6 Biggest Restaurant Owner Mistakes - Part 2

[@Therestaurantboss]

What is something you wish you could tell a younger version of yourself, maybe something you have learned along that way that is totally different that you used to believe?

[@tamfou6961]

Every single encounter is a lesson. Pay attention.

[@andreaballesteros8823]

YES! Treat your staff so well that they come with friends on their off time because they love it so much!

[@Pensacola43]

Im 43 and about to take a job at a restaurant thank you for these amazing tips

[@Therestaurantboss]

You got this! If you don't have it already, grab our free Restaurant Owners Toolkit. Lots of great resources for managers too! www.therestaurantboss.com/toolkit -Dawn, Team TRB

[@sandrametzdorf3652]

I’m so very thankful for all that you give this community. You make my dreams seem possible with clarity and “systematic” approaches to not just opening and owning a restaurant (bistro) but also having fun and making money at it. Thank you.

[@Therestaurantboss]

Sandra, this is amazing! Thank you so much for taking the time to write me. I think you will love the videos coming out in November on cost control. Very systematic! :)

[@stiltzy1534]

5:48 I'm good to my vendies and peoples! So this worked in reverse for me. I could not find good HVAC and fridge guys for the life of me. Our lease mandated union contractors; went through 2 who would just drag their feet and shrug even on their third visit and we just ate their top dollar costs. Learned enough about refrigerators and compressors to the point I could start a new trade. Ended up asking neighboring restaurants and "hired" this handyman they recommended. He knew exactly what was needed but didn't have them. Told us what parts/model numbers to order to save us money and came in to fix everything the same day they arrived. It's been 6 years since and he's still my main man.

[@Therestaurantboss]

This is awesome!!!

[@joytabanda7227]

thank you for sharing very helpful

[@Therestaurantboss]

You are so welcome!

[@rashawnsmallersr387]

Thanks

[@Pensacola43]

Check out Brother Fox Sister Hen opening soon in Pensacola Florida!

[@Getwisdomapplicationknowledge]

great video brother i like the way that you do bring points down to understanding thanks in anothe way treat everybody as the way u want to be treatead make them feel important they will give u what u want

[@Therestaurantboss]

Awesome! And thank you!

[@cheahkenny2933]

Awesome precious tips and thank you

[@Therestaurantboss]

You are welcome!

[@foodfoodfoodfood554]

Thanks lot God bless you

[@Therestaurantboss]

Thank you!

[@tamfou6961]

Thanks!

[@lordtrevorthebarber8877]

Hi Ryan.....returned back into the hospitality industry last October .......totally changed since I did it 25 years ago........enjoying all your videos to get me up to speed and tips to improve myself for the future plan to become a GM of a hotel one day.......keep up the great work ......I was thinking of doing training videos on KZbin to help with the standard of service these days and coach better waitering skills

[@Therestaurantboss]

Awesome, you should totally do that.

[@Cohiba2685]

I always learn something new from you. In addtion I find myself doing a lot of the thing you say aswell without even noticing that that's what I'm supposed to do.

[@hossainebrahimi8408]

Tnx bro❤️❤️🙏🙏

[@meadowsgolf]

Hey Ryan, we're about to fire up our restaurant again after a long hiatus due to a flood. We'll be building our team from scratch. What do you think of this compensation package as a means to encourage that team attitude that you've expressed in this video? Everybody gets the same hourly... $15/hr ... EVERYBODY... from dishwasher to owners. We're seasonal and the season really winds down after Labor Day so the accountant builds a cash flow statement as of Labor Day and net profits are pooled and divvied with us owners (husband/wife) taking 66% and the employees are awarded the remainder of net profits based upon title/responsibilities/hours worked...

