Motivation before an important meeting

Most Winning Restaurants Have a Weekly Huddle. Do You?0

A common characteristic of many successful independent restaurants is the owner’s practice of pausing each week to meet with their management team. They regularly get together to review how the restaurant is performing and decide on a plan of what to focus on in the coming seven days.

Having a weekly review and planning discipline helps managers clearly understand what their priorities are and what they need to do to accomplish specific, short term goals and objectives.

The cornerstone of this approach is having a brief, well-organized weekly management meeting in which the owner and all managers participate. … Read more →

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ILoveMyJob

A Simple Solution on How to Motivate Your Staff0

In a recent thread on our Member Only discussion forum one of our members asked for advice on how best to start an employee-of-the-month program. Though the answers she received were not what she was expecting, the replies provided her with creative ways to motivate staff to do a great job and create a positive culture.

One of those replies began like this, “Employee of the month has little to no value. You’ll always have that one person who doesn’t agree then will start a smear campaign against that person. It only creates a negative culture.

We use what we call a “WOW” card. We’ve printed up a little card that says “WOW on the front, inside it has a space to explain what the person did that was great. It also has a tear off portion that you can fill in the name of the person who the card is for and a place for the person that submitted it. The tear off goes into a jar and every month we add up who has the most WOW cards and they get a prize. Then we randomly pick a card and the person that submits a card gets a chance at a prize. … Read more →

Watermellons

Why Being Better Rarely Leads To Success In The Restaurant Business0

Previously we discussed creating or clarifying your restaurant’s unique experience proposition. We mentioned that one of the most important elements in the experience proposition is the one or possibly two differentiating characteristics the truly set your restaurant apart from your competition.

Hopefully you don’t believe that merely having good food and service will cause customers to flock to your restaurant. Maybe 20 years ago in a good location, but not anymore. Good food and service barely gets you into the game today. Of course, good food and service is important, but unfortunately not sufficient for a restaurant, in most markets, to attract any more customers than the competition. … Read more →

Coupon

Does Discounting Help or Hurt Your Restaurant?0

Here are a few excerpts from the many comments posted on a thread in our discussion forum.

“Coupons are the crack of the restaurant business. Once you get your customers hooked on them, and not your food based on its merits, you’ll never get them to break the habit. (Discounting) devalues your business in the eyes of the guest.”

“Here are a couple of quick tidbits from someone who used to share your viewpoint, but has changed their stance in the last year: … Read more →

Restaurant_Owner_cropped2

What Kind of Restaurant Owner Are You?0

There are basically two ways to improve profitability, 1) lower costs and/or 2) boost sales. Nothing new about this, but it’s surprising how many business owners focus much more of their time and attention to #1 and virtually ignore #2.

Studies have shown that there are essentially 2 types of CEOs (if you own a restaurant, YOU are the CEO): accounting minded or marketing minded.

An accounting minded CEO focuses primarily on reducing costs and overhead. While this approach may appear to improve profitability in the short term, over time this can negatively affect customers and sales causing the CEO to work even harder at reducing more costs. … Read more →