Every Red Light Eventually Turns Green with Doug Radkey

Good morning, Facebook. Hello, Restaurant Coach Nation out there. Donald Burns, Restaurant Coach, coming to you live. And this is the beautiful thing about virtual meetings. I'm here today, joined by my good friend Doug Ratke, who is up in Canada.

Beautiful Canada.

Yeah. How's the weather up there?

It's starting to turn the corner. Turn the corner. Starting to turn the corner a little.

It's only minus five.

Plus five.

Plus five. All right, good. Cool. So how, how are, you know, I know in the United States, this coronavirus is really, I mean, just, you know, it's just taking its toll. Canada, I'm pretty sure, is probably feeling the same thing, right?

It's. Yeah, it's. That's obviously taking its toll here. I know the US Numbers are obviously higher than ours Deer, but what. They just released some projections here in Ontario, which is where I am right now, as there's like 15. They're looking at about 1500 deaths by the end of April if we stay on the same path we are right now and perhaps 15, 000 by the time this is all said and done, whenever that is. And they're even saying that could be like a, could be a year. Right. So who knows when that's going to be? But yeah, we're definitely, definitely seeing some, some issues with that. And, you know, there's a lot of similarities between, you know, Canada and the U.S. obviously, in terms of what's happening.

So what's your kind of. What's your outlook on this? How long do you think this is going to last? I mean, what's your prediction?

Sorry, I lost you there for a sec.

Oh, so what's your prediction on how long you think this is going to last?

My prediction or my hope? That's the big question. Right. Ideally, obviously, based on where it is right now, I'd love to see by the summer being able to get out and doing some somewhat normalcy. But based on how the numbers are going and keep going up, you know, it could be another six months. But in terms of our restaurants going to be able to be open, it's going to be really hard to tell when that's going to be a possibility. Right. It's. It's really tough to, to gauge on that. But, you know, they. Obviously, the industry's upside down right now. We're seeing closures all over the place. You. I know in the U.S. i think your numbers are what, 5% closed permanently? So far.

So far.

And we're very similar. We're like 5, 6%. And they're anticipating that to Go up to about maybe 10 by the end of April.

So, yeah, they're saying right now it's if 5% have closed, and they're predicting another 11 by end of April. So that'd be similar. 50, they say. They say, well, I just read an article this morning that when this thing's all said and done, they're predicting probably 20 of restaurants in the United States would be done, which. Yeah, a million restaurants in the United States, that's 200, 000 restaurants closed for good. It's a lot of hopes and dreams.

And hard work and a lot of real estate that's going to be sitting empty.

So, you know, and I talk about this a lot and especially on this, these live calls we've been doing. You know, the Chinese word for crisis is basically two characters. It's a danger and opportunity. So, yes, there is danger out there, but also we need to look at the opportunity. Like you said, there's gonna be a lot more real estate available also. I mean, what's the number one thing everyone's complained about for the last couple years? No one. You can't find people. Can't find people to work, Right?

Yeah. You're gonna have a lot of. A lot of a talent that you're going to be able to.

That's where, that's where you. Right now, you want to get your plan together.

Absolutely. You know, I think, I think this industry is going to be separated by those that are gonna attack, attack the day. And those that sit on their hands just waiting or. Right now, like I've been saying, people are just sitting at home watching Netflix. Right. Like, you know, there's. There's the two different, like you said, two different people. The ones that are going to look at the opportunity and go after it, Right?

Yep. And then the people just bury their head in the sand and just wait for the gloom and doom to hit. Which becomes a fulfilling prophecy.

Absolutely. For sure.

Yeah. When I first brought you on for this thing, I said, what's it, what's the title for the talk? And you said, you know, every red light eventually turns green.

I couldn't believe, you know, that's, that's a great motto and want something that I've been trying to just push myself with over the last few weeks, you.

Know, so go into that a little bit more. How can restaurants right now look at this red light and start even thinking about making this thing turn green?

