6 Things You Must Have in Your Restaurant in 2022

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If you want to kick but in 2022, here are 6 things you are going to need to have in your restaurant!
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Hi, I am Ryan Gromfin. Welcome to my KZbin channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
I want you to have the restaurant of your dreams, so I post weekly training tips for restaurants and bars of all kinds - fast food, QSR, dine-in, fine dining, food trucks, sports bars, and more. Tips range from controlling food cost and lowering labor costs to restaurant specific marketing and management.
Please check it out and grab the free tools on my website.
If you enjoy the channel make sure you hit subscribe or click the bell so that you are always notified when I release a new video.

[@Therestaurantboss]

What is one thing you are implementing in your restaurant in 2022?

[@brianpeterson8667]

I don't mean any disrespect but I am curious as to what exactly makes you a boss in the restaurant world ? Yes, plenty of chefs have went on to open other restaurants, become restaurant consultants etc., & yes even taught & wrote books about the innerworkings of the restaurant world.

[@tamikamullins3325]

Amazing

[@jaytcache6580]

I learn more from the restaurant boss then the advice of any publication or paid service. I'm currently a restaurant manager and I have used his interviewing techniques to get jobs and give jobs he is awesome!

[@Therestaurantboss]

Hey Jay! This is AWESOME!!! Thank you so much for leaving the comment. Would you mind if we used this as a testimonial? If so, please email Andrea at [e-mail] with permission.

[@RashaadKareem]

Great info

[@vip-xf3tw]

Great Sir 👍

[@amrabdalaziz8422]

Thank u so much 👌👌👌

[@alvinbituin1404]

Thanks bro...very informative..thank u for sharing..became your new subscriber

[@panashifzco3311]

well said ..we are into restaurant kiosk implementation in middle-east and Africa. Customers want more control in their purchases, whatever it may be. Control, personalization and customer experiences matter a lot these days...

[@robertpeppo]

Always bringing good content

[@Therestaurantboss]

Thank you!

[@markmywords2840]

Thank you so very much for this great Channel! I've worked in Hospitality Industry for decades (primarily NYC Fine Dining), in every Front of House role. Yet I've learned many things, I'd never before considered, from watching your videos. Furthermore, I would say that virtually every Manager I've ever worked with could have benefited from your content. Just last night, I listened as a waitress friend vented about her frustrations in her restaurant job, for the better part of an hour. At least 80% of her grievances could be chalked up to managerial incompetence. Sadly, the industry does not have much respect for seniority or experience. Hence, service standards across all levels of the industry, continue their death spiral. I myself float in and out of the industry and when I do, I'm always faced with the dilemma of going into management, and applying my decades of knowledge to mentor less experienced staff and help raise the standards of an establishment, or simply staying in a Server/Bartender role, with greater earning potential, fewer hours, and far greater schedule flexibility. (And even as I write that, I realize why I usually chose Server). It's a shame that restaurants consistently underestimate the value a good Manager can bring, as evidenced in the appalling salary offerings. I just rejected a Manager job offer, at a very successful, high volume, fine dining restaurant. The job requires a minimum of 50 hours/week, for a paltry $49K/year. Disgraceful.

[@Therestaurantboss]

Thank you for saying that Mark! I wish we could snap our fingers and change the industry overnight but it's one step at a time. We're putting together something amazing for the industry as a whole ... We can't wait to share it all with everyone! -Dawn, Team TRB

[@bowencoen4742]

We had online ordering but it became a real pain in the ass, the ticket would print in the kitchen with a time when they would arrive but we would get slammed and they would be waiting like everyone else,

[@chrisbass2913]

I would like to have this book

[@dolmarestaurantbaku5496]

Nice

[@Therestaurantboss]

Thanks

[@tcgreen7304]

Ryan, ha ha, I don't care what you say - you are a professional! You obviously have the credibility & visibility necessary to be doing these videos - and they're refreshing and fun (and easy) to watch (compared to others). You're always exploring new things, uncovering and learning best practices and you are, without a doubt, trusted for what you publish. Keep up the good work! Come to ASIA and we will feed you!

[@Therestaurantboss]

Thanks man! Ryan is definitely a pro at what he does ... but we still like having some fun! -Dawn, Team TRB

[@tamikamullins3325]

I would love a book I’m wanting to open a small restaurant for myself

[@Therestaurantboss]

Awesome!!! Go to www.TheRestaurantBoss.com and grab your copy!

[@ashleyjonese1499]

What OK I can’t read that good really smart

[@jeffharmed1616]

IMHO restaurants are in the entertainment business and convenience is definitely part of that, but not the only thing as the video is making out.

[@nizzin88]

So... say you are purchasing a restaurant... but you are used to the Chef roll.... but the kitchen is definitely needing a revamp. How do you play the owner role.... but also teach the existing Chef better ways and new dishes with out overstepping their roll

[@Zach-gq9cw]

As a customer, and as a server the idea of pay at the table with a tablet irks me and makes me feel uncomfortable. Kiosks irk me too. I do support ordering ahead but if you are rolling up to the inside of a restaurant there should an expectation you might wait for a little bit, and deal with a human especially if there is a longer ticket time, for example a seafood, or Italian restaurant. Kiosks I have found are more time consuming than just having a team member tasked with assisting a customer through the menu and finding what they truly want. That kind of automation just does not sit too well with me.

[@ahmedmuhsin5806]

🙏

[@ChillingCharlie]

Any way you guys can give the book through PDF?

[@Therestaurantboss]

We really want you to have a copy of the book, PDF books only get read about 11% of the time, while a real copy of a book, gets read about 80% of the time.

[@mohammadadib3785]

what a good customer feedback automation apps?

[@Therestaurantboss]

Hi Mohammad! I love Ovation. You can check them out here (and get a special deal for being a TRB fan): ovationup.com/the-restaurant-boss

[@MrMiklo718]

Ovation, Was the website for customers leaving reviews?

[@Therestaurantboss]

Yep Ovation, tell Zach I sent you, they are studs over there.

[@sherimedina]

Can you send us a budget planner?

[@Therestaurantboss]

Hey Sheri! All of those tools have been moved to our FREE toolkit, which can be downloaded here: www.TheRestaurantBoss.com/toolkit

[@sherimedina]

@@Therestaurantboss CD thank you

[@jbemmanuel6832]

Please how do I get this book sir?

[@Therestaurantboss]

You can get your copy here: www.therestaurantboss.com/books and I'll have it shipped out asap! Dawn - Team TRB

[@mescnick]

All I care about is opening a restaurant