Short on-camera testimonial (from a YouTube video by Donald Burns) in which a speaker urges restaurant owners to attend a restaurant-owner boot camp. The speaker highlights being able to meet many people from across the country and world, receive outside perspectives without local preconceptions, discuss owner/GM problems candidly, and form an ongoing peer-support community.
Say to anybody thinking about coming to restaurant owner boot camp, what would you say to them? Oh, no, I think you have the opportunity to go. You need to. One, you get to be dominant in person. I mean, that's a. That's a huge treat right there. I mean, I'm interested, but what I got. What I really got out of is seeing other people. Not necessarily the same situation I'm in either, just seeing other people, part of restaurant associations and stuff, but that's all local and everybody knows each other, right? So, like, you don't. You don't get perspectives from people who don't already have a preconceived notion of who you are. You know, they. They've heard about us. They've seen us. I know them personally, so they know so and so. Who knows so and so? Well, this was good because I got to meet a whole bunch of different people from all over the country, all over the world, and. And they didn't know who I was at all. And so being able to talk to somebody about that's in the owner's shoes, that's in that. The general manager shoes, and seeing their thoughts and their concepts over a problem that I explained or something I discussed with them, the same perspective that I have from the owner standpoint. And either they've gone through something similar or, you know, their perspective is only for what would be in my best interest. There's no hidden agenda there by any of those people that I talk to, and a couple of them I talk to, since we just bounce little things off each other. So there's a little community there. It's nice to be able to have somebody to talk to that's completely outside of the realm, you know, our circle in our community. And that's really nice to have. And that's a lot about what your course has been about for us. There's no judgment going into it by something that's preconceived by how we are in the community. It's all a fresh start for everybody. It's an outside perspective.
If your restaurant only works because you work 80 hours a week, it doesn't work.