Yeah, that's the difficult aspect. Right. Everybody's sitting wondering when that green light's going to Come that's going to be different for a lot of people. I think it's going to go based on state and province here in Canada as well. Everybody's going to release things at different times, allow different restrictions to be lifted at different times. So it's going to be really hard to, to know when that's going to happen. But even if you have a month or two months, three months to plan, you know, take advantage of this time to come out even stronger. And how you can do that is by, you know, assessing your current situation, looking at everything from a 360 degree, you know, look around your, your concept and your business model. Look for ways to, to pivot. That's been the key word I think everybody's using over the last few weeks or months.

Pivot and reset.

We've done it ourselves. You know, we're a startup agency for the most part now. We're starting to pivot with, you know, some, some programs for currently operating venues. Right. Because right now, if I ask, hey, who's going to start a restaurant right now?

Yeah.

It's not the top of mind for too many people right now. Right. So from our, from our point of view, we had to pivot as well. So. And you know, once you pivot, you start finding that right demand for you and then develop continuity. That's what you're going to have to, to really start focusing on. You know, a lot of places right now over the last few weeks have been scared about April 1st when it came around for rent.

Right.

And you know, I understand that's obviously a huge bill for many and, but we shouldn't have been in a position where we couldn't pay the next month's rent if an emergency came up. Right. And a lot of people aren't gonna like that phrase, but it's the truth, in my opinion. And we should have had more of a contingency plan as operators in place to pay a little bit going forward. Right.

You know, yeah, I put out a post in my, A blog, a blog post on my website and it said, you know, the coronavirus isn't your fault, but how you ran your restaurant before is.

Right.

Because a lot of people got caught with their pants down for sure. Yeah, we had a lot of things. And you hear me talk about this, you've seen me speak quite a few times. We all have these things we should do. You know, I should cost out my menu, I should market more, I should hire, you know, fire that negative energy vampire sucking the life out of me. But we don't do it.

Right.

Yeah.

So you know, that's, and that's part of the plans going forward. I think we need to start even from us, when we put business plans together, we need to look at ways for them to come up with an emergency, you know, financial plan. I think you had said it or somebody recently said it was like in case of emergency, break this glass kind of thing. Right. Like, remember who said that? But somebody.

Yeah.

And I know, I think that's 100 true. And that needs to be part of a business model moving forward for restaurants and lot of businesses to be, to be quite honest. So.

Yeah, definitely. And right now at your website you're offering a kind of what do you call a post pandemic planning, Right?

Correct. So that's one of our premium programs that we're, we're putting out there to help operators and we also have another freebie if you will, which is help from my restaurant.com as well.

Oh, very cool.

Yeah. Which is a few different people that came together to put some content up. 100 free, free to download. You don't enough to give us your, your email address. Just take it, take it and go with it. We put it up about five days ago and it's got over 500 downloads already. So we're super excited about that.

So yeah, I'm looking at your website right now. So yeah, your post pandemic planning, it's basically, it's a four step kind of process.

Yeah, I think we're going to start with, you know, a nice Zoom call. Phone call. You know, I think Zoom is, you know, if anybody invested in Zoom before, probably a good time to, to invest in that. It's been going off. Everybody's using Zoom now, so even myself, I'm, you know, adapting to all this new technology myself. So. But yeah, we're going to start with a Zoom call and then move to a 50 point checklist and then a actual development plan that focuses on a variety of different components and then with some follow ups for the next six months to make sure you are, you know, executing that plan. Make sure there's no other challenges that are popping up. Kind of help guide you through that.

Oh, there's a question I remember her from. She was at our restaurant success summit in Tucson.

Yes, yes, yes.

Yeah. Is there, is there something everyone is learning? This is something everyone's learning. I think all I could think about the last few weeks was your question, what's your exit strategy? So yeah, if you never thought about having extra strategy, you know, What? It's probably too late now to think.

Too late to think about that. Yeah.

But your strategy now, but I would say you want to think about your reopening strategy first and then think about your exit strategy. I had a client the other day saying, you know, and their, their lease is up in September. And she was thinking, and she was asking, you know, hey, do you think anybody would buy my place? I'm like, not now. No one's gonna buy restaurants for like a year. Yeah, it's gonna be like, it's gonna be like the market for restaurants to be bought are gonna be like zero.

Or at least, or at least at a good, decent value. I'm sure you could sell it for ridiculous. I'm seeing some for sale right now. I don't know if they're getting any hits, but they're definitely not at the value that they would have gotten four weeks ago, for example.

