Build A Better Restaurant with Peter Harman: Recent Episodes
Peter Harman
My goal is the teach restaurant owners, chefs, and managers like you to focus on Eight Basic Fundamentals that lead to a better life and financial freedom. Each week you will get valuable ideas and insights that you can take action on right now, as well as learn how to grow as a leader and as a person.
Leadership…This pep talk will definitely cut against the grain of what most people are being taught in 2026.and it just might help you break through the wall - that you have been banging your head against…
Today we are going to talk about a special type of MAGICThe type of magic that takes a boy from poverty - to the White HouseThe type of magic that - put a man on the moonand the type of magic - that can completely transform your life…
Today is the turning point in your life… The day that you WILL point back to and say – THAT WAS THE MOMENT - THAT WAS THE DAY THAT EVERYTHING CHANGED – THE DAY I MADE - THE BIG DECISION…
You have something very valuable – people want it…Your job is to find the people who want what you sell…
Have you ever seen something or gone somewhere or met someone… and you find yourself attracted to it or them in a strange unexplainable way…You just can’t put your finger on why or what it is about it…But – YOU want it – you desire it - you gotta have more of it… Have you ever noticed how one restaurant – succeeds wildly and another never - tastes success even though both owners work their asses off to – make it work… That’s what we are going to talk about today…
Millions of people go to the Gym. They work their bodies – they build BIG Muscles… Some people run or jog or walk outside - others swim or play sports All of this to keep in good physical shape – PHYSICAL DISCIPLINE is a GOOD ThingBUT – what about MENTAL DISCIPLINE – HOW MUCH EFFORT do you put into that..?
Today we are going to talk about one of the most powerful things in the world…Something that can move mountains… Put a man on the moon…and make you millions of dollarsThis thing can change your life and literally accomplish anything.The best part is – you already have the thing; but you rarely use it.It’s called - FOCUS.
Today’s we are going to take a look into the near future…I am going to talk about AI - and the impact I think it will have on the short term job market - and how that can help your restaurants…
Today we are going to talk about what is really holding you back from achieving your goals… and what you can do to change it…
If you are a restaurant owner or business owner who tends to complain about the stress and ridiculous effort it takes to keep your business on the road ...Today’s pep talk is for you.
Every great restaurant goes through 6 levels of growth… Today I am going to discuss each level so you can see where you are… and I’ll give you some ideas to help you set new plans to move up to the next level…
As long as you are green and growing – you are good… BUT – the minute you turn RIPE…You start to Rot!
Row, Row, Row YOUR BoatGently DOWN The StreamMerrily, Merrily, Merrily, MERRILYLife is but a DREAM..!Today I’m going to show you how to use this simple little poem to change your life…
Most people have a goal… They start that special or important project… Then as soon as they hit a wall - they stop..!Completely Change directions and start doing something else… WHY do we do this… The simple answer is - DOPAMINE…. New projects and new things are exciting… Fun!Think of your new project like climbing a mountain… The new mountain is a new adventure – exciting – lots of dopamine. Then - at some point we meet the first obstacle and it gets hard… but we are so excited – we fight through it… and get a dopamine spike - then it gets fun again… for a while.But eventually as we move up the mountain there are more obstacles than fun stuff.We gotta make a break thru, but we don’t have the energy or the will.So, we put that project aside – and work on something easier… and that BIG ugly Important Thing – sits and waits… and waits… and waits.Today we are going to talk about how leaders build winning teams that overcome obstacles.
In the Old days – mighty industrialists – The Robber Barrons, took advantage of the labor force – the peopleToday – it’s the opposite - The People – are taking advantage of the Small Business Owner…Restaurant Owners are being held hostage by underperforming employees!
There’s an ancient Roman phrase that most people don’t like to think about… but - the people who do think about it - tend to live different lives, than the average person…The phrase is Memento Mori. - It means: Remember—you will die.
Today we are going to talk about introverts and extrovertsThis will not be what you expect…
In todays episode we will discuss how the process of ALIGNMENT helps you achieve your goals.
Today I will talk about the next ten years of restaurant-ing.A lot is going to change. Technology, food prices, labor and politics.How people eat… and even what restaurants look like.Some of these ideas may sound a little crazy; but if you look back just ten short years, what felt crazy and weird then is completely normal today.
It was late – the moon had been up for hours - Ned Ludd and his friends felt deep hungry pains As they walked slowly through the town where they grew up – the town they loved. And quietly snuck into the factory – where they used to work Then, they smashed the NEW – ALIEN - machines… that stole their jobs… Don't let this happen to you.
Today I am going to turn you on to three questions that have the power to change your life…
There are two types of restaurantsOne is engaged in a battle with the guy across the street – in a race to the bottomThe other is creating – a grand dining experience in the minds of their loyal guests - and raving fans!Which one describes you… ??
What IF – you could DOUBLE YOUR INCOME in the next year..?Would that get you fired up..?
What would you attempt to do – if you knew you could not fail..?That’s what we are going to talk about today!
If a customer buys once - you make a sale.If the customer comes back - You’ve build Trust.If they come back AGAIN - and bring their friends - You’ve built a Brand!Today we are going to talk about how to do that.
The Great Michelangelo was once asked - how he created the statue of David.He didn’t say: “I’m a great artist.” Or I did something special… NOHe said: I removed everything that wasn’t David.Michelangelo knew something – most people never understand The masterpiece was already inside the stone.ALL HE HAD TO DO – WAS SET IT FREE!
Let’s get something straight right out of the gate.Restaurants don’t fail because owners are lazy. They fail because owners are focused on the wrong things. Most restaurant people work harder than almost anyone I know. Long hours. Thin margins. Constant stress. And yet, after all that effort, most owners still struggle to pay themselves, still live month to month, still feel like they’re one bad week away from disaster.That’s not a work ethic problem. That’s a sales system problem.Today’s Pep talk is about the Six Sales Pillars. These are not trends. They’re not hacks. They’re not social media tricks. They are fundamentals—battle-tested, boring, powerful fundamentals—that control almost every dollar that flows through your restaurant.If you understand them and apply them, you win.If you ignore them, nothing else matters.
Today we are going to discuss three reasons why YOU – HAVE NOT - ACHIEVED YOUR GOALSAnd - what you can do to turn it around…
Two weeks ago we discussed the 5 C’s… Five things to avoid – five Things - to NOT do…Today I want to turn the table – I am going to talk about THINGS - We Absolutely MUST DO… and the fun part is – they all begin with the letter B.
We all have a core philosophy – a way of seeing the world - a set of ideals that shape what we believe.These beliefs – guide how we think - how we act and what we do…Our beliefs become our philosophy - we use this philosophy – to make every decision Our lives are determined by our philosophy and beliefs and ultimately our actions. BUT - what if your core beliefs – are wrong… flawed..? distorted..?What if - everything you think you know – is based on a bad central belief – a flawed core belief system -warped principles and values..?
Do you ever feel that there is never enough time in a day to do all the things you need to do?Do you feel like you are behind and will never catch up?What if I could show you a way – that you could free up 50% of your entire day.You heard me – 50% OF YOUR DAY!And have more CREATIVE TIME TO FOCUS ON DOING THE IMPORTANT THINGS… THE RIGHT THINGS – THE RIGHT WAYINSTEAD OF HAVING TO ALWAYS HURRY THROUGH… In fact… I’m am going to make TODAYS PEP TALK - the central pillar to my 2026 Resolution… And today I am going to share this LIFE CHANGING REVELATION WITH YOUSo you can FREE UP YOUR LIFE and GET A LOT MORE IMPORTANT STUFF DONE …
Personally, I think about Goals… A LOT!What they should be – and How to set them - and how to achieve them. Today we will be talking about Goals...So buckle up… This will be FUN!
Today we are going to talk about things that are sapping your strength and killing your business… If you are struggling to get to then next level Or – if your restaurant is circling the drain… Today’s PEP TALK is for you…
This is Thanksgiving week and I want to take a few minutes to walk you through an exercise of Thanksgiving…
Today we are going to talk deeply about TEAM BUILDINGThis is a MUST Listen for every restaurant owner in America…
I saw a really good video on the internets of Mr. Wonderful from Shark Tank talking about Signal vs Noise.A FEW YEARS AGO – I heard Steve Job Talk About this… A few months ago I heard Elon Musk talking about this … This concept is REALLY RELEVANT - to you today… I going to break it down and put it to you - in a way that you can use – TO BUILD A BETTER RESTAURANT
Today I’m going to teach you the secret to building a great and enduring company.This truly is the road to success - IF you can do it... So perk up and pay attention…
Today I want to introduce a bold idea.I want you to block THREE – big negative thoughts - before we get started… The first is - This is the way we have always done itThe Second is - Fear of the unknownAnd the third negative I want you to put down is - worrying about what “THEY” will say… Can you do it… Let’s Find Out…
Forrest Gump Said - Life is like a box of chocolates… Last week we talked about the box - this week we’re gonna talk about the chocolates – the individual pieces inside the box - the players… Today’s pep talk is the second part of a two part mini-series on Team Building.If you did not listen to last week’s pep talk called - YOUR BOX I recommend you go back and listen to it BEFORE starting this one…
Restaurant-ing can be a VERY complicated matter… Today I am going to tell you a story… actually this will be more like an ALLEGORY…My objective is to simplify – the idea of how a restaurant works – and your role in it…
The World can be a tough – mean – ruthless – unforgiving place… People want to tear you down. They want to destroy your ideas and beliefs especially if your ideas are new or radically different than the norm - different than the common – accepted rules of thought and behavior – that they believe.
