The 7 Habits of Successful Restaurateurs

The 7 Habits of Successful Restaurateurs

There is inspiration all around if you choose to open your eyes and take it in.

Becoming a better leader, owner, or chef is not bestowed upon a few chosen few. There really is no such thing as a born leader. Everyone can lead if they have the deep desire to step up and take control of the wheel of their restaurant and their life. Most would rather sit in the back seat and just be a spectator but life is not a spectator sport.

Success and failure leave clues behind. If you are wise enough to take the lessons from the failures and the blessings of the successes, you have a great chance to not only reach the top but you can also stay there.

When you study restaurant success (and failure) like I do you start to see what the puzzle pieces are that make a success restauranteur. Carefully put the pieces together and you have a winning recipe to get exactly what you want in life (both professionally and personally).

There is a better way and it does not involve beating your head against the wall just hoping things will get better next week. Things never get better on their own. They get better when you step up and take some damn action to ensure your success.

Successful restauranteurs are not lucky or born under a certain Zodiac sign. They come from all races and walks of life. They might speak your language, maybe not. Success is not a thing. Success is feeling. True success is a combination of your three hearts (the head, the soul, and the gut). When in alignment you’ll find that the outside noise of the world stops for a brief second and you can hear for the first time the beauty of everything around you.

How do you get there? How do you reach this success nirvana?

Just adopt these 7 habits of the most successful restauranteurs into your daily life and you’ll find what you seek.

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3 Key Phrases That Sign the Decline of a Restaurant

3 Key Phrases That Sign the Decline of a Restaurant

When you listen to people talk about their restaurant, there are subtle (and sometimes not so subtle) verbal signals that causes you to have a reaction. A negative reaction. As a consultant, you hear these words spoken and in the back of your mind you hear a voice in your head say, “wait for it”. Usually those voices are not wrong. It could be a few months or a year. Eventually, those that throw around boasting remarks tend to be sitting down and eating the very words they were saying.

What you say is a reflection on what is really going on in that three-pound piece of gray matter nestled on the top of your body. The funny thing about the words we say to ourselves, is that when we repeat them with energy, we actually believe them!

Here are three common phrases uttered by short sighted restaurants that originate from the three cardinal sins of leadership: ego, pride, and denial.

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What’s The Key Role of Leadership?

What’s The Key Role of Leadership?

As 2017 is nearing its end, the answer is one that’s both consistent and evolving.  Just in case you missed Parts One and Two of this leadership series, here’s a short recap:  The question was asked, “What are the three top responsibilities of leadership, that is, an owner, or C-suite leader?”   

I answered my own question in Part One wearing two hats: experienced owner, and multi-decade “vet” who’s facilitated change and growth in over 1,600 restaurant and hospitality companies in different industry segments.  

Part Two of the series expanded the dialogue. Readers got the perspective of a Founder/CEO, SVP of a multinational brand, and COO of a regional chain.  The panel represented three different industry segments and sizes— all highly successful.

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Stop Competing and Start Standing Out in Your Market

Stop Competing and Start Standing Out in Your Market

Do you have competition? Most would say yes. Many would argue that competition is healthy and good for business. Your goal should never be to compete with others. It’s a losing mindset that just becomes a game of one-upmanship. Restaurants that compete become drawn into pricing wars and that makes you a commodity. Once you’re classified in that category... watch out! You might start to see profits slowly slip away as you give away more to “keep up with the Jones.”

Basically, competition is for suckers. Instead you must aim for outstanding.

You want your brand to stand out so far ahead of those others that now you set the pace and they try to catch you. It’s always better to be the lead dog on a dogsled team.

So, how do you stop competing and start standing out?

First thing is you will need to get comfortable being a little uncomfortable. When you are heading into new territory, there will not be any road signs to guide you. In order to get what you have not had before, you must be willing to do what you have not done before either. That scares people. If you are a little scared right now, good. Being scared is the first step.

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Online Tool to Help Seattle Restaurant Start Ups

Screenshot from Restaurant Success' website

Screenshot from Restaurant Success' website

Launching a restaurant is a risky business venture because most new restaurants don't last a year. Because of this, the online tool known as Restaurant Success has launched to provide a guide for opening a restaurant, specifically in Seattle. 

The website gives the user advice on how to make a plan to succeed, where to locate the restaurant, how to get the proper licensing, how to build the restaurant, and how to open the restaurant and maintain success. The website hopes to streamline the process of opening a restaurant and in turn increase Seattle's economy with more successful businesses and jobs.

Would you be interested in an online tool like this? Does this mean Seattle should be seeing more independent restaurants poppin' up in the next few years? We will have to see if this tool contributes to the city's restaurant growth. Read More