These Are The 3 Biggest Mistakes Restaurants Make
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These Are The 3 Biggest Mistakes Restaurants Make
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You’re not struggling because your food is bad.
You’re not struggling because “there aren’t enough good people.”
You’re struggling because the systems your team needs to win… don’t exist yet.
After analyzing 1,000+ restaurants, from $500K mom-and-pops to $25M multi-unit groups...I found the same three problems destroying operations, margins, culture, and consistency:
1. No clarity or tools for your staff
Most owners assume people know what “follow up,” “lead,” or “hold accountable” means. They don’t.
And when people don’t have clarity, they fail.
Executors can only execute what you actually define.
2. Broken or nonexistent training
Restaurants think they train well because they have a binder.
Wrong.
If training isn’t mapped, evaluated, communicated, and consistent, you’re burning employees AND guests for 6 months while they “figure it out.”
Consistency comes from systems, not hope.
3. Zero leadership development
The average restaurant “promotes” someone, hands them keys, and wishes them luck.
But leaders aren’t born, they’re built.
And without a real development program, you’ll keep losing your best people and stalling your growth.
In this podcast you will learn to fix these three things in your restaurant today.