5-Day Grow Your Restaurant Challenge Pre-Game with Doug Radkey

Hey, Donald Burns, the restaurant coach. Welcome to the restaurant coach live stream. I am so honored today to have a good friend and fellow restaurant consultant up from the chili, Great White North, Doug Radke. It's not too chilly yet.

Not yet. It's coming.

It's coming. It's gonna be coming soon. Welcome to the Great White North. Right. What's it called? Last year it got pretty. Remember we had the Arctic freeze. What did you get down to up here, the freeze?

Well, depends where you are. But our really cold season's really January, February for us here in Ontario. But there's other areas, obviously that are going to get a little bit more chillier and a little bit more snow a little earlier on, like when you get into Alberta and northern Canada as well. So it's, it's coming. And you know, that's also going to play some havoc on, on the restaurant scene as well as we navigate through everything that's going on too. Right. So it's going to be an interesting next few months, to say the least.

Yeah. So give us an update. What's, you know, what's, what's the Canadian situation with COVID Are you guys open, shut down? You have patios, 25. What are you doing? Nothing.

Since we have the provinces, you know, every province kind of has their own elements and plans in place. Kind of similar to the US with the different states. Right. So but for the most part, we are at, you know, 25 to, you know, 50 capacities on most on premise venues. Out in BC they've just, you know, reduced the, you know, bars and nightclubs again. So they're taking a step back in those areas. So in terms of, I think we're still seeing a lot of potential closures happening. Patios are open, but as we were just talking about, winter is coming and I don't think, you know, sitting on a patio is the greatest experience when it's getting, you know, minus five degrees outside. Right. So, yeah, as I've been saying for the last couple weeks, patios have a shelf life. And that shelf life, the expiry date is coming up on those. Right. So there definitely needs to have a plan in place and what's going on. And the government's gonna have to play play ball with that as well and not be too strict. Obviously there needs to be a balance with health and, and business, but we definitely need to see a little bit more help from them and openness for these restaurants to survive over the next few months. Right. A lot of places that, you know, the, the slow Season is kind of coming up, but it's already been slow for them. Right. So you know that extra money they typically would save over the summer is not there. Right. So the next few months are going to be really challenging for a lot of places as they be a lean.

Winter, that's for sure.

Absolutely.

Yeah, definitely. So what, what new projects you have going on? You just came out with a new, a new really cool concept. Why don't you tell everybody a little bit about it?

It's pretty badass if I must say. It's worked tirelessly on it for months now. Probably back into April, we came up with the idea of it. You know, I kind of might have noticed I went a little quiet on social media. I was just completely, you know, zoned in.

I was wondering if you were okay, man.

I know. All right, so. But yeah, it's called this new concept. It's going to be called Absurd. It's a revolutionary hybrid, I guess you could say Quick Serve virtual restaurant concept that's really designed with one goal in mind, which is to give consumers a safe but modern and I guess unique way of experiencing food and beverage. So there's a lot of different revenue channels there, contactless service, there's no cash on, on site. It's all digital. It's all ordered ahead, which gives, you know, the kitchen a little bit more time to, to perfect the dishes that are going to be coming out. There's a, you know, a drive through that's 100 dedicated to pre orders and also delivery. So there's a lot of great components too. It also has a food truck that gets out in the community. Helps with a variety of different components such as, you know, if there's a crisis in the city, they can go out and start feeding people. So it's got a nice community element to it as well. On the beverage side, we're actually looking at like a beverage subscription model which is kind of unique and cool for something like this. But yeah, we're, we're super excited about it. I think it's, you know, know, a nice pairing between technology and food and where, you know, Quick Serve is going right now. So we're super excited about it.

Very, very cool. And the name of it again, Absurd Kitchen Company.

So I love the logo too, man.

I love the logo. The logo is pretty, it's pretty cool.

Yeah, we played around with that a little bit and, you know, we're just trying to think everything absurd. Everything from how cash is handled, how the service sequence goes, the, the food, the chicken that's going to be involved. It's gluten free, dairy free, so which is pretty, pretty awesome. And so it's helping play with those demographics as well. So we're, we're pretty pumped about it. I think it's going to be a great opportunity for somebody that's looking to invest in the future of restaurants.

