At the recent Texas Restaurant Show – the biggest event of the year for the Texas Restaurant Association – I saw a lot of positive, confident, talented, and resilient restaurateurs from our state and the surrounding states.
That’s a change from other times when the industry was facing challenges. Then, many show attendees seemed like a bunch of whiners.
Not in 2025. Today’s restaurateurs show up resilient and confident in their abilities to deal with obstacles.
That’s great to see.
Another great thing was the sizeable crowds attracted to this big event, with both of the education sessions I participated in turning out to be standing room only.
If you stayed home this year and missed out, here’s a summary of how I helped the attendees from the stage.
People
- Give your people multiple reasons to work in your company instead of the one across the street.
- All the data shows that your people will stay with you if they learn, grow, and advance in their careers. Improve the skills of everyone in your company every year.
Numbers
- Elevate the quality of information and teach financial literacy to increase profits by 2%.
- Share accurate numbers in the NRA/restaurantowner.com format. Then initiate a statement review process that General Managers will eventually lead.
- When one of those GMs questions a line item on their own P&L, you are on the right track!
- The most important number today is not on your P&L; it’s guest count..
Menu
- As an outsider, I can see your food and beverage offerings more clearly than you can.
- Have a realistic view of your core menu items. Order them today without your kitchen knowing they’re cooking for you. Like one of my clients, you may end that shift inside the kitchen, deconstructing.
- You must constantly update on trend – but not too far ahead of what your guests can handle.
Growth
- We have done the important job of developing managers to run great shifts, but neglect the vital job of giving them the tools they need to lead, coach, and teach. If you plan to grow, you must course correct.
- You may know about my famous three phases of growth 1-3 units – The Adrenaline/Espresso years; 4-9 units – Chill Out and Relax; 10+ units – Should Stay or Should I Go. The phase you’re in dictates your activities in operations, culture, branding, and strategy.
- If all this sounds new to you, make plans to be at next year’s Texas Restaurant Show in San Antonio on July 12 and 13, 2026. I want you to have the successful restaurant company you deserve, and to enjoy the freedom and flexibility you have earned now, not later.
