A short YouTube monologue by Donald Burns (founder of Restaurant Coach University) arguing that being busy is not the same as being effective. Burns warns that busyness can disguise mediocrity, uses a line-cook example to show low productivity despite visible effort, and finishes with a call-to-action to explore courses at Restaurant Coach University.
Hi, Donald Burns, founder of the restaurant Coach University. Hey, have you ever heard someone say this? I'm too busy. Have you ever said it yourself? That could be the battle cry for working in a restaurant industry. We're all busy. We're called human beings. In fact, we should be called humans doing. But life moves quick and the human race is always pushing to be better, faster, stronger. What drives us is the need for more. It's not a bad thing to want to be more and to do more and want more. The self help industry is a multi billion dollar conglomerate that fills that drive for self improvement with books, audio, video and workshops. And if you're not moving fast enough, you're quickly labeled by others as a slacker. The issue is that we've drawn a conclusion that being busy is the end goal. We think someone who's busy is success. Not so fast. It doesn't matter how busy you are. Being busy for many people is a form of distraction. They use it like a magician does. Look over here and see how busy I am. So you don't see what I'm really doing or not doing over here. What matters is the results you get. So write this down. Never mistake being busy for being effective. You are rewarded for results you get, not the effort. A line cook works a 10 hour shift and he's moving really fast. And he seems to have a lot of prep going on. We play guys all over the place. On the surface you might think, man, that cook is a workhorse. But at the end of the day, they knock out maybe four items on an easy prep list. Epic fail. It's not being busy that matters. Sure, he stayed busy all day. Yet when all is said and done, productivity was not that great. In fact, it sucked. Mediocrity loves to disguise itself as being busy. Results are the only thing that matter, and that's what you're paid for. Now if you want to learn more ways to get results for your restaurant, then check out the courses over at Restaurant Coach University. I'm creating the premier online resource for restaurants that are looking for results and are ready for change. Is that you only you know.
If your restaurant only works because you work 80 hours a week, it doesn't work.