The Greek Philosopher Seneca said"ENDLESS PLEASURE BECOMES IT’S OWN FORM OF PUNISHMENT"
If I could only do ONE Pep Talk for the rest of my Lifethis would be it..!Today’s message is SIMPLE and VERY Straight Forward…So Listen Up..!
All great restaurants are similar in many ways, they have a winning formula - a winning recipe that makes them Thrive…All BAD restaurants are BAD in thousands of different ways… Today we are going to discuss several different ideas that I have been thinking about this weekWith the key idea of – Focus-ing on the POSITIVE…
Why is the owner of the restaurant… standing in the dumpster… Talking on his cell phone..?
Financial Freedom is about having control over your finances and the choices you make.Financial freedom means you have enough income, savings, and investments to live life the way you desire without relying on a traditional job. Financial freedom is a general state of mind.It means you can pay for your life with little or no worry. You get to a point - where you feel secure – You know you can cover everything comfortably and confidently. Financial Freedom is about having THE FREEDOM - TO DO WHAT YOU WANT - WHEN YOU WANT…
My goal with today’s podcast is to change you, my goal is for you to be a different person - at the end of this pep talk… than you are right now…
A restaurant is a precision machine… every part must work in tandem.Imagine a bicycle wheel – if any part of that wheel is out of whack…The ride will not be smooth…
This summer I have spent a LOT of time – interviewing and training staff…Today I want to share the BIG things I have learned…
Today we are going to talk about pyramids, not the Egyptian pyramids or pyramid schemes But the triangle shaped object and the difference between the bottom and the top of a pyramid
Today’s pep talk is for those of you who are struggling to make money in your restaurant.
As the waiter looked out the back kitchen door, he turned to the sous chef and saidwhere is the Chef going with that axe..?
Most people wake up in the morning… and begin their daily routine… They think about what they did yesterday… and what they’ll do today.They contemplate where they are in the world and - where they WISH they were in the world.They think about THE GAP that exists between reality and dreams. In that moment… we are either exhilarated… or dismayed.
If you need tomatoes – You have THREE Choices… Choice #1… You can BUY THEM - at the store or the Farmers Market Choice #2… You can buy a tomato plant – and plant it in your gardenChoice #3… You Can start from scratch and “Grow Your Own” - from tomato seeds.I see hiring a staff and building a winning team – the same as planting tomatoes…
Have you ever heard of beginners luck?You start out HOT – Life is GOOD… Everything is going GREAT… You can’t believe your LUCK… Then get crushed – in the vice grip of life..?This is what we are going to discuss today.
Does your restaurant have - TOO MANY customers - or not ENOUGH customers..?I have discovered that most restaurants – HAVE BOTH..!TOO MANY customers and NOT ENOUGH CustomersAnd that’s what we are going to talk about today..!
The older I get… The more I realize – the importance of the simple – Important ThingsThe basic fundamentals… The bedrock of simplicity… 95% of restaurant owners are running around like a chickens with their heads cut off - And the top 5% are just chugging right along – executing the basics… At a very high level - Making LOTS of Money – Living the dream…
Carl Jung saidThe world will ask you who you are, and if you don’t know, the world will tell you.Whether you realize it or notThe world will ask YOU this important question - many times - each and every day.And you will answer it every time it is asked – whether you realize it or not.Every person that you meet or come in contact with - In person, or on the phone or in cyberspace… via email or text or whatever… will directly or indirectly - give you an opportunity to answer this important question… and show who you are in that moment - by your words, actions and response… Every situation you find yourself in… Will present you with a unique opportunity to answer these questions… And SHOW who your truly are… Let's dig in...
Have you ever had a great idea… or made an important decision…And decided 100% that you are going to do it – THIS TIME…And that you will start first thing tomorrow..?And then tomorrow comes and something happens Life throws a wrench into your plans… Maybe you are tired, or sick, or one of your people call in sick, or you have car trouble, or you forgot an important appointment and your whole day gets thrown out of whack… So you VOW to start tomorrow...That’s what happens to 90% of all people… on this planet… They have a GREAT IDEA – A GRAND VISION - AND THEY - get side tracked from what they REALLY want… and this happens Day after day, after day… They never do the BIG IMPORTANT THING - And they settle for what they don’t want… Well… that’s what we are going to talk about today…
A WISE MAN ONCE SAID… A man who lacks purpose will distract himself with pleasure.And – Sit me at the table where they are talking about self-improvement, and achieving exciting goals— NOT gossiping about other people.
We are in the service business – we are here to serve others, BUT the coolest thing is…When we give our best – we get more in return… than we give out.Hospitality is a type of Love – when we give it out by the slice It comes back by the loaf… This week I had a revelation – a breakthrough –And I am really excited to share it with you…
Every Restaurant has a Life Cycle… Restaurants start out with a big splash… like a new baby coming into the worldEveryone LOVES – The NEW Thing… It’s Exciting. Then, it goes through the toddler stage and the rebellious teen age period… There is lots of strife between the young and the elders. The Good & Great Restaurants make it through the strife and the turbulence. Eventually become honed to Razor Sharpness They achieve Peak Performance… These are the Glory Days… No matter how good a restaurant is – Eventually, for a thousand different reasons… The sharpness will fade… The restaurant will get passed, over taken by a newer, shinier RestaurantThen it will begin the long slow - decline into oblivion… and irrelevance. And slowly fade – to black.
The restaurant business like a giant oak tree…With large branches growing off of a big solid trunk And smaller branches growing off the big branches and still other branches growing off those branchesAnd – we even have new branches that grow off the trunk from time to time…When we look BACK at our industry – it is a labyrinth of interwoven parts - That kinda make sense – BUT when we try to look forward – it’s IMPOSSIBLE to predict where this is all going. BUT - that is what we are going to discuss today – I am going share with you My thoughts on where I think the branches are heading so you can decide which part of this amazing business you want to be in… or at least start moving toward.
People ask me all the time – What should my labor cost be..?That is a great question… And that is what we are going to talk about today…
It is always BEST to start any endeavor with a GOAL… For the purposes of today’s pep talk we will set A THREE PART goal Part One – A Professional Restaurant P&L StatementPart Two – Accurate Information - The day after the end of the month, quarter or year.Part Three – A 10% Profit ate the end of each quarter... and year
Today’s podcast is part one of a two part series… This week I am going to explain – WHAT THE P&L STATEMENTS IS and The various components of your P&L. The Goal is to help you understand exactly what your P&L is trying to tell you… Next week in part 2 we will make a deeper dive - I will show you how to IMPROVE your P&L so you can achieve the GOLD STANDARD in the restaurant world – The Coveted - 30-30-30-10
As a society – we humans have mixed feelings about the future… Some think it will be better than the past. Some think it will be worse.And some others - think it will be Armageddon… Personally I believe THIS is the BEST time in the history of the world to be alive and the OVERALL future of AMERICA is going to be AMAZING… The question of the day is – WHAT WILL YOUR ROLE IN THE FUTURE BE..?
Most restaurant owners are busy people… They have a 1,000 balls up in the air at any given time.There are always - more things to do - than there is time or money to get them done… So we try to go faster – we push harder on the gas pedal to get more and more done… The BIGGEST PROBLEM I see – is MOST restaurant owners have their right foot on the gas…They have the pedal - All the way to the floor… They are working ALL OUT – FULL BLASTBUT - they are not moving forward – they are fishtailing all over the place. BECAUSE THEY ALSO HAVE THEIR LEFT FOOT ON THE BRAKE…
We are all ego driven… We all have visions of grandeur…Most of us think we are better and stronger and more important than we really are.AND – at the same time – Most of us SETTLE for a life that are FAR BELOW – what we are actually capable of. The vast amount of Americans are bored out of their minds - living lives – far below their potential… Like peasants digging in squaller – making mud pies And all the while - thinking they’re Hot Shit… Kinda…
Everyone has a story… A story that we tell ourselves… And we have a story that we tell to others…The question of the day is – HOW IS YOUR STORY WORKING FOR YOUIs your story making you stronger or weaker.
I’ve discovered that there are seven Phases of restaurant ownership…That we all must go through IF we want to make it to the top… And that is what we are going to talk about today…
July 14th 1789 was a bad day for Chefs & Cooks… This day is called Bastille Day… The beginning of the French Revolution… Not only was this a political revolution but it also started a Culinary Revolution when all these chefs woke up the next day and realized – they were suddenly unemployed…OUT of WORK because their bosses had been arrested or decapitated in the Guillotine… WOW!
Why NOT show up every single day and work your ass off and see what CAN happen… Why not BE the best teammate you can possibly be..?Why not be the best leader - by leading by example… And see where that might take you. Why NOT?
