What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It’s essential to remember that our industry, with its vast array of roles and responsibilities, doesn’t have a universal baseline of “common sense.” In the restaurant industry, “common sense” is a relative term. For some veterans, certain practices and insights might seem obvious, but for others, these are the essential skills and knowledge that lay the groundwork for their future success. Each piece of advice, no matter how simple it may seem, can be a building block for someone’s career.
In this episode of my podcast, The Restaurant Prosperity Formula, I talk about why this diversity of experience and knowledge in our industry makes what seems like “common sense” to one person a critical learning point for another. And let’s make sure we address that you should never let someone make you feel bad about learning, no matter where you are in your restaurant journey.
Lately, I’ve noticed a trend on social media where some individuals, let’s call them trolls, dismiss the tips and strategies I share as basic information everyone should know. Today, I want to address the criticism and emphasize the importance of a growth mindset and continuous learning in our dynamic industry.
In a recent Facebook post, I shared a video debunking the myth of a three-time markup in menu pricing. While many comments were positive, some trolls criticized the information. The truth is misinformation and outdated beliefs persist in our industry. Rather than belittling others, we should celebrate the basics and recognize that everyone is on their unique restaurant journey.
The restaurant industry lacks a universal baseline of common sense due to its diverse roles and responsibilities. What may seem obvious to a seasoned chef can be a revelation to someone just starting their restaurant journey. Foundational knowledge is crucial in areas like inventory management, customer relations and leadership.
Reflecting on our individual journeys is a humbling exercise. We all started as novices, asking basic questions. The path from novice to expert involves continuous learning and growth. Each lesson, no matter how trivial, contributes to our expertise. As leaders, it’s our responsibility to guide and educate our teams, creating a culture of continuous learning.
In my approach to restaurant coaching and training, which I call the Restaurant Prosperity Formula, I stress the role of being a teacher, not just a manager or owner. True leadership involves inspiring curiosity, fostering continuous learning and supporting your team’s growth. It’s not just about achieving success; it’s about the path we take, the challenges we overcome, and the knowledge we gain.
Addressing the trolls and critics, I resist the urge to react negatively. Instead, I emphasize the positive learning environment and the importance of valuing the basics in the restaurant industry. Rather than dismissing foundational knowledge, we should celebrate it and create a community where everyone, from novice to expert, can learn and grow.
Continuous learning is key in our dynamic industry. The most successful restaurant owners are lifelong learners who understand the importance of sharing their knowledge. Mentorship plays a crucial role in shaping future leaders. We must overcome the stigma of asking basic questions and create an environment where learning is encouraged.
In conclusion, let’s keep the spirit of sharing, learning and growing alive in our industry. No question is too basic, and no knowledge is too simple. We are all part of this incredible journey toward restaurant prosperity. Keep cooking up success, and remember, every day is a chance to learn something new and make a difference in someone’s life and in our industry.
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Read the full transcript.
Hey there restaurant pros can Steve Scott Peters and welcome to episode 87 of the restaurant prosperity formula. I’ve been coaching restaurant owners since 2003. And the restaurant prosperity formula is based on what the most successful restaurant owners I’ve worked with do on a daily basis to achieve their success. The basic premise of the formula centers around achieving prosperity, Freedom your restaurant and financial freedom you deserve to achieve prosperity you have to follow a very specific formula made up of leadership systems training, accountability and taking action.
Today, we’re diving deep into a topic that’s close to my heart, the perception of common sense in the restaurant industry and the importance of foundational knowledge.
Let’s explore this together. Understanding why every piece of knowledge no matter how basic, it seems, hold the value. Let’s get started.
I’ve been observing a trend on social media, where some individuals will call them individuals are often referred to as trolls. Quickly dismissing the tips and strategies I share this basic information.
For example on Facebook, I’ve posted one of my YouTube video, a tip entitled Why a three time markup doesn’t work. It’s about debunking the myths of menu pricing.
Well, many comments left by restaurant people are well, I’ve considered very positive.
