A short conversational excerpt from a YouTube video by Donald Burns where two experienced restaurant professionals discuss how complex the restaurant business is, describing it as a "circus" with many moving parts. They emphasize operational metrics and KPIs—specifically naming "guest check average" as a primary driver—and frame the need for coaching/operational support to manage those complexities.
You and I have both been in the restaurant industry a long time. You grew up in a business like.
Me, and.
You'Ve seen some crazy.
I mean, it's a circus. It's a circus.
It is a circus. Yeah.
The restaurant business is very complex. Very. Most people don't think that it's complicated. It's a lot of moving parts. I mean, tons, Tons. Once we start breaking things down and people are like, I don't even know. I can. I. I have to look at this or look at a check average or look at anything.
What have to do with anything. That's everything, man. Your guest check average is your number one driving KPI.
Yeah. A lot of people don't know, but like I said, there's no. There's no school for education for restaurant owners. Well, yeah, there is now. Everybody should have a restaurant coach. I swear to God, like any restaurant I go to, I mean, I see now, now that I'm in the world of restaurants, now I see any restaurant I go into. I just know that we can fix this, and we can totally fix this. Here's how you fix this.
