A Day in the Life of a Successful Restaurant Owner скачать в хорошем качестве

A Day in the Life of a Successful Restaurant Owner

What's Holding Back Your Restaurant's Success: https://dsp.coach/transformation-trai... A Day in the Life of a Successful Restaurant Owner - As a restaurant owner, have you ever wondered what you should be doing each day? Have you wondered what other restaurant owners do or if you are focusing your attention on the right tasks? I’m diving into the nitty-gritty details of a day in the life of a successful restaurant owner. 🗓️ Book a call with Ryan: https://dsp.coach/book-a-call 📖 I wrote a book for restaurant owners and managers: https://amzn.to/2ZYlL7Y 🔔 Be sure to subscribe to this channel to get alerts when I post a new tip: http://bit.ly/2Yk484P 🎧 Take me on the go and listen to my podcast: https://dsp.coach/podcast ********************************** Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit http://www.davidscottpeters.com. ********************************** Daily admin: First, you come into the office. Now what? Look at your daily admin. This is the first thing you want to do because you verify all the daily admin tasks were done and everything measures correctly. Prioritize tasks: The next thing is you want to prioritize your tasks based on your weekly goals. Every week after you hold the weekly manager meeting, use the notes on what you hit or missed and what you want to do this week to stay on budget, make up any losses, or minimize any unexpected losses. Prioritize these goals in your to-do list. Team meetings: Every week you should have a manager meeting and every day you need to be training and communicating with your team. That communication is how you stop the rumor mill and how you get everybody going forward in the right direction. You also want to have daily pre-shift meetings. Those meetings are led by your manager on duty. On the floor: As a restaurant owner you shouldn't be scheduled as a floor manager. That is not your role (if it’s currently what you’re doing, this is a great time to acknowledge that isn’t your role and then let’s get to work getting you off the schedule). Now with that said I do think you should make it a point to touch tables during a couple meal periods during those rushes each week. “I know the owner” is very appealing for your customers to say. Financial metrics: There are a lot of systems you should be looking at when it comes to financial metrics, but to start the day you should review these financial metrics: labor cost and purchasing. These number gives you a real time snapshot of your restaurant's financial health. Inventory management: While you're not the one to take inventory, which is done once per week, your job is to inspect what you expect. Food safety: Not only do you have a moral obligation but your have a legal responsibility to serve safe food. Implement an online checklist system that alerts you if your food or refrigeration temperatures go out of the safety zone. Customer feedback: You can do this by setting up Google alerts or some other similar system that will monitor your customer reviews. End-of-day tasks: As you wrap up the day, you look at that to-do list again for the next day, focusing on those critical tasks that you need to jump on tomorrow because that to-do list doesn't get smaller. Set up tomorrow’s success: Genuinely thank your team members for all the hard work they do. A simple thank you can go a long way in building a positive work environment. These are the daily tasks but what about your role as a restaurant owner? You need to work on budgets, marketing, leading your team, developing your managers, holding them accountable snf working strategically on your business. Have a plan for where you want to be three days from now, a week from now, a month from now, a year from now, 10 years from now. Without taking the time to play role of a restaurant owner, strategically moving the business forward, you will stay stagnant and just do the same thing over and over, likely seeing your sales slip. A true leader moves the business forward. Start implementing these daily practices to get there. ********************************** Find more about how to run a restaurant business on my other platforms: 👍 Facebook:   / davidscottpetersbiz   📸 Instagram:   / davidscottpeters   📱 Twitter:   / restaurantxpert   🔔 Subscribe to YouTube: http://bit.ly/2Yk484P 🎧 Podcast page: https://dsp.coach/podcast