A restaurant owner describes how a book and coaching helped rebuild their business after Covid destroyed their culture and staffing. Over two years, they turned around what felt like a failing operation using the TRC method.
You know, I've been in business as an owner for 30. We're in our 38th year. But after Covid, you know, we took a dive, man. Our culture took a dive. We were. We lost a lot of people. We're in a university town. There are two colleges in this town. And we were used to, for over three decades, hiring only a candidate. We could pick and choose A plus. That's it. A plus candidates. But after Covid, you know, we were. We were hiring warm bodies. Yeah, it takes a whole different management skill set to manage warm bodies than it did A plus candidates. And we weren't good at it at all. And we took a dip in every aspect of our business, and culture was gone, basically. And I was probably before I made my first call to you, which I actually did, the book on tape, your restaurant sucks. Your first. And then I went to Amazon and bought, like, 10 copies and started passing them out to all the managers, because at the time, our restaurant sucked. Like I say in the forward to your new book, the first line in the piece, I think is the very first line says, my restaurant sucked. Yeah. And it did. But you know what? Today, I think we've worked together for a little over two years. None of our restaurants suck today.
If your restaurant only works because you work 80 hours a week, it doesn't work.
