I went for a trip in Newark, New Jersey and learned some important lessons about interacting with customers. I found out that it’s better approach is to ask about your customers and learn more about them.
Despite the dire warnings from GM, Toyota hired back the employees (but not the managers) back in the early 80’s and turned the plant into one of their best performing plants in the world. So, it begs the question: does your problem lie with your restaurant staff or your managers?
The restaurant business is like sailing. Sometimes the headwind feels like it’s more than you can ever take and you’re ready to jump ship. So is the competition, so keep your head down, keep persevering and you’ll come out the winner on the other side.
It might seem silly, but there are 2 tips I give to clients when they tell me that they are struggling with their staff respecting them in their restaurant. One is to ensure you’re improving their lives, the other is unconditional love. Watch the video as I explain both of them.
Most restaurant owners can usually name 2-3 top competitors in town. You should be able to easily name at least 10 of them. The problem is that many of your competitors aren’t who you think they might be. Watch this week’s video to learn more.
Being able to leave a bad review on things like Yelp, Facebook, Google or TripAdvisor before a customer even leaves your restaurant, what’s a restaurant owner to do? The answer isn’t what you might think because you shouldn’t be bending over backwards (twice) to please those negative nellies. Watch this weeks video for more.
Your restaurant might have a mish-mash of staff right now. People who have been with your for years and people who are fresh faces - each likely following their own set of rules and guidelines. Get everyone back on track by firing, then properly re-hiring them with 4 simple steps.
When there are changes to be made in your restaurant, you can always choose the upward or downward spiral. The fact that the change has to be made isn’t going to go away - your job is to simply make the best of the situation.
Running a restaurant without a scoreboard is a recipe for disaster. No one knows where to focus their attention and they forget the game you’re playing. This week’s video has the 6 things you should have on your scoreboard (and how to use it properly) to keep your restaurant on track.