Donald Burns debunks six myths restaurant owners believe, from "the business is hard" to "it's all about the food." He argues success comes from hiring right, keeping staff, running tight operations, and balancing people with product quality.
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You ever feel like the restaurant industry has its own cult like myths that everyone seems to mindlessly agree with? Well, buckle up because it's absolutely true. And here's the kicker. This BS isn't lurking in the shadows. It's hiding in plain sight, wrapped up in old dusty myths that we tend to recite like sacred vows. It's high time that we tear these things down, expose them for the smoke and mirrors that they truly are. Kind of like pulling back the curtain from the not so mighty wizard of Oz. So, are you ready? Here we go. Myth number one. The restaurant business is hard. Hell no, it's not hard. I mean, it's a mess, sure, but only because you were told to fight the wrong battles. See, you're sweating over sales when the real nightmare is a revolving door to see staff come and go faster than a special on the menu. It's not about working harder. It's about working smarter. Starting with who you hire, how you keep them. Myth number two, It's a labor intensive, low margin nightmare. Bullshit. I mean, the restaurant business is not doomed to razor thin margins. I mean, think about it. I mean, seriously, serious. Think about this. With all the cash flowing through, if you're scraping by on crumbs, you're doing it wrong. I mean, this myth is an excuse. A huge excuse, a crutch. And you gotta ditch it and ditch it now. Start running your restaurant like the cash cow it should be. Myth number three, it's all about hard work. I mean, working hard without thinking smart is for idiots. Yes, if you're working hard and not smart, you are an idiot. If your strategy is just to grind harder, put more hours in the restaurant, you, my friend, are just spinning your wheels. And here's the thing. It's getting you nowhere and nowhere fast. Efficiency is about brain power, not brute force. Use your head. Streamline your operations. Make every move count. Myth number four. Restaurants are a creative haven. Okay, let's get real. If your idea of creativity is to kind of keep churning out those tried and true dishes that your grandma made, you might as well be flipping burgers at the local fast food joint. Stop painting by numbers. Start creating masterpieces. Start creating signature dishes. Break the damn mold and give people something to talk about. Myth number five, It's a people business. Okay? Now I'll be the first to say that people matter. But let's face it, if your product sucks, no amount of smiling, happy, clappy wait staff is going to save you. First off, you have to make your food irresistible. Your drinks have to be Intoxicating, inviting. And then we can chat about the smiles that sell them. Now here's the thing that's going to really freak you out. On the flip side of that is myth number six. And so many restaurant owners focus on this one. It's all about the food. I mean, that is the biggest crock of them all. It's actually about the people behind the food. I know, a little crazy, huh? A motivated, well oiled team can turn even a mediocre dish to gold. But here's the thing. The world's best risotto is nothing in the hands of a miserable, depressed, bumbling crew member. You have to prioritize your people just as much as you do your plates. So enough with kind of this, I hate to say, zombie march. I mean, mindlessly following these outdated beliefs, chanting them religiously in your restaurant with what you need is to shake off the dust, challenge every truth, and carve out a path that's all your own. So here's the thing. It's time to stop worshiping these myths and really start. I mean, you really have to start questioning them, tear down these false idols and lead your restaurant to a revolution of thought and action. So here's my deal. If you're tired of the same old brain dead strategies, if you want to, I mean, really want to inject some life back into your business and get the restaurant and life you want, then what are you waiting for? All you have to do is head over to restaurant coachmasterclass.com restaurantcoachmasterclass.com Sign up for my free 2 hour training. I want to take you down this rabbit hole and I want to rip these myths apart and rebuild them from the ground up. I really want to help you turn your restaurant into a powerhouse that it was always meant to be. Please, please, don't just stand there. Lead the charge. Your empire awaits. And here's the thing.
If your restaurant only works because you work 80 hours a week, it doesn't work.
