A short interview excerpt where Donald Burns and a guest discuss the impact of implementing the TRC method in restaurant operations. The guest reports clearer leadership, increased staff ownership when delegation is done properly, improved floor energy and flow, and emphasizes that culture—shaped by leadership—drives team behavior and guest experience.
So as you've implemented the TRC method in your own operations, what have you seen as far as changes, as far as the team dynamics?
There's no question to the method, because you gain so much clarity that happens. And when your leadership sharpens up, your team starts operating with more ownership. Right? You feel it on the floor almost right away, because they have a better energy, a better flow. You know, as much as you're afraid as an owner to delegate, because, you know, at the end of the day, everyone's restaurants are their. It's like a child in a different way. And you are a control freak about everything. It's like presentation, how you do orders, how you do inventory. But if you do delegate to the right people, they will take that energy and flow with ownership. And then you can sit back and you're like. It's again, you're like, wow, I did this. You know, And I think the TRC method does a great job. Again, that comes from the mindset shifting of why it's so important to have the culture, because that culture will dominate your team, and that culture then brings the experience to your guests.
If your restaurant only works because you work 80 hours a week, it doesn't work.
