Short video by Donald Burns offering a framework to boost restaurant profitability by examining standards, systems, team dynamics, and menu design. Stresses maximizing popular items rather than removing them—example: a chef wanted to remove hamburgers despite strong sales, which Burns criticizes.
Framework. Frame is very important. When I'm looking at the frame, I'm looking at three things. Your standards, your systems. I'm also looking at your team dynamic. And then I'm also looking at your menu, and I'm maximizing your menu. A lot of times we throw stuff out on a menu, but are we really maximizing our profitability? We had this discussion about chef wanted to take off. We looked at the menu, and he realized that he was selling a lot of hamburgers, and he wanted to take off hamburgers. Why? Because they're not buying my other items. That's the stupidest thing in the world. You don't take off what people are buying. You give them more of what they want.
If your restaurant only works because you work 80 hours a week, it doesn't work.
