Restaurant owners resist looking at their numbers, especially food costing and inventory, because it means confronting unfamiliar software and admitting what they don't know. A coach can help push through that ego barrier and get the systems in place.
What do you see as like, the biggest resistant point that clients hit when they're trying to install the framework into their business? So, you know, the first part is the people, right? And then the people, product process. So the people, the culture. That's. I don't say that's easy, but that's not as labor intensive. But the hardest part is when we get to food costing and inventory easily. That's the hardest because that's when you really have to drop your ego and really see the data and really see the numbers. Especially if you've never done it before or if you've never used a software to do it before. It's. It's completely foreign to a lot of people. And this is why coaching is good, because we help you do it, because we know all the systems. Like I still use systems and this is something I help a lot of clients with. Yeah, with food costing, inventory. Some people just do not get it. It's very, very hard. And we help them. We help them do it. And again, that's. Yeah. Mindset.
If your restaurant only works because you work 80 hours a week, it doesn't work.
