Are You Committed to Change in Your Restaurant?

 In 1. David Scott Peters, SMART Systems

To grow your profits and shave points off your bottom line, you must be committed. To see real change in your restaurant, you have to commit to taking action and sticking with it.

What do I mean?

1) You need to be committed to change. There will be people who say that you don’t need to change. Things are fine the way they are. You will most likely get push back from employees and possibly managers who like things the way they are and don’t want you to change. They see change and see the end of the good life you’ve afforded them.

2) You need to be committed to changing your company culture. You remember… you have a responsibility to run a profitable restaurant. That responsibility is to your guest, your employees and especially you, your family and any investors you may have. In fact, you come first.

3) You need to be committed to putting in the time it takes to change. Don’t forget, I know for a fact that the solutions I will share with you take time. Time to implement. Time to train. Time to monitor and time to coach.

4) You need to be committed in your mindset. You must be willing to do whatever it takes to make change happen, even if it means losing some of your dearest friends, relatives or long-time staff if they choose not to come along for the ride.

5) And last but not least, you have to be committed financially. You have to be willing to actually hire management on all levels to help you get these things in place and foster real change. You have to be willing to invest in the right systems and technology to get the job done.

Without commitment, you will fall into the deadly trap Einstein defined as insanity. You know, “doing the same thing over and over again, yet expecting a different result.”

To show you what I mean by commitment, here’s a list of five things you can do to make change that will make you money and really get the wheels of change moving:

1) Work on getting checklists in place for every position in your restaurant, from dishwasher to manager.

2) Dust off your budget, or write one if you don’t have one.

3) Tackle daily paperwork, including manager logs and sales results.

4) Track labor daily and make adjustments as the week goes on.

5) Start working on getting recipe costing cards in place.

Are you committed?

If you are truly committed to change, I can show you where that extra $1,600 to $8,300 a month is hiding. Sign up for a free 15-minute consultation with us to learn more about this commitment.

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