I tell you I just finished giving a lecture to more than 100 independent restaurant owners in Orlando, Florida, the interesting thing about this, it was not so much the number of people who attended, though it was a record, It wasn't the most important thing!
What made everyone curious the most was the subject, which now I share briefly, because it's actually too long for a blog, but I promise you that very soon I'll be turning it into an E-Book and I'll send it to you once it's finished.
What I present is a topic that is based on my new intensive course "EMPOWERING RESTAURANTS ACADEMY" with which I teach restaurant owners to turn a good restaurant into a big business.
I'm sure I have your attention now! Truth?
Now you're going to ask yourself: If I have a good restaurant that's profitable, Isn't that big business anymore? The answer is that not necessarily a profitable restaurant is a big deal. Do I make myself understood?
Now I'll tell you why.
I don't doubt that you, as an entrepreneur, like most entrepreneurs, you have a great desire to succeed and you have many skills, dedicated, you are capable and naturally optimistic, creative, dedicated, willing to take action and you're not afraid of long hours and hard work to achieve your goals.
However, even though you consistently demonstrate these positive features, it's no secret that many restaurants are encounter challenges, both moderate and severe, trying to carry to your restaurant to be a successful business.
There is a lot of truth in the phrase that says: "Opening a restaurant is the easy part, the real challenge is to make it for the owner to make money."
One of the dangers of owning a restaurant is that of "bury yourself" in the minutiae of the daily operation. I'll explain, when a restaurant owner gets caught up in the details of running or driving his restaurant, you can easily lose your vision, that you as the owner, you should being done to turn your restaurant into a big deal.
When McDonald's founder Ray Kroc secured the total rights franchise, in the mid-1950s, he did not go to work within the restaurant, he began to work on the restaurant. For Ray Kroc, the first restaurant was a model or prototype that was to be reproduced or duplicated time and time again in every city and town in the United States.
He began to analyze the process each operational function of the restaurant, from shopping to product preparation and cleaning of the restaurant. Without having to change the essence of the concept, made some adjustments and proceeded to develop a set of standards and procedures, that is, I create a system to operate a hamburger restaurant "McDonald's style".
So that an owner can have the opportunity to realize his vision, having a successful restaurant is necessary to develop a system, which is the only way to get extraordinary results with people Ordinary. Restaurants can't afford and don't really need extraordinary people, but if they need to leverage their staff with excellent systems. You want to have ordinary people, working on your restaurant, which can produce excellent results by having very Good.
Without systems, it's almost impossible for your employees to provide a good consistently and in a predictable way one and Once again. In other words, without a system you're lost!
The owner of a restaurant should focus on 3 very important areas that must work well to achieve the restaurant's full potential:
- Operation
- Finance
- Marketing
Just think how successful your restaurant could be if your regularly pay attention to each of these areas. Just imagine that the operation of your restaurant was able to provide them with products and services to your customers in an extraordinary way with your high standards operation.
Imagine that your restaurant's finances, accounting and different operational reports were well organized and very efficient and give you real-time information, where you knew exactly how run your restaurant and how your marketing strategies are giving you excellent results.
Do you think your restaurant would be much more successful if you had this level of organization and attention in each of these areas of your business? Of course! So, what's the problem?
The problem in most restaurants independent is that the only one present and knows how to implement, organize or carry out these functions, who is it? You guessed it, the owner. And the owner is already working an average of 70 hours a week or more, running his restaurant.
Most of the owners are to some extent buried in the operation, doing whatever it takes to spend the day. So, what's going on with the systems that are needed in the operation and the financial statements to know how the restaurant goes and the planning of the next strategy Marketing?
Unfortunately this is not carried out or is not lent to you enough attention it deserves for the business to scale. In actually, they become what I call "owner-employee" of the restaurant, working at the same level as the rest of his team.
By developing and documenting your unique business system, you are increasing your chance to take your business to a higher level or simply have greater freedom of time and a better quality of life alongside your loved ones. It's your call. And isn't that what you want when owns your own business?
If you had this information served, do not hesitate to share it and I invite you to visit my website http://georgeabuabara.com.
If you are interested in learning more about our course "Empowering Restaurants Academy" you can contact me at george@georgeabuabara.com or by WhatsApp 1(407)279-0871
A hug
George