[@pilotrhino]

WOW, that is very interesting. I kind of love it, BUT I am afraid your team may not understand. I hope anybody who reads this comment doesn't take offense to what I am about to say, but some of your team members may not understand the percentages and potential for their income. They also may feel overworked when they see their paycheck not understanding that the big payout comes at the end of the season. If you can legally and ethically share with them the potential for what they can earn vs. getting a couple $ more an hour, I think this would be fantastic. You might also have to do small payouts each month, like 50% of the estimated payout, so they are getting something along the way, then at the end of the summer when it's all figured out, they get that last big chunk. Insurance companies do this with their commissions. Because a commission it technically not earned until the end of the year on the policy, they pay out a percentage at signing the policy, then pay out the remainder at the end. The accounting is complicated because if people cancel early, then certain money is clawed back. It is also helpful in keeping agents motivated because they get a list of their current balance owed to them each month and they are expected to check in with clients and make sure they are happy so they get the remainder of the commissions. I hope this helps? PLEASE be sure to email us and report back through the summer how this is going, I would love to interview you and maybe do a series about this. We can record 2-3 calls about the planning of this, concerns, how it is working mid-summer than a re-cap at the end of the summer. If you are interested in that, please email me [e-mail] and let my team know we discussed something like this on YT so they forward the email to me.

[@miketaiwanwalkcity6355]

Great video with Great advice ! Thank you Ryan

[@Therestaurantboss]

My pleasure, thanks for the comment.

[@magedwassef6434]

Great advice

[@Therestaurantboss]

Thank you!

[@ashleyjonese1499]

I gotcha I understand. How dis manager

[@brettcarter5954]

4. Focus too much on attracting customs instead of delighting them. 5. They try to manage people instead of a system 6. They never build a REAL team

[@Therestaurantboss]

You did a great job with these lists!!

[@maxmin5272]

The #1 management mistake is to not manage people, laissez-faire. The #2 is to try to control them tightly, autocratic. Successful managers train, coach, orient and put the skills of their employees to contribution for constant problem solving and improvement in desired results. People nourish the system. The first system of interest in a kitchen is the operations management system to execute, deliver and manage the creation of customer value, including products and services quality, responsiveness, and economic value. People make the system. The second is the improvement system, often left out by an autocratic chef or manager's lack of culture.

[@GTFOIMAO]

Really cool video otherwise, part 2 was especially interesting

[@hsetiono]

1. They create a job instead of building a business 2. They work on everything except their passion 3. They think they're delegating 4. They focus too much on getting new customers, instead of delighting them 5. They try to manage people instead of people 6. They never build a real team

[@Therestaurantboss]

Yes, sir!

[@devendernaik8749]

suggest the best book for restaruant operation book pls

[@LuisA.Núñez]

Do you consult in the NJ are?

[@Therestaurantboss]

Ryan consults and works with restaurants all over the world! Happy to see if we can help you too. You can reach us here: [e-mail] -Dawn, Team TRB

[@nevad34]

Would you be able to come take a look at my restaurant before I open

[@Japanese_one_Tokyo]

Of course, if you are local, where are you based?

[@nevad34]

+Unknown User Miami Shores

[@therestaurantguru6890]

Best of luck to you bro. I love seeing people follow their dream!

[@GTFOIMAO]

If the customer throws your meal into the kitchen making a big mess because the owner was being a real douche and refused to right his wrong or give the money back for doing an error. Customer is always right, right? Anyways. My guy lost a costumer and sure he shouted at me, it wasnt cool what i did but he wasted my time and money and i had to order food from a different place so i thought that him having to clean his kitchen for half an hour was just. Did he learn anything? Am I in the wrong? This guy who was so charming for a full year and over time turned vile. This was a pizza parlor btw

[@01raj007]

Why are you dressed as a nurse? On a 2nd note, most of it is truth!

[@Therestaurantboss]

Ha - just a t-shirt dude.

[@alvaromontesdeoca.3284]

thanks for the information Ryan, super helpful

[@Reelinsightss]

Thank you for sharing the amazing tips.