There are the trolls. They’ve left comments that all over the board from Kenneth who said four times markup makes 25% food costs. Really that’s enlightening. Ian said. I think their ratio of pricing is absolutely right. I don’t know about your losing strategy and losing strategy. I’ve been a coach for 20 years, but there’s nothing new in the business. Christopher said too many cutthroat restaurants out there in my area. That was that a customer not a restaurant person. Diego said multiply it by four. There’s a 25% markup, right or 25. Four times markup which is a 25% cost of goods sold. Calvin said I would say by two and a half times and then he went on to give a whole bunch of advice, by the way, which was wrong. Jim said she was my French but who the fuck is stupid enough to do three times crude markup. Good way to go broke. Like what is that? I didn’t present information that anybody was stupid to do such a thing. There’s misinformation or industry that has been around forever, and it’s really a lack of knowledge.
And that’s just the surface of the comments.
I want to address basically this criticism versus say common sense.
So many of the trolls people who want to be little me want to be little anybody who would be dumb enough to not know something. Want to make themselves feel really smart.
They also they’re afraid of what if they’re wrong? They are so convicted in their misinformation that well, the storylines have been shared misnomers over and over again, in our industry that are completely asinine, wrong. If I admit they’re wrong if that I’m right, they’re gonna feel bad about themselves like that. They’re not smart. Enough.
And that’s not my intention by any means.
And then there’s the people again, who, who just provide that information to people.
It gets handed over and over again, like the misnomer that I grew up with in the restaurant business is don’t order at the end of the month, because it’ll increase your food costs.
Bullshit. It’s a big it’s beginning inventory plus purchases minus ending is some easy to use use divided by sales as food costs.
My use doesn’t change what leaves the shelves does not change. What happens is I have a negative impact on my checking book my checkbook because I’ve put more food on the shelf and it has nothing to do with my food God.
What am I saying? These people have an interesting perspective that might be the positive way to look at it right?
But they overlook a critical, critical aspect of our industry. That is diversity of experience and knowledge.
We what might be second nature to a seasoned chef, where a manager or owner with decades of experience can be revelation to someone just embarking on the restaurant journey. We’re somebody who’s been in the industry for a long, long time, but hasn’t really learned. They only know what’s in their own four walls.
It’s essential to remember that our industry with its vast array of roles and responsibilities, it doesn’t have this universal baseline of common sense.
Each piece of advice no matter how simple it may seem, can be a building block for someone’s career.
Let’s dive really delve deeper into why this diversity of experience our industry makes what seems like common sense to one person, a critical learning point for another.
And let’s make sure we address that we should never let someone make you feel bad about learning no matter where you are. In your restaurant journey that is just not acceptable.
You need to value the basics regarding knowledge in the restaurant industry to start with.
In the restaurant industry. Common sense is a relative term.
In fact, I tell you, there is no such thing as common sense for some veterans, certain practices and insights might seem obvious, but for others, these are the essential skills and knowledge that lay the groundwork for their future success.
It’s like culinary basics. But we all know I don’t belong in a kitchen but I did teach at Scottsdale culinary studio, and my stepfather was a chef and for a while was a basics instructor as well as the Sante instructor. I learned that you need to know how to make a perfect stock before you can create a gourmet soup.
Similarly in restaurant management in managing the restaurant, understanding the basics of inventory management, customer relations, and leadership is crucial.
These elements are the bedrock of success in the restaurant business and overlooking their importance can lead to gaps in one’s professional development.
It can stagnate you, you can make a lot of mistakes and if you’re a restaurant owner, this lack of gap in knowledge can cost you 1000s upon 1000s of dollars. It can cost you your marriage. It can cost you your business, it can cost you so much. I’ve seen it firsthand.
So we all need to reflect on our own restaurant journey.
It’s unique for every one of us, reflecting on one’s journey, you know from their beginnings, if you will, in the restaurant industry. It will It’s a humbling exercise.
It’s easy to forget that once upon a time. We were the ones asking the basic questions.
