Want to be at the top of your game all time? Then you really need to learn to embrace change. Most people are averse to change. They like to keep things the way they are; they like to stay in their comfort zone. Remember this: Restaurant Coach … [Read more]
10 Things To Consider Before Starting a Restaurant
Posted on April 19, 2013 // Leave a Comment
Restaurant concepts are only limited by imagination and budget. There are so many possibilities, how do you know what kind of restaurant to run? Here's a guide to help you decide. 1. Make Sure Your Concept is Different Enough If there're a lot of … [Read more]
5 Myths Holding Your Restaurant Back
Posted on April 16, 2013 // Leave a Comment
After 30 years in this industry I have seen a lot. The good, the bad and the ugly! It's time we shine some light on a few big myths that are out there and expose them to a little truth. The restaurant business has a lot of misconceptions and urban … [Read more]
8 Hidden Dangers in Restaurant Lease Agreements
Posted on April 9, 2013 // Leave a Comment
Guest Blog Post by Mark Chase, Restaurant Real Estate Expert “In my 30 years as a restaurant coach, consultant and operator I can tell you first hand that restaurant location and lease negotiation is more important than most people think. … [Read more]
The 80/20 Restaurant: Using the Pareto Principle
Posted on April 1, 2013 // Leave a Comment
By Donald Burns I'm going to talk a bit about the Pareto Principle, and the ways that it can apply to your restaurant. I've touched on it before with regards to where your profits are coming from, but I'll give a quick refresher. Here we … [Read more]
7 Common Mistakes That Restaurant Owners Make
Posted on March 29, 2013 // Leave a Comment
By Donald Burns How many times have I heard a restaurant owner say, "Sales are really slow," "There's way too much competition," or "I'm really working hard to build my sales with a discount program"? A lot! You can blame the economy, your … [Read more]
7 Keys To Restaurant Success
Posted on March 26, 2013 // Leave a Comment
By Donald Burns While these are challenging times, they are some restaurants that are putting good profits into their bank account. They have adapted to the new market and made changes. If you are willing to look at these 7 New Ways You Operate … [Read more]
Restaurant Coach Dictionary: The Gilligan
Posted on March 24, 2013 // Leave a Comment
The Gilligan - when a table stays longer than 3 hours. In reference to the "3 hour" tour on Gilligan's Island (a sitcom from 1964-1967). Use: "That table is doing The Gilligan." … [Read more]
6 Tips to Building a Winning Service Team
Posted on March 24, 2013 // Leave a Comment
By Donald Burns Malcolm Gladwell in his book "Outliers" examines the factors that contribute to high levels of success. In doing so he comes up with the "10,000 Hour Rule", claiming that the key to success in any field is, to a large extent, a … [Read more]