Very cool, very cool. And so, yeah, and I'm going to share the screen here real quick if people want to get a chance to check out. Doug's website is, you know, krgh hospitality.com, you know, if people don't know a lot about Doug, let me just kind of give you a little background so he doesn't have to toot his own horn. Doug really specializes in startups. He's also really grown his reputation from, from kind of his bar work too. I mean, has a great book out on Amazon called Bar Hacks. And I, I'm a big, huge proponent of your thrive on demand leadership books. Yeah, I always recommend this to my clients. It's a great book. But Bar Hacks is definitely. And then you're actually, you're going to be appearing with me and some other speakers this starting this Sunday as we do the, you know, and you can see the logo up on the top of the screen. The, you know, the grow your restaurant challenge. We have got a five day challenge coming up and you know, all my friends who are speakers like me, you know, they all came together because we decided that we really wanted to help people really, you know, grow their brand. So I was, I was really, I'm really lucky to be able to pull together some friends that, you know that know that the restaurants are struggling. So we came up with this five day live challenge. It's gonna be on Facebook. You can sign up by going to grow your restaurant challenge.com sign up for free. It is a totally free thing. There's gonna be two sessions a day. There'll be an AM session for like 90 minutes and then there'll be, there's a VIP Zoom call for people who sign up for the VIP stuff if you want to get, get into that level. But then there's also, we also have an afternoon session that's available too from, I think it goes from 2. I'm pretty sure it's from 2 to 3, 2 to 3:30 every afternoon. And Doug's gonna be speaking on day three, which is Tuesday because it starts on a Sunday. Kind of weird. I started on a Sunday, but I figured Sunday and Mondays most restaurant owners.

Are quiet or they're you know, the independents are you know, closed, taking a quote day off.

Yeah.

Really? Right. So I think that's a good, good time to do it.

And then your session is going to be called, you know, building a better bar menu. What are some things you see restaurants out there doing with their bar menus right now that are maybe some, you know.

No no's gonna be. We're gonna go over a lot of stuff. You know, like beverages are really going to be in my opinion anyways playing a pivotal role in revenue and profit. Not even beforehand but more so even now than probably ever, ever before. You know, you're gonna need this panel to like really increase the your revenue per customer and perhaps even you know, survive. Like we were talking about, you know, the next few months, you know, and a reduction in capacity levels especially if you're obviously a dine in restaurant or a bar. Right. But so how can you know, bars and even restaurants and their beverage programs and their menu crate, you know, a sense reduce that sense of fear and anxiety that's out there amongst guests right now while basically producing those revenues and profits. And that's what I'm going to be really focusing on on, on that session. We're going to go through all of the changes you should be considering for your action plan to pair without all the other speakers and all their content. Right. But obviously this is going to be right around that the bar and beverage side of things. I'm going to be giving a ton, A ton, A ton of homework or challenges.

I love homework. We're calling challenges. We're going to call them challenges. That's a good word. I like that they're challenges.

I'm going to give a ton of challeng, you know, so everybody better be ready for that. But I'm going to be touching up on the, the fundamentals obviously to what I like to call an epic beverage program. But I'm also going to spend some extra time since you're giving me a hour and a half which is a little longer than typical sessions that I do. So that's great. But we're going to be looking at off premise beverage programs. We are going to look at bar inventory and beverage inventory control which you know is, is a good thing as well. Beverage revenue management and also some. It's going to be a fun one is new innovative ways to train your staff in a post. I don't like saying postco because we're not post Covid yet but you know, we're in Covid but so new innov innovative ways to train, train your staff during these times where you might need to give some extra distance and things like that. Right. So go through some pretty cool, pretty cool things, I think.

Yeah. And I, I've been, I've been to quite a few of your sessions and seminars and I've seen you speak quite a few times. I have to say, one of the things I think Doug really, really touches well on is the training aspect. And one of my big philosophies is we don't train our teams enough. Doug really has a great, some great templates and stuff like that. I know he's going to share with you because I've seen some of this stuff he's, he's shared with some of my mastermind groups.

