How to guarantee your success. Work on your restaurant not in your restaurant.
In the restaurant business, an owners job is to choreograph the restaurant to the beat of his drum. Like a puppeteer, you need to be in control of the restaurant, and you need to be the one pulling your staff's strings so to speak.
Initially, when you start your restaurant its likely that you will be heavily involved in service or in for preparation, but regardless of that, you must always be working on your restaurant. That means you must be driving the restaurant forward not solely working in it.
Yes, you will have to do the activity until you can afford to get others to do the work in the restaurant but regardless you need to spend time each day working on your restaurant, not in it.
To survive in the marketplace restaurant owners must always be innovating their offering and marketing and selling it. All other activities are costs, and a restaurant owner must divest themselves of these activities as soon as is possible.
The greatest thinkers in business have stated that any activity other than innovation and marketing are a business cost and you as the restaurant owner should always be increasing income through direct response marketing and increasing value in your menu and service through innovation.
Working on your restaurant as a restaurateur is difficult as you often get caught up in the mundane activity of being in the restaurant. You must, however, no matter what size your restaurant is, step outside the delivery of your service and work on your marketing and innovation
You must as soon as it is possible to divest yourself of any activity which does not bring you in sales or improve your menu or service. The first activity you will want to divest yourself of is the routine administration of the restaurant, this activity although critically crucial to your success is not one that delivers more sales in of itself and as such must be delegated to others as quickly as possible.
Write a list of all activities you currently do in a day or a week and identify which of these activities are not marketing or innovation and delegate them to others as soon as you can afford to do so. In the meantime schedule in a few hours every day to work on your restaurant. Your reward will be a glorious restaurant that will serve you until you exit the business.
George Wells IEng FIHE is an author, consultant and coach. Author of 107 Marketing and Lead Generation Tips to Turbocharge Your Business in 60 Days or Less. Nomad currently travelling slowly in Mexico. George is the founder of George Wells Marketing and is on a mission to simplify marketing for 10,000 business owners over the next 5 years.