You don’t have to wait two decades for your restaurant to become the neighborhood go-to. Most owners think becoming a “classic” takes years of building reputation, refining the concept, and hoping the community eventually adopts you.
Want to know the #1 position that determines how much money you’ll make tonight? It’s not your chef. It’s not your bar manager.
Think you need to be in your restaurant 24/7 to keep it running smoothly? In part 2 of my chat with Michael Thibault from DFY Marketing Systems we share the story of a restaurant owner who spends four months a year away from his restaurant and still maintains exceptional operations.
How does an 85 seat sports bar in the middle of Wisconsin bring in $4M a year in sales? Michael Thibault from DFY Marketing Systems and I were catching up and I hit record on our conversation because it was too good not to share with you guys.
There’s a point where trying harder stops helping. You reorganize. You tweak systems. You move things around. You tell yourself once this one thing is fixed, everything will feel lighter. But it doesn’t.
No, the industry isn’t crashing. Most restaurants are just flat but a handful of them are up slightly.
So if you’re watching your sales drop, it’s not the economy and it’s totally fixable.
How many times have you given your team member a simple task … restock something, call a vendor, go check the cooler … only to find out it never got done.
Even the best orchestra in the world needs a conductor to keep everyone in sync. Your restaurant is no different.
A lot of restaurant owners are still following advice that worked decades ago. It’s what they were taught by their parents, old bosses, or mentors. Work harder, do everything yourself, don’t fix what isn’t broken.
Owners keep telling me their staff just don’t get it and won’t step up. They don’t follow the basics. They don’t seem to use common sense. And no matter how many times you say “we need better service,” it doesn’t change.
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