Donald Burns gives brief coaching advice to restaurant leaders: be patient and trust your team as they take on more responsibility, especially if you previously micromanaged. Empowering staff boosts morale and reduces turnover, improves the guest experience, and contributes to the restaurant's bottom line — a competitive differentiator in the industry.
You gotta have patience and trust your team. This is often the hardest part. For former micromanagers, there are gonna be some growing pains as your staff adapts to increased responsibility. That's also crucial for the long term success of your restaurant. Just remember, a restaurant's not just about food, about people, both your guests and your staff. Empowering your team not only boosts morale and reduces turnover, but also translates into, into a superior guest experience. And that's going to add to your bottom line. And in an industry as competitive as ours, this can be the very thing that sets your restaurant apart from the competition.
If your restaurant only works because you work 80 hours a week, it doesn't work.