So yeah, this is an excellent opportunity too. I mean, and so when I was talking to her, you know, I was like, well, let's not think about selling, let's think about your other options. Number one, you could, you know, you could redo the brand. You know, we kind of re. Engineer or rework your, your business model. She's more fine dining, sit down service, maybe, you know, restructure the thing more fast. Casual. Of course, again, you want to have multiple revenue streams, you know, delivery and takeout. If you weren't in that game, you got to be in that game now because it's going to be a new habit. It's a, it's creating a new behavioral trend that people have gotten.

No, I think the, the trend was going that way. I think this pandemic kind of accelerated, accelerated it a little faster. But does that, does that mean that you have to sign up to UberEats and, you know, skip the dishes here in Canada? Not necessarily. Right. You know, I think are guests going to Uber to order a meal or are they going to Uber to order your meal? That's going to be the, the big thing, and that's what I'm trying to push to people as well is, you know, are they just using Uber, for example, as a vehicle just to order. Go on there, scroll through. Where are you in that list? Right. Or are they going top of mind with your brand going to that. Right. So you can't just sit there and rely on Uber or whoever. You still got to market and. But there is also other opportunities out there without using those third parties to put some, some great programs together. And online Ordering curbside pickup. You don't have to use those delivery apps that are eating away at your, your profits.

Right? Yeah, I love curbside pickup. Especially if you're in a spot where you can designate a couple spots right in front of your place and make cool signage for it. You know, I mean go make it, make it like it's a big deal. I mean you see the big chains doing it. They have like, you know, Chili's to Go and they have the really cool signs right there and they got the, they got like fluorescent painted parking lot parking spaces. It's pretty cool. I mean they make it like it's, it's like really like you're a special.

If you can park.

Yeah.

And same with you know, like drive throughs there, that's going to change a little over. You're going to see a multi lane drive throughs more and stuff like that as well. Right. So I think the landscape in general is just going to be changing. Is there still going to be a space for those fine dining properties down the road? I don't think people are going to, as soon as the restrictions come off just be like, hey, let's go out and have a. I think it's going to be a gradual increase into that space specifically. I think QSRs will do just fine when these restrictions lift as they are kind of doing okay right now. But the other ones and bars for example, who are people going to be comfortable to go to and set out a bar two feet away from somebody they don't know? How long is it going to take for people to feel comfortable to sit beside people they don't know? Right. So there, there's a lot of unknowns. So that's going to come down to how you're reviewing your, your current concept and your layout. Maybe you need to restructure how your seating is laid out for the next six months of opening. Maybe you need to create, instead of jamming everybody in, you know, create a little bit of take away some tables, separate the bar stools a little bit and just let people get a little bit more comfortable.

Yeah. To start people. Yeah, people are going to be gun shy, that's for sure. This is created again anytime something, you know, anything time something happens more than 30 days, it creates new habits. And we have new habits being and new behavioral patterns being formate formulated right now that we have to be aware of. You know, and a lot of people are just like, I just can't wait to go open up and go back to normal.

Well, there's going to be a new. That's the other phrase, new normal. Right, Normal. Nobody really knows what that is going to be. Right. We're all experiencing this for the first time, so we can guess and anticipate as much as possible, but we don't really know for sure how everybody's going to react. There's going to be some people that are gonna want to go back to eating out. There's gonna be some that are going to be skeptical and stick with the, you know, take out and delivery. Then there's also a market that's not going to have the money right away because they're also in financial hardship right now. So they're not going to be able to go out and spend money at restaurants when this gets lifted either. Right. So you have to really, really understand your, your guest profiles know everything about them. How long were they laid off for and what their financial situation is and what, what are they looking at in terms of brand influence and stuff like that.

So in the United States they have, you know, this big huge stimulus package that they.

Right, yeah, we have one not as cool named as yours. Yours just cares, which you know, worked out really well. Ours is like cerb, I think, Kerr Canadian Emergency Relief Benefit.

Okay.