There are two ways to look at the world… One is from the INSIDE - OUT – The other is from the OUTSIDE - IN. That’s what we are going to talk about today…
I talk with a lot of restaurant owners. The one thing they have in common is - They want to Improve. They know they need to change – BUT… They have these long laundry lists of 100 things they WANT or NEED to change IMMEDIATELY. The lists are sooo long and sooo overwhelming – they aren’t sure where to start… So they just pick the thing that is right in front of them – the squeakiest wheel and work on that - And when they fix that – they rush off to another emergency and work on that...Over and over, day after day and year after year… the cycle continues.Because this condition is so common among my clients – I imagine it is common among my listeners - So… today I want to address this and hopefully help some of you in the process…
Conventional wisdom and every coach I ever had - said – there is no I in team… But… after many years of building and leading teams – I have discovered - that there actually is an I in team And that is what I am going to prove to you today…
High Performance Team members adapt to the organization… they work together to do what needs to be done to achieve the mission – no matter what… High Performance Team members put their fellow team members and the success of the mission above themselves… they believe in duty before self.Low performance teams – have individual members who do their own thing – in their own way for their own personal reward… Low performance team members put themselves above their coworkers and the mission… Simply put low performance teams are filled with individuals – out for themselves - And High Performance Teams are here to achieve The Mission… no matter what.
Are you a DUCK or an EAGLE..?WHAT’S THE DIFFERENCE… you say… That’s what we are going to talk about today…
Happy New Year..!I HOPE you are excited to get started and make 2025 the BEST year Yet… I know I am.I want to help you get started… And the best place to start is at the beginning… WITH YOUR VISION STATEMENT. What’s That – A The Vision Statement is about answering the questions - WHO ARE YOU & WHY YOU ARE HERE…
Imagine… You go to the coffee shop and buy a coffee… it’s is crazy busy in there… The coffee costs $5 - You give the cashier a $20 bill. And they give you back $16 - an extra dollar in change.And you know it – you know they made a mistake.And they gave you a dollar that you didn’t deserve… Do you say something?Or pocket the cash?And leave. Here’s the question… if you keep the money - is this LYING..? Is this Cheating?
As we come to the end of 2024…I want to take a few minutes to talk about You and Your staffI want to get you thinking about how you might improve your team in 2025…
Today we are going to discuss Key Moments and Tipping PointsThe Tipping Point is a Key moment – a threshold, a critical mass, or boiling point that leads to Breakthrough - sudden, dramatic, and radical change.The TIPPING POINT in your restaurant could be the point at which… You stop losing and begin to win… The point you go from Getting your ass kicked – to stepping up and fighting back.In Your Restaurant There are several types of tipping pointsoYou have a Financial Tipping PointoA Marketing Tipping Point oA SALES Tipping PointoA Product Quality Tipping Point oThe System Tipping Point oAnd a Team Building or PEOPLE Tipping PointAll of these Tipping Points – lead to BREAKTHROUGH – if you stay at it long enough.Oh… and just like a teeter totter that swings BOTH ways – the tipping point can also be the point or moment when the whole thing blows up or falls apart
Today’s pep talk is part 9 of a 9 part series. If you have not listened to the first EIGHT parts – I recommend that you do STARTING WITH EPISODE # 305 – BUSINESS IN A BOX.Today’s pep talk is about – FUNDAMENTAL #8 – IMPROVE, INNOVATE & ADAPTTODAY my goal is to get your INNOVATIVE juices flowing… The question we need to ask ourselves is constantly and forever is…HOW DO WE DO THIS BETTERHOW ARE THE WORLD’S BEST – doing this today - And how will The SMARTEST PEOPLE BE DOING THIS IN 5 or 10 YEARS..?THEN, GO AFTER THAT… THIS IS THE QUESTION I ASK MYSELF ALL THE TIMETHIS IS THE BEST WAY I HAVE FOUND - TO MOVE FORWARD…
Today’s pep talk is part 8 of a 9 part series… If you have not listened to the first SEVEN parts – I recommend that you do staring with episode # 305 – BUSINESS IN A BOX.Today’s pep talk is about – FUNDAMENTAL #7 – BUILD A BULLET PROOF SYSTEMMy goal today is to get your system building juices flowing… A restaurant is like a house of cards, It takes years and years to buildIF you pull the WRONG card… The whole thing can come tumbling down in secondsThe SYSTEM of your restaurant is the who, what, where, when and how… You do things. The system is the GLUE that holds your restaurant together.The BEST Restaurant Owners and The BEST Chefs have the BEST SYSTEMS.
Today’s pep talk is part 7 of a 9 part series…If you have not listened to the first SIX parts – I recommend that you doSTARTING WITH EPISODE # 305 – BUSINESS IN A BOX.Today’s pep talk is about – FUNDAMENTAL #6 – MANAGE THE MONEYTODAY my goal is to get your money making juices flowing…
Today’s pep talk is about – FUNDAMENTAL #5 - INCREASE SALES.It is part 6 of a 9 part series. If you have not listened to the first FIVE parts – I recommend that you do STARTING WITH EPISODE # 305 – BUSINESS IN A BOX.TODAY I am going to get your sales juices flowing and get you primed up for 2025… Which is just around the corner…
Today’s pep talk is part 5 of a 9 part series… If you have not listened to the first FOUR parts – I recommend that you dostarting with episode # 305 – BUSINESS IN A BOX.Today’s pep talk is about building a – CUSTOMER FOCUSED BRANDThese are some of my favorite points on BUILDING GREAT CUSTOMER RELATIONSHIPS and I’m excited to share them with you.I am in the relationship business. My goal is to build long term RELATIONSHIPS with my customers… To DELIGHT MY CUSTOMERS… To have them - COME BACK - AND BRING THEIR FRIENDS...
Today’s pep talk is about one of my favorite subjects – TEAM BUILDING. These are some of my favorite points on team building and I’m excited to share them with you. Today’s pep talk is part 4 of a 9 part series… If you have not listened to the first three parts – I recommend that you do... That way this will all make more sense…
Most Americans say they are stressed out and frustrated… BECAUSE THEY ARE TOO BUSY. The truth is - They are not stressed out because THEY are doing too much… They are stressed out because they are doing too little of what they KNOW they SHOULD be doing… Or what they ultimately NEED to do to achieve their goals… That is what is REALLY stressing people out. Today we are going to talk about how the proper mindset – What I Call The OWNER MINDSET - will greatly reduce your stress…
Today’s Pep Talk is about Goal Setting…This is PART TWO of a 9 Part Series about building a business in a box. If you missed PART ONE – I recommend you go back and listen to part ONE Episode # 305 before listening to this one… It will all make more sense that way… Today we are going to talk about one of The Eight Basic Fundamentals of Building a GREAT RestaurantIt’s FUNDAMENTAL #1 Goals – Missions and Objectives…
Lots of people talk about the concept ofWORK ON YOUR BUSINESS – NOT IN YOUR BUSINESS… Today we are going to talk about what that REALLY MEANS and how you can use it to WORK ON YOUR RESTAURANT.My goal is to help you - Build a Restaurant in a Box…Today’s episode is PART ONE of a 9 PART SERIES…
Today we are going to talk about why you should stop treating all your people the same...
Today we are going to get some wisdom from one of the great American Entrepreneurs - Henry ford… This is a long one so sit back and get comfortable and maybe even grab your note pad…
Today I am going to teach you how to increase your sales by 10% starting today. This technique will not cost you a single dollar to execute. It does NOT involve Social Media. It does NOT involve AdvertisingIt is REALLY simple and it IS something that YOU can do in house by yourself… You do not need to be a genius. You do not have to be Super Human. If you do this simple thing… I guarantee your sales will increase by 10%... Starting right now… today…
If you own a restaurant or any type of business please keep listening. If you are The person with their SKIN in THE GAME – With Your personal money riding on the success of your business… keep listening. If you are NOT a business owner and you do not have skin in the game – Today’s podcast will not make any sense to you. So you are excused from today’s pep talk. Take the day off and go do something FUN.If you work in your business at least 5 days a week - at least 8 hours each day, please keep listening. The rest of you can go. If your business is your FIRST priority - keep listening. If you are new to Build a Better Restaurant Podcast and this is your first episode – Please listen to a few other episodes before this one. This one will not make sense to you. You will end up thinking I’m a crazy person. If you are trying to build a better team please keep listening. The rest of you can go - You don’t need this. If you need things to be safe and politically correct - you should definitely not listen to this….If you are frustrated with your current employees - and secretly hate them or frequently want to scream at them or want to throw plates at them - please keep listening. The rest of you need to go… Because What I have to say today will definitely offend you. OK now that we have eliminated all those folks and we are down to the serious focused hard working business owners who have their life in the line - let’s get down to business… This pep talk IS for you.
Today we are going to talk about how CLOSE You really are to the life of your dreams… So get ready – for a little enlightenment…
How much money would you pay somebody (other than you )To do the work that YOU did last week..?
Impossible Things are NOT IMPOSSIBLE… for everyoneThey are Just impossible for YOU!!The true measure of a Man or a Women is what it takes to make them STOP - in their quest to succeed. The true measure of a person is how far they can go – BEFORE They Give Up or Tap Out or Throw in the Towel and Quit..
Today we are going to talk about something REALLY EXCITING… Today we are going to discuss the FIVE PHASES of RESTAURANT OWNERSHIP… Buckle Your Chin Strap - because this will be a Wild Ride!
Imagine you are in a room – a very large room. In that room is every person you have ever met in your entire life… Wow!Now that you are mentally in that room with all those people….WHO WILL YOU SEEK OUT FIRST? WHO is the person you most want to see and to talk to?
