Excellence is Our Damn Standard

Are you getting the results you want? I mean, really badass results? Well, welcome to the mother of all wake up calls, my fellow restaurant warrior. Today we're going to dive deep into the one thing that separates the winners from the losers. Those results. And welcome to the Restaurant Coach podcast. It is the cure for the common restaurant. I'm Donald Burns, the restaurant coach. Author of the your restaurant sucks trilogy, Savage Restaurant Success, and the creator of the TRC Method. All right, so this is where it all comes to a head. Those goddamn results. I mean, you can bust your ass from sunrise to sunset, but when the rubber meets the road, it's the results that count. I mean, seriously, everything else is just background noise. Yeah, and here's a truth bomb that's going to hit you like a freight train. Your results. Yeah, they're in bed with your habits. So sit down, grab a stiff drink if you need it, and let's have a no nonsense chat about this. Repeat after me. Excellence is our damn standard. You have to tattoo that on your wall, on your arm somewhere. And you have to believe it. My fellow restaurant warriors, excellence isn't a side dish we serve up when it's convenient or when the stars align just right. It's not some fancy garnish we sprinkle in our business to make it look good. Oh, no way. It is the whole damn entree. It is what our restaurants live and breathe. I mean, honestly, let's face it, in the cutthroat world of restaurants, mediocrity, it's like a death sentence. You think your guests are going to come back for subpar food or lackluster service? Hell no. I mean, they've got options, lots of options, and they're not afraid to use them. Excellence, my friends, is not just about surviving. It is about thriving. It's about becoming the place that people can't stop talking about. It's about creating an experience so mind blowing that your competition is left scratching their heads, wondering, how the hell did you do it? Now I get it. Society has a soft spot for mediocrity. It's become, I hate to say the acceptable norm. People are content with, good enough. But you know what? We're not here to play by society's rules. We're here to set our own damn standards. And excellence is at the very, very top of that list. Excuses. We don't serve them here. You won't find a single excuse on our menu, not even hidden in the fine print. When we mess up, and trust me, we all do from time to time, we don't blame the supplier for our wilted lettuce or the dishwasher for our streak of glasses. No, we own it. We take it on the chin and then we get to work fixing it. You see, excellence doesn't tolerate excuses. It thrives on accountability. It feeds off the relentless pursuit of perfection. It's that voice inside your head that says, good is not enough. We can do better. But here's the thing about excellence. It's not a one time thing. It's not a box that you check off and move on from. It is a way of life. It's a commitment to always be evolving, always be improving, always be pushing the boundaries of what's possible. You want to know the secret sauce to excellence? Its attention to detail. It's the extra mile that you go to make sure that every dish leaves your kitchen is a work of art. It's the smile on the server's face that makes the guests feel like royalty. It's the little things, the things that people don't even notice, that sets you apart from the rest. In this world of mediocrity, it's easy to fall in the trap of settling, of just doing enough to get by. But not us. We. We are not content with just enough. We are not satisfied with okay, we want exceptional. We want unforgettable. We want our guests to walk out of our restaurants and tell everyone they know. Wow. You know, you won't believe what I just experienced. Let's be totally real here. Excellence isn't always the easiest path. No, it's not a walk in the park. It is a climb up a damn mountain. And you know what? The air gets thin the higher your climb. But you know what? The view from the top is worth every damn step. So, my fellow restaurant warriors, let's make one thing crystal freaking clear. Excellence isn't negotiable. It is our standard. It's what we demand of ourselves, what we demand from our staff, what we demand in every aspects of our restaurant. It's what sets us apart. And it's what keeps our guests coming back for more. And in a world where good is the enemy of great, we choose greatness every damn time. So write this down. Excellence is not a suggestion here. I don't care if you're the dishwasher, the server, the chef, the owner. If you're aiming for anything less than excellence in your restaurant game, you might as well just crawl back under the rock you came from. We're not here to half ass it. We're here to bring our A game every damn day. Come on. I mean, for crying out loud, we're in the restaurant business. I mean, that's right, the business of crafting experiences, flavors and memories that people are going to talk about for ages. So if you're not willing to put in effort, if you're content with mediocrity, then please go ahead, grab those knives and forks and head over to the microwave dinner section of the grocery store. There you can actually just nuke your ambitions right alongside that sad excuse for a meal. Write this down. Excuses are bullshit. Let's take a little detour. Talk about something that's been plaguing society like a bad rash. Excuses. We have become masters at crafting elaborate stories to cover our behinds when things don't go our way. But let me be brutally honest with you. Here in the realm of big ass results, excuses are as welcome as a health inspector during a salmonella outbreak. You must strip away the bs. I'm not here to coddle your fragile ego or pat you on the back for your half baked attempts. No, we're here to strip away the bs. To call out the weak links in the chain. To shine a spotlight on those that talk a big game but can't deliver. It's time to toss those excuses in the trash. Burn them if you have to, because they're the things that are holding you back from reaching the level of excellence that this industry demands. So are you ready to step up and embrace excellence not just as an aspiration but but as a goddamn standard? Or are you going to keep feeding yourself those excuses and settling for a life that is far less than your potential? And sadly, the choice is yours, my friend. But remember, there's no room for mediocrity here. Excellence is our damn standard. And that's a non negotiable. All right, now let's shift gears a little bit and get back on track with what it means having a ruthless commitment to badass results. All right, write this down. Impact has to be your currency. Mediocrity. I talk about it a lot. We don't dance with mediocrity. It is for the weak hearted and for those that are easily content. Our game, the high performance restaurant business, is