Donald Burns argues restaurant owners chase marketing when they should fix their habits and beliefs instead. He coins terms like Fucked Up Habit Syndrome and pitches a live two-hour TRC Method Masterclass as a bootcamp to build profit-focused discipline.
Hey, buckle up because we're about to take a no holds barred pedal to the metal joyride through the reality of why your restaurant's profits are more elusive than a decent avocado in the winter. Now you've been led down this garden path, fed a diet of half truths and outright fantasies by so called restaurant experts who wouldn't know the difference between cost control and a cocktail menu. It's time to face the music. Your restaurant's lack of profit isn't just a minor hiccup. It is a symptom of a disease. And that disease. Fucked up habit syndrome or F U h S. Yeah, I just made that up. But stick with me. So let's get this straight. Profits don't come from fairy dust sprinkled over your cash register or chanting we will be profitable three times in a mirror. No, profits are a habit. A tough, relentless grind it out until you want to cry kind of habit. And if your restaurant's profit margins are thinner than a slice of prosciutto, it's because you've been cultivating habits that are probably about as beneficial as a screen door on a submarine. So that being said, I talked about this the other day. I talked about fubs. F U B s F cked Up Belief systems. Yeah, you've got some. Well, join the club. But here's where we kind of part ways with. While you've been nursing those fubs, convincing yourself that this is just how the industry is, I've been actually working with my clients turning those fubs into a I don't give a fuck about excuses. I've seen the promised land of profitability and guess what? It is paved with blood, sweat and tears of breaking those bullshit beliefs down and actually building rock solid habits in their restaurants on a day to day basis. But wait, I hear you cry. Donald. I've tried marketing. I've tried all this stuff. Oh please. Unleashing a marketing blitz with a menu that is optimized for profits is about as effective and efficient as a leaky bucket for carrying water. Kind of like putting lipstick on a pig. Sure might look pretty for a hot second, but you're not fooling anyone. And you're wasting lipstick. And you're probably annoying the pig. Here's a hard pill to swallow. Marketing without a foundation of profitability is trying to run before you can even walk. I mean, it is ass backwards. And it's why so many restaurants end up being nothing more than a cautionary tale. You want to make more money? I mean seriously, do you really Want to make money, Learn to keep it first you want to keep it, understand where it's leaking. And for the love of all that is holy, stop using a damn hammer to fix everything. Enter the roadmap you didn't know you needed, but you do need. It's called the TRC Method Masterclass. This isn't just another webinar where you kind of just like half ass listen while you scroll through Instagram, kind of just randomly taking notes. Now this is a live two hour, no replay, no BS bootcamp that's going to arm you with the tools that the tactics and no excuses mindset that you're going to need to turn your restaurant into a profit generating powerhouse. If the thought of missing out on this makes you feel nothing, congratulations then you have officially reached apathy nirvana. Now for everyone else who feels this kind of twins like oh shit, I need this. I need to be there. Good. This is your survival instinct kicking in. Listen to it. This masterclass is for the brave, the bold and the tired of your own bullshit restaurant owners who are ready to do the work. Now here's my honest kind of $0.02. If you can't find two hours to dedicate to saving your own ass from financial oblivion, then your membership to the My Restaurant sucks and I don't know why club has officially been renewed. Seats are limited. That's right, you need to show up for this thing because you're not getting a replay. Head over to restaurantcoachmasterclass.com and grab your spot. It's time to kill your fubs those fucked up belief systems, build some badass profit habits and finally start running a restaurant that doesn't just survive because you had a really nice busy weekend, but dominates every single day. This is your wake up call and answer it. Okay? You got to take action on this. This is a non negotiable if you want your restaurant to thrive and not just survive. I'll see you at the master class. Grab your seat for your competition.
If your restaurant only works because you work 80 hours a week, it doesn't work.
