Updated: Jul 15, 2019
My goal is to start a revolution, I want every restaurant owner in America to get POSITIVE and Think Bigger. I want every restaurant owner to focus on the reasons why we CAN do it, instead of why we cannot.
My goal is the teach restaurant owners and managers like you, to focus on Eight Basic Fundamentals which lead to:
· Happy Customers, who spread the good word about your restaurant
· A Team of Full Time Winners, who work harder than you do to achieve the mission
· Increased Sales, Financial Freedom and a Better Life.
Let’s Get Started…
Today’s podcast focuses on Fundamental #1 - Setting and achieving your Goals.
Here’s a nice cliché for you - SUCCESS COMES IN CANS – NOT CAN-NOT’S.
The First thing that you need to win is a GOAL, you must know where you are going. In the immortal words of Yogi Berra, if you don’t know where you are going, you might end up somewhere else.
The second thing you need is a POSITIVE attitude about the goal. You must focus on the positive reasons why the goal is doable. The positive reasons why we should do the thing. If you cannot get and stay positive about the mission or the goal you will fail, because you can’t win with a negative mindset, especially over the long term.
The third thing you need to achieve your goal is PEOPLE. You need people to help you achieve the goal. If your people cannot or will-not get and stay positively behind you and your goal – you will not win. You need people who believe in what you are doing and are willing to go through hell and back to help you achieve your goals.
Hell and Back? What does that mean? It means that you need people who will stick by you when times are tough and the going gets rough. Yes, as you are well aware if you own a restaurant - the going will get rough, really rough. Hey, This is a tough planet and you have to be a nimble bad ass to survive. There’s a good one for ya – Nimble Bad Ass… I love it..!
If you have read my book or are a frequent listener to this podcast, you know that when it comes to our people I have some very firm beliefs. I believe that we need to surround ourselves with FULL TIME – WINNERS to survive. If you think about it for more than three seconds, what is the alternative – A team of part time losers? Really…
But here’s the BIG-BIG question. Today when you walk into work, I want you to go straight to the schedule and look at it. I believe the schedule is the single most important document in your restaurant. It holds the fate of every shift and the future of your restaurant. Your restaurant is only as good as the people on the schedule.
Let’s look at who is on the schedule. Do you have full time people or part time people.
Are the people winners or losers, do they have a positive attitude or a negative attitude.
Are they trained professionals who work harder than you do to make the dream come alive or are they a collection of young kids who show up late, steal your stuff and call off work once or twice a week? Will any of the people on your schedule go through hell and back with you or for you?
When you are done with the schedule review, I want you to go in the bathroom and take a long deep look in the mirror, that’s right the mirror.
Is the person you see a winner or a loser?
Is the person you see happy or miserable?
Is the person you see full time or part time?
Will the person you see go through hell, to make the mission happen? Your Mission.
If the answer is yes, that is good. If the answer is hell yeah! That is perfect and you can go kick some ass… you are part of the revolution.
But, if the answer to any of the questions above was negative, you need to do some soul searching.
Here’s are some good questions to ask yourself.
What the hell am I doing?
What am I trying to do?
Why am I killing myself to achieve this goal?
Is this goal worth it? Is it worth the time and effort that is required?
Do I even have a goal?
Do my people understand the goal?
Here are a couple more important questions…
WHO am I doing this for?
How does it help THEM?
And finally, if I stopped doing this thing and closed my restaurant or business today, would anyone care? Would anyone miss me or my restaurant?
Now we have reached the fork in the road…
On one hand we have a restaurant that is performing to our standards and expectations and you are committed to stay the course.
On the other hand we have FUCK IT… I love FUCK IT.
Fuck It has lead me to some of the greatest break throughs in my life.
Come on – be honest – Haven’t you gotten to the Fuck It point?
