Quick Tip #29
You may hate putting in the crappy work that has to be done today to make your restaurant great, but I promise, it will pay off.
2017 Restaurant Profit Goals
Let’s make 2017 the best year ever…
Quick Tip #28
How can you prevent being overbooked, becoming overwhelmed and over promising but under delivering? Your handy dandy calendar.
What Happened to Your Restaurant’s Culture
Ditch dysfunction in your restaurant by setting the bar high and developing (not managing) your employees.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” – Oprah Winfrey
Glass half full or half empty? 5 minute exercise brings it into perspective to help not only your personal life but also your restaurant
Quick Tip #27 – If your restaurant is packed, offering desert is not the best thing for your bottom line.
When do you upsell to increase your average check, and when do you hold back hoping they don’t take you up on the offer?
The #1 Tool to Grow Your Restaurant Business
Having a mentor, whether business, personal or both – is crucial to exploding your business and giving you the life you want.
“Be thankful for problems. If they were less difficult, someone with less ability might have your job.” – Jim Lovell
If running a restaurant was easy, everyone would be doing it giving you more headaches. Be thankful it’s a hard as it is.
Quick Tip #26
Your food is amazing, so why doesn’t it show in the pictures you’re using? Fire up a healthy addiction to #foodporn
Should Labor & Utilities be Included in Restaurant Food Cost
Should you include utilities or labor in your restaurant’s plate cost? Absolutely not – these are just 2 examples of why it doesn’t work.
Follow For More: