I met with a client last month when I was in Chicago giving my presentation at The National Restaurant Show. His neighbor was opening a wine bar.
In the video, I explain exactly why I’m not a fan of that model but I did impart the one way I know these kinds of bars will thrive. When he passed that advice along, he was met with an emphatic NO.
You know how things are becoming harder? To find and keep staff, to keep up with rising costs and customer demands?
The one thing you can’t do right now is be passive. Too often I hear that it feels like your restaurant is running you. I never want you to be in any situation where you feel out of control.
It’s time to take your power back.