A restaurant operator struggled with long ticket times, kitchen chaos, and constant shortages despite years of experience. After discovering the TRC Method, they realized culture was the root cause, not the symptoms. Rebuilding culture from scratch made everything flow.
Let me ask you one question. Like, before you joined the program, before the TRC Method, what was kind of like maybe the biggest frustration or pain point that you had in your restaurant?
You know, things not always flowing the way that I wanted them to, right? You know, because I can sit back and say, okay, I've been in the restaurant industry my whole life. You know, I've read all the books on the way to run a restaurant. I've done all the coaching, you know, before the TRC Method. You know, why, why are we still having some longer ticket times? You know, why are we still having some inefficiencies in the the kitchen, you know, why are we still running out of product? And, you know, they say your business is an extension of you. So I'm like, hold on, you know, if we're having problems and this is an extension of me, you know, let's, let's get to the root cause of it. And so then after the TRC method and learning about how much culture influences, you know, all of those little points in the restaurant, like like the efficiencies, um, you know, everything, everything. And so now when we're not, uh, treating the symptom but we're treating the actual illness, you know, which is that culture, and then we just build it back from the ground up, you know, then it's like, oh hey, everything's kind of falling into place, you know. This is, this is what I want to be an extension of myself.
So that's so cool, that's so cool.
Yeah.
If your restaurant only works because you work 80 hours a week, it doesn't work.
