Donald Burns, with 14 years in restaurants, says the difference between success and failure comes down to a concrete plan versus just a dream. Rising food costs, social media demands, and guest expectations pile on pressure, but commitment and focus separate the winners.
Running a restaurant is not easy. The pressure to keep up with rising food costs, the need to stay on top of social media, the pressure from guests to keep coming up with new, innovative things. It's. It can wear down the best of us. For the past 14 years, I've worked with thousands of restaurants to help them overcome challenges and reach their goals. Some reach those goals and some don't. The difference between those that reach their goals and those who don't is a little simple. Those that reach your goals have a plan, while those that don't just have a dream. The dream is the easy part. The plan is the hard part. The plan requires commitment, focus, and drive.
If your restaurant only works because you work 80 hours a week, it doesn't work.
