Donald Burns (speaker) urges restaurant owners/operators to leave their 'comfort zone' and adopt new practices to reach what he calls the 'profit zone'—a higher level of business performance. The chunk is an opening motivational segment defining 'comfort zone' and advocating change.
You see, you're stuck in your comfort zone. The good news is that you can get out of your comfort zone and up to the next level, which I call is the profit zone. Comfort zone is that place where you're so familiar with something that it just feels natural. It's where you tend to stay because it's comfortable. If you want to change your restaurant for the better, you really need to break out of that comfort zone. You need to stop doing the same things you've been doing and start doing some new things.
If your restaurant only works because you work 80 hours a week, it doesn't work.