My biggest quote is your bar is only as good as its worst bartender. Right.

There you go. Write that down.

Yeah, that could be said on the kitchen side as well. You know, your kitchen is only as good as it's as its worst cook. Right. So that could be implemented in a variety of different ways. But you know, we want to instill some consistency and like I said, we'll talk about that. But also some innovative ways as well to kind of elevate the training and make it modern and ready for this new area era that is upon us.

You know, I, I, well, you mentioned something earlier with that new, your new absurd concept, which I don't know if you want to get into too much. You might be, you might be sharing this on, on day three on Tuesday. But the subscription beverage, that sounds really promising.

Yeah, we're what we're looking at. We've done the model testing on it is about eight US$99 a month and that gets you unlimited, you know, coffee, iced tea, lemonades with this concept anyways, and also some flavored soda waters, so.

Oh, very cool.

What we're not doing with that concepts was, you know, your typical combos. Like it's not like a sandwich, fries and a drink. Right. So we wanted to do was create something that people would obviously, if you're paying a monthly subscription, everybody's used to the subscriptions right now. It's, you know, so many subscriptions that everybody's enrolled in. So it's not a, you know, a new thing to anybody. But what we want them to do is, you know, have that in their back pocket. They understand that, you know, they're paying a monthly fee, so they're going to use it. And maybe they come every single morning to get their coffee on their way to work and go through the drive through. Right. And they're getting that for. Technically, you know, if you go to work 20 days a month, there you go. You're going to save money there. And then obviously what we want on the business model side is maybe now you buy a sandwich at the same time. Right, so, so exactly. It gets people in the, in the door, basically. So that's going to be a unique components and we will definitely touch base on that a little bit next week as well.

Yeah, that's. I mean, you know, one of the things I've been working with and I'm sure you're working with your clients on the same thing is you gotta, you gotta get out of the box and think about different ways to increase or come with some alternative revenue streams.

Absolutely. Revenue streams are. You ought to be. You gotta have more than three, four or five revenues, different revenue streams right now. Right. So you gotta have your, your curbside pickup, your delivery, your on, on premise, off premise. You gotta have some retail components involved. Cocktail kits, meal kits, you know, bottle up the spices or sauces or whatever you got going on there as well. And just merchandising. Yeah. Virtual components as well. Now you can, you know, virtual happy hours. You can do virtual, virtual. You send, send somebody a cocktail kit and then do a Facebook live on, you know, walking them through with your bartender at your bar. Right. And they can, you know, make it with you at their home. Right. So you got to think outside the box and come up with these variety of different revenue channels.

Yeah, my, one of my good friends, Kevin, Kevin Bame from the Boca Restaurant Group in Chicago, he does a lot of. They do a lot of virtual cooking classes where you stop by the restaurant and pick up your kit and it has all the mise en place for it and then you go home and then there's like a set time like on, you know, a day where the chef gets on, you know, Facebook and streams and takes you through how to put all the ingredients together and make.

What they do in the restaurant.

It's really cool.

That's gonna be. I think he is in Chicago. Right. So. Yeah, yeah, that's going to be huge come winter time when people are, you know, the patios are closed and you're looking for that extra revenue. Maybe there's, you know, capacity restrictions still. Those are the ways that you're going to make up that extra revenue that you're potentially missing out on. Right. So definitely, definitely some ways to, to increase and improve your bottom line. And the other thing is, you know, controlling your costs. At the same time, you know, revenue is one thing, cost control is the other. Right. And that's something else I want to be talking about next week with everybody on the session.

Yeah, that's the biggest thing that's a big shift I've been working on with, with clients is like, you know, everyone's worried about sales because, of course, when Covid hit, your sales kind of dropped dramatically. So, And I tell people, like, focus more on profitability. I mean, sales hides, especially massive sales hides a lot of. A lot of kind of sins, they say. And it's true. You know, sales hides a lot of sins. And if you're not watching the little details, you could easily. You could realize if you start paying more attention, you can see that I can easily put more money in my pocket and even with less sales. And that's what a lot of the clients. And, you know, I have a new company with a business partner, Darren Mansari, and It's called Restaurant KPI Mastery. And we just focus in on. On KPIs key performance indicators and profits. And everyone who's been in our program now, their profits have jumped up at least. At least 5 to 12% since they joined the program.

