Why You Should Forget About Improving Your Restaurant

Your restaurant is a composition of thousands of details. All those details contribute to what your restaurant is today. The good and the bad.

Here’s the problem: With the New Year comes new plans to improve your restaurant. Usually, it's the same plan. You start off strong and around March the best designed plans start to fall to the wayside.

By June, those plans are pretty much forgotten. In November, you start to make plans for next year and the cycle goes over and over, again and again, year after year.

Perhaps it time to get off this masochistic treadmill and get some real results?

The first thing to do is stop trying to improve your restaurant. Wait? Did that last sentence say stop trying to improve my restaurant? Yes. It’s not a typo. Improvement to a thing is like throwing new paint on a rusted out car. It looks nice on the surface, but underneath is still a rusted out piece of junk. Instead of trying to fix temporary issues, how about we dig down to inspire real lasting change. That starts with you as the leader.

Your restaurant is a direct reflection of who you are as a leader, owner, operator, or chef. When you’re the one who is driving the brand you have to know where you want to go!

Too many leaders focus on temporary solutions that just compound the real problem lurking under the surface...you might just suck at running your restaurant.

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But here are a few things that lead to this situation of mediocrity:

You Focus on the Wrong Things

There are probably days when you think that your restaurant would be awesome if it wasn’t for those other people just messing things up day after day. You know it’s all their fault. Let’s just invite a few more people to this pity party and turn it into a total bitch fest! Get a bunch of unhappy people together and it ramps up pretty quick.

There was a restaurant owner who said to me the other day, “My cashiers are a bunch of idiots!” My reply was rather calm, “Well, who hired them?”

“I did”, he said.

“Well, maybe the real issue is who allowed them to work here in the first place?”, I said.

Yes, the truth will set you free. Yes, it’s going to piss you off. After a minute of silence, the owner replied, “Yeah, I haven’t done a very good job of screening people. I get desperate and hire anybody with a pulse!”

I said, “When you panic hire you only solve a temporary issue and create a long term problem in the growth of your culture.”

What are you doing to improve yourself to become a better leader?

What are you doing each week to recruits and search for better people to join your team?

The answer to these questions will lead you to start focusing on the one thing you truly have control over and that is you. Restaurants get better when the people in them become better people. You don’t tolerate mediocrity in others, so why do you accept it for yourself?

You Don’t Schedule Time to Work on Your Plan

Let’s talk about being busy. You’re busy, I get that. The question is what are you busy with? Are you blocking time out of your day to move your brand forward? It’s easy in the restaurant world to fill a day up with minutia tasks that have little long term impact on growth.

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Shutterstock

Growth is not just about increasing sales. It’s about becoming better. Better at marketing. Better at guest relations. Better at cultivating a team that lives your mission. Better at being a better person.

Time has the ultimate “I don’t care what you do” attitude. Seriously. Time does not care what you do with the 14,400 minutes you get gifted with each day. Waste it or invest it, it’s always your choice.

Remember that...you choose all day what is important by where you place your attention. So, the "I’m too busy excuse" is really a bunch of BS. You should be honest and say that it’s not important to you.

Taking small blocks of time and putting them on your calendar is the one sure way to ensure your agenda (your life) moves forward. Take a tip from the most successful people on the planet...use your calendar to schedule EVERYTHING! Don’t take random meetings. Don’t allow people to control your day by not having your calendar booked. White space on your calendar is the lazy person’s life. Multimillionaire Grant Cardone is found of saying, “If you want to meet the devil, have white space on your calendar.” Your productivity will come to a halt when you have too much idle time on your hands.

So, what do you scheduled? Everything! Gym time, breakfast, time with family, meetings, phone calls, pre-shifts, computer time, reading time, meditation, and whatever else is important to you. I do block off open time for things that might need my attention. I tell clients to contact me during this scheduled blocks of time. If you want to really improve the quality of your restaurant and your life, then take control of your calendar and schedule everything!

You Get Discouraged and Give Up

Life loves to throw curve balls at you. Persistence and perseverance are required if you want massive success. Hey, things are not going to work all the time. Even if your restaurant started out with a Big Bang, as the time goes by (and more restaurants move into your market) you’ll start to become a little less appealing to the shiny new restaurant brands popping up.

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Shutterstock

You’ll try something new to get your brand back on top. Maybe some video marketing on social media. You’ll get a few likes and then it seems to die off. You throw in the towel and throw out the excuse that your guests don’t want that. You could be so wrong.

Marketing is not a one time thing. It’s a consistency thing. Throwing out that video and then not really promoting it is your downfall. You made a half-ass commitment and the results show. If you want to play the social media marketing game, you will need to put in the energy and effort to get the results you want. Is everything you put out there going to stick? Of course not! Then you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. If that doesn’t work, you try something else. Get the hint?

You keep working and refining your message until you hit the nerve that gets a response from your guests. Then you market it relentlessly! Marketing is about keeping your brand in front (top of feed) to your market. If you don’t want to spend the time and invest in promoting your brand, your competition will.

I think it’s safe to say that almost everyone reading this know who McDonald’s is. Do you see them backing off on the amount they market? Hell no. They keep their foot on the marketing accelerator all the time! When you see McDonald’s slow down on marketing is the time you should slow down. Until then keep your brand at the top of social media feeds to keep your name top of mind.

Stop throwing caution to the wind. Stop playing it safe. Stop playing small in your market. Stop trying to improve things that won’t really improve your restaurant. Focus on becoming the best version of yourself. Control your calendar. Keep your marketing fresh and frequent. Refuse to surrender to complacency and mediocrity!

Want more tips from Donald Burns on how to create a better restaurant? Check out the recent episode of The Barron Report below where Burns breaks down some of the psychological principles that get in your way from building the restaurant and life you truly desire.

Are You REALLY Ready to Open Your Own Restaurant? What Aspiring Owners Need to Know

Are You REALLY Ready to Open Your Own Restaurant? What Aspiring Owners Need to Know

By Doug Radkey, Foodable Industry Expert

At some point in life, it seems nearly everyone has aspirations to one day open their own restaurant or bar. With the saturation of restaurants in recent years and months, it appears that the entry-level barriers must have become easier to overcome or are less expensive to do so, and many are jumping on board.

But is everyone really ready to open their own restaurant?

The simple fact is: This industry is not for everyone. It’s not what it’s made out to be on television and across some social media feeds. This industry is cutthroat, plain and simple. If you’re wanting to open a restaurant because you can cook at home for your friends and family or if you want to open a bar because you love hanging out at your local drinking spot with friends, stop here — please!

This industry may not be for you. Consider saving your investment!

If you’ve worked in this industry, you surely know what it’s like. No matter how much improvement we’ve collectively made in recent times to keep operations manageable, flexible, and “fun,” there are still the long hours, the working on holidays and weekends, the minimal margins, the rising costs, and the demand of the market to deliver quality food and drink, all at often the lowest price possible.

If you’ve experienced managing a restaurant or leading the kitchen of one, and you have paired this with the willingness to sacrifice and required systemized thinking, social skills, creativity, stress management, and a lot of passion, then — and only then — you should consider opening a restaurant.

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