Something like that. Yeah. So that's coming out. You can start applying. Some businesses can already start applying for things like that now and then from a personal point of view, they're doing some things starting next week that you can apply for. But is that going to be the, the answer for everybody and both you can and the US Likely not. It's going to help maybe a little bit to keep you afloat right now. But if it's anything that's a loan, obviously you have to pay that back. I know you're. I think some of yours is like a loan that's transferred into a grant if you follow certain guidelines and stuff like that. Right? Yeah, we don't really have that. I haven't unpacked it super detailed yet, but I don't think we have anything that's. That turns into a grant like that.

So yeah, here's the thing. This stimulus money is great. I mean, don't get me wrong, it's a great idea and you know, a lot of restaurants can really use it. But if your restaurant was running really bad before, this is just going to prolong the inevitable, right? Yeah. So it's not having a solid plan, not knowing your numbers, not having a great culture that attracts top talent. If you don't have those things in place, it doesn't matter how much stimulus money you have, it's not going to save you.

Yeah, you're gonna have to.

With old bad habits you had.

Exactly. You have to really have take a good strong look in the mirror, look at your branding, look at your messaging that you're putting out there, your community. I know you're going to love this one. The core values and the value statements, right, Those are, those are key things right now that, you know, if you have the time, let's, you know, get that sorted out and, you know, start putting you on the path, the right path, you know. You know, we already mentioned building that a team. There's going to be a lot of talent out there looking for work. So you're gonna have to, once you have your core values and your value statements in place, you know, now it's going to help finding those right fits for your brand in terms of employer.

You just wrote an article recently for nightclub and bar. You and I both do a lot of stuff with nightclub and bar.

Right.

It was about like self care, right. Taking care of yourself.

Yeah, yeah. That was, I think, a key piece to put together at this time. I think we need to, you know, create opportunities to just step back and take care of ourselves. A lot of leaders and owners, you know, they're obviously trying to take care of their teams and their staff and worrying about rent. There's some that are, you know, doing some great programs in terms of helping or feeding healthcare workers and frontline workers, which is fantastic. But, you know, you also have to give yourself a break and, you know, get yourself into the rights, you know, your, your keyword is mindset, right? Get into the right mindset and, you know, be mindful, take some time for yourself, whether that's, you know, exercising, doing some yoga, make sure you're having some eating healthy at this time. You know, a lot of people can get overwhelmed with the decisions that they have to make. Thinking a month ahead, two months, worrying about money, it can drive people into some really bad situations. So I think we. The part, the point of that article was, you know, just let people know that they need to take care of themselves and also that, you know, we're all in this together and if you need help, you know, reach out.

And then you and I are both signed up to work with Bruce Irving. He's. He's doing the first virtual online Pizza Summit and it starts on Monday. If you haven't checked it out, I'm gonna throw up a link on here. You can go check it out. It's it's gonna be pretty cool. He's got what, 30, I mean, 30 speakers. I mean, and then like 30 something. 30. I think 35 sessions now. And you're doing this. What session are you doing? Doug? Doug, you there?

Yes.

So what session are you doing for Pizza Summit?

Yeah, looking forward to it.

What's the name of your session? Oh, I'm losing you. That's the beautiful thing about live is that when. When the Internet works, it works great.

I'm doing my epic beverage program. I got some cool little different things in there that from what I typically do at. Yep.

So we're losing Doug here. Must be bad Internet in Canada. So the Pizza Summit. Bruce Irving, who's actually going to be on the. He's going to be. Actually be live with me tomorrow. It's a great thing. And just don't get blown away by the name Pizza Summit. It's not just for pizza restaurants. Okay. It's actually for restaurants in general. Doug's doing his epic Bar beverage program session, which he's done around the US That's a great one. If you haven't checked it out, it's a great one about getting your beverage program in line. I'm gonna be doing three sessions. I'm doing one on hiring called the Higher Attitude. How to Attract, Retain and Basically Train Top Talent. Because that's going to be a skill that you really need moving into this new economy. You're going to need to be able to attract people better. You want to hire people better and you want to make sure that you are on top of your hiring game 100%. And then I'm also doing a session. It's going to be called the Nine Secrets to Thriving in a Post Coronavirus Economy. I'm going to actually lay out basically an eight step kind of action plan. And I'm going to take you through the action plan on how you actually can get your restaurant really kind of amped up and ready to roll in this new economy. So tune in for that one. And then my last one I'm doing. I'm doing a kind of profitable menu design workshop too. Because your menu is your number one marketing and profitability tool. And I'm going to give you some tools and tips on how you can take that to the next level. So make sure to check that out again. You want to make sure that you are taking care of yourself. You want to make sure that you are doing what you can. The Pizza Summit is a great thing also. If you haven't had a chance Go over to my check out. I'll put a link in the, in the notes here. Sign up for the coronavirus action plan for restaurants. I have a webinar I did. It's like an hour long. It's going to be pretty awesome. So check that out too. I'll put the link in the show notes again. It's free. Trying to help people out the best we can.