not about just scraping by. It is about leaving a mark that could actually shake the very foundations of this industry. Picture this. We're not in the business of merely existing, of going through the motions of the day, day in and day out. No, we are in the business of creating seismic shockwaves that will allow our name to echo through time itself. I mean, when someone mentions a great restaurant, they should be talking about your restaurant. When they discuss. When people are out there discussing unparalleled service, it should be your standard they measured against. I mean, we're here to set the damn bar so high that even the stars are envious. Now look around. We live in a world that's become all too cozy with mediocrity. It's the kind of comfort that lulls you into settling for less than you're capable. It's the warm embrace of victimhood and entitlement. Those soft excuses that so many coddle up to instead of facing their fears and taking the bull by the horns. See, that's not us. That'll never be us. We're not cut from that cloth. We're here to conquer. We're here to dominate. We're here to rise above. We're the victors, not the victims. We know that real power doesn't hide behind excuses. It emerges from embracing our failures. I mean, those gut wrenching moments when we fall short. And then guess what? We learned. We adapted. And then we came back even stronger. Failure isn't some fluffy cushion that we use to ease our falls. It's a damn stepping stone. It's the teacher that shows us what doesn't work so that we can figure out what does work. Each failure is a battle scar. Each failure is a badge of honor that proves that we're not here to tiptoe through life. We're here to make an impact. To create a legacy that makes future generations bow down in respect. So please, don't you dare allow yourself to be swallowed by mediocrity that plagues this world. Reject it with every fiber of your being. You are not here to be a mere participant. You are here to be a force to be reckoned with. You are part of a tribe, A tribe of restaurant owners that understands the power of resilience, the ecstasy of victory after tasting the bitterness of defeat. Here's the thing. In a world overrun by the mundane, we stand tall as warriors. We embrace the struggles, the failures, the hardships. Not because we're masochists, but because we know deep down inside that's where true growth and power are born. We wield failure as our weapon and mediocrity is our adversary. Let's carry the torch of excellence forward. Let's leave a blazing trail for all to see. We don't just exist. We conquer. We don't settle. We soar. Our currency is impact. And we're ready to make history. All right, the ruthless pursuit of big ass results. Let's get right into it. The concept of ruthless pursuit of big ass results might sound intense, but guess what? In the restaurant game, it's not just intense, it's downright mandatory. You've got to demand more from yourself than society ever will. And you've got to be ready to play both sides of the field. The unforgiving critic and the relentless cheerleader. This is not a world for the faint of heart or for those that actually like to crumble at the first sign of adversity. I mean, the restaurant world is where the strong thrive and the weak get trampled. But let me tell you, if you're listening to this video, you've got what it takes to endure this kind of roller coaster. Because I'm telling you, the rewards are nothing short of extraordinary. So what does it mean to ruthlessly pursue big ass results? It's about setting the bar so damn high that's practically scraping the stratosphere. Your goals should make you break a sweat just thinking about them. And if they don't, they're not big enough. I mean, we're not here to play in the kiddie pool. We're here diving headfirst into the deep end. So let's not sugarcoat it. This path is not for the faint of hearts, not for the weak. You gotta be tough on yourself. You have to be your own worst critic. I mean, that dish, was it perfect? No. Then tear it apart and rebuild it till it is. Your service didn't meet your standards. Figure out where the hell it fell short and fix it. Excellence is not a suggestion. It is the only goddamn standard we adhere to. But, and here's the beauty of it. You've also got to be your most relentless cheerleader. It's not about just pointing out your flaws. It's also about celebrating your victories, no matter how small they might seem. I mean, did a guest leave a glowing review? Damn right. Then take a moment to bask in it. Did your staff pull together during a crazy rush? Applaud them. Did you meet a challenging financial goal? I mean, break out the champagne. Or at least some good stuff. I mean, whatever that means for you. And celebrate a little bit. You see, this journey is a marathon. It's not a sprint. And you're not going to make it to the finish line if you are constantly beating the crap out of yourself without some acknowledgment of your achievements. It's about finding that balance between being your toughest critic and also your most ardent Supporter, I will tell you, in this relentless pursuit of big ass results, you've got to have skin as thick as a rhinoceros. There are going to be days when nothing goes right. When you wonder, you wonder seriously why you even got into this business in the first place. Those are the moments that are going to test your resolve. But here's the truth. Champions aren't born on the easy days. They are forged in the fires of adversity. And let's not forget that you're not alone in this. I mean, you've got a team. Your kitchen staff, your servers, your bartenders. They're all in this with you. You've got to be their leader. You've got to be their guide through the chaos. Your relentless pursuit of excellence is going to inspire them to follow your lead. So in the grand scheme of things, what's this ruthless commitment all about? It's about setting the highest standards, pushing yourself beyond limits, and celebrating your victories along the way. It's about being tough as nails, resilient as hell, and as unyielding as a diamond. Remember, it's not about the destination. It's about the journey. And in this journey, you're not just chasing results, you're chasing greatness. And greatness telling you that's a pursuit worth every damn ounce of effort that you can muster. Hey, make sure to hit that like and subscribe button before you leave. And please share Share this video with someone that you feel could use this message. Now for those of you that really want to get on the fast path to forexing their profits and getting their life back from their restaurant, then grab a seat at my free 2 hour TRC method masterclass. It is a live training. That means it's a live training. It's not a. It's not just a autopilot thing. So no replays. Just head over to restaurantcoachmasterclass.com and save your seat right now.