Restaurant Management & Operations

Don’t Allow Today’s Management Shortage to Hold Your Restaurants Back
How do you do that? Simple. Make sure all your managers get better every year. If you want to run[...]
Top 10 Ways Restaurants Retain Managers
In over 30 years in this business I have never seen anything like it.Restaurant managers.The shortage.Last week I heard about[...]
Proven Techniques for Growing and Retaining Restaurant Managers
A very talented general manager in one of my client companies looked like the frustration emoji when telling me, “Our[...]
What If An Employee Sent You This Text
What would your employees text you—the successful owner of an independent, multi-unit restaurant group—if they had the chance? Michael Lastoria,[...]
True Restaurant Guest Focus Starts in the Kitchen
Nothing happens in a restaurant dining room until someone creates a recipe, orders the food, preps and cooks the food,[...]
The Surprising Reason Restaurateurs Confidently Say Goodbye to Top Talent
The professionals at the top of your successful multi-unit independent restaurant company are critical to your success, but they are[...]
Avoid the Biggest and Most Expensive Restaurant Budgeting Mistake
Too many successful multi-unit restaurant companies budget like people who go to the grocery store and take a list of what[...]
Avoid the Restaurant Operations Data Trap
I was recently talking with the CEO of a 30-unit organization, who asked me, “Are you the guy who brings[...]
Don’t Be Satisfied With Everything in Your Restaurant Being “Fine”
If you are an owner of an independent restaurant company, there is a good chance you have walked through your[...]
Burn Your Restaurant Operations Manual, Then Do This
Those of us with a pile of wisdom and experience from being in the restaurant industry for decades remember when[...]
How Restaurateurs Stop Complaining About Millennials
Quick, recite the language you use to recruit and retain talent. Is it compelling? What does it say about your[...]
Four Proven Ways to Reduce Management Turnover
If you know me well, you know I am a positive and optimistic person. But even I have to admit[...]
How Unconventional Leaders Achieve Their Greatest Restaurant Success
Over the years, I have worked with so many successful independent multi-unit restaurant owners. A lot of them share this[...]
Restaurateur’s Essential Guide to Developing Powerful General Managers
General Managers are the most important people in your successful multi-unit independent restaurant company. They control what happens within the[...]
How Much Does it Cost to NOT Hire Top Management?
A lot! Sometimes it feels like it is easier to raise money, sign a lease, build, and open a restaurant[...]
#1 Path to Restaurant Success
Listen to your guests. Last week I wrote about guests’ changing thinking on delivery and how it was out in front[...]
Four Critical Steps to Overcoming Group Think in Your Restaurant
The success of your independent restaurant company is a byproduct of your experiences and beliefs. And that’s good news, because[...]
Number One Shortcut to Being an Employer of Choice
Make your restaurant brand a cause. If you are an independent restaurant company owner who wants your organization to be[...]
Most Important Characteristic of Top Management
Being a grown up. At first, that may seem obvious. You’re not hiring 14-year-olds to run operations, right? But what[...]
Warning: Eliminate Sexual Harassment in Your Restaurants
We have all read about the John Besh Scandal.  Besh — famed New Orleans chef of August, Lüke, Domenica, and[...]
4 Steps to Successfully Eradicate Sexual Harassment
Make the policies you have put in place stick. Since the national focus on this topic has intensified recently, I’ve[...]
Don’t Waste Another Second on Hiring If You Haven’t Done This First
Onboarding. What happens after you hire a new employee is arguably more important than recruiting and training. Your people’s attitudes[...]
What Independent Restaurant Company Employees Need to Hear from Their Owners
How do you become an employer of choice? Every multi-unit independent restaurant company owner wants to be an “employer of[...]
Technology One Step at a Time
I recently told a general manager at one of our client companies to get ready, “because your weekly operations meeting[...]
Accountability doesn’t happen by accident.
As an independent restaurant owner you have the luxury and power of writing your own story in a way that[...]
Shoring up weak points deserves time and money.
Quick! Pop quiz! What are the weak points in your organization? Quick! Another pop quiz! What could you build to[...]
Big-Picture Thinking: Lessons learned from coaching young winners.
The next time you want to talk to your people about service levels, quality, cost management, or training, be sure[...]
Trust, but verify.
This other day there was a meeting on my schedule, but instead of meeting with me, my colleague was meeting with the[...]
Don’t just do something . . . stand there.
Management is not about doing things, it's about growing people and leadership. If you call yourself a manager and you[...]
The high cost of weakness.
The best companies make strengths out of their weaknesses.   If you want to get the most from your business, you really[...]
Pay Up! You can’t afford to live without ROI on compensation.
If you want to increase profits and asset value, pay your people more. We all spend a lot of time[...]
Perfect imperfection.
Our server forgot to fire our third course.  Which would normally lead to eye rolling,  dissatisfaction,  exasperation or worse. But[...]
The best in town? Or the also-ran?
Businesses start because they’re good at something. The best businesses grow and prosper because they become good at everything.  Most[...]
From the Outside Looking In
Businesses tend to build their foundation on one thing they do really well.  The best businesses then  import  competence and[...]
I’ll have the special.
People prefer to buy from people they like. We like to know a little history about a business.  We like[...]
The more things change, the more things need to change.
The best operators constantly update their image, offerings and physical plant or they risk falling behind.  In a market where[...]
4 Lessons to Mistake-Proof a Restaurant Opening
I know a restaurant manager who says,“Mistakes are unacceptable. But I do offer forgiveness." That's certainly one way of looking at it. Not[...]
Have you over-delivered today?
I had a pizza delivery at my house last week but, sadly, the Caesar salad we had ordered was missing.[...]
Your Management Team: Smarter than a High Schooler?
The best management teams are balanced, cover each other’s blind spots and use their time wisely to make outstanding decisions.[...]
Speaking English at a French Bistro in Mexico.
Last week, I had the opportunity to dine at Café Des Artistes in Puerto Vallarta, Mexico, the flagship of Chef[...]
Accentuate The Positive – How to Keep Marginal Employees From Going Bad – Restaurant Startup & Growth
How to Keep Marginal Employees From Going Bad - View Source Article (PDF Format) Restaurant Startup & Growth – November[...]
“Yes! It would be my pleasure to fulfill your [possibly unreasonable] request.”
The idea of building a business through great customer service is not selective. It does not discriminate, devalue customers’ opinion[...]
One Night Only – Nightclub & Bar
One Night Only - View Source Article September 7, 2011 By: Jeffrey Yarbrough, Matthew Mabel It takes a lot of[...]
Pour Systems for the Real World – Nightclub & Bar
Pour Systems for the Real World - View Source Article May 2, 2011 By: Matthew Mabel - Night Club and[...]
Make Your First Time Manager Read This – Restaurant Startup & Growth
Make Your First Time Manager Read This - View Source Article (PDF Format) Restaurant Startup & Growth – April, 2011[...]
How to Conduct an Effective Weekly Operations Meeting –
How to Conduct an Effective Weekly Operations Meeting - View Source Article (PDF Format) By Matthew Mabel The weekly operational[...]