So.

Doug, you there? I think Doug's coming back. Well, until Doug's back, we're, I'm just gonna keep on rambling on because that's what I do. So also take a look. I'm going to be reopening now. I closed my restaurant Mastermind group down last year because of my travel schedule, which is crazy. And I just couldn't keep up with it because I was traveling so much. I was actually on the road usually three weeks out of the month. That's a lot of travel. Now with this coronavirus, I have to say that I have a lot more time at home and I really want to dedicate to really doing more stuff with my restaurant Mastermind. So I'll be opening up my restaurant Mastermind group in mid April. So message me if you want information on how to join my restaurant Mastermind group. And Doug is back.

I'm back. We had a little power power outage. Yeah, I think we're good now.

Canada, man, they're not paying the power grid.

There we go.

So yeah, while you were gone I, I kind of pitched your epic beverage program for.

Appreciate that. Yeah, we're, we're going to be doing some, a couple different things on that one versus what I've typically done at some of the other shows that I've spoke at. In terms of the bever.

Right.

I got some, you know, I think anybody that has, you know, a beverage program right now, an alcohol for example, a great way to, to get that out there is you could actually do beverage kits, you know, with your takeout meals and put everything together in terms of all the ingredients, the mixes, the garnishes, put it in a kit, send it with a pizza or whatever the meal is. And when they get there they can make their own cocktail. And you have a, know a QR code or a link to a video of your, your staff teaching them how to make that drink using all the ingredients they now have.

Very cool. Well what would be. So when this thing's over and you can go back to a bar or a restaurant, what's the first restaurant bar.

You'Re going to that's a good question. Anywhere that's. I'm going to support my. The local restaurants here in Burlington where I am. They need some help. I'm going to do that first and foremost. Not sure which one yet, but one thing I'm looking forward to just, you know, getting traveling again. I'm supposed to be in Vegas. We were this past. And then I'm supposed to be in Vegas again in three weeks, which has been canceled as well. So, you know, and I know that city's hurting, so I can't wait to. To get back there. Everywhere is hurting. But, you know, obviously Las Vegas is a hospitality town and oh yeah, they're hurting really bad. So it's not just restaurants, it's bars, it's casinos, it's airlines, anything. Hotels, obviously. So we're all hurting. And I can't wait to start, you know, helping. Helping those properties and not get going again. It's going to be.

What's the first drink you're going to order?

I'm gonna go with a really good margarita, I think.

Good margarita.

A good one.

You had a really good Mezcal.

Mezcal, yeah. I love. You know, when we were at your. Your summit there in Tucson, you know, I had a couple of Mezcals down there. Obviously it's nicer there than the product we get up here for the most part. So that was a nice, nice change.

But if you missed out, if you missed out last year, the restaurant success summit, it's my annual conference I have for my restaurant mastermind group. Doug was really cool to come down. I had Bo Bryant there. Ava Ballerin from Spain came over and spoke. We also had Kelly Jones came down and talked. It was. It was pretty epic. Small group, like 50 people. But it was really intense. We did two days. I mean, we went. I mean, long all day.

That was. That was intense.

It was pretty intense. I mean, all day we went from like 8 in the morning to like 7 at night. And I think we stopped just an hour for lunch. That was it.

Yeah.