Perfect.

Yeah. And they're actually. And they're doing less sales than they were before, but they're making more profits than they ever did.

That's the thing, right. Like, we've had. I've, you know, worked with some operating properties before. We're not just startups, but while that is our focus, we also, you know, do some consulting in other areas as well. And one of you know, a client that we worked with years ago doing, you know, $150,000 in revenue per month, but weren't making any money. Right? So you got to know your costs, you got to know your key performance indicators, you got to get your labor under control, your food costs under control, make sure your rent is where it needs to be. And the things I always like to stress is don't necessarily cut costs, but you need to control your costs. Right. So big thing. And on the beverage side, you know, I can't, honestly, I can't stress enough the importance of, you know, accurate, you know, beer liquor inventory, which we're going to be really going over next week as well. It's such a huge, huge component to the puzzle.

It's huge. And people take it for granted. Or they just, I hate to say they guesstimate.

Yeah, that's the biggest. That's the worst, right? And so much loss on the beverage side as well, oh, it's huge.

I mean, that food is pretty bad as it is, but beverage is where.

People get really pouring and theft and all kinds of stuff going on over there. Right.

So, yeah, people doing shots.

I think the industry standards are what, like 2020 in the liquor and beer category is lost. The theft and spillage and spoilage. Right.

So is it really that high?

Yeah. Wow, that's crazy. Obviously, for an average place. Yeah.

But still, that's, I mean, that's huge money. Think about, think of you just trim that down. If you trim that down. So 25 average, you said, right?

20, 20.

I mean, just, just imagine if you got 15, that's five, you know, kill that 15, that's 15. It goes back to your bottom line. I mean, that's amazing.

20 plus on a consistent level month over month, you know, that's going to put you out of business, you know. Yeah. Like, you don't even, you don't need to just know your numbers, but you have to understand them. That's the other thing. Right. It's not just knowing where your numbers are, but you also have to understand what's happening and to be right.

Yeah, I, I think people take it for granted that there's, there's so much money you can, you can lose easily in your restaurant if you're just not paying attention. And all you have to do is.

Just pay attention, pay attention.

Little bit of thing, little bitty things. Man. How often do you like to have your clients look at their, look at their numbers? And I know, you know, and I know a lot of restaurants look at them like once a month, right. When the, when the accountant gives back their P and L, which is usually. Oh kind of thing. Oh.

Usually by then it's. Things are too late maybe. And a lot of. Not to slam accountants, but a lot of them don't know. They just, they just know the numbers, right. They don't know. They don't associate it to the actual industry and where it's supposed to be. Right. So again, you're supposed to need to still understand your numbers. Somebody can just throw reports at you, but you need to understand what's going on. Right. Not every, unless you're with a very specific accountant that knows the industry inside and out. You know, that's, that's going to be a key, key area as well. But yeah, imagine just getting. I think the quote I like to use is the easiest 20 that you will start earning is the 20 that you're going to stop losing.

Oh, that's a good One hashtag. We might have to hashtag that one man.

Another hashtag one there hashtag.

Throw a hashtag on that one.

So again, control, control costs. Right. And there's so much technology out there now that can help you with that. Yeah.

And you work with a company, don't you work with a company that does a beverage kind of control?

I'm a brand ambassador for a new tech startup called Barventory and they have liquor scales and also kegged beer scales as well, which is pretty awesome. And you basically put your keg of beer on the scale and you can physically see on a mobile app where the beer is within that actually see, you can be on the beach somewhere. You can, you know, sign on. You can look and see when you know Jessica is pulling down the tab and you can actually see the beer going down on the. Oh wow. Right. So it's pretty awesome. So you can do full products there and can and control that against your, your sales as well.

What's the company called again?

Barventory. Yeah, we're just getting the product into the Canada and the US now. It's, it was had a little bit delay because of coronavirus here, but it is, it's getting ready to, to launch. We're just doing some testing in a variety of different bars and that right now. So pretty exciting to see. It's all patent pending product and it's ready to rock and roll.