Do you NEED to increase the sales in your restaurant IMMEDIATELY. Are you getting less than GREAT results from your Social Media Campaign… That doesn’t really work… Let me tell ya - You are NOT alone… The TRUTH is – Facebook doesn’t drive sales… Instagram doesn’t drive sales. Social media doesn’t drive sales. Social Media is for Sharing Your Life… NOT Building a Thriving Business.Today I am going to SHARE - My Formula for INCREASING SALES… In ANY Restaurant.
Today we are going to do something DIFFERENT… I was recently on a Podcast called The 5th Wave With Jeffery Young. Jeffery is the founder of The Allegra Group - And the Editor in Chief of 5th Wave… Jeffery currently lives in London and has his fingers in a LOT of really cool projects… Many of which revolve around the Global world of coffee and hospitality. Jeffery is a GREAT Interviewer and his sound engineer Chris Bristow… did a Brilliant Job capturing the essence to The Food Guru Message… This is actually a TWO part Interview… Today I’m going to play PART ONE…Which focuses on the Eight Basic Fundamentals of building a better restaurant. I think you will really like this…
Do you ever feel like this..?You work your ass off and finally take a few steps forward And then… the next day you walk into the restaurantAnd all your hard work is GONE!You're three steps back – because someone quit or resigned or moved on... All your forward progress is wiped away… by the incoming tide – like sandcastles on the beach..?I don’t know about you - but I feel like that. And NOT just SOME of the Time… I feel like this - MOST OF THE TIME… I build a beautiful sand castle… And then here comes a wave and washes it away… This is what we are going to discuss today.
Today we are going to discuss how to BUY a Restaurant. How to determine what a restaurant is worth in both the short and long term. And in the process – you MIGHT see what your restaurant could be worth… Or maybe YOU can use this information to take a few steps to increase the value of your restaurant so that day... When you eventually decide to sell… You can make a LOT more money.
When I look at you I see THREE people.I see… The person that you are right now… TODAY.I See… The person that you will become if you stay on your current path…AND – I see… The person you COULD BECOME if you have the guts to believe in your own personal GREATNESS…
If you continue on your current path where will you be in 5 years..?How about 10 years..?Is your current path going to put you where you really want to be or are you headed - the wrong way..?
Whether you know it or not… You have a management style.Your management style was developed over the course of your lifetime.Some management styles are better than others.Some Work Wonders – and others repel people like the smell of a skunk on the side of the road. Today we are going to delve into some of the foundational thoughts and beliefsthat have come together – to create your management style… Be sure to hold tight - because today’s pep talk - is going to be a doozey!
Today we are going to discuss WHY it is easy to move the ball forward in your restaurant some days and impossible at other times. Today I'm going to introduce you to the concept of Offense / Defense...
Everyone thinks their competition is the biggest obstacle they must overcome. Most people think finding the right customers and the right employees is the biggest obstacle they must overcome… This is NOT true.The biggest obstacle you must overcome is Your Procrastination & Laziness. Your Bad Habits & Negative Mindset. The Biggest Obstacle that You Must Overcome... The Obstacle that is REALLY Holding you back is… YOURSELF… That’s right I’m talking about… That person you see in your mirror every morning. I’m talking to YOU…
Today we are going to discuss the power of WORDS… Specifically – YOUR WORDS and their power to do GOOD or BAD. Betty Eadie said…"If we understood the power of our thoughts, we would guard them much more closely. If we understood the power of our words, we would prefer silence to anything negative…In our thoughts and words, we create our weaknesses AND our strengths. Our limitations and joys begin in our hearts. We can always replace negative with positive."
Friedrich Nietzsche said – When you stare into the abyss – the abyss stares back. Wow!Today we are going to discuss – how this strange quote - can help you and your restaurant!
Today we are going to discuss a simple formula for success that will help you become successful in any economy and any market?
Discipline is ignoring something you want right now… Today.In exchange for something you REALLY – REALLY want… Later on… In The Future.
Today we are going to talk about how to use the Pareto principle – also known as the 80/20 Theory to create a quantum leap in your restaurant.
Imagine a sheet of paper on your desk. Draw a line across the middle of the paper. This is called THE LINE…The area Above the line represents GOOD THINGS - that you MUST DO - And the area below the line represents BAD THINGS - That you MUST NOT DO…Got it..? - Great...Because that is what we are going to talk about today.
I like to throw different ideas at you to keep you on your toes.Today – I want to discuss a NEW way to look at your staff and the labor cost in your restaurant.
The modern business owner is struggling to find and hire peopleand when they do find someone to work, they only get about 50% of the employees effort… Do you know why that is… Well that’s what we are going to talk about today.
Today we are going to do something a little different. I am going to take you behind the scenes to my staff meeting at Martini’s Grille.Every three months we have a quarterly staff meeting… Where we do three things#1. I address the entire team.#2. We hand out bonuses#3. We share a great mealI think you will find this interesting
Do you know who you are… ORAre you chasing the hottest trends - trying to please everyone else..?
Are you HIRING the wrong people - just to fill a position?Are you putting things on the menu - that don’t fit?Are you agreeing to do things that you really don’t want to do. If the answer to any of these questions is YES – You’re in luck because today - we are going to talk about how to fix - that error.
Have you ever had an employee try to usurp your authority? Go above YOUR head to your boss to get THEIR way or undermine you.Or have you ever had an employee go to one of your partners to complain about you? Or if you are the owner – go to their manager to complain about you..?Or how about go to the local authorities… To get you in trouble, because they don’t like the way YOU are doing things..?
Do you have a hard time getting your managers ALL on the same page..?Do you have a hard time understanding your boss or your fellow managers or your employees?Do you wish everyone could all just get along and do the work we came here to do without all the friction and the drama?If that sounds like you – You’re in luck Because THAT is what we are going to talk about today.
Have you ever noticed that some of your employees - never get it – They never grow. While other people - just get it - right away?That’s because some people ARE the RIGHT fit. They have the RIGHT physical and mental make-up for THIS Type of Work.And the Wrong People - Do Not.
The restaurant business involves HARD work. Restaurant-ing is a LABOR intensive business. The BIGGEST problem we face today is finding GOOD People who will SHOW UP and WORK HARD.Today I am going to discuss one of the biggest things - I think is behind – this problem…
Do you ever feel like you know what you NEED to do – to move forward and achieve your goal, But for some reason… You just can’t get to it… You just can’t DO IT... You just can’t make it happen… If that sounds like you… You’re in Luck – Because THAT is what we are going to talk about Today..?
Today’s Pep Talk is Personal. I am going to share a little insight into my personal journey. I’m going to share what I’ve been doing and what I’ve been going throughAnd I hope – I truly hope you find something that helps you keeps going… And going and going…
The world is going crazy! The world is through the biggest changes I have even seen. As restaurant owners we must constantly innovate, adapt and improve.Today I am going to talk about THREE Big Things that will help you LIVE!
Can you take TWO WEEKS off right now without your restaurant falling apart? Unfortunately most restaurant owners, like 90% of us would HAVE TO answer -NO to that question … If you want to turn that around and answer in the affirmative - There IS something you can do – and it starts with two simple words – COMMANDERS INTENTI'm going to show you how to use Commanders Intent to empower our managers and team - So the team can make decisions and act – without you being present.
There are thousands of things that need to be done to keep the restaurant Relevant and Thriving. The problem is knowing What is Important - NOW - Today. Everything SEEMS Important – because everything IS ImportantWe need to INCREASE SALES and make a PROFITWe need to satisfy the CUSTONMER and Keep EMPLOYEES Happy.We need to INNOVATE and Keep the place CLEAN and ORGANIZED.We need to build the SYSTEM and Improve QUALITYAnd we need the FREEDOM to live our personal lives… And not be a slave to our business.SO… how do we manage all of that - without going crazy…?Well that is what we are going to talk about today…
Restaurant owners are busy people. There is always a thousand things to do. Getting Important work done is Important. Really Important.BUT – How do we know What the MOST Important Thing is..?How do we know what to do – First second and third..?Well that’s what we are going to talk about today…
If you have been following this podcast for a while you know that I believe in EIGHT Basic fundamentals. And the First of all the fundamentals is WE NEED A WORTHY GOAL. The goal is a very important part of the process of success. As I was watching college football over the holidays I made an observation. As both teams entered the field before the game – they both had the same goal - To WIN the game. BUT as we all know – only one team will achieve their goal.Also as we enter the NFL Post season there are a dozen or so teams that also have the same goal - To win the Super Bowl. BUT as we all know – only one team win the Superbowl this year.So if Goals are so important… And NOT every team can achieve their goal… There must be something else going on… Behind the scenes. And That is what I want to talk about and dissect.
As a leader of your people and your team… Have you ever tried to raise the standards in your restaurant… To get your people to do something new, or change a behavior… Or - do a certain thing – better… Or just take action on something that needs to be done.And you just can’t get it to happen… They won’t do it.Has that happened to you…?Have you or your managers - experienced this phenomenon in your restaurant..? With their employees..?Well – that is what we are going to talk about today…
This week I had a conversation with the new guy… I’m going to share the important part of that conversation with you… Today.
Do you want to change your life? Because if you do… I have a New Year’s Resolution FOR YOU… In fact I call it a New Life Resolution. And that is what we are going to talk about today.
