Success Isn’t About You
Everyone wants to be recognized for something. The problem with seeking recognition is the equivalent of starting a business solely for the money.
One of my mentors told me that if you are the smartest person in the room… you’re in the wrong room altogether.
You see, it’s not about being the smartest in the room. It’s not about receiving the credit for positive changes in your restaurant. It should be about the team that you put together that helps you move your restaurant forward and as a leader, you should be willing to give the team the credit.
You receive recognition as the owner of the restaurant for the restaurant growth. It’s your vision that started it all but the people that you put onto your team to help you with it, they are all looking to be recognized by you.
The more you succeed, the bigger influence you have on your employees, your customers, and your community. Focus on the impact you make in the community and you will receive credit. But success isn’t about YOU – it’s about your IMPACT within your community.
I think it’s time that we have an honest conversation about the state of your restaurant and the reality of the situation we’re currently looking at.
If you are currently not growing, not innovating, or not focused on making your restaurant better, you’re failing. Period.
This isn’t an argument. This is fact. There is no such thing as staying at the status quo anymore. We do not have that luxury as business owners. You are either thriving or you’re dying.
Now, I know a lot of you want to argue that there are circumstances outside of your control that are causing your restaurant to fail. It’s the economy, it’s the location, the community is oversaturated with restaurants, etc. The list is endless.
But how have others thrived when the odds were all stacked against, them while others crumbled because of these circumstances?
It boils down to this one reason: You.
YOU. The owner of the restaurant. The person who started with a vision and built it from the ground up.
I’ll give you three reasons why you are the leading cause of your failing restaurant — and what you can do about it.
Click here to read the 3 reasons!
This article was originally published on FoodableTV on 2/10/17.
Forward-thinking is having the ability to see, predict, and plan ahead. This is a highly sought-after skill, and yet, not a lot of people have this skill within them. We look for people with experience because forward-thinking is a talent that comes with days in the field.
It’s not something that you can just acquire simply because you want to be a forward thinker. In management, you cannot foresee the issues that you will experience growing from one store to 100 stores. Why? You simply haven’t experienced the growth, so you don’t know what to look out for.
One of the biggest struggles that restaurant owners have is that they start to grow, but in order to keep up with the growth, they have to promote from within. The biggest issue with promoting from within is that the people you are promoting probably lack the skills that you need or want them to have.
You want to promote from within because it promotes loyalty amongst your brand and employees — but at what cost?
Without a little forward-thinking of your own, you’ll just end up with a big headache because you weren’t prepared to train everyone properly. Or perhaps you were prepared, but they weren’t prepared to step into the role, particularly when it comes to communication.
So, how can you create a team of forward-thinkers when they haven’t had the experience to have the ability to see, predict, and plan ahead? Click here to find out!
This article was originally published on FoodableTV on 11/18/16.
There’s a major difference between being a community-driven restaurant and a restaurant that is driven by the community that it resides in.
A community-driven restaurant finds the community benefits and accents them as part of the restaurant. If your restaurant’s community is known for its fresh produce, a community-driven restaurant would create dishes to highlight the community.
But that’s only the first step to creating a successful restaurant. The second step of creating a successful restaurant is to be an establishment that your community is proud to have in the area. The stronger the ties to the community, the stronger the connection people will have to your restaurant.
How can you be more involved in your community? Click here to find out!
This article was originally posted on FoodableTV on 11/4/16.