Build A Better Restaurant with Peter Harman Peter Harman

Imagine a sheet of paper on your desk. Draw a line across the middle of the paper. This is called THE LINE…

The area Above the line represents GOOD THINGS - that you MUST DO - And the area below the line represents BAD THINGS - That you MUST NOT DO…

Got it..? - Great...
Because that is what we are going to talk about today.

I like to throw different ideas at you to keep you on your toes.
Today – I want to discuss a NEW way to look at your staff and the labor cost in your restaurant.

The modern business owner is struggling to find and hire people
and when they do find someone to work, they only get about 50% of the employees effort… Do you know why that is…

Well that’s what we are going to talk about today.

Today we are going to do something a little different. I am going to take you behind the scenes to my staff meeting at Martini’s Grille.

Every three months we have a quarterly staff meeting…
Where we do three things
#1. I address the entire team.
#2. We hand out bonuses
#3. We share a great meal

I think you will find this interesting

Do you know who you are… OR
Are you chasing the hottest trends - trying to please everyone else..?

Are you HIRING the wrong people - just to fill a position?
Are you putting things on the menu - that don’t fit?
Are you agreeing to do things that you really don’t want to do.

If the answer to any of these questions is YES – You’re in luck because today - we are going to talk about how to fix - that error.