You can work 6 and 7 days a week or Not.  Its your choice!
Fulll Title.png

Folks:  This is a crazy business and unless you can see around corners, the unexpected is going to happen, not to mention the thousands of details it takes to run a great restaurant. 

No wonder so many owners and managers are “hands-on”.  You have to be .... or do you?

I love to talk about exit strategy.  You should be thinking right now what it will take to get there... even if you just opened your place for business.  What I’m saying is, all it takes is a few simple “systems” that will empower your team, free your time and give you that all-important “Big Picture” view of your operation.  This way you can spend more time with your family, open a new location, franchise, sell or pivot to a whole new business.   No systems in place, then back to “hands-on”. 

You can work 6 and 7 days a week or Not.  Its your choice!

Roger Beaudoin - The Restaurant Rockstars Podcast

Listen to today’s episode. 

I’m going to give you “3” ideas to really dial in your operation and if you want the exact template to execute these ideas, I’ve got your back.  Check out the Restaurant Rock Stars Academy.

By the way, if you enjoy the podcast please subscribe on iTunes and if you find the content helpful, please leave a review.

Now go out there and Rock Your Restaurant!

Roger

LISTEN TO THE PODCAST

COMPLETE TRANSCRIPTION BELOW


DON'T MISS A SINGLE EPISODE.  SUBSCRIBE TO THE PODCAST ON ITUNES SO YOU CAN LISTEN IN YOUR CAR, WHILE YOU WALK YOUR DOG OR WHILE YOU TRAVEL!  KNOWLEDGE ON THE GO + FOOD FOR THOUGHT!

 

Restaurant Rockstars has customers in 22+ countries and we are just getting started!  

Join our movement today to help restaurant owners and managers on a global level  ROCK THEIR RESTAURANTS!  This mission is so important to us that we are offering a crazy generous commission plan.  Check it out!



More Great Podcast Episodes:

EPISODE #91 TRANSCRIPTION

[Start of Transcript]

You’re tuned in to the Restaurant Rockstars Podcast. Powerful ideas to rock your restaurant, here's your host Roger Beaudoin.

Guys! It's Roger back at you with three super important areas that will transform your Restaurant. I'm talking Staff, Yes! The backbone of your operation you need to constantly train, recognize and reward your team and this time spent will pay huge dividends.

Next so many restaurants I work with don't take a regular inventory, don't know their prime costs, don't know their daily breakeven and even worse, they've never costed out their menu item by item right down to the garnish. They've literally taken a shotgun approach to running their restaurants. So, I'm going to talk finances. Your critical numbers are just that absolutely critical you either know them intimately or run your restaurant at your peril.

Finally the M-word that's right Marketing; you can either spend a fortune trying to get new customers in the door or focus all your attention on brand building within your restaurant and training your staff so well that they build your brand and your repeat business.

See, it all comes full circle, it all begins and ends with your Staff so listen to today's episode and find out if you're running your restaurant or if it's running you.

Hey! Welcome back everyone to The Restaurant Rockstars Podcast; I'm getting really close to my 100th episode, really excited for that, stay tuned; lots of exciting things to come.

In today’s episode I'm going to ask a question, “Is your restaurant running you?” Now arguably, restaurants are one of the most challenging of all businesses and they require ‘A hands-on approach’ everyone knows this. Now, no one can deny the high failure rate and marginal operations out there fail quickly and become new statistics. It's no wonder right? This business is literally one of a thousand details and that hands-on approach leaves many owners and managers working 6-7days a week. They're opening early, they're closing late-- Their restaurants are running them and not the other way around.

So, how do you turn the tables? Pardon the pun, on the situation well, first begin with your staff. When I ran restaurants, I trained and I empowered my entire team to do two important things. Think like an owner treating a restaurant and everything in it as if they had to pay for it and to notice and see what the guest sees, fixing what's broken. This was the beginning of my restaurant's transformation.

Staffs are the cornerstone of any business and by changing my approach to hiring, constantly training, recognizing and rewarding my staff, I built what I call ‘A dream team’ and that became a powerful competitive advantage. Not only were they rising to daily challenges, but my Staff was building my business and my brand. It's all about your approach, you need to get rid of your C-players immediately I talk about this constantly those people that just show up for a paycheck and replace them with solid B’s.

Now, B-teamers may lack basic experience but they have a true desire to serve the public and make new friends. These people are trainable and they'll quickly become your stars with that all important training recognition and rewards.

I found most of these promising up and comers as referrals from my other dream team veterans but never by placing ads in the Help Wanted or putting a sign in the window.

Next, tackle your finances I became obsessed with profits as a seasonal operator; I had to be to not only stay in business but to really crush it. I created simple tracking tools to stay on top of my critical numbers so I knew it a glance my prime costs, my daily breakeven and more importantly item by item bottom line contribution. I'm constantly amazed at the number of restaurants out there who don't take regular inventory or don't know which items have the highest contribution margin versus those items popularity.

Finally, there's marketing and constantly I see most operators take the same understandable but really misguided approach. Don't get caught in the trap a traditional advertising, you can really spend thousands of dollars on radio, print TV and direct mail and there's no proven way to accurately track your return on investment if you get one at all.

Instead think Gorilla marketing; now relentlessly pursue those marketing opportunities that cost little to no money but have a huge return. That's what Gorilla marketing is all about, here's where your stuff come back to the picture; it all comes full cycle if you followed my advice of training recognizing and rewarding your staff become your most powerful brand ambassadors giving your customers many reasons to return to your restaurant and tell their friends. It's absolute fact that word of mouth and positive online reviews are your most effective forms of marketing.

So, it's a brand new day, go to work on your business now so you decide what you can and want to do tomorrow. Your cash registry will rain and your family and your bank account will thank you.

If you want more information on any of these subjects or if you want turnkey tools to help you do these things in your own restaurant, go to restaurantrockstars.com

You might want to check out my Restaurant Rockstars Academy, it's a virtual crash course in running the most successful, profitable restaurant you can that will dominate your competition like I did. Check it out, it’s called The Restaurant Rockstars Academy, only at restaurantrockstars.com Thanks for listening.

Thank you for listening to The Restaurant's Rockstars Podcast. For lots of great resources, head over to restaurantrockstars.com and while you're there, download a copy of the book, ‘Rock Your Restaurant’ it’s a game changer, See you next time!

[End of Transcript]