Hey, I was there last night, my walk-in cooler has been "on the fritz" having about a million problems and the refrigeration people have been working on it all week - And - I know it is going to cost a ton of cash and suck all of our July profit right down the drain…
That really sucks, and makes me ask - why in the hell am I in this crazy business…?
Then, we can add the fact that I don’t have my awesome patio this summer, because the city has dug up the street in front of our restaurant, we are in the middle of a construction zone that sounds like a war zone all day long.
Then, when we add the challenges from the nearly impossible labor market - AND all the issues of my other restaurant - AND the complexity of the new restaurant we are trying to build to the equation - My head is about to explode.
So, I know how easy it really is to get to the edge.
This is when I stand up and say – FUCK IT!
Then, I recite the classic Howard Beale line from the movie Network.
I’m mad as hell and I’m not going to take it any more…
Then, I take a deep breath - get quiet and think…
I begin to find solutions, to re-calculate, to re-build the plan in my mind, to think of alternatives and ways to adapt. Then, I look for ways to make it better and deal with the issues one at a time, because that is who I am and this is what I do.
And yes, it is who you are and what you do too… You are a WINNER who doesn’t take failure lying down, you are a NIMBLE BAD ASS who puts their head down, grits their teeth and always finds a way to win!
Restauranting is like playing Super Mario Brothers, your job is to dodge all the obstacles and challenges that come your way, every day, every week and every month for the next 10-20 years, and you have to be a nimble bad ass to do it.
Restauranting is hard, Restauranting is tough, you don’t need to have an MBA to make it in the restaurant business, but you do have to be an NBA – a nimble bad ass… I love it!
Ok so repeat after me… I am A Nimble Bad Ass. I am an NBA. I am an NBA. I am an NBA!
–AND - I'm mad as hell and I am not going to take it any more…
I’m never going to let them beat me – never - ever. Because I am an NBA!
The fork in the road is a really important point. If you choose to let things slide and maintain the status quo, - before you know it, you will be right back here staring at the great abyss, teetering on the verge of Fuck It!
The fork in the road, gives you and me, the opportunity to choose, the way we’ve always done it, or the path less traveled, the path that begins at the edge of your comfort zone.
You have two choices - hit the flush button and give up, hey don't laugh this is not funny.
As you know 80% of all restaurants fail in the first five years, this means they invest all their money and all the money from their friends, all the money from their family. Then, when they hit the hard part, the fork in the road, they take the easy way out - They either let things slide and get worse or they give up and hit the flush button.
My advice you you is - suck it up, take the leap of faith… Go for what you really know to be the best… Take the high road, the road less travelled by. The road that leads to financial freedom and a life worth living.
This is when you must do the hard thing - do the thing that scares you to your core, do the thing that everybody tells you is crazy. This is when you Think - Find the solution -
Leap and the net will appear…
Let’s get back to talking about setting goals and kicking ass.
It all stars with - A Noble Goal: The first thing about a goal is it must be what is called a NOBLE goal.
1. The word noble spelled N.O.B.L.E, refers to the noble class, usually called nobility, or the aristocracy, or aristocrats or upper class of society. Like Kings, Queens, Dukes, Duchesses, Presidents, Senators, and Governors.
2. The second meaning of Noble, refers to a person with fine moral principles or high moral standards or ideals.
The noble people the aristocracy are the BIG thinkers, the people who have the resources and the guts to go out and change the world. Sometimes these people are kings and queens, sometimes they are regular people just like you and me who strive on a daily basis to become 1% better every day and we make discoveries that literally change the world. Sometimes our work is so amazing that it changes the lives of those around us and, they raise us up and we become their leaders and spiritual guides.
Think about that for a second, if you are a manager or the owner of a restaurant or even a group of restaurants, aren’t you a leader, isn’t your job to lead? To improve the lives of those around you? Oh and by the way, anyone can be a leader and encourager, it doesn't take a fancy title.
