The most successful restaurant owners I know use three different methods to move initiatives forward. Which one to use? That’s the question. Figuring out the answer to that question demonstrates a leader’s greatest value, since everyone and every issue has its own set of requirements, talents, disciplines, and demands. The best leaders customize their methodology … Continued
You’d think that – when I start working with successful multi-unit restaurant companies looking to improve – matching their strengths with what they need would be easy. But experience tells me that thinking differently, along with new approaches, not old ones, make for successful growth. Just like the people who establish a concept are not … Continued
Once, at a client’s weekly operations meeting, I waited and waited to hear someone speak the word “guest.” I heard about production, maintenance, organization, policies, personnel, money, and training. Surely, one of the 10 experienced managers at this mature, legacy-brand, high-volume unit would talk about something they had done for a guest, something they had … Continued
Take a look back all the way back to the beginning of the year. With the first quarter just ending, my best clients take stock of what they’ve achieved. Then, they adjust to ensure they have a great 2023 – no matter how they started the year. Did you exceed plan? Did you fail to … Continued
Where do you go for advice on building confidence, concepts, loyalty, professionalism, and taking smart risks? You go back to high school. The Texas ProStart High School Competition Recently, as part of a team of 25 restaurant industry leaders, I continued my streak of judging critical thinking skills at the annual Texas ProStart statewide competition … Continued
Chains beat independents on a cycle of refreshing their concepts, décor packages, signage, logos, menu design, and offerings. Unfortunately, independents who ought to go big tend to go small. The consequences? Results that are obviously insufficient. Don’t let the chains beat you. Investing in upgrades activates your guests, enticing them to visit your dining room … Continued
For a large part of their days, restaurant owners try to figure out ways to give hourlies and managers more flexible lives. That’s just part of the world now: offering flexible scheduling for hourlies and groundbreaking benefit packages for managers. When you do this quality people want to work with you, and feel happy to … Continued
I have new clients in the startup phase complaining that not all their new managers are getting the job done. I also have longtime clients worried their best people may leave for that hot new brand. The best strategy for both these clients is the same: Keep the good people you already have. There is … Continued
Walt Disney did not say, “If you can dream it, you can do it” – no matter how many Web posts and truckloads of World Market, hardware store and Etsy-sold canvas wall art attribute that to him. The saying, “If we can dream it, we can do it” appeared at the entrance of Epcot Center’s … Continued
I’ve gone back and chosen five especially popular or meaningful posts from 2022 – a year of adjustment to new challenges and, on the whole, a successful year for the restaurants I work with. My clients and my readers told me that these messages turned out to be the ones that most helped them and … Continued