Have you ever said something or done something to someone… maybe an employee or a manager or even a customer – or your spouse and they got - really pissed off… Then, you had to spend a LOT of time… like hours, days or weeks…Trying to walk it back or Un-Dig that hole - you dug with your words… or deeds. And even Then… in some cases – the other person never – really forgives you… I don’t know about you… maybe you are a perfect person, who has never offended anyone. But I can tell you – I sure have… I’ve been pissed off - and I have pissed off more - Than my share of people. And that’s what we are going to talk about today.
2024 is just a month away. If you want to start the year out with a BANG… It’s a smart idea to have a Sales Forecast. That’s what the BIG BOYS do… If you are one of the people who always have a Sales Forecastand always try to beat it... You’re in Luck… Because That’s what we're going to talk about today.
This is the time of year when people start to make their list of BIG BOLD future predictions…This year instead of making predictions… I am going to talk about some of the factors that go into making Predictions… And give you some valuable insight – That you can use – to make – predictions of your own. I’m going to show YOU – How to Make – Predictions that will have a profound Effect on YOUR Restaurant and YOUR Life…
Have you ever wondered why one restaurant is wildly successful for years and years, and other restaurants – wither and die?? WELL… That’s what we are going to talk about TODAY.
Have you ever been bitten by a Shark..?Have you ever been bitten by a Lion or a Tiger…? Or Mauled by a Bear..?Have you ever been run over by a Truck… Probably not… Because those things are very – very rare…But – have you ever been bitten by a mosquito, or stung by a bee…???Have you ever cut yourself with a knife… or burned yourself on a hot pan. Of course you have… everybody has… Because those are the little things that happen to us all the time.And that’s what we are going to talk about Today…
Did you know that your CUSTOMERS will never be MORE Energetic and Enthusiastic about your restaurant than - and your products – than your PEOPLE are… AND – Did you also know that your PEOPLE will never be MORE Energetic and Enthusiastic about your restaurant than YOU are… WELL IT’S TRUE and that is what I am going to talk about – TODAY..!
Today we are going to talk about the Different People and Different Mindsets that make up the people inside your restaurant. I’m going to discuss who the different characters are and how they think... and how that dynamic is either helping or hurting your restaurant and your business and your life.
When it comes to Building your restaurant you have TWO choices… You can LOWER Your PRICES and DISCOUNT and Struggle to make ends meet OR You can RAISE PRICES and INCREASE Your PROFIT…
TODAYS Pep Talk is for the Underdog. The little guy. or Gal who started way – way down at the bottom… And fought and clawed and dreamed and believed their way to TODAY. To this day… Where you stand way – way up the mountain. Way ahead of where you started. Sure you are bruised and beaten and battered and bloodied… A failure and a victor and winner and a loser.mA Dreamer and a Cynic. BUT… yet here you are – with all of your strengths and weaknesses and scrapes and scars…Today’s Pep Talk – is for YOU…
If your business is underperforming, or if it’s NOT doing what you want it to do… If you want to increase SALES and grow your PROFIT… Today’s Pep Talk is for You…
Did you know…When something bad happens or when something hurts you...You have Two Choices… two ways to react… It’s True…You can either Get on with life and Move Forward or you can Become a Victim...And that’s what we are going to talk about today.
When you walk into your restaurant – you see people – your people.When you see other people – your stress level goes Up.When you see others – your stress level goes Down.WHY..?? Well… that’s what we are going to talk about Today!
In the Average restaurant training employees involves teaching them how to do their job so they can do the work in an efficient way.In good restaurants training involves teaching employees how to maximize resources like their TIME, the PRODUCT and how to MAXIMIZE SALES.Both of these training ideas are GREAT, but what if there was a way to train your people to improve their Lives… and make them Better People and Better Citizens - And Stay with you not just for a matter of weeks and months… but for years and even decades… Would that be of interest to you… Would you like to learn more about that…?? Great because that is what we are going to talk about today.
Most restaurant owners want to increase the sales in their restaurant.I find through my interactions with a LOT of restaurant owners – that when they talk about INCREASING SALES - They usually talk about finding ways to BRING in NEW Customers… and that is GREAT.Brining in NEW Customers is one of the SIX SALES PILLARS. And it is on the list of things we MUST do… BUT… unfortunately what most restaurant owners DON’T talk about or spend much time on is something that is ACTUALLY – A LOT easier than going out into the world and finding NEW Customers…And THAT is what we are going to talk about today. TODAY – I’m going to show you how to increase your sales by 20%... Without spending one ADDITIONAL Dime on advertising.
Today I want to ask you a serious question...Is the RESTAURANT or the BUSINESS that you are trying to build… or to keep alive WORTH THE EFFORT you have to expend on a daily basis VERSUS the POTENTIAL REWARD..?
Do you ever feel like the goals of your restaurant are getting farther away instead of closer? Do you feel like your people don’t care and they are just here to complain ALL the time.
Do you feel like your quest for excellence has been replaced with petty DRAMA – it’s more about who did or didn’t or who should or shoulda… than getting down to business…
WELL ladies and gentlemen – there is a cure for this.,, and that is what we are going to talk about today.
This is the GREATEST TIME in the HISTORY of the WORLD to be ALIVE.
And Today – I’m going to tell you WHY…
When you think about your restaurant. Do you want a team of people who come to work and roll up their sleeves and get IMPORTANT work done. Or, do you want a Team of Slackers who stand around talking… and get nothing done..?
If you are a Restaurant OWNER… The ONE with all the marbles on the table. The one with YOUR Skin in the Game, Your life on the line. Today’s podcast is for you.
Building a Better Restaurant is a Creative Process… The creative process isn’t always easy.
Sometimes we hit a fork in the road and other times… we run straight into a brick wall.
Who are YOU and why have YOU come to this planet – at THIS Time. What is the point of your life? Why did you open a restaurant? What did you expect to get?
Are you getting what you want..??
HOW do you see YOURSELF..? Winner and World Champion, Struggling Artist, Or Total Loser…
The way we see ourselves and the way we see the World is called our MINDSET – And we have the mindset – that we have - for a lot of reasons. And that is what I am going to talk about today.
We all have hopes and dreams. We are all climbing a mountain toward our goals. Some of us make it to the top of our mountain… And when we finally make it all the way to the very top… When we finally get to the Summit… We always get hit by lightning… Are You Ready to get hit by lightning?
There is a WAR in America between the Chain Restaurants and The Independent Restaurants… The corporate restaurants have been winning – and they still have the upper hand…
BUT… there are ways for you, the little independent restaurant owner – to win… And that is what we I am going to talk about today.
Today I am going to give you a unique way to look at your TEAM... With a Concept that I call Tic Tac Toe… This one is a real Doozey... So Don't miss it.
66% of restaurants fail in the first 5 years and only the TOP 5% achieve The Gold Standard in the restaurant industry - a 10% Profit.
Today we are going to talk about what it takes to get into the Top 5%.
Restaurant Owners are busy people with a thousand things to do...
Today I am going to show you how to get the RIGHT THINGS done...
Most restaurant owners love the concept of "Working ON your business not IN your business". Today I am going to explain what that means and how you can actually use it to move forward.
I predict by the year 2026... only 10% of all restaurants will have a waiter or server... Listen and Learn.
Today we will discuss how what you think about creates your reality. The truth is - you are the sum total of every thought you have ever had. If you are not happy with your life... all you have to do is change what you are thinking about... As you think... so shall you be.
Today we will discuss two different ways people process information.I will show you how this information will help you retain employees and customers.
Today we are going to discuss People Inventory. Who are your people and Where are they at...
Imagine a Giant Elephant with a Little Man riding on top...Who do you think is in charge... Today we are going to discuss how this Elephant & Man dynamic can help you increase sales...
Today we are going to take a look into Branding with a twist you may not have considered.
There are only SIX Ways to increase Sales in a Restaurant and those Six Ways depend of 5 Steps that you must do to Build Trust... Listen & Learn...
Today we will discuss one of my FAVORITE Things... Stair Step Training... This is a Must Listen...
Every person who works for you has a Super Power. When you know what their Super Power is... you can use it to help YOU and THEM grow and live a Better Life...
What would happen if you lost your BEST cook... today?You know the one who has been with you for years and knows how EVERYTHING works. Yeah that one...
Giving your people the answers BEFORE they need them will help them be prepared when the time comes... help them do a better job... AND reduce turnover...
Today’s Pep Talk is for the Freaks… The Fanatics… The People who are possessed to make a difference.The people work their asses off and are willing to do whatever it will take - to achieve the life of their dreams.And the rest of you – can take the day off… and go do something fun...
Today the Food Guru will outline the Job of the Chef in no uncertain terms and help the Owner and the Chef get on the same page.
Today we are going to discuss ways that your restaurant can THRIVE in the new modern - post industrial revolution...
Tipping in America has changed since the pandemic, today we will discuss some of these changes and what we can do about it.
Today we discuss the difference between cooks, chefs and kitchen managers and WHY that is important.
The restaurant business model is different from every other business. Today we will discuss what a business model is and what you can do to improve your business model to fit the new world of 2023 and beyond.
Here are some CORE ideas to consider as we enter 2023 or really at any point in your Life's Journey.
