Hungry For Growth

You have a choice. You can be proactive and prepare to grow your restaurant business or you can wing it and go through the usual ups and downs and challenges that come with growth. It’s an important choice that will determine how quickly you'll reach your goals and how much stress and frustration you'll have along your journey.

Preparing for growth requires implementing a set of systems and processes and making subtle mindset changes to the way you think and plan so you have more stability in your current business and you maintain what you’ve worked so hard to build. Plus you'll stay profitable as you grow.

This choice will help you avoid:

• Opening and closing locations
• Inconsistent guest experience
• High head-office costs that eat into operating cash flow
• Distractions from growth tasks by constant firefighting
• Fluctuating or non-existent profit levels
• Quality issues with food
• Among others

I've listed the steps you can take immediately to begin avoiding these challenges. Step forward into a future where growth is not just a dream but a reality you've deliberately designed. Continue your restaurant's success.

A company culture that embodies a high degree of accountability helps a restaurant grow faster.

But holding people accountable can sometimes be stressful and butt-cringing :). 

Discover how to hold your team accountable without breaking a sweat, eliminate the dreaded cringe-factor when addressing underperforming employees, and create a system that sets you up for unparalleled success.

In this episode, I share 3 steps for implementing a system and process to hold all levels and designations accountable for their responsibilities with relative ease. 

You’ll find 

1) Key mindset shifts I learned that made it much easier to hold them accountable, 

2) A process you can use to get better results 

3) a simple tool you and your managers can use to hold everyone accountable.

While sharing financial plans and some details with your team is common, not everyone is comfortable sharing sensitive information like profits, cash flow, and bank balances.

And often this topic brings up some common fears like:

“What if I show them my profits, and they want a higher salary, especially the ones that are in the high-end range of salaries to begin with?”

“What if they don’t understand that the numbers aren’t always a reflection of real profits, because the P&L is a work in progress”

“What if they stop sticking to budgets because they think we have more than enough cash in the bank to cover the difference?”

Listen to this episode to learn about how the benefits often outweigh the fears and how I used financial transparency to meet our targets, increase profits, and create a culture of high performance where I wasn’t the only one concerned about making money, and growing the business.

3 Links 

Running a successful restaurant is no easy feat. As a restaurant owner, you may find yourself struggling to identify the root causes of your business problems. It can take a lot of trial and error and more time than we’d like to figure things out. But what if we told you that there's a simple and effective way to uncover the solutions you need?

In this episode, we'll dive into the power of listening. I’ll share two examples that’ll show you how you can use this simple concept to find solutions that work quickly and effectively to meet your business goals faster.

If you’re ready to take your restaurant to the next level, don’t miss this episode. We’ll equip you with the tools you need to become a better listener, a better leader, and a more successful restaurateur. Tune in now!

3 Links

In this episode, I talk about how to overcome making bad decisions and the reason I bring that up is that when we can reduce the number of bad decisions, we can reach our goals faster in our restaurant business.

I have a specific take on this, and I’ll share my personal story with you today so you can reduce those decisions that end up slowing your growth or even taking away from your growth.