279 集
Build A Better Restaurant with Peter Harman Peter Harman
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- 商業
My goal is the teach restaurant owners, chefs, and managers like you to focus on Eight Basic Fundamentals that lead to a better life and financial freedom. Each week you will get valuable ideas and insights that you can take action on right now, as well as learn how to grow as a leader and as a person.
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281. To Do And Not To Do
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. -
280. A New Way To Think About Labor Cost
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. -
279. This Is NOT For You
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. -
278. Dare To Believe
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 -
277. Positioning
Do you know who you are… OR
Are you chasing the hottest trends - trying to please everyone else..? -
276. The Sweet Spot
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.