Here are my THREE Predictions for 2023 and they a NOT the vanilla stuff you read in trade magazines!
Checking references is MANDATORY... If you want to build a winning team. NOT checking references - is a slippery slope and a fast way to get burned.
Humans are hard wired to live in the here and now, this is why we find it difficult to think and plan for the future. Today we will discuss why this happens and what you can do to become a better planner, leader and team builder.
Today we are going to discuss the differences between Big City Restaurants and Suburban Restaurants. This is a DEEP subject for serious restaurant owners.
Today we are going to discuss 3 Ways that you can build a better restaurant team by getting your people to want to do more.
Thanksgiving is more than a holiday. Thanksgiving is a mindset that leads to happiness and abundance.
Today we will discuss THREE Simple things that you can do starting today to transform your restaurant into a thriving business.
Today the Food Guru will teach you how a baseball team can help you Build a Better Restaurant.
If you want to increase your sales NOW... Listen to this!Caution - this isn't easy - it will take Effort and Guts!
Who are you and why are you here?What do you want to be when you grow up?Today we will discuss WHY 94% of restaurant owners DO NOT achieve their goals and what you can do to increase your odds of success.
Getting the people right is IMPORTANT! This will help you see things in a different light.
This is THE question that we all ask in the interview - BUT nobody listens to the answer - do they?
Today we will discuss the difference between an Entrepreneur and a Business Owner - AND - we will also talk about YOU... Who are YOU and WHY are you here? and why should anyone care.
Today we will discuss FOUR steps to restaurant mastery. Competence, Capacity, Contribution and Growth & Promotion.
Winter is Coming, but it's not the winter you expect... I'm talking Global Winter and it ain't gonna be pretty.
Today I will discuss 10 things you can do to get ready for Winter.
Everything is NOT ok and It's Your Job to Fix It! Today we are going to take a good hard look at reality and discuss a few things that you should be doing... Are you ready?
If you couldn't see booze in your restaurant... Could you make it on Food Sales only?
Today we will discuss what that would look like.
The future has NOT been invented yet. You can have a say in what that future is... In fact you can have a BIG part in the Future...
There are 7 ways to Build a Better Restaurant Team. Today we will discuss way #7 - Reduce the amount of hours you are open for business.
There are 7 ways to build a Better Team. 1. Keep The People You Have 2. Recruit and Hire New People 3. Increase Productivity 4. Get your people to work a little more 5. Increase The Pay Scale 6. 86 – Underperformers 7. Change your Hours
Today we are going to discuss #6, 86 Under performers - what I am calling the Wrong Employees.
There are 7 ways to build a better restaurant team. Today we are going to discuss way #5. Pay Higher Wages.
There are 7 ways to build a better team. Today we will discuss way #4. Ask your people to work just a little more.
In all the world there are only 7 ways to build a better team. Today we will be discussing way #3 - Increase Employee Performance & Production
There are one 10 Million job openings in America and only 5 Million people looking for work. Today we are going to discuss how you can bring in New People...
In all the world there are only 7 ways to build a winning team and that is what we are going to discuss today
Today we are going to discuss WHERE the workforce went and why they are NEVER coming back... Wow!
Today we will discuss Quality Standards and how to set them, why they are so important and why it's so hard to keep them.
Today I am going to discuss Performance Standards and give you three ways to thin k about them and then we will have a little pop quiz!
Employees get paid by the hour. Managers get a weekly salary Owners get paid from the bottom line – if there is one Owners get REWARDED for - RESULTS. Owners get rewarded in two ways – Money and Freedom!
The amount of EFFORT is not important. The important thing is – HITTING THE TARGET NOT – talking about the target – or dreaming about the target. but hitting the target – and achieving the GOAL.
If you want to be a better leader - you gotta spend more time and energy on leadership activities.
The restaurant of 2025 will be a completely different thing than it is today... listen and learn why.
Today we will explore three important questions: Why would a customer come to your restaurant? Why would anyone ever want to work for you? Why do you - work for you?
You are what you do all day long. Your personal schedule and priorities define your life. This is NOT your typical time management BS... Listen to this!
It's OK to lie to yourself, but it's not OK to lie to your people. Today we will discuss three BIG lies you tell yourself that hold you back from achieving your potential.
Building a restaurant form scratch or Re-Building or Re-Imagining a restaurant is like trying to build a 500 piece puzzle, except there are actually 1000 pieces in the box.
Today I will show you why some pieces fit and some pieces don't.
Being the boss is hard and today I am going to discuss a topic that is near and dear to you and your future success... This is a MUST Listen
There are three types of people 1. People who – do what they DO NOT want to do… 2. People who – do what they want to do – or feel like doing 3. People who – Do what NEEDS to be done. Which one are you?
Everyone knows they are supposed to work ON their business, not just IN their business - but very few actually do it... Today we will discuss why this is so important - and I'll give you a step by step map that will help you - DO IT!
Today we re going to use demographics and bell curves to figure out what our next moves should be...
What do you get when you cross a restaurant owner - a tight labor market, a changing demographic - a broken distribution system, - and an outdated business model... With Slow or no government assistance, limited finance options, inflation, rapid technological change – AND then... light a match called the Covid pandemic... Find out on today's pep talk.
In this podcast we will discuss the Employee Promise. The employee promise is what we promise to do for our employees above and beyond the paycheck.
Great restaurants keep their promises. Today The Food Guru will share his Customer Promise with you.
The biggest killer of restaurants is not cover 19, government regulation or competition... The biggest killer is Financial Blindness.
I believe there are five levels of the American Dream, which one are you at now and which one do you want to achieve?
Do you work to live or do you live to work? That is the question we will be discussing on today's podcast.
There are really only TWO questions.
1 What is your goal?
2 Did you achieve it?
The rest is fluff...
I believe the most common enemy in the restaurant and the business world just might be - The Negative Thinking that is coming form INSIDE YOUR BRAIN…
Gratitude and Happiness are linked together. In this episode I'm going to explain why GRATITUDE just might be the most important word in your future success.
Today I am going to get you fired up and ready for the holiday season. I am going to to talk about GIFT CERTIFICATE Sales and a few other important things...
Today I'm going to show you how to increase sales inside your restaurant by 20% - without spending an extra dime on advertising or Facebook.
Today we are going to discuss some menu ideas and concepts that very few people are talking about. These ideas will help you Re-Imagine your restaurant in the crazy new pandemic world.
The restaurant pricing model is broken. Today I am going to show you how to use first principle thinking to improve the way you price your menus... so you can earn a consistent profit.
What did you do last week? Did you spend your time on Important Matters or waste it on trivial minutiae?
In todays podcast I'm going to help you determine WHAT is the MOST IMPORTANT thing... in your restaurant
In todays podcast I am going to explain what is going on in the labor market and what you need to do NOW to improve your chances of building a GREAT team.
Here are two quotes that capture these ideas.
"If you only do what you have always done... you will always get what you have always gotten." - Henry Ford
"Problems cannot be solved with the level of thinking that was used to create them." - Albert Einstein
In this episode we will explore human dining habits from the distant past - right up to today and then take a look at where these trends are headed in the next few years - so you can adapt and be better positioned for the future...
Today we are going to explore the reasons why we eat and how it just might be the secret formula to help you re-imagine and re-vitalize your restaurant and your life.
What is YOUR level of Job Satisfaction? What about your employees? In this podcast - The Food Guru will show you how to increase BOTH!
I believe the Covid-19, The Delta Variant and The Vaccine have the potential to tear your restaurant apart and today I am going to share my thought on the subject.
It's time to Re-Think what you are paying your people. The World has changed and it's time to Giddy Up!
Sustainable food is all the rage today, but there are TWO things that are far more important... Do you know what they are?
Today is the day for your Q2 Financial Check Up. Are you Ready? Do you know your numbers?
This episode contains valuable insight that you can use to help you take the CORRECT next steps in your restaurant journey.
Never allow anyone inside your business to VOTE or make DECISIONS that will effect YOU and YOUR Business - Unless they have Skin in the Game.
Today I will show you how to turn your knowledge and experience and battle scars into something far more important - Wisdom. Wisdom that you can use to Re-Imagine your restaurant in the New World of Restauranting.
In this episode The Food Guru is going to show you how you can use fear as the valuable too that it is and why you should start thinking of fear as opportunity instead of something scary.
Today I will explain the difference between two types of people and show you how to recruit and hire them in a more effective way.
Today I am going to share some valuable insight about what to look for when hiring your next manager or team leader.
I believe 50% of all restaurant jobs will be gone by 2025. In this podcast I share why I believe the restaurant employee pool is shrinking - AND give you some actionable ideas on what you should be doing about it.
There are five steps, and each level is based on master of the previous steps. Where are you on your leadership journey? (And where are your managers?)
We're all too busy, but it's not time to slow down. Actually, it's time to STOP, take a look at your life.
Today is "Evaluation Day" and I am going to evaluate YOU, to let you know how you're doing compared to what you SHOULD be doing as the Owner of your restaurant and the Leader of your people.
Real professional businesses measure sales and profits on a regular basis. You need to do the same. This week, we talk about your First Quarter performance.
Who are your best and most loyal customers? Who are the people who have been to your restaurant maybe once? Who are the people who haven't heard about you ever? This week we talk about the difference between these three groups and how to market to each of them.
