When the company you own remains the only one you where you have ever served in a leadership position, it can be like going to the same vacation spot every year and having no idea what the rest of the world looks like. You remain uninformed. Much of the work I do with my clients … Continued
It wasn’t long ago that my car dealer was sending me letters every week, asking me to sell them back my car for a crazy premium. I should have done it – because the price of used cars just fell off a cliff. Car dealers have cars in their showrooms again. Their factories are … Continued
When you found out that KFC had formed a partnership with the online Western Governors University to offer employees 100% paid tuition to earn a college degree, you probably rolled your eyes as an independent restaurant operator. Or maybe the shock was so big, you simply choked. But KFC is simply following the lead of … Continued
Have you driven by any of those restaurants with expensive dark and empty dining rooms, waiting a little longer to open – because their management team has not been fully populated? Finding great restaurant managers has always been a challenge. These days, though, many owners I talk to feel like that challenge is becoming more … Continued
One aspect of my work focuses on allowing restaurant owners to leave when they want to – getting their companies to the point where the owner’s hands-on attention isn’t relied on too much. To do this, we supercharge the time they are at work, bringing them to their point of highest use, and have other … Continued
With the COVID crisis on the wane, guests are becoming open-minded about their dining choices again. Reclaiming these lost guests (and having at least 20% revenue to-go and delivery) requires your managers to continually improve. An elite group of independent restaurant company owners – each with enviable companies – talked about this recently at one … Continued
With today’s decreased labor pool and increased wages, most operators think the way to manage labor is to concentrate on the cost of that labor. They are wrong. Today’s top operators forget all about labor cost (for a while) and instead examine hours and productivity. With escalating rates of pay (and the corresponding menu price … Continued
Your vaccinated guests feel safe, and your unvaccinated guests feel bulletproof. Sales remain strong, and top operators prepare for that to continue, as well as for an uptick in to-go, delivery, and curbside. I sat in one of my clients’ restaurants the other day, looking at the beautiful partitions between the booths with their tastefully … Continued
Chains beat the cr*p out of independents on technology during the pandemic. You must now have a technology adoption plan that addresses three areas – guests, unit-level operations, and your office. The only people who did not learn that in the last year, distracted themselves just coping. I used to want to take a time machine … Continued
Imagine it is one month from today: The voting part of this election has (thankfully and finally) ended – even if the counting part may just be beginning. Whichever candidates or political party you support, you can do the right thing for your country, your company, and your people by offering your employees flexible scheduling … Continued