Right think about it. The trolls did they always know how to do cross console. Did they always knew how to do a recipe costing cards? Did they always know how to control labor?
No, they had to learn at some point in time. But now they want to express it to you like it’s common sense. It’s not common sense.
And this journey from novice to expert is filled with continuous learning and growth.
Every small step, every lesson learned no matter how trivial it seems, contributes to your overall expertise.
As a leader and a mentor. It’s our responsibility to remember this journey and use our experience to guide the educate or educate our team members if you will.
It’s not just about the destination of success. It’s about the path we take. The challenges we overcome and the knowledge we gained along the way.
I can tell you that when I started coaching over 20 years ago, I look back at that David Scott Peters go What the hell do you know compared to what I am today?
Because I’ve worked with 1000s upon 1000s of restaurant owners and their managers I’ve seen 1000s upon 1000s of budgets. I’ve helped people change their lives.
But most importantly you my members, the other restaurant people in the industry have taught me so much.
Yes. Did I feel like it was an expert back then, in 2003 today really how do I feel? I feel exponentially brighter.
And I learn every day every workshop every seminar every coaching call every group coaching call, I’ve learned and that’s critical to any leader.
I haven’t spend my time at my seminars which I just gave a seminar last week at the time I’m recording this I just had 116 restaurant owners owner managers in Las Vegas for my two day seminar, restaurant transformation seminar. It was amazing. And at my seminars and workshops over the last 20 plus years.
I often talked about the importance of each of us taking the time to be the role of teacher that it doesn’t matter if you learn what I teach you if you don’t go back and teach the other people who weren’t in the room.
If you don’t make our industry better see leadership in the restaurant industry is synonymous with education.
In my book, restaurant prosperity formula what successful restaurant tours do I emphasize the importance of being more than just a manager or an owner?
It’s about being a teacher.
The role goes beyond instructing on tasks. It’s about inspiring curiosity fostering a culture of continuous learning and supporting your team in their personal and professional growth.
A true leader doesn’t just share knowledge. They ignite a passion for learning and encourage their team to seek knowledge ask questions and strive for excellence.
transformation from a team of workers and future leaders is what creates a truly prosperous restaurant environment.
Okay, what I really want to tell the trolls, they really want to tell the trolls they’re like that’s my first gut reaction. I want to pick up my phone and start to type like what the hell is your problem?
I really try it and take the high road because I believe in a positive learning environment.
If I start to react negatively to the trolls if I start to spread
the hate and and just the terrible attitude people give on the internet because they’re they’re anonymous. Have you
been how would I attract people like you to my coaching program, to my seminar to what I did. When you go that guy’s just a whiny aspect.
The truth matters I not but I’m like anybody else like when you get a bad Yelp review, don’t you like you feel it personally, you want to go You’re not my customer data you want to tell them off?
And sometimes when some people do need to be fired as customers, we’re not even talking about customers. We’re talking about trolls, people who are just kind of scrolling through the internet, want to drop a little hate.
And that’s not what I want to bite on.
Yes, it affects me.
I take the high road and for those who dismiss the foundational knowledge is basic. It’s important to advocate for a shifting mindset.
Right we need to go from a fixed mindset. That’s who they are for growth mindset. That’s who you are.
If you’re listening to my podcast if you’re watching my YouTube videos, if you go to my seminars and workshops, read my blog. You eventually become a part of my coaching program. You’re a growth mindset person, you’re always looking to become better.
So instead of belittling the basics, let’s celebrate the basics.
Let’s celebrate sharing and the acquisition of knowledge at all. Levels.
Building a community where everyone from novice to expert can learn and grow because that’s crucial.
This approach enriches individuals and strengthens our industry as a whole.
Let’s choose to be educators and supporters. uplifting and enlightening.
Because why? because rather than demeaning and dismissing the efforts of those, we’re still learning. we’re going to pick them up, we’re going to make them better.
