Donald Burns walks through how a client stopped losing $50,000 a month across two restaurants and turned it profitable. The fix came down to culture shifts and menu changes, not just cutting costs.
$50,000 per month
Two restaurants
About seven months into the turnaround
What's been the most dramatic turnaround that you've personally coached, and what do you think truly triggered that shift? The most dramatic was actually my very first client that you gave me. Okay. And that was like, you threw me in the fire right away. And I was like, what the f is going on? My very first client, he was losing 50,000amonth. He had two restaurants, so his one restaurant was funding his failing restaurant. So he was basically just breaking even running two restaurants. So we got him set up with the culture and really pushing him to do the culture. This took a while. Just because he had a big team. He's never done anything like this before. You know, we built a team up, and then we started getting into food costing. We revamped his menu. He just started making profit probably seven months into it. Yeah. Which is really good because, I mean, there was a lot of work to do.
If your restaurant only works because you work 80 hours a week, it doesn't work.
