A short motivational/business talk by Donald Burns advising restaurant owners to evolve from hands-on micromanagement to more empowering management as their business grows. Burns argues micromanaging disempowers staff, harms morale and engagement, and increases turnover.
So when you started your restaurant, if you're like me, it was your baby. You were involved every little decision. And at that time, it worked. After all, it's your passion and your unique vision that got your dream off the ground in the first place. But as your restaurant grows, so should your management style. When you micromanage, you unwittingly disempower your staff. If every decision has to go through you, you're kind of effectively telling your team that you don't trust their judgment. Then over time, this undermines morale, reduces engagement, and ultimately results in high turnover.
If your restaurant only works because you work 80 hours a week, it doesn't work.
