Donald Burns, a restaurateur since age 15, explains how coaching reveals blind spots in kitchen and service operations. A coach with 2,000 hours of experience spots problems that someone with 5 hours of training misses, while Burns's own online academy offers about 100 hours of instruction.
Questions this video answers
15 years old.
Over 2,000 hours.
About 5 hours.
Approximately 100 hours.
Chapters
Well, it's important that if I get involved, if the people out there, and I really believe everyone needs a coach, everyone needs a little bit of a nudge, a little bit of help, right? You know, you can have your restaurant concept. You might be front of house, right? But you're bleeding out because you've got no idea what's going on in the kitchen, right? Well, you have the tools to teach people what the hell happens in the kitchen and why they're bleeding out. For me, my background was culinary. I've always been in the kitchen since I was 15 years old, right? So that's easy. So you've got tools that help me become a better restauranteur with the service team. You know what I mean? And, no. Like, you have over 2000 hours of video training, right, in our restaurant, I don't know, two months ago, and he was saying, oh, you know, I'm a coach on this. Oh, fantastic. You know, you obviously do some video training that. Yeah, yeah, yeah. So how many hours you got? He goes, oh, about five. And I'm like, oh, mine's got. My coach has got over 2,000. And I said, our online training academy that we have has got probably 100 hours. And we're just. Just for your own restaurant. I know you guys have done a great job of building your own training library, and you've got, like, a lot of videos, stuff like that.
