The Cheesecake Factory’s Post

😉 Here's a little secret to handling administration while operating a bustling restaurant. Peek at your email once before stepping onto the floor and once before heading home. Invest 15 minutes to scan and respond to any urgent emails, and merely browse through those that can wait for a response. This tactic keeps you connected with your team, your company, and your patrons while permitting you to remain engaged on the floor without the worry of what's lurking in your inbox. It gives you the momentum you need, both on and off the floor.

The restaurant industry is known to be a “people” industry. Those within that field of work lean towards servicing their community. However, some restaurant owners seem to forget that they are also part of that community and that they are important contributors of their community. Without those restaurateurs’ work and effort, there is no restaurant industry. Restaurant owners who forget about themselves tend to * be the ones who always give their time without any expectations in return. * be the ones who never allow themselves a day off. * be the ones who don’t really know how to prioritize themselves. And although some of those qualities are welcome in a “people” industry, restaurateurs who don’t know to gage themselves are the ones suffering in the long-run. When working with those restaurant owners, it is important to help them create boundaries for themselves. Those boundaries are not always welcome in the industry. However, they allow those restaurateurs to be around for a longer time. When restaurant owners start learning f about the Psychology Of Their Restaurant, they understand better the value they are providing to their community because they are also realizing, they are important too. #gettingrestaurantsownersmindstraight #thepsychologyofyourrestaurant #helpingrestaurantowners #helpingrestaurants #mentaltoughnessspecialist #thepsychologybehindyourrestaurant #howareyouhandlingyourestaurantfromwithin

The restaurant industry is known to be a “people” industry. Those within that field of work lean towards servicing their community. However, some restaurant owners seem to forget that they are also part of that community and that they are important contributors of their community. Without those restaurateurs’ work and effort, there is no restaurant industry. Restaurant owners who forget about themselves tend to * be the ones who always give their time without any expectations in return. * be the ones who never allow themselves a day off. * be the ones who don’t really know how to prioritize themselves. And although some of those qualities are welcome in a “people” industry, restaurateurs who don’t know to gage themselves are the ones suffering in the long-run. When working with those restaurant owners, it is important to help them create boundaries for themselves. Those boundaries are not always welcome in the industry. However, they allow those restaurateurs to be around for a longer time. When restaurant owners start learning f about the Psychology Of Their Restaurant, they understand better the value they are providing to their community because they are also realizing, they are important too. #gettingrestaurantsownersmindstraight #thepsychologyofyourrestaurant #helpingrestaurantowners #helpingrestaurants #mentaltoughnessspecialist #thepsychologybehindyourrestaurant #howareyouhandlingyourestaurantfromwithin

So much can be learned from the restaurant industry. Yet many current and future restaurant owners still refuse to hear or learn from those who have been or are still in the business. Is their refusal based on * fear of being outshined? * fear of looking inexperienced? * fear of not being good enough? The list of fears can go on and on. But, at the end of the day, whether it is an experienced restaurateur or an inexperienced one, there is ALWAYS something to learn from others in the industry. When working with restaurant owners, they are asked if they are willing to learn and hear from others who have walked their walk. When an owner immediately replies “NO” or seems extremely hesitant to even have the conversation, it shows their emotional inflexibility. In fact, it demonstrates their inability to be accountable for past and future decisions. And when accountability is lost, the rest soon follows. #gettingrestaurantsownersmindstraight #thepsychologyofyourrestaurant #helpingrestaurantowners #helpingrestaurants #mentaltoughnessspecialist #thepsychologybehindyourrestaurant #howareyouhandlingyourestaurantfromwithin

I read Unreasonable Hospitality by Will Guidara in one day. Couldn't put it down, what with the vivid #storytelling. Experiences that were magical, memorable, and sensory-rich (not necessarily directly related to food and bev!) which as a byproduct spurred a movement of sorts among the restaurant staff! The video embedded in Will's post below is well worth a click and play and at full volume. It also serves as my introduction to The Welcome Conference "where people come together to be inspired and energized by the power of hospitality. We believe that living a life of #hospitality has a positive impact on ourselves and society. It empowers each of us to deliver happiness to the people around us—in both our personal and professional lives." For years now, my take on talent attraction and talent acquisition was one of winning hearts and minds, moments that matter, infusion of employer brand, and persona centric. But after reading Will's book, and as I delve deeper into the Hospitality space, the inspiration is there to seek opportunities to infuse the tenants of Hospitality all things. Even in #ProfessionalServices. Yes, you read that right.

