Some projects can get too big and become so overwhelming that you end up not doing anything. This week I will share with you a few tips on how you should handle those huge projects to make them more manageable.
Your restaurant may not be at the level of success you want it to be. Watch the video regarding my insights on why taking action is THE most important thing you can do to succeed in the restaurant business.
Standard employee evaluations usually end with an employee wanting to quit their job and a manager saying “Glad that’s over.” Watch the video on what evaluation questions I use to effectively get better answers from employees.
Sometimes things come up that distract people from doing their tasks. Watch the video on what to do if your employees said they're going to do something but then didn’t.
A great tool for managing your restaurant is a profit and loss statement but solely depending on it to run your business is not ideal. Watch this video as I show you how to use and read a P&L statement for your restaurant.
Your customers may think your restaurant is too expensive. Price is not what they are actually complaining about, it’s value. Watch this video as I talk about how price and value affects your customers perception.
There are some restaurants where people flock to regularly, it’s a part of their community, it’s a landmark, a go-to place. A hub. Watch the video about why your restaurant needs to become the hub of your community.
Updating your menu regularly can help you bump up your profits in a discrete and subtle way. But when and how often should you update it? I will tell you my thoughts and tips in the video.
In the previous parts of the series, I mentioned why we need to be the best in today’s economy and strategies on how to become the best. But aside from the right strategy you will also need a vision and customer promises to support that vision.