In this episode of the Restaurant Success Podcast, we dive deep into the critical balance of accountability and employee satisfaction in the restaurant business. Matthew explores how restaurant entrepreneurs can identify missing elements in their operations that could significantly boost profitability and team performance. Learn actionable strategies for creating a positive work environment while maintaining high standards and clear expectations. This episode offers valuable insights for restaurant owners looking to enhance their business performance through improved people management in today's challenging market conditions.
Key Topics Covered
- Finding critical missing pieces that boost restaurant success
- Creating accountability systems that motivate rather than discourage staff
- Balancing a positive culture with clear performance expectations
- Identifying and addressing blind spots in your restaurant operations
- Implementing industry best practices to improve profitability
Links Mentioned
Resources Mentioned
Connect with Matthew Mabel
Matthew works with owners of successful, independent, multi-unit restaurants to improve:
- Profit growth
- Sales optimization
- Guest count increase
- Unit expansion
- Employee engagement
- Brand loyalty
How to Support the Show
- Subscribe to the Restaurant Success Podcast and Newsletter
- Rate and review the show
- Visit www.surrender.biz for additional resources
Tags
restaurant management, employee accountability, restaurant profitability, hospitality leadership, restaurant business, staff retention, restaurant culture, food service operations, restaurant entrepreneur, business growth strategies
Hello, and welcome to the Restaurant Success Podcast. I'm Matthew Mabel, veteran restaurant advisor, coach, consultant, and speaker devoted to multi-unit independent restaurant unit, profit and revenue growth, internal harmony and ownership freedom and flexibility.
Today we're going to talk about how to discover those critical missing pieces that could dramatically boost your restaurant's success. When market conditions are challenging and growth doesn't just happen automatically, restaurant owners need to look inward to find opportunities. We'll explore the key questions that can unlock hidden potential for increased sales and profit. Plus, I'll share real-world examples of how my clients have embraced vulnerability to identify their blind spots and transform their operations. This episode is all about finding what might be holding your business back and having the courage to address it head-on.
In this flat economy when you have to do all of the work yourself because the market is not going to do it for you, two questions hold the key to unlocking increased sales and profit. First, is there a missing piece you have never handled over your years or even decades in business? And second, with all those ideas sloshing around in your head, why can't you see more clearly and focus?
These days, you must have every possible element working in your favor.
Making things right can add five percent to the top line and two percent to the bottom line. Everyone wants these numbers.
Especially as they think about their business during these times that make you feel that the market is only going to give you so much and there's "nothing you can do".
But - there's always a lot you can do.
Last week a young restaurateur asked me what kind of people make my best clients. My answer was clear: "People who can be vulnerable and identify their challenges." That is what gives multi-unit restaurant owners an opportunity to improve on their blind spots.
Using the leverage of operating in uncertainty and volatility, many owners I work with are becoming increasingly willing to deal with their blind-spot issues. They know that a good time to focus on improvements is when diners are picky and are only inspired to spend their money for experiences they really value. This tough market has made restaurant owners more willing to be flexible and open.
I want to encourage you to join them.
One of my clients already had a good vibe of a culture but had never become highly organized or held people accountable. Working with me showed them that they could both love their people and create specific expectations for greater revenue and profit.
Another client bravely told me, "We stink at marketing." So we reworked the presentation of their brands to increase sales. One client never really defined their culture, so they had missed opportunities to direct the behavior of guests and employees, which would have resulted in more money and happier people.
Another client only promoted from within, which created a long-time leadership that had very little knowledge about how the industry operates outside of their company. We imported best practices from the top restaurant companies and made them into one. Their goals became so much easier to achieve.
Vulnerability and open-mindedness are the keys to improving already-great companies.
How will you improve yours?
Let me tell you about how we might work together. I work with owners of successful, independent, multi-unit restaurants to grow their profit, sales, guest count, and unit count. My unique approach bonds employees and guests to restaurant brands and allows owners to enjoy the freedom and flexibility they have earned.
To schedule a call with me to discuss how to achieve your biggest goals, follow the link in the show notes. The initial consultation is complimentary, and we can discuss which big moves might be right for your operation.
Thanks for listening. If you haven't already subscribed to the Restaurant Success Podcast and Newsletter podcast, please do so, and rate and review the show. Find more information in the show notes at Restaurant Success Podcast dot com.
Also find tons of information you can use in print, audio and video form at my website, www dot surrender dot biz. Thanks again and see you next time.
