Tired Restaurant??

What to do with your tired restaurant?

The number one reason for a restaurant looking old and tired is that it is a reflection of it’s ownership. Many enthusiastic owners lose their energy and lust for their business once they realize they’ve bought a job, not a business. If they owner has to be physically present 7 days a week, they stop fussing over the details. First it starts with the small details, and then the bigger ones. A tired restaurant means a tired owner. It isn’t long until you end up with a tired staff, and your customers are so tired they go somewhere else. (In addition, the ones who stay, you don’t really want anyway!)



1. Change things up:

Change SOMETHING drastically. If you don’t have the energy to do it, hire someone who does. Hire some new, more energetic staff. Start some staff competitions for sales. If not, things won’t stay the same, they will get worse.

2. Shrink your product line (What?)

I know, this sounds counter productive, but it works in certain circumstances. Many times, when a restaurant if floundering, the owners first solution is to expand the menu. More selection means more inventory, which can lead to more spoilage and waste. And, unfortunately, you can’t be all things to all people. Instead of being known for the "BEST "X" In Town", you become a mish mash of all things to any customer that will come your way.

Take an eraser to your menu. Become unique in your niche. Whatever you are going to specialize in, do it BETTER and BEST in your area. Make sure you outdo all your competitors in ONE thing. And then let everyone know about it. Taking away choices from your menu will allow you to become a specialist. People will pay more for THE BEST rather than a generalist. It gives you tighter control of your costs, and allows you to charge a premium for your BEST product. It will also help you streamline the efficiencies in your operation.

Streamlining your product to focus on ONE niche is a bold move. My hope is that this idea gives you the vision, and energy, to revitalize your tired restaurant.

It is sad that many rookie restaurant operators don't know just a few little things that could mean the difference between profits, and a "For Lease" sign in the window!

If you are thinking about opening your own restaurant, or struggling to make your current restaurant profitable, I suggest you read the FREE report entitled "The Restaurant Industry's Dirty Little Secrets. To get your copy of this restauant insider information (there are some people who desperately don't want you to learn this!), click here to get your FREE report!

If you would like to read more about the event that made me mad enough to sit down and write this ebook, click here

Today's Independent Restaurant Business Tip

for . Make a point of scheduling a check of all lighting, (IN and OUT)! Some owner operators get so tied up inside their restaurant that they never take a stroll outside the building. I recall one marginally successful restaurant that had many lights out on their front sign for years. The owner always drove in the back alley and never walked outside at night time. You must try to keep a "critical" eye and see your restaurant as your customer does! (They aren't in the kitchen the entire time ;-))

Readers Comments

Hi
I thought I would take a minute and say a big THANKS!!!! I have read your story over and over and over again. It was easy to read and easy to understand. Thanks for taking the time to put everything in perspective for me. I'll keep in touch and let you know how it goes.
Thanks your biggest new fan
Jolene