Video Blog

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?

When faced with a making a decision or change in your restaurant business, don’t choose the downward spiral that can’t be controlled.

Sometimes you don’t achieve your restaurant goals as you anticipated. Time doesn’t stop moving forward and neither should you.

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.

There’s 6 things that should be on your restaurant’s scoreboard to keep you informed, interested and moving in the right direction.

When you become less afraid of hearing a complaint from your restaurant guest, you open the doors to improving your business.

Staff schedules can’t be built on need & whimsy. Projected sales and actual numbers have to be used. Use BACON for real time tracking.

Checklists may be easy, but if you don’t set them up right, they’re useless! There’s 5 core elements you absolutely must include.

When you stand still, you become stagnant. Continue to look for opportunities to keep your restaurant business fresh and inspiring.

They’re called SMART goals for a reason. If your goal is ambiguous, your results will be too. Specificity & follow through!