Yes. It was awesome. She was there. She came up from Panama and her and her brother too. That was. That was pretty epic to have people come from around the. You know, around. Not only United States, but from around the world that came to this thing. And I'm telling you right now, I am planning on doing it again in November. Probably. We'll play by ear, see what's happening. But I. I am planning on doing it again. I thought was great, especially a small group. We'll just have to maybe put the tables farther apart have a little more social distancing. But we're going to keep the group small again. Only 50 people max. Going to have another a, you know, a list, lineup of speakers to come down. It's gonna be two full days. A lot of intense stuff. Doug will be back, of course, like always.

Thank you. Thank you.

Yeah, it's gonna be awesome. So, so if you haven't gone to, to Doug's website, go over and check it out. Krgh hospitality.com post pandemic. What do you call it?

Post pandemic plan.

Post pandemic plan.

That's it, planning. Yeah. It's got a, it's going to be a lot like that plan that we're going to put together. It's going to be super, super in depth. You know that people got to realize once they do start, you know, opening again, they gotta do, they gotta ease into it. We can't just, you know, open up and expect it's going to be the same again. We got to look at, you know, menu. Don't just come up with your full blown menu again. Everybody's going to be ordering food from the suppliers all at the same time. Right, I got it. Like every single restaurant is going to be ordering food at the exact same time. Right. So there's likely going to be some shortages. So come out with like a really tight niche menu and same with your staff. Don't bring all your staff back at the same time either. Ease that back in as well. Right.

Just, it's like you just can't open. It's not again we talk about this word buzzword new normal. You can't just open up and expect everything to go back to the way it was because it's not absolutely.

And cleaning, you have to be even more transparent about cleaning going forward and cleaning systems and food safety and people are going to want to be able to see that and see what you're doing. So that's going to be super important as well.

Oh yeah. No, you're going to have, I mean, I hate to say the sanitation police will be on their phones and every time they see you make a violation that's going to get YouTubed or it's going to be, you know, you're going to get, be put up on, on Facebook or social media right away when, when the public sees you kind of violating stuff. So you're going to be able to be on top of your, on top of your game.

100, 100 for sure. And you know, so that's ought to Be part of your planning going forward as. How are you going to address that? How are you going to ease back into operations? How are you going to be transparent in terms of, you know, food safety and cleaning and your. Your brand messaging and. And all that that comes with it and your revenue channels? You should have a, you know, a budget, revised budget. Obviously, nothing's going to be the same as if you did one. Hopefully you did one for this year. You know, change. Put one together for three, three months, six months and 12 months.

Add budgets. What's that?

Right. Yeah, exactly.

I'm always shocked. And I always ask the same question every time I go. Every time I do a speaking gig, I always ask the audience the same question. How many people in the audience know down to the penny what everything on your menu cost? And it doesn't matter how big the crowd is. I mean, it could be, you know, 100 people. It could be like 700, like in Spain. I asked the crowd the same thing. And 5% at the most raise their hand. Isn't that sad?

It is, yeah. It's sad and alarming and scary and all kinds of things. Right. For sure. And, you know, that goes back to our earlier point of properties not being prepared and sees. Right. Like, if you are on top of your numbers like that, you should be able to set aside some funds. I'm not saying it has to be six months of emergency funds, but at least something to get you through one month, at least, so you can start hopefully getting back to where we launch.

Yeah. If you don't have a kind of a plan right now to put money aside for the future, this. I think this kind of pandemic will kind of force you to have a good plan.

Yeah. And it's not just this pandemic either. Like, what if, you know, tornado comes through your. Your neck of the woods. Right. You need to be prepared and have, you know, because maybe your restaurant will be closed for a few weeks after that. So, you know, you need to be prepared.

Yeah. My big saying, I tell people all the time, is if you don't know your numbers, you don't have a business. What you have is a hobby, a very expensive hobby.

100.

All right. So, Doug, great having you on.

Appreciate you doing this for. With everybody. You know, I've been trying to not. Haven't watched all of them, but, you know, I've been checking in on all your different guests. That's it. I know it's been summit.

Doug will be there. There's a bunch. There's a Bunch of great speakers. Again, don't be scared off by the name Pizza Summit. There's a lot of great stuff in there for restaurants. Doesn't have to be necessarily pizza places.

One. Yeah, for sure.

