Donald Burns explains why his TRC method focuses on mindset and leadership instead of spreadsheets and checklists. Restaurant owners who shift their thinking see higher profits, stronger team culture, and better guest experiences.
You've been in my coaching program for a while now and you know I teach what's known as the TRC method. T or C method is a series of frameworks. How do you see my, my, the method I teach different from. And I know you've, you know there's other restaurant coaches and consultants. How do you think the TRC method is different from like traditional?
I think for me that the way that you motivate isn't just about the numbers because owning a restaurant is just not a math problem. It's also an emotional problem. Most owners that people really don't understand that there are significant emotions that go into owning and operating any type of restaurant. And I think the best thing that I've learned from TRC is that it isn't about checklists and spreadsheets. It's about mastering a mindset and understanding what leadership can do for your business. And the trc, I think Met like just really focuses on elevating the culture of your business to everything else. And really if you can grasp from you, which I think for somebody sometimes as thick headed as me, but you have elevated my mindset, leadership and culture and then with that everything else like dominoes into what works because then your profits go up, your team culture goes up, your guest experience, experience goes up and so everything follows. But I think the greatest thing that I've learned from your method is how to have a strong mindset about what you're doing every day.
That's it.
Yeah.
If your restaurant only works because you work 80 hours a week, it doesn't work.
