The “10,000-hour rule” has been debunked.
Thankfully – I mean, who has that much time?
But there’s another “rule” that still rings true: If you publish almost 1,200 episodes of your podcast and people continue to listen, that nails your credibility.
I’m talking about Eric Cacciatore and “Restaurant Unstoppable,” where I recently made my second appearance, in episode 1,194 (I previously appeared on episode 518).
If you love my newsletter – and its five-minute sister podcast – for delivering a weekly dose of strategies and tactics I use with clients now, then you’ll love my latest “Restaurant Unstoppable” appearance even more.
This 90-minute episode is really worth your time, because Eric has become an expert in asking the right questions about our business. Together, we really delve down into Matthew 101. Watch it here or listen to it here.
We talked about:
- My famous three phases of restaurant growth: “adrenaline espresso years” (where you have 1-3 units), “chill out and reflect” (4-9 units), and “should I stay or should I go” (10-20 units). Knowing what they mean and where you’re at on that scale dictates your activity.
- Why the most important numbers for today’s restaurants do not appear on your P&L. And how to make these numbers as top of mind as COGS, Labor, Prime Cost, and everything else you have drilled into your people over the years.
- How the industry has conquered employee retention issues. All of my clients have reported better retention in the past few years. Some of that reflects economic conditions, but more reflects the culture my clients create and their communications to employees and guests.
- Why “No Tax on Tips” will mean tough going for the industry, contrary to what you hear from our seldom-united politicians. Like a lot of shiny objects, this policy looks good on first glance, but the more you focus on it the more you see the flaws. Our political system fails repeatedly at separating the flaws from the shine.
- How being vulnerable remains the key to improving your life and your restaurant company. If you know me well, you know that my core belief underlines that you can have your restaurants and eat there, too. I have spent my whole career showing successful people how to enjoy freedom and make their restaurants work without being overly dependent on their actual physical presence.
Typically, someone doesn’t ask me to lay out the whole landscape of what I know about restaurants and how I work with clients. And you won’t hear it unless you eavesdrop. Here’s your chance. Not a regular listener or viewer of “Restaurant Unstoppable”? Check it out here or listen to it here. Do you have any questions or want to challenge my beliefs? Schedule a free call here.