A real game that's played by real people with real money. 80% of the people who play this game, lose all their money. The goal is the win the game. Build a better restaurant and join the Top 5% who earn a 10% profit every month.
What antiquated ideas are holding you back? Are you wishing for 2019 when things were normal? You're wasting your time. When we think of the past it holds us down.
What are we fighting in the restaurant industry? What's holding US down and what are we looking backwards at? The world is changing fast, restaurant owners need to get serious.
We are all frail and flawed creatures, and we make mistakes--including ourselves. We all need a little encouragement. This week I tell a touching story about Mrs. Thompson and a kid named Teddy.
Myopia is a medical term for near-sightedness, and in business, it's a person or company who suffers from a lack of imagination or intellectual foresight. This week, we ask the big question: "What business are you in?"
In any business, the owner creates the concept, the managers create the systems, and employees run the system. Then, everyone works to improve the system--which is called innovation.
The thing is, you already know this. But why aren't you doing this already? This week, we dive in and look at why.
The organizational chart outlines the chain of command and who is responsible to for what. It's used in the military and many world-class organizations.
We all make choices, decisions, and set goals. But a lot of time, we don't stick with it. This week, we talk about freedom of choice, how to choose the thing you can't live without, decisions that energize you, and doing your due diligence before making a decision 100%.
Who are you and why are you here? Why have you been put on this earth? This week, I tell a story about a restaurant owner from Illinois.
A common question I get is "How much should I be spending on labor?" This week, we talk about the "30-30-30-10 Rule" and how to build a what I call "The Linear Schedule".
This week we talk about the foundation of leadership, sharing knowledge, wisdom, and insight. Phronesis is a type of wisdom relevant to practical action, implying both good judgement and excellence of character and habits, sometimes referred to as "practical virtue".
How to make the mental and physical leap from 2019 to 2022. The things that got you here, will not get you to the next level. This week we talk about how to deal with change, letting go of what you have.
2021 is going to be a big year, no more excuses. This week we talk goals and how to manage your business. You've had plenty of time in 2020 to think about what you want, now it's time to move.
This week, we're going to look at three things through the eyes of your customers: how to improve, innovate, and adapt your business for the benefit of your customers in order for you to thrive!
This is the truth, and the opposite is also true, a lack of a system will keep you hostage. This week we talk about the concept of "The Way We Do Things Here", the organizational chart, job checklists, schedules, and HOW to design a system.
Most restaurant owners don't know their numbers. Do you? Were you profitable last week? Do you know right now, or do you have to go dig up invoices and run the numbers? Once you know the numbers, it's time to get your numbers together and make a plan to make your restaurant profitable.
We're going to talk about what you can do do increase your sales RIGHT NOW... TODAY. What could you possibly be doing right now that's more important than putting money in the bank? This week, we're going to talk about actionable things you can do today.
When we focus on the things that best serve the customers, our numbers go up. When we focus on ourselves, the numbers go down. This week we talk about how exactly to focus on the customer starting with who YOU are as a person, restaurant, and brand, and then weaving that into your "customer promise" to constantly add value, improve the service, and then how to execute this every day with every customer for the next ten years.
This is a very important and deep subject, so today, we're going to talk about three things: the organizational chart, checklists, and working with full-time people.
This week, we talk about Fundamental #2, The Owner Mindset. Better people build better restaurants. Everything you do is either "Above the Line", or "Below the Line". This starts with what you do when your alarm clock goes off to big decisions in your restaurant every day. Are you making "above the line" positive, productive decisions? Or, are you making "below the line" lazy, negative decisions?
Why are some restaurants doing amazing, and the rest struggling to survive? I believe the Top 5% are thriving because they focus on the fundamentals, and they have goals.
This week, we talk about what your restaurant has in common with cell phone manufacturers, the railroad industry, and sword-fighting! I guarantee that this week's podcast will get you thinking about what business you're really in.
How many gift certificates did you sell last year? What about your sales volume of gift certificates? And, what percentage of gift certificates for the whole year were sold in December? This week we talk about planning ahead, setting sales goals, building a plan, and some great tips and ideas on how to sell more gift certificates. Let's double your gift certificate sales this year.
Do you have abusive customers? Ever wish you could tell tell them what you thought? Do you have customers you wish you could tell to take a hike? This week we talk about Sales Pillar #6, and how to fire bad customers.
How effective is your marketing campaign? This week we talk about the science in bringing in new customers and how to think about building a campaign to bring in new customers.
How many of your customers could you call or email right now? And, would they be happy to hear from you? This week we talk about the Fourth Sales Pillar. This pillar is all about getting your customers to come back and visit you more often. This begins with trust, and building a relationship with your customers.
Do you think you could have increased your sales last week by one dollar? What did you personally do to maximize your sales last week? Seriously, what did you and your staff do to get every possible dollar in your restaurant? This week we talk about just THREE things to help you increase your sales THIS WEEK.
This week we talk about Sales Pillar #2, "Keep The Customers We Have", and how we go about accomplishing this by delivering the "Customer Promise".
The new audio book, "The Six Sales Pillars", is officially for sale! This week, we talk about each of the six sales pillars and give you a preview of what is in the book.
This week, we are going to dissect a simple nursery rhyme and show you how it applies to you and your restaurant.
This week we go back to the basic fundamentals. We will cover how to do three things: 1. improve your team, 2. improve your systems, 3. get your financial house in order.
This week we talk about a simple color scale that will help you focus on the right things that lead to more money on your bottom line. This works for improving the quality of your restaurant, your team, and your own finances, just about everything.
This week, I want to talk to your staff. I made this podcast is specifically for your staff. This will be an interesting and enlightening experience.
The goal is to build wealth. At its simplest, building wealth is spending less than you bring in. Increase sales, reduce expenses. The rich are really good at this. This week, we talk about how to build wealth in your restaurant.
There are a handful of things that you can do right now in these times to ensure your survival going forward. This week, we talk about what you should be doing to stay alive.
The rules of the game are changing, and if you don't learn them, you will keep repeating the same actions expecting different results. This week, we talk about change.
Today we're going to apply these four colors to the restaurant economy, your people, you as a leader, your menu, the customer perception of your restaurant, your systems, and your financial position.
In anticipation of the new audiobook, "The Six Sales Pillars", we will be touching on each of the six pillars. This week, we talk about raising prices, why you do it, how you do it, and more.
Social distancing is the new normal. Crowding into tight spaces is over... for now at least. To learn what our future looks like for everything, including restaurants, we first have to look at the past. This week, we look at the past industrial revolutions to see the trajectory we are headed in.
Today, we have the freedom to choose what we want to be when we grow up. We used to not have this luxury. This week we talk about what we're good at. (And, what we're not so good at!)
Both the employee and your customer help you build your business and get rich. But who's more important? The customer or the employee?
Be smart. Don't do what most people do and just promote from within because you're desperate. Most restaurants promote within until they close their doors and go out of business. This week we discuss the right way and wrong way to find a manager, and what you need to look for in a good manager that will actually make you money!
What's the goal of your marketing? Do you know exactly why you're doing what you're doing? Do you know if it's working? Do you know if it's the right thing to do? This week, we simplify your marketing plan.
What would Elon Musk do if he were in the restaurant business? This is greatest time in human history to be alive. This is a time where fortunes will be made, and lost. The country is re-opening, our hierarchy of needs is scaling back up. People want to go back out, see their friends. It's time to be positive and see our bright future.
How do we do this better? It's time to think about the future. We're going to discuss, progress, innovation, and improvement.
A revolutionary new treatment that leads to longer life, better memory, more focus, lower food cravings, wards off heart attacks, strokes, diabetes, and protects against cancer and dementia. If there were such a treatment, would you be interested?
In February, we had to "cut the fat" and fire people who didn't fit. But this time after furloughs and layoffs, we get to "cherry pick" our team, and decide who we bring back! There is a big difference between the two.
This week we talk about where you're headed, and why. Before COVID, you were headed in some direction, but now we should question whether or not you go back on that same painful path, or change direction. Since two months ago, does your business plan make sense today? Let's ask some big questions this week.
A creator is a builder, someone who brings something into existence. A critic is someone who expresses an unfavorable opinion, a fault-finder. Which one are you? A creator? or a critic?
You are a knight on a quest to slay a fire-breathing dragon and find your golden goose, but your biggest challenge, is your own resistance--inside your head. This week we talk about how you can face the real obstacles in the way of you living the life your dreams.
This is your golden opportunity to start over. Will you just open your doors when it's time to re-open? Or will you take this time to re-imagine your restaurant? This week, we talk about a few ways to think this through.
This week we talk about the seven steps of making hard decisions that have to be made quickly, either to make something bad stop, or a good opportunity that we want to pursue or make happen.
When times are tough, it's more important than ever to do the right thing when it comes to your character, your reputation, your family, your employees, and your restaurant. This week we talk about a few ways to think about the decisions you're going to have to make.
A note of inspiration and encouragement, plus some thoughts on how to make big decisions through the lens of principles, plans, and tactics. In challenging times, you may have to change your plan or your tactics, but you have to be steadfast on your principles.
This week, I talk about my stance on business and employees. Your people are either for you, or they are against you. There is no middle ground.
This week we talk about getting above the clouds, leaving the dark rainstorms below. Stop following the path of least resistance and stop taking the path most traveled.
