Short advice from Donald Burns (YouTube): recommends setting limits on when you are available for work-related matters and clearly communicating those boundaries. In the hospitality context this is challenging because staff feel they are saying "no" to guests; he reframes it as "not now" to reclaim small blocks of time to work on the business and design an ideal lifestyle.
Set limits on when you're available for work related matters and communicate those boundaries to your team. I can tell you from real world feedback from clients, this one is tough to implement because we're in the hospitality business and you feel like we're saying no to people. It's not that you're saying no, it's just you're saying not now. It's a subtle shift in mindset that's going to allow you to get back small blocks of time during the day where you're going to start to work on your business and create your ideal lifestyle.
If your restaurant only works because you work 80 hours a week, it doesn't work.
