over 30 years in this business I have never seen anything like it. Restaurant managers. The shortage. Last week I heard about a new restaurant that opened two months late: Everything was ready to go—but there were no managers. You Can’t Order the GM Robot on Amazon…Yet The hamburger-flipping robot may be here, but … Continued

Proven Techniques for Growing and Retaining Restaurant Managers

A very talented general manager in one of my client companies looked like the frustration emoji when telling me, “Our weekly operations meetings, it is the same thing every week—it feels like Groundhog Day.” The issue? Getting together yielded no process to develop the people in attendance. Want your managers to stay, and your restaurants … Continued

What If An Employee Sent You This Text

What would your employees text you—the successful owner of an independent, multi-unit restaurant group—if they had the chance? Michael Lastoria, CEO and founder &pizza, gave every one of his 750 employees at his 35-units his cell number—and the open invitation to text him. You may have read about him last week in Nation’s Restaurant News … Continued

True Restaurant Guest Focus Starts in the Kitchen

Nothing happens in a restaurant dining room until someone creates a recipe, orders the food, preps and cooks the food, and an expediter puts the order together.  The best successful multi-unit independent restaurant companies create enthusiasm and loyalty with their back-of-house personnel by constantly telling them – through shift meetings, staff meetings, or just one-on-one … Continued

The Surprising Reason Restaurateurs Confidently Say Goodbye to Top Talent

The professionals at the top of your successful multi-unit independent restaurant company are critical to your success, but they are not irreplaceable.   In some cases, replacing them will actually propel you forward. Experience in the restaurant industry is very important, but there’s also a lot to be said about the role of fresh ideas in propelling … Continued

Avoid the Biggest and Most Expensive Restaurant Budgeting Mistake

Too many successful multi-unit restaurant companies budget like people who go to the grocery store and take a list of what they ate last week without any thought for what they might enjoy in the future. The result? They get good things, but not great things — nothing new, interesting, or life changing. Many companies like … Continued

Avoid the Restaurant Operations Data Trap

I was recently talking with the CEO of a 30-unit organization, who asked me, “Are you the guy who brings in the technology and the software that will give me more data? My data is good, but it can always get better — and there are several issues in operations I want to target.” When … Continued

Don’t Be Satisfied With Everything in Your Restaurant Being “Fine”

If you are an owner of an independent restaurant company, there is a good chance you have walked through your dining room wondering to yourself, “Why doesn’t anyone see what I see?” Sound familiar?  I recently talked to two such operators who asked me that question incredulously. One of them wondered when the people around … Continued

Burn Your Restaurant Operations Manual, Then Do This

Those of us with a pile of wisdom and experience from being in the restaurant industry for decades remember when a restaurant operations manual was the size of a phone book. Those of us with that track record of career-long success also remember what a phone book looked like. Today’s workforce? Not so much. So … Continued

How Restaurateurs Stop Complaining About Millennials

Quick, recite the language you use to recruit and retain talent. Is it compelling? What does it say about your organization? What is special about working there? What makes working with your organization a winning strategy from the talent’s perspective? It probably isn’t rate of pay; nobody wins on rate of pay — the competition … Continued