Three restaurant owners credit TRC coaching with transforming their businesses. One cut prime cost from 94% to 53-55%, while another says the coach taught them how to actually run the operation after COVID nearly shut them down.
Prime cost fell from about 94% pre-TRC to an average of 53–55% after TRC.
So you've been with the program now The TRC method 6 years Tell people kind of like what was life like before you jumped into coaching program?
Before we jumped in the coaching program we were just kind of all over the place. We didn't really know. We got into the restaurant business not knowing the restaurant business.
Right.
And we did so well. Right. At first because everybody knew us, all kinds of money coming in. But when we got to that point where we didn't know enough to keep this place going well, Covid really hit us hard.
Yeah.
And without getting into the coaching the restaurant coach, we would have never made it because we actually learned how to run a restaurant through the through the TRC method.
Yeah.
Yeah.
I would add that my favorite statistic to give is that our prime cost pre TRC or about 94% and now they're down to an average of 53 to 55%.
Yeah. Consistently too. Yes. Yeah.
If your restaurant only works because you work 80 hours a week, it doesn't work.
