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.
So many of the strategies you read about in magazines or on website are difficult to implement, time consuming and will get your results...in a few months. There are three things you can today, that will get you results tomorrow.
There’s a difference between urgent and important tasks, but most people are getting bogged down by things that need our immediate attention which can result with you not meeting your business and personal goals. Learn how to use my color coded calendar blocking system to ensure that you’re working on the right things in your business to get you to where you want to go.
You’d be surprised just how many restaurant owners feel that luck plays a part in the business. It’s a horrible strategy! If you feel like you’re always reacting to situations that are out of your control, I have a quick tip for you on tracking and measuring the right things.
Your restaurant is your baby and I know you are hesitant to give away all your secrets but when you hold back in your training of employees, it’s a lose-lose situation for everyone. I have a simple interviewing tip to make sure you get the right people into your restaurant and some thoughts on why you should always train your employees well enough to leave your business.