Let’s use this thinking to set two NOBLE goals:
Lift and encourage the people around you – your customers and your team members. You will do this by encouraging them to choose to be the higher version of themselves and let their real light shine for all the world to see. You will do this for your customers by giving them permission to have a great glass of wine instead of the house pour. You will do this for your customers by encouraging them to try the South African Lobster tail, instead of the warm water tail, because it is the best in the world.
Raise your standards, your level of acceptance. Find ways to improve every aspect of your restaurant, from the way you answer the phone to the way you do a facebook post. Success Comes in Cans. YOU CAN DO IT... Yes you CAN… Yes you CAN… The goals is to find ways to do the thing, to achieve the goal. You must focus on the good, and fix or destroy the bad. You must not let circumstances get you down because you are an NBA!
Whew, that's a mouth full...
There is also a thing called the Nobel Prize which is spelled N.O.B.E.L and pronounced No-Bell. The Nobel Prize is named after Alfred Nobel, who was a scientist who invented Dynamite back in the 1800’s. Alfred as you can imagine made a ton of money from his invention and upon his death, the Nobel Price was created to help advance humanity in six areas. Physics, Chemistry, Literature, Economics, Medicine & Peace.
In addition to bragging rights, Nobel Peace Prize winners get a fat check for about 1 Million Dollars and an 18 Carat Gold Medal that is worth even more than the cash.
Let’s get back to our goals…
The point of a Noble goal is to choose something that is bigger than yourself. A noble goal is something to strive for, something that makes you stretch. Something that helps people other than yourself.
I want to talk about Steve Jobs for a minute because he is the poster child for two big things, and we all know who he is.
He had a vision for Apple and he brought it to life.
He was also a bit of an asshat and a tyrant, his people were afraid of him because they never knew when he would explode.
Think about that for a second. A few minutes ago we were talking about the Fuck It point and the fork in the road that makes us crazy and makes our head explode. I believe this is one reason why Steve was so temper mental. He was insanely passionate and driven AND he had a million technical problems to solve AND he had a million people telling him - NO!
A million people telling him that his ideas we crazy and that they would never work.
So why did people follow him? They followed him because he had a DREAM a VISION!
He had a NOBLE purpose. He wanted to put a dent in the universe by making “INSANELY GREAT” products. They followed him because they BELIEVED in the Mission!
I want you to think about your restaurant and your business and your life…
What is your quest, what is your mission, what are you trying to be “INSANELY GREAT” at?
The interesting thing about achieving a Noble goals is that it helps us win in two major ways.
We get the thing we set out to achieve, and
We become a bigger and better version of ourselves in the process. Which means, the bigger our goals - the more we have to stretch to achieve them, AND - the more the attainment of the goal will make us grow.
Ok, so now that you have heard my rant - Let’s turn this into something actionable that you can do today.
If you want to win in the restaurant business today you have to have the guts to realize that restauranting isn't easy. You have to take the punches and get back up. You have to be bold, and do the thing that makes you and your restaurant great. You have to persevere.
And above all, you must believe in yourself and your mission, And you must surround yourself with FULL TIME winners who work as hard as you do to bring your dreams to life.
and most of all - NEVER - NEVER - NEVER give up!
My Name is Peter Harman, I am the Food Guru. My goal is to start a restaurant revolution where every restaurant owner in America has the information they need to create financial freedom and live the life of their dreams.
I have written a book called Restauranting 101, it focuses on Eight Basic Fundamentals that will propel your restaurant into the top 5% of all restaurants. Restauranting 101 has the power to change your life and it's available on Amazon today.
I encourage you to read it, and if you really like it, buy a few extra copies for your key people to read. These eight basic fundamentals have helped me and my teams accomplish amazing things, I’m sure it will help you and your people too.
If you have any questions or comments or an idea for a future podcast, please send me an email at email@example.com. I would love to hear from you.
Thanks for Listening…
Now I want you to get out there and be - A Nimble Bad Ass and find a way to win!