This week we talk about why social media doesn't work to put "butts in seats", we'll talk about why it's a waste of your time, and what you should be doing instead.
We're going to talk about how important guest count is in your restaurant and why you should be a fanatic about it. It will make a huge difference on your bottom line.
Better people build better restaurants. This week we talk about things you can do right now, to start improving your team.
Your menu is the single most important tool in your restaurant, and tells the world 'who you are' and 'what you are'. This week, we are going to talk about how to improve every part of your menu to help you be more profitable.
Your menu is your most important marketing tool in your entire restaurant. This week we talk about how to use your menu correctly.
This week, we go over a list of 19 things you can do starting TODAY, in order to stop wasting your money.
It's time to spell out every single event that happens from the moment the customer pulls into the parking lot until they pay their check and leave.
This week we talk about business models. As the old adage says, "Work ON your business, not IN it." ... But it's OK working IN your business! There are several ways for an owner to work in their restaurant. This week, we talk about the different ways to work in your restaurant so you can set some real goals, learn how to lead, and organize your business.
Part 1 of a 13-week series, we will dive into the steps you need to take to earn the "Gold Standard" in the restaurant business: A 10% Profit.
It's not just a new year, it's a new decade. It's time to think big. This week, it's time to start asking yourself some tough and important questions.
Are you planning for next year? Or are you just going to "wing it?" This week we talk about a handful of things to do before 2020 is here, so you can earn a 10% profit.
How much money in gift certificates are you going to sell in December? Do you have a plan to increase your sales? Do you know what the benefits are of selling gift certificates? This week, we cover the "Why" and the "How" of selling a LOT of gift certificates.
This week we go over the specifics of each level in the hierarchy of needs, and we learn how to be a better marketer by understanding what exactly your customers want from you.
This week we dive into Abraham Maslow's 'Hierarchy of Needs' and how understanding this concept can help you and your restaurant thrive.
This week we talk about the best form of marketing that will save you time and money, and the "13 tests" every restaurant must pass for each new customer they bring in.
Most restaurant owners, managers, and chefs don't have goals. And even the small percentage that do, aren't very effective. This week we talk about how to set the right goals to get you on the right path.
Many restaurants are dramatically increasing their sales by adding delivery. Is this the right move for your restaurant? This week, we talk about all the details.
As a leader, you must inspire your people to action. What are you waiting for? Today is all there is. It's time to do it now, today.
This week, we talk about how using checklists will change your life. How else are employees supposed to know exactly what we want them to do? Easy, list them out.
If you want to help your waiters and servers increase sales in your restaurant, play this for your team. And, yes, I'm serious.
This week, the Food Guru will give you three different mindsets to help you see your life, your restaurant, and your future. The "full cup", the "cracked cup", and the "empty cup".
This week, the Food Guru will give you actionable steps to increase your sales TODAY. How much time do you really spend trying to increase the sales in your restaurant? How much time did you spend yesterday working on increasing sales? Are your waiters "order takers", or are they "salespeople"?
Getting 100% Attendance is one of the hardest things to actually accomplish in the restaurant business. Get 5 important rules to help you with scheduling, and enforcing the schedule.
One of the best pieces of wisdom. This week, the Food Guru goes over the 16 Points of his restaurant's Customer Promise. This is the exact Customer Promise he uses in all his own restaurants, and has for decades. Listen in and get inspiration for your own, and implement them for the next 10 years.
Friday the 13th is a day we blame other people for things that happen in our life. But, if you really want to know who's to blame, take a look at the man in the mirror. You built the concept for the restaurant, you picked the location, you hired the managers... Y-O-U.
If you're a proprietor, you are the business and are trying to beat the guy next door. If you're an entrepreneur, you work ON the business, and are trying to bring a vision to life. This week we talk about the differences between the two and which one has the best chance of survival.
This week, we talk about how to build a profit right into your business, a few ways to make sure you hit your numbers, and the six ways to increase sales.
When's the last time you took a day off in your restaurant? Do you have a system for doing everything in your restaurant? This week we examine systems: everything from service, recipes, hiring, training, marketing, money management, and more. The best restaurants and the best chefs have the best SYSTEMS.
This week we discuss your employees, the different types of people in your restaurant, and how to manage, lead, and keep each different type of worker to help you build an amazing team in your restaurant.
Today, cameras in restaurants are only used for security. But... coaches of sports teams use cameras for training and constant improvement. What if we took a page from their playbook and used cameras to increase the quality of our food and service?
This week we talk about your restaurant's "market position", your restaurant concept, and why 80% of your menu items might be chasing your customers away.
This week, we talk about how to manage your time--and more importantly--WHAT those things are you should be spending your time on.
How will your business model change in your restaurant? Robots, drones, smart clothing, and your restaurant. In this episode, I lay out my bold predictions that will take place over the next six years.
Success Comes In "Cans" Not Cannots. This week, we talk about your goals, your attitude, and your people. What's the difference between a regular goal and and a noble goal? Find out.
We have the right to life, liberty, and the pursuit of happiness--not the right to financial freedom or professional freedom. This week, we talk about financial and professional freedom, and simple freedoms like taking a day off.
My new book is officially published. In my 40-year career, I have discovered that there are eight basic fundamentals that all winning restaurants possess. These are not voodoo secrets; they are timeless truths that anyone with a 5th grade education can understand and follow. This week, I will share these fundamentals with you.
This episode is about getting things done and avoiding distracting things that end up on your to do list. The term "Yak Shaving" started as a term about dirty and sloppy code at MIT. Today it refers to many different types of distractions, time wasters, and minutiae that slow us down from accomplishing the primary goal.
The restaurant business is one of the toughest businesses on earth, and we all need a little encouragement... and so does your staff and your family. The process starts with you. This week, we are going to talk encouragement, and how this can help every aspect of your life.
... and reward them like partners. This week we will discuss how most restaurants treat employees, and why turnover is so high. Also, we will talk about how to build reward systems for your employees into your finances to DOUBLE your profits.
Setting goals is scary. 95% of the country does not have written goals. Do you? Or, are you just going with the flow? This week, the Food Guru is going to talk about why most people don’t set goals, and how to take baby steps towards accomplishing your goals.
This week, The Food Guru shares an amazing and timeless story from Elbert Hubbard with a sad and painful truth about your team.
If you want your employees to succeed, there are five specific steps that you must go through with each and every employee. If you leave out any of these five steps, their chance of success will be greatly reduced. Failure to go through each of these five steps with your new hires is a major cause of employee dis-satisfaction and turnover.
This week we will tackle how to deal with the negativity in your restaurant. Who will win? Positivity or Negativity?
Great people are hard to find. Hiring and staffing in your restaurant is a full-time job. That's why you need to be proactive, and you need to be in "recruiting mode" 52 Weeks A Year!
This week we are talking about how to "cut the fat" from every aspect of your restaurant business, food cost, employees, productivity, everything.
The schedule is the single most important document in any restaurant. It determines the fate of every shift and the ultimate success or failure of your restaurant. The schedule is like the starting lineup of a major league baseball team. The team with the best players and the best schedule always wins.
It's time to get a fresh perspective on your restaurant. Let's talk about how to squeeze every last drop of goodness our of your restaurant and add value to everything you see.
This week the Food Guru talks about how to add value in every aspect of your restaurant. Your customers, your team, your employees, and in your personal life.
The 20-70-10 model can be used to manage and improve people, products and procedures. For our purposes today I’m going to relate the 20-70-10 to your restaurant and your people.
This week the Food Guru tackles Leadership in the restaurant. Creating a vision for your restaurant, and having your team make it come alive each and every day.
Do you ever feel that there is just not enough time to get all the things you want to do? Do your people complain that they can’t get their work done because they don’t have enough time? Today we are going to talk about how to get more stuff done in less time.
The Food Guru is about to show you how to stop destroying wealth and how to start creating wealth in your restaurant. Don't miss this episode!
The Food Guru is about to change your paradigm on age and your approach to retirement. In this episode we are also going to answer a very important question from one of our listeners.
Here's something you didn't know: One third of your customers HATE your restaurant. It's the same for me... One third of my customers HATE my restaurant, and that's the way I like it! It frees up my time to do more things for my "raving fans".
Are you struggling with your work life balance? The Food Guru is about to enlighten you in this provocative episode. Hold on tight, this episode is gonna get bumpy!
What makes you a great person to work for? Yes, you, specifically. Have you ever considered this? In this episode we'll dig into why you think they work for you, and why they really work for you.
Did you know that there are only six ways to increase sales? The Food Guru is about to unveil them for you.
Did you know that the true culture of your restaurant happens when you're NOT there? The Food Guru is about to show you how to build a culture of excellence that will help you--and your people--thrive!
Inventory is a huge waste of time. In this episode, I’m about to set you free from the shackles of the dreaded monthly inventory.
80% of all customer, employee and owner complaints are caused by missed shifts. In this episode the Food Guru will give you some great insight and help you solve this chronic problem.
Did your restaurant earn a 10% Profit last year? In this episode the Food Guru will walk you through the steps that will lead you to a 10% Profit.
Five different aspects of setting goals: Their importance, the 10 parts of a goal, the difference between a mission and a goal, finding life balance, and one simple tool to help you achieve all your goals.