Donald Burns argues that being 'average' in the restaurant business leads to greater competition, high staff turnover, and low profits, and that these problems stem from poor leadership. He prescribes clear, concise, teachable systems and standards as the core ingredients for achieving consistency and excellence.
Let's be honest and admit that being in the middle sucks. Being average sucks. There's more competition in the middle and you're going to have to fight every day just to maintain your guests, your staff and your profits. High turnover is a symptom of being average. Low profit is a symptom of being average. And it all starts with the leadership or lack of leadership. In a restaurant. This happens because managers not consistent. You must have systems in place that are clear, concise, easy to use and teachable. Systems and standards are the two key ingredients in your own consistency recipe.
If your restaurant only works because you work 80 hours a week, it doesn't work.
