I've received quite a few emails from managers asking about the Pareto Principle, and the ways that it can be applied to their restaurant. I’ve touched on it before with regards to where profits come from on your menu, but I’ll give a quick refresher. Here we go….

THE PARETO...

Great restaurants are rare. That’s not meant to be mean, just the truth. Many live alongside a road named Average. The thing to remember is the road of Average leads to a town called Mediocrity. Nothing ever happens there, because the residents are too complacent to change.

To get out of...

Manager.

Leader.

These are words thrown around our industry as if they are one and the same. Let's be clear that they are not. Actually not even close. One works on push and the other pull.

Don't misunderstand, there are times you need to push people to get things done, and for that being in the...

Whether you know it or not, your restaurant has a culture. Culture is one of those business elements that are created either by design or default. Culture can be like a subtle song playing in the background or it can be a booming cinematic soundtrack that blasts throughout your brand. It’s...

We have all had times when we question ourselves. Especially if you work in the restaurant industry. Some call it burnout. Some call it a sign to get out. Actually, it’s more like you have been disconnected from the driving force that sustains you. That force is still there, it’s just...

Imagine you look at your watch at 12 midnight. At that one moment in time, you have exactly 1440 minutes until you reach midnight again.

1440 minutes - that’s it. You can't borrow or buy more time.

Time is one of the most valuable resources we have. Yet most restaurant managers failed to...

We hear it a lot that great restaurants are built with great teams. As more and more restaurants come into the market, it has become imperative to build a team that can help you reach your goals. Long-term success starts with having a solid plan for team acquisition and development.

Today,...

42,000 new restaurants open every year.
By the third year in operation, 50% have close their doors.
81.4% was due to poor management.
Many of those could have been saved if they had just asked for help.

1. You Don’t Know How To Do Every Job In Your Restaurant

Handcuff Management is the Sure...

There is a storm coming whether you want to admit it or not. It's not going to be good for a lot of budding restaurateurs who think that the lure of fame and fortune await them in the restaurant business.

In 2016, for example, there were 620,807 restaurants across the country, down 1.6 percent...

Do you want a better restaurant? Now, don't answer so fast. I really want you to thinking about the deep implications of the answer. A lot of people want more, few are willing to go past their comfort zone to get more and be more. Your comfort zone is easy and let's be honest...it's comfortable.

I am all about peak performance. For the last 37 years I have dedicated myself to what the Japanese call, Kaizen.  It is more than just a word, it is a philosophy of constant and never ending improvement. I read as much as I can on a variety of subjects. Cookbooks, personal development,...

You go out of your way to recruit and hire a great manager. They had experience and excellent references. Besides, you needed a manager badly. During interview they said the right things, was very polite, well groomed, they even looked you in the eye when they shook your hand.

They start and you...