I'll put the link, I'll put the link in the chat box for everybody. Bar Ventory. Check it out. Really? I mean it's just amazing what people can do nowadays.

Absolutely. That's what I said. There's no excuse anymore. There's so much.

Yeah.

No, look at it. This is a great investment opportunity for, for your bottom line. Right. Again to help you control your cost.

Yeah. Accurate down to the last drop. Mobile compatible. Yeah, I love everything that's mobile compatible. Right?

Yeah. You just literally you can do an inventory on an average bar in probably 10 minutes.

No way. Really? They can do something for food.

So it's not even going to just save you, you know, on the inventory. It's going to save time as well on the labor side too.

You can do food too.

They can do shopping list for your.

Oh really?

Yeah. So it'll, it'll start recognizing when something's getting low and it'll alert you, hey, you need to buy more, you know, bottles of vodka or whatever and it'll create a shopping list for you.

Well, real time keg inventory. That's pretty cool. Yeah.

It's pretty awesome.

Keg scale. And then you get the bar tops.

The liquor bottle scales as well.

Yeah, right there. It's pretty cool stuff.

And once, once a bottle is scanned into the system, it's live for anybody that's using the system. So if it's a brand new product that came out in, you know, Kansas City or whatever, and then somebody, you know, six months, that product expands and it goes to somewhere else, it doesn't need to be re inputted into the system. It's. It saves it on the cloud system for everybody to, to have access to that product's weight and product details. So it's pretty awesome.

That's really cool. And it scans bar code looks like too.

Yeah, yeah, exactly. So that's what I was kind of meaning like it scans. Right. So as soon as it's the end of the first time you enter the information, it's there for everybody, everybody to use.

Kind of like, I hate to say it's kind of idiot proof.

Yeah, that's what we need.

You need in this industry, you need stuff that's pretty much a no brainer, right?

For sure.

That's really cool though. Actually. I remember you telling me about it. I know that you, when the last time you and I think I talked, we were like in New York, weren't we?

Yeah, right before they kind of fell apart. But yeah.

And then, then we're, we're just. And you were just telling about how you're getting ready to do this keg thing.

Yeah, we were just about to launch it and I know we had to put all that on holds. We're just ramping up, you know, my messaging for it and we've had to put it all on hold right now until things started coming down. It was not the nicest time to launch a new bar product, obviously, so. And, and obviously the production of it too got delayed. So we're getting ready to, to go with it very shortly.

Very cool. Very cool. I'm excited. I'm excited.

So great thing. Hey, I started the year. I was saying my, my word of the year was innovative. So, you know, I think you backed it up before. That was before, you know, Covid. So you know, between absurd we got, you know, bar inventory and all this stuff going on, I think we're hitting that. Innovative.

I think you're hitting innovation pretty good. Yeah. Yeah. And once again, for people who haven't seen or don't know about the, the challenge, I mean a lot of people that are on this today are actually members of Our grow your restaurant challenge in the, in the private Facebook group. But you know, day one, we got two sessions. Sunday, I'm, I'm kicking off Sunday by myself. I'm doing an AM session. Your hiring sucks. And I'm going, I'm going to jump into the ultimate restaurant sales formula. This is for anybody who wants to increase their sales overnight. I promise you, if you follow the sales formula, you increase your sales that evening if you implement the stuff that I teach you that day. Then day two, we got Rev is going to be talking about how to convert the third party delivery conversions into first party. So you basically get the lead. All right. And then Bruce, of course, Bruce Irving, one of our good friends, is going to be talking about how to build your local market. Then day three, Doug and I are up again. Doug's going to go in the AM session how to build a better bar menu. And then I'm going to take you through a menu design that makes more money. If you want to make more money on your menus, on your bar menu or your regular menu, show up for these two ones for sure. And then day four, we've got Matt Platt. It's going to tell you how to put butts and seats fast. Matt is a kind of a genius marketer at getting people in the door. And then of course, my business partner, Darren Mansari from restaurant KPI Mastery. He is the number one KPI and efficiency consultant in the world. He works with huge, I mean, huge companies like, you know, Toyota, Porsche, BMW. He advises them on how to run their numbers. Darren's going to show you how to control your numbers. That will control you. And then day five, of course, our friend Doug knows her too. Ava, Ava Balorin from Spain, from Barcelona, is going to be showing you how to build a brand that dominates. Because right now you want to dominate everything. You cannot afford to play second fiddle to anybody in your market. And of course, Beau Bryant, Doug knows Bo too. Bo's going to talk about the new restaurant Miles. He's going to talk about ghost kitchens and other things. You need to know a lot of new innovative stuff. Talking about Doug's word of the year, innovative. Bo is going to really tap in all that stuff. And of course, if you go to the page there, you can see little bios on all the speakers too. Just if you haven't met anyone yet, I always say go in and kind of get to know him a little bit. Rev cracks me up. Yeah, he's a huge burger. Burger and french fry fan. Yeah, it's awesome. And again, this whole restaurant challenge, it's free, just you guys. All you have to do is take some action, man. It's the only thing I think the price of admission is taking action. That's what the price of admission is. You gotta sign up. It ain't gonna come to you unless you sign up.

