Who is the only person to whom you should give control of your successful multi-unit independent restaurant company? The person you just sold it to. Other than that, no one. While you are at your company, keep control. No matter how tempting the offer, control your brand, concept, company, and IP. Period. Ensure You Keep … Continued
Successful people continue to be successful during lulls in their business, it is all a matter of degree — and that may cover up the need to address opportunities that, if they could talk, would be shouting for attention. • “After the election, my sales will go up.” • “My sales problem will self-correct.” • … Continued
I was recently interviewed by Howard Riell for a cover story for Restaurant Startup and Growth Magazine titled, “Help Needed — How to Compete for and Retain Employees in Today’s Job Market.” If you want to know what I think about that topic, Howard really nailed it. To summarize: owners of multi-unit independent restaurant companies … Continued
What’s changed? The guest has made a decision for convenience over quality — like they have in many other aspects of their life. It has taken many restaurateurs too long to realize and accept that the guest does not share the depth of their concerns about “how food travels.” As much as a heresy as … Continued
Show as much interest in the quality of their lives as they do results produced by their business. “How are you doing?” is a question we all get asked so many times we develop a rote answer. For many, that answer is, “I’m Busy” — a false badge of honor that says to some, “I’m … Continued
You can when you set up your company to run without depending upon you. This is Spring Break week here in Texas (we go early in the year) — time to think about getting away. What’s the secret of restaurateurs who can get away for a week, two weeks, a month or more? In recent … Continued
Be innovative. Today’s ideas are like fresh produce: wonderful but perishable — and, as an independent restaurant company owner, you constantly need a new supply. My most successful clients combine innovation with a robust social media presence to stay fresh, and make things happen. Why not look at your social media feed right now — … Continued
Before bed the other night, I read a post on Culture Map listing 50 new restaurant openings in our metro Dallas area. I think it’s safe to say that, as I predicted, the restaurant bubble bursting did not happen. There has been a fair share of restaurant closings lately — often attributed to the restaurant bubble. But, if … Continued
Every restaurateur has a right to succeed — and to succeed beyond their dreams. I absolutely believe that…and it’s been my life’s work to make that happen. I also believe that, as long as you are learning, paying attention, changing with the times, and taking action you are going to get better and create the … Continued
Twenty units. As an independent multi-unit restaurant company owner, where do you go from there? This is your “Should I Stay or Should I Go?” moment. Going past 20 units means a choice about how you want to live your life — with an added healthy reality check around what you are capable of. All … Continued