WHAT IS YOUR ROLE – IN YOUR RESTAURANT?
This is week #2 of our 13 Week Journey.
Do you know what your role in your restaurant is?
Do your people know what your role is?
I find that most restaurant owners are confused about their role in their own restaurants,
What exactly is - your role in your restaurant?
What exactly do you do?
What exactly are you supposed to do?
Do you have a job description? If so, Are you doing it?
Do your people have any idea what your role is?
Or are they as confused as you are?
I believe a lot of this confusion starts with the simple phrase… that anyone who has studied management in the last 15 years has heard, and that phrase is.
Work ON your business – not IN your business…
Hey It’s Peter Harman The Food Guru here with your weekly Pep Talk…
My goal is the teach restaurant owners, managers and chefs, like you to focus on Eight Basic Fundamentals that lead to a better life and financial freedom.
Today we are going to talk about – Your Role in Your Restaurant… Let’s get started…
What is YOUR Role
What Exactly - Do YOU Do?
Do you work IN your business or do you work ON your business?
I don’t know where this phrase came from – but it has started some serious issues.
Since then, his message has been spread around the world many times, AND his message has been copied and convoluted by many well meaning consultants and management thinkers. I believe this has caused many of us to believe that if we own a business we are stupid if we work inside of that business. This has made many business owners think - that because I work in my business – I must be stupid.
The fact is that there are many different types of people and business owners and there is no one size fits all way to do things.
There are at least five different types of owners and restaurateurs…
Let’s take a look at each of them.
The visionary – Think - Richard Branson the guy with the Big idea
Build Ten Restaurants and NOT work in any of them…
Create a complete concept & package – Think Starbucks…
These people work ON the business…
The Proprietor (Proprietors can have partners)
The person who OWNS an independent restaurant. (investors are optional)
These people work IN the Business.
Need a small shift to also work ON the business.
Maybe (50/50) or (80/20) or (20/80)
I Am a CHEF OWNER… I love to cook and I don’t want to answer to anyone else.
This is called buying a job. This is OK – IF that is what you want to do because I would rather OWN my job than work for somebody else.
I am NOT a CEO! I work for a living!
This is OK as long as you know what you are getting into… up front?
This is the way most GREAT restaurants have been through history.
Think Old World Europe – before celebrity Chefs…
What’s wrong with being a chef who works the line?
These people do SPECIALIZED work for other people
These people DO – GIGS for other people. They have clients…
Lawyers, Architects, Plumbers, Electricians and Musicians do gigs.
I am a freelancer / Restaurant Coach
I am a Proprietor and a Freelancer.
I’m a proprietor in my restaurants and a freelancer in my Consulting & Coaching.
The Manager / Two Types - Managing Member or Paid Manager (no ownership)
This is the person who works for somebody else.
If you have an LLC and have multiple partners (members) you are the MANAGER of the business. You are a partner/member who just happens to run or manage the business.
The Investor or Member
This means you put in your money
You took a chance on another person’s ideas.
Your role is to #1 SHUT UP and #2 Help The Manager/Managing Partner/Operator
Investors are usually the WORST thing to have IF you are a Chef/Restaurateur.
We will expand on this in the manage the Money Segment…
The Point: It’s OK to work IN your business…
What’s wrong with being a chef or bartender who owns his own place? The answer is nothing…
Here’s the problem…
We open a restaurant that we want to own and because we think we aren’t supposed to work in that restaurant. We have to dumb everything down for our employees and managers - the people who DO work there. We do this because the people we hire who aren’t as good cooks or drink makers as we are. So - We lower the quality of our food and drink to a level that is BELOW our personal best…
This ladies and gentlemen is why we see restaurants with signs in the window that say – DEAL – DEAL – DEAL! And this is why 86% of all restaurants go straight down the Johnny flusher in the first five years!
Most restaurants fail because the owners aren’t there. And the owners aren’t there because they think they aren’t supposed to be. This is why most of you people who are listening to this podcast SHOULD work IN your business…
For best results...
Hire good people who want to be IN the restaurant business and teach them how to cook, make drinks, deliver great service or whatever and work with them until they are as good or better than you are. Then, over time as your people are able to handle things - you can begin to back off a little, if that is what you want.
Read This... It's Important!
I find that people who open restaurants wear themselves out trying to do too much and then they get desperate and hire the wrong people to fill in the gaps.
Think about Sunday night in the average restaurant.
The owner isn’t there because it’s Sunday.
The main manager always has Sunday off because he’s the main manager.
The best cooks, bartenders and waiters don’t work on Sunday - because it’s Sunday.
So who does that leave – It leaves a whole bunch of people who don’t want to be there, alone without any real supervision.. AND that is a recipe for disaster…
And this brings us to today’s tip…
Today’s TIP: Here’s what I do…
One of my restaurants is only open 25 hours a week.
That’s 5 nights a week – Tuesday – Saturday - Dinner only.
No Lunch – No Sunday or Monday.
Everybody gets two days off every week – No matter what.
Everybody has a life…
I want you to Just think about this… I you are an independent restaurant owner and you are open seven days a week, two shifts a day, and you don’t have a great team… or a life...
Maybe – just maybe – you should re-think things.
My Name is Peter Harman, I am the Food Guru. My goal is to start a restaurant revolution where every restaurant owner and manager who joins us has the information they need to earn a 10% Profit, create financial freedom and live the life of their dreams.
If you really want to get to the next level in the next 90-Days, here’s my simple Plan.
1- SUBSCRIBE TO THIS PODCAST:
a. This weekly pep talk will keep you on your toes and give you inspiration to keep moving forward.
2- BUY MY BOOK:
a. I have written a book called Restauranting 101, it focuses on Eight Basic Fundamentals
b. It has the power to change your life
c. It's available on Amazon - Buy it Today.
Then, after that you can come to food guru . com and…
3- SIGN UP FOR A ONE ON ONE COACHING SESSION…
a. As a restaurant owner you need someone to talk to
b. Someone who understands your struggles and can help you build a strategic plan.
c. We all need a Coach to hold us ACCOUNTABLE for your actions and results.
d. This is NOT a webinar or large group event, I will not pass you off to an assistant.
e. This is you and me working together to solve your problems…
Think about this opportunity for a second… What are you waiting for?
Are you waiting for someone else to step up and make something happen?
Or are you ready to take the bull by the horns and kick some ass?
I want to be your coach… When the student is ready… The Food Guru will appear…
This week your homework assignment is to – Decide what Your Role is – In Your Restaurant…
Thanks for listening… See You Next Week…