So much can be learned from the restaurant industry. Yet many current and future restaurant owners still refuse to hear or learn from those who have been or are still in the business. Is their refusal based on * fear of being outshined? * fear of looking inexperienced? * fear of not being good enough? The list of fears can go on and on. But, at the end of the day, whether it is an experienced restaurateur or an inexperienced one, there is ALWAYS something to learn from others in the industry. When working with restaurant owners, they are asked if they are willing to learn and hear from others who have walked their walk. When an owner immediately replies “NO” or seems extremely hesitant to even have the conversation, it shows their emotional inflexibility. In fact, it demonstrates their inability to be accountable for past and future decisions. And when accountability is lost, the rest soon follows. #gettingrestaurantsownersmindstraight #thepsychologyofyourrestaurant #helpingrestaurantowners #helpingrestaurants #mentaltoughnessspecialist #thepsychologybehindyourrestaurant #howareyouhandlingyourestaurantfromwithin

What makes a team… The glass shattered as the busser stood there in horror…. the large tray he was carrying fell, smashing the stacks of dishes to the ground. For a moment the packed restaurant fell deafly silent, everyone stared at him, including me. Literally within seconds the ENTIRE restaurant staff (managers, waiters, other bussers) sprang into action and converged onto the scene collecting the glass, sweeping, mopping,…no one rolled their eyes or griped about the additional work during an already busy night. The only one that spoke was the manager taking responsibility of the mess (on behalf of the busser) and offering complimentary drinks to the affected patrons. Within a few minutes the mess was cleaned up and the evening continued as if nothing had happened. I shared this story with my team, as I had keenly observed the automatic, perfectly choreographed, plan of action. What impressed me the most was the practical application, during a crisis, of the culture this restaurant cultivated. Inevitably in business, mistakes will happen, and when these unfortunate isolated instances occur our team protocol dictates that…I…will take responsibility for the mistake regardless of who committed it (just like the restaurant manager did). I would then suggest a plan of action to fix the problem, and collectively as a team jump in to make it right…all hands-on deck! "A crisis is a terrible thing to waste," Paul Romer once said. I would agree, it's an opportunity to prove to our clients that we stand by our "relationship warranty": to make things right (to their satisfaction) when they aren't, and it reaffirms to our teammates that we have each other's back - when we need it the most. Success starts and ends with the team.

Something must be in the air this week. Maybe because it's warming up & everyone is getting busier. I saw Monte Silva talk about it in his latest newsletter just yesterday. Working 100 hours is NOT a badge of honor. Not taking vacation in years is NOT a badge of honor. It means you will inevitably: - feel overwhelmed - start unhealthy habits - lose loving relationships - never start relationships - live with resentful regret The good news? You CAN take time off as a restaurant operator. You CAN have two days off as a restaurant operator. You CAN live your life sustainably as a restaurant operator. One of the keys is developing your team. 🌿Read (or listen to) 4 ways to do that in the restaurant world here: https://lnkd.in/e87A9d7V #outoftheweeds #restaurant #restaurants

Tune into our FREE webinar "Discover What Transformed This Restaurant Owner's Life: 27-Hour Workweek, 4 Vacations, and $3.9 Million in Annual Sales" at 3 pm CT today! In this webinar, learn valuable tips that will enable you to step back and become a restaurant owner, not a restaurant operator. https://bit.ly/3rlv7Nb #Restaurant #Webinar #Sales #CustomerRetention

Dear Restauranteurs: Do you know what happens behind the scenes in your restaurant(s)? I like to formalize any crucial process that can lead to organization-level failure or significant financial loss. If your restaurant hasn't provided formal written guidance, training, and job assignments for essential tasks such as conducting stock counts, you are doing both your business and your employees a disservice. What if something important is way off? Even if you have provided these resources, how would you know if and when your staff is NOT adhering to the formal policies and procedures? It's thought-provoking, isn't it? At first, we all might say, "I would know." But answer honestly: how would you have known, and when? Be specific. Saying "my manager would tell me" can't be the answer. How would THEY know? And what if they DON'T tell you? If you have been in business long enough, you know NOBODY wants to be the Messenger of BAD NEWS. As restaurant owners and managers, it's our responsibility to have systems in place that provide visibility into the day-to-day operations of our establishments. The BUCK has to stop somewhere. Please share your thoughts and experiences on what worked for you and what didn't.