“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.
5 Core Elements of a great Restaurant Checklist
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.
“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!
3 Things you can do Today for a Better Restaurant Tomorrow
Measure Something, Intersect Traffic, Level up…what do they have in common? 3 things you can do today for a better restaurant tomorrow!
“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.
Quick Tip #35
What do you do if a resume isn’t quite up to par when it comes to “hard skills” but have the perfect personality? Hire them immediately
2 Tools for a More Profitable Restaurant Menu
Add these 2 things to your menu and you end up with a winning combination to help boost sales and give customers a better experience.
“If Henry Ford was a better listener we would have better Buggy whip’s today instead of cars” Gary Keller
Don’t allow your vision to be sidelined by outside opinions. Know what needs to happen exactly as planned & what is open for feedback.
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