So the Pizza Summit 2020 starts on Monday. 30 speakers or 26 speakers, 35 sessions. I'm really excited about. He's got the guy who is like the CEO of Disney's on Lee. Can't remember his last name but Bruce is going to be Bruce has really put together this thing pretty fast and it's pretty amazing. So if you have not checked it out, check it out again. If you also to please connect with Doug, go to his website krgh hospitality.com Sign up for if nothing else get the save my what's the free thing you got?

Yep. The other one is help from my.

Restaurant.Com help for my restaurant.com help for my Restaurant.com. check that out make sure oh it's good to see you too. Kind of like being back in Tucson except where social distancing a little different. So help my restaurant help for my.

Restaurant.Com help for my restaurant.com. yeah.

Or my restaurant.com and make sure to check that out also too if you want to get on. You want to check out his KRG Hospitality the plan for the post post pandemic plan. I know it starts off with a free call, right?

Absolutely free call. No obligation. Don't have to go into the next step. Just you know, let's chat, see where you're at, see where your challenges are, where you're at before the pandemic and you know, what are some things we can start working on right now.

Awesome too and if you're interested, I have a new program coming out. It's actually rolling out with my restaurant masterminds if you want to get a grip on your KPIs. Because KPIs are so good, we got a new beta group I'm putting together right now for KPI Restaurant Restaurant KPI Guy Mastery. Just message me with the word beta and I'll send you the application link. I'm only taking 50 people on that beta group too.

So Donald's told me a lot about this everybody. So you know, I haven't seen it but I've heard lots of good things and you know, you definitely need to, you know everything that we've been talking about for, for revenue and financial management, you definitely need to get something like this.

Yeah. Really cool. We got you know my partner Darren Manzari. He's really put a Lot of. He's like a wizard on efficiency. He's like the number one efficiency consultant in the world, and he's put together this program, and it's pretty. I hate to say it's pretty badass. You just have to put, like. You just spend, like, five, ten minutes a day. You put in numbers, and it spits out on this little dashboard with these gauges and tells you exactly where you're at all the time. So you always know where your numbers are, and you're never going to lose track. And then what we're going to do is we're going to do, like, consulting with you remotely, tell you how to get those numbers where you need them to be. It's pretty cool.

Nice.

Pretty badass, if I say so myself. So, again, thanks, Doug, for stopping by. Hey, again. Check out Pizza Summit. Doug will be on there. I'll be on there for three days. It's gonna be awesome. You can get the. You can get it. And I. I think if you go to the website, it says there's $50 for the ticket, but if you use that code. Pizza Summit, DB and you have a code, too, right, Doug?

I believe so. Just use yours. That's cool.

You get the ticket for free, though.

Exactly, yeah.

Awesome. So, again, everyone please be safe out there. Wash your hands. Anything else, Doug, they should do?

Yeah, just keep. Just get up excited and, you know, work towards something pretty awesome.

You got it? Yeah, I got it. Pretty nice. I mean, I'm quarantined at home by myself.

Everybody got introduced to our bedroom here. My office.

Yeah.

Right now. So working out of our condo and. And our bedroom here. So it's kind of my makeshift office right now.

Right. How is it being quarantined with a. How old's your daughter?

She's five. Turning six. Yeah. How.

How is that being quarantined with.

It's been interesting. It's challenging, and, you know, we're getting through it. We're trying to explain it.

Cool. Well, again, thanks, Doug, for stopping by. Everyone, please be safe out there. Wash your hands. Remember, stay positive. This thing will end. And when it does end, you want to be ready. Now's the time to put together a plan to get your restaurant ready to kind of relaunch, reopen, however you want to say it. The word I'm kind of working on is this is a great time to reset, and it's a great opportunity for you to basically all those things that you may not have been doing correctly in the past. This is your opportunity to make it right and do it the right way. So reach out to someone, Reach out to Doug myself. I have tons of people in my network, tons of consultants that are out here, and we're ready to help you really formulate a solid plan. So when you reopen, you jump out ahead of the market and really take control and really actually gives you an edge, because you're going to be out so far out in front that people won't be able to keep up with you. And that's what you want. So, again, everyone, have a fantastic day. Again, be safe, be positive, stay healthy.