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.
Quick Tip #34
People are confused between the difference between leadership and being a manager. There’s one distinct difference between the roles.
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.
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