Use a Budget to Increase Restaurant Profit
Chef Colin is the Executive Chef and food cost master who runs 23 restaurants. He gives his #1 tip for managing food costs.
“Multitasking is merely the opportunity to screw up more than one thing at a time.” – Steve Uzzell
“Multi-tasking” causes more problems than it solves. Instead, use this calendar blocking technique for increased productivity.
Quick Tip #33 – Managers don’t get paid for how many problems they fix managers get paid for how many problems they prevent.
A few moments of organization in your restaurant will ensure problems don’t keep cropping up and catching you off guard.
OMG Everything is Important in Your Restaurant
Urgency shouldn’t trump the important things in your business. Maximize your schedule & reach your goals with this simple system.
“People will forget what you said, people will forget what you did but people will never forget how you made them feel.” – Maya Angelou
People won’t remember what you did or said if their experience in your restaurant didn’t measure up. They will remember how they felt.
Quick Tip #32 – Proper sized scoops, spoons, ladles and bags will dramatically decrease your food cost.
I see such a lack of care when it comes to portioning over and over again, why?
Is Luck Important to Restaurant Success
When you track the past, you always feel out of control. Measure the right things to help your restaurant and employees grow.
“Cheap is the last refuge for the marketer who can’t figure out how to be better.” – Seth Godin
People won’t remember what you did or said if their experience in your restaurant didn’t measure up. They will remember how they felt.
Quick Tip #31
If you stop selling on social media and start connecting with your customers, the results will 10x.
How Well Should you Train Restaurant Employees
When you worry about training employees TOO well, you lose the opportunity to do what you actually want in business and life.
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