Why Being Open to Learn Is Key in the Restaurant Business Ep. 87
What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It's essential to remember that our industry, with its vast array of roles and responsibilities, doesn't have a universal baseline of “common sense.” In the restaurant industry, “common sense” is a relative term. For some veterans, certain practices and insights might seem obvious, but for others, these are the essential skills and knowledge that lay the groundwork for their future success. Each piece of advice, no matter how simple it may seem, can be a building block for someone's career.
In this episode of my podcast, The Restaurant Prosperity Formula, I talk about why this diversity of experience and knowledge in our industry makes what seems like “common sense” to one person a critical learning point for another. And let’s make sure we address that you should never let someone make you feel bad about learning, no matter where you are in your restaurant journey.
Lately, I've noticed a trend on social media where some individuals, let's call them trolls, dismiss the tips and strategies I share as basic information everyone should know. Today, I want to address the criticism and emphasize the importance of a growth mindset and continuous learning in our dynamic industry.
In a recent Facebook post, I shared a video debunking the myth of a three-time markup in menu pricing. While many comments were positive, some trolls criticized the information. The truth is misinformation and outdated beliefs persist in our industry. Rather than belittling others, we should celebrate the basics and recognize that everyone is on their unique restaurant journey.
The restaurant industry lacks a universal baseline of common sense due to its diverse roles and responsibilities. What may seem obvious to a seasoned chef can be a revelation to someone just starting their restaurant journey. Foundational knowledge is crucial in areas like inventory management, customer relations and leadership.
Reflecting on our individual journeys is a humbling exercise. We all started as novices, asking basic questions. The path from novice to expert involves continuous learning and growth. Each lesson, no matter how trivial, contributes to our expertise. As leaders, it's our responsibility to guide and educate our teams, creating a culture of continuous learning.
In my approach to restaurant coaching and training, which I call the Restaurant Prosperity Formula, I stress the role of being a teacher, not just a manager or owner. True leadership involves inspiring curiosity, fostering continuous learning and supporting your team's growth. It's not just about achieving success; it's about the path we take, the challenges we overcome, and the knowledge we gain.
Addressing the trolls and critics, I resist the urge to react negatively. Instead, I emphasize the positive learning environment and the importance of valuing the basics in the restaurant industry. Rather than dismissing foundational knowledge, we should celebrate it and create a community where everyone, from novice to expert, can learn and grow.
Continuous learning is key in our dynamic industry. The most successful restaurant owners are lifelong learners who understand the importance of sharing their knowledge. Mentorship plays a crucial role in shaping future leaders. We must overcome the stigma of asking basic questions and create an environment where learning is encouraged.
In conclusion, let's keep the spirit of sharing, learning and growing alive in our industry. No question is too basic, and no knowledge is too simple. We are all part of this incredible journey toward restaurant prosperity. Keep cooking up success, and remember, every day is a chance to learn something new and make a difference in someone's life and in our industry.
Click the podcast player above to listen in, or you can watch the video on YouTube, click here to download the latest episode.