So sign up for. It's a pretty easy sign up too, I think.

Let's go sign up.

Let's go a couple days, a couple hours a day.

What do you see as any, you see any, any kind of changes and trends with beverages out there?

Obviously the, the to go stuff is gonna, it was already moving to that direction beforehand, but I think the pandemic just, you know, accelerated that movements on that, you know, to go. You know, so many cocktails now that are canned beverages. You can get wine in a can now. Like all these to go drinks and stuff are just exploding right now. So that's one major area. Even just, you know, just cocktails to go from a bar. And you know, there's depending on where you're located and what the laws are, there is ways that you can, you know, deliver your own cocktails from your, from your own bar as well and you can have it in a sealed pouch, for example, something I'm going to be showing everybody next week. So there's definitely some areas there and other trends. It's just really like the to go and off premise thing is the main area right now. And that's, you know, something I really want to focus on because a lot of people are, you know, not sure where to go on that side of things. So especially with the winter months coming up for a lot of the, the northern parts of the US and Canada, when we lose that patio to go drinks and off premise programs and virtual components are going to be the on trend things to get you through the upcoming winter season for sure.

Very cool. Do you see any kind of shift in like I remember like some of the old classics were coming back, the Manhattans and stuff like that.

Do you see any new ships those are coming back? It's again, anything simplified, elevated but simplified. And that's the message that I'm going to be driving as well is simplified but you know, elevated. And it used to be like, oh, let's have six to eight ingredients in this drink to make it, you know, super flavorful and colorful and all this stuff. No, let's, you know, get it down to three or four ingredients. Get the speed out, get the good flavors out. People want the classic simplified life right now. So go that way. Also, you know, some healthy drinks, non alcohol, you know, mocktails again, are going to continue to grow and again, finding ways to, to deliver that in an off premise situation as well. So those are, those are definitely big, big areas that are going to be, need to be highlighted for sure.

What's one of the worst bar experiences you've ever had? Tucson last year. That was terrible.

Well, yeah, yeah, I'm gonna touch base on that. I'm gonna touch base on that. I'll tell a little story about ice. Ice is a big thing. I'm going to talk a little bit about ice and I'll bring up the story from Tucson about that. So another story or bad experience, I guess I could say was going into this bar that was serving super cheap drinks. That's what they're known for. And within probably 15, 20 minutes of being in there, I seen the bartender quit right there on the spot. Like, let's walked away. She was done because she was getting in and she cut somebody off and got into an argument and it was just not a pretty situation. So again, cheap drinks aren't always a good thing because it creates, you know, problems between staff and customers. It gets people intoxicated too quickly, all kinds of problems. And obviously this probably was not her first, her first time having a situation like this. Right. So, you know, and you talk about culture all the time. This is definitely. You could tell there's something going on there. Like she literally just walked up, took her apron off and walked out the door and there was no bartender left. So probably up there is one of the, the worst bar experiences.

Damn, that's crazy. You know, I think a lot of people have a misconception. Maybe even bartenders have the misconception they think if I pour a stiff drink, I'm gonna get a really good tip.

