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And since 2003, I’ve been teaching independent restaurant owners how to run restaurants they love, that earn them financial freedom and freedom to work less in their restaurant so they can enjoy the rest of their life too.
If your restaurant’s daily operation is dependent on you being in it, then you’re fulfilling the wrong role as an owner. You’re showing up as a doer instead of a leader.
The truth is that by trying to do everything yourself, you’re actually leaving money on the table and it's costing you in turnover, growth and quality of life.
You don’t actually have to be a natural leader to be a great leader. So how do you become a great leader so you can give your customers what they want and get what you want in return? SYSTEMS!
The program kicks off with a focus on leadership. You learn what your leadership style is, the traits you can improve, start your first system and then teach your managers how to use it and report back to you. Select your right-hand person who will keep you on track and make sure the first system is successful. That’s just in the first six weeks!
In this next phase, you’ll spend a few weeks practicing with delegation and trust. This period of the program allows you to get comfortable with the new structure in your restaurant and your specific role as a leader in the restaurant. You’ll uncover the challenges that have been holding you back, and you’ll weed out the members of your team that aren’t on board with the changes you’re instituting.
Here is the turning point of the program: development of your budget. This is crucial to creating real change in your restaurant. You'll gather numbers to build your budget template, then work with me and my coaches to create a final budget and a plan to hit your financial targets. This is where you turn the corner and unlock the financial puzzle that hasn’t come together for you in the past.
In this phase of the program, you’ll tackle food cost with three intensely effective systems. Then you’ll learn the proactive system to stop your labor dollars from getting flushed down the toilet week to week. With your budget directing your decisions and systems in place, you won’t have to guess what food cost adjustments to make and how much labor to schedule each week.
This is where you level up as a restaurant, an employer and a business owner. You’ll learn how to operate a premium business that is also a desirable workplace. Cultivate your restaurant’s culture and establish plans for what you want to change to continue to move your restaurant forward and work toward achieving your goals. You may even set new more grandiose goals!
