Quick Tip #40
Use a declining balance sheet each month to track your cost of goods sold to stay on budget & know exactly how much to spend each month
“They always say time changes things, but you actually have to change them yourself.” – Andy Warhol
Time only fixes wounds of the heart. It won’t fix your restaurant business. Step out of your comfort zone and decide to make the change
Quick Tip #39 – When the next challenge presents itself, are you going to to React or Respond?
When faced with problems in your restaurant there’s 2 types of people – those that respond and those that react. Which is better?
“Don’t watch the clock; do what it does. Keep going.” – Sam Levenson
Sometimes you don’t achieve your restaurant goals as you anticipated. Time doesn’t stop moving forward and neither should you.
Quick Tip #38
If at the end of the month you’re left with too much inventory or you’ve run out – your chefs are likely placing orders the wrong way.
“All guests complaints are gifts, wrapped up with a nice little bow, delivered to your door step.” – Ryan Gromfin
When you become less afraid of hearing a complaint from your restaurant guest, you open the doors to improving your business.
Quick Tip #37 : Schedule labor based on your financial needs using a budget and costed schedule.
Staff schedules can’t be built on need & whimsy. Projected sales and actual numbers have to be used. Use BACON for real time tracking.
“It’s kind of fun to do the impossible” – Walt Disney
When you stand still, you become stagnant. Continue to look for opportunities to keep your restaurant business fresh and inspiring.
Quick Tip #36
They’re called SMART goals for a reason. If your goal is ambiguous, your results will be too. Specificity & follow through!
“Be like a postage stamp, stick to one thing till you get there!” – Josh Billings
Your to-do list is not a set of mini-goals. Download my FREE 90 day planner to achieve your restaurant business goals.
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