70 Hours for Less Than 15% Profit — TRC Method

26 Sept 2026 · 1 min

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In this first‑person testimonial, a restaurant owner recounts how, before adopting the TRC method, they routinely worked 70+ hours per week, believing constant presence was essential to good ownership. They realized the business had become a job they couldn't leave. By implementing the TRC method—building systematic processes, establishing accountability, and developing managers—the owner was able to halve their weekly hours while the restaurant operated more smoothly without their constant intervention. The shift restored personal time and improved overall restaurant performance.

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Before I found the TRC method, um, I was probably working 70 hours a week, sometimes more. And the stupid part is, I thought that was what a good restaurant owner was supposed to do. You know, be there constantly, solve every problem, answer every question. If somebody called out, I jumped in. If something broke, I handled it. And, uh, eventually I realized I didn't really own a restaurant. I owned a job that I couldn't leave. The biggest thing TRC helped me understand was that I had built the restaurant around me. So we started building systems, putting accountability in place, and actually developing my managers instead of me constantly rescuing them. And today I'm working probably half the hours I used to. The restaurant actually runs better when I'm not there. That was weird to get used to, but getting my life back, yeah, that changed everything.