3 Keys to Restaurant Success

Hi, Donald Burns, the restaurant coach. And I wanted to invite you to the Restaurant Coach University. It's the result of my 35 years in this industry and it's been two years in the making. And it takes into account all my successes and failures on this roller coaster that we call the restaurant business. Now, that's paramount because you have to own all the dimensions that happen in this industry, the good, the bad and the ugly. And if you've been in this business for any time, you know that the restaurant business can get real ugly real fast. See, if people are honest, they will confess they have experienced some failures. Now, there is incredible lessons in failure if you're open and willing to take the lesson and apply them. Pain is powerful when you use it and not let it use you. Now, I've been lucky to have worked with some amazing mentors like celebrity chef Wolfgang Puck. And in my coaching and consulting practice, I work with an average of 500 restaurants a year through workshops, seminars and online courses like the ones you'll find here. Now, that's not said to impress you, however, to impress upon you that when you work with that many restaurants, you see patterns. There are patterns of success and there are patterns of failure. And I can also say with complete confidence that restaurant Success is a 25, 2550 ratio. The first 25% is systems. Now what do I mean by systems? You know, it's your menu, it's your marketing calendars, it's your checklist, it's training, it's procedures. Basically all the fundamental elements that are needed to manage day to day operations. Now don't get me wrong, systems are very important. In fact, I would go to say that they are foundational to restaurant success. However, the problem is, is that you could have the best systems in the world that. But if you don't have a plan on how to use those systems effectively, then you're going to fail because you have no direction. You see, the second 25% is understanding strategy. Now you can be great at systems. However, if you don't have a strategy, you're just going to get lost with the competition. So what exactly is a great business strategy? It's asking better questions like why are you in business in the first place? Why do your customers drive to your restaurant? What are your core values? What do you stand for? What is your avatar for marketing? How do you use the data from your POS system to maximize profits? What is your yearly strategic plan that guides your restaurant? You see, strategy is really the difference between playing chess and playing checkers Most restaurant owners run their restaurant based on reaction. Just like in checkers. The market does this. They counter with that. See, when you start running your restaurant with a strategic plan now you start looking at all the moving pieces and you develop a plan to best use each element for its strength. See, the challenge with strategy is it takes a deeper level of thinking. Most restaurant owners get too caught up in the day to day operations to really come up with a strategic plan to move their business forward. And that's why they struggle. See, you have to understand that your strategy is the fuel for your systems. And without fuel, you'll never reach your goals. Now, as I said, systems and strategy are critical elements needed to run a restaurant. In fact, they make up 50% of restaurant success. However, there is a third area that makes up the other 50% of restaurant success and it's the piece of the puzzle that most do not maximize. That last 50% is psychology and mindset of the business owner. Now, as a restaurant owner, you can learn all you need about systems and strategy. However, it's how you apply those elements that makes a difference and that's on you. So unless you understand how to manage you and your inner game, then it really doesn't matter what's going on in the outer game. After inner world does create the outer world and it's not the other way around. Thoughts do become things. So how do you really address mindset? I mean, there's so many different elements that we can discuss if we had the time in this video. And the thing I have witnessed is that so many people don't address mindset or they are unaware of the mental breaks they have on themselves. So many behaviors of restaurant owners are unconscious. Think about this morning when you put on your pants. Did you really stop and think about which leg to put in first? Of course not, because it's become an unconsciously wired activity in your brain. See, most restaurants run on similar patterns of habits and many of those habits, I hate to say, are bad. So how can you be aware unless you have someone who can point out your blind spots? That's why having a coach is critical. You need an objective observer to guide you and keep you on track with insight from their own successes and failures. An accountability partner, basically to call you out. The courses inside Restaurant Coaching University were created with the same straightforward approach I use in all my coaching programs. Results driven, dynamic and focused to allow your potential to rise to the top. You can't take your restaurant to the next level if you still have a foot on the lower level. So I challenge you to step up. If you'd like to learn more about systems, strategy and the mindset of a successful restaurant owner, then I invite you to take a look inside Restaurant Coach University. It's basically, it's really loaded with tools and programs designed to strengthen those three keys of restaurant success. Sign up at the bottom of the page for my VIP list. Enter my world. Play the game at my level.