All right.

But you know, my thing is I'm like you. I want to enjoy my cocktail. I want it to be balanced, you know, I want it to have all the right flavor notes.

Yeah. The sign.

Yeah. When you kill me on the alcohol.

Too much sugar and how alcohol and sugar, you know, works with the body and all that stuff. Again, we're going to talk about that next week as well. This is going to be an action packed hour and a half, I can tell you. That big.

Yeah, I mean, I threw it out to all the speakers. I said, hey man, you know, I need 90 minutes from me and I need you to teach a bunch of stuff. So I want to be an active workshop. So when you sign up for the challenge. And if you haven't done so yet, please make sure to go to www.growyourrestaurantchallenge.com sign up. It is free, but when you show up for the live stream sessions, bring a notebook.

100.

100. You will want to take notes or there will be some action items, some challenges. Each presenter will be giving you challenges that are going to help you grow your restaurant. That's why it's called.

I'm probably giving at least 20 challenges that I want somebody to work on in the next 30 days.

Oh, that's a big. That's a big thing. I like that.

Not that they don't have anything to do right now. Right.

So, yeah, really, you got time. I mean, like, you don't got time. You got time. And if you don't have time, here's the thing, get someone on your team to help you, too. One of the things I've been throwing out to people, like people in my mastermind groups is like, listen, it's five days, it's 10 sessions. It might be hard for you to attend everyone. Here's what I tell your people. It's free. Have people on your team sign up, then have them pick a workshop that they want to go to. Have them attend the workshop and then have them write a report on it, like a book report. I mean, don't think you got to sit there for five days. Like, oh, man, five days, you know, 90 minutes each session. That's three hours a day. I can't, you know, I can't put out 15, 15 hours and five days down. You're crazy. Hey, you know what? I'm not asking you to do all five days. I'm asking you go to the ones that you think have the most valuable for you, most value you, and then have some people on your team sign up, then have them go to a couple and then have them report back to you. And then actually get to a group. Get in a group and get in your leadership group and share what you've learned. That's the best way to grow.

Absolutely 100%. I think you nailed it there. You don't have to do it yourself and share, share that knowledge and take notes. Even when I go to, you know, shows still these, to this day, I still, you know, if I sit in on a session, I still take notes. Right. I never stop learning. Doesn't matter how far you are in your career and what you're, what you're doing, never stop learning. And the opportunities are there to Better yourself and your. Your brand.

You stop learning, you stop growing. You start grow. You stop growing, you're dying. I'm just telling you right now, people gotta grow, man. You gotta grow. You gotta grow. Well, Doug, I want to say thanks again for man stopping by today, giving a little preview of what you're gonna talk about on Tuesday. It's gonna be action packed. I'm looking forward to it. Again, if you want to connect with Doug, you can get him over@www.krgh Hospitality.

Yes.

And Doug will be sure to answer your questions. Doug's like me, you know, you got questions, reach out to him, he'll answer them. You know, we don't have like a lot of infrastructure. You don't have to go through like 20 gatekeepers to get to us.

You know, call me, get me on Twitter, Instagram, Facebook, wherever. I'm everywhere. LinkedIn.

Yeah, Doug's not like John Taffer. You don't have to go through 20 gatekeepers to get to Doug. Doug will pick up the phone. Doug will talk to you. So same as me, email me.

I did over 100 free Zoom calls since March. So, you know, have you really?

100 free Zoom calls?

Yeah.

That's awesome, man.

You know, let's. Anybody wants to sit down and have a, you know, Doug's willing to talk to you.

Yeah. So anyway, again, sign up for the challenge www.growyourestaurantchallenge.com. we will see you in the Facebook group. When you sign up, you'll get a link to to ask you to sign up for the Facebook group. It'll ask you one question, a secret question to get in so we keep out the riff raff. Keep out those riff raff people, you know. Anyway, but anyway, thanks again, Doug, for stopping by again. Stay. Best wishes to your family, to your charming wife and your daughter. Hope you guys stay safe and healthy up there. And we will talk to you on Tuesday.

Ready to go?

Sounds perfect, man. Thanks a lot.

Thanks.