Doesn’t it feel better to help someone even if it’s on the internet with somebody posted or in a group, whether it’s one of my Facebook groups or somebody else’s lingo? I’m having a struggle. Isn’t it great when you share your knowledge, your experience, when it’s a positive, because you learn that lesson and that lesson, well that costs you money.
I created challenges for you.
But now you can help.
So I’ve already made all the mistakes that cost money and if I can impart a part on you the knowledge I’ve learned the system the process away to give you a life, restaurant prosperity, freedom of your restaurant, the financial freedom you deserve.
I cannot tell you how good that makes me feel.
That’s my why.
See, continuous learning is key. The restaurant industry is dynamic and ever evolving. Making continuous learning a key component of success.
Embracing every learning opportunity, whether it’s the latest culinary trends, advancements in restaurant technology, or innovative management strategies, it’s essential.
The pursuit of knowledge is a never ending journey.
And the most successful restaurant tours that I’ve ever worked with, are those we mean lifelong learners.
Their information gathered, they understand they don’t know what they don’t know. So they always look for that next thing.
They understand that there’s always something new to discover, a skill to perfect. His strategy to implement.
This relentless pursuit of knowledge keeps them at the forefront of their industry, makes them the leaders or restaurant needs but they also learned how important it is to share their newfound knowledge.
That’s a part of the restaurant prosperity formula.
Right? It’s leadership and systems and training. That training again is they don’t know what they don’t know. They learn every day what they’ve learned and got to share with their management team make them better otherwise they’re a prisoner there.
If you’re the smartest person in the room, you’re stuck doing the work.
Instead, they train others, and by doing so they’re developing their next leader.
When we share our knowledge and experiences, we’re doing more than just helping an individual we’re uplifting an entire restaurant community Yes, we are a community as independent operators.
We don’t have the support and the network that chain restaurants have. We have each other.
This act of sharing extends beyond simple tips and techniques. It’s about imparting the essence, the essence of our passion, resilience and creativity.
Through the canal exchange of knowledge, we elevate the standards and the quality of our industry.
It’s a cycle of growth where today’s learners become tomorrow’s teachers, ensuring the continuous evolution and improvement of all independent restaurant today racing industry asking questions, often hard for people to do. In fact, they’re often employees who will they’d rather quit and feel like, well, I got to ask a question. I’m gonna look stupid. We need to overcome these obstacles.
Creating an environment where asking basic questions is not only acceptable, but encouraged is vital for a healthy learning culture.
In many professional settings, there’s a stigma attached to asking questions that might seem elementary but in reality, these questions are the foundation of deeper understanding innovation.
Encouraging this openness leads to a more informed, competent and confident team.
It’s through these questions that we will challenge existing norms spark new ideas and drive the industry forward.
I mean, I gotta tell you, if I treated my members, my workshop attendees, my seminar attendees, anybody I’m talking to, if I treat you like that question, dumb because I know the answer. If I treat you like That’s common sense because I know the answer. And I belittle you when you want to work with me.
Or instead when I realized everybody’s on a different journey, and that there is no dumb question just because you don’t know how many managers you should have or how you schedule or how you hold people accountable.
It just means you don’t know. It doesn’t make you dumb. It doesn’t make you somebody that shouldn’t be made to feel small like the trolls want to make you feel that way they want to make me feel because they’re the smartest people in the world. In fact, you should run like hell when you meet the smartest person in the world.
Our role is to become mentors.
Mentors, mentorship plays a crucial role in the development of future leaders in the restaurant industry.
kind of mentioned that already. Right? Like we’re, our job isn’t just to make sure people do tasks is to uplift them. Make them feel well appreciated, to put them in a position that they can be tomorrow’s leaders.
It’s more than teaching skills. It’s about guiding inspiring and sharing the wisdom of our experiences.
A mentor can profoundly impact the career path of an aspiring restaurant tour manager, employee. offering support, knowledge and encouragement is critical.
by dedicating our time and experience to mentorship, we not only aid individual growth, we’re contributing to the future vibrance and success of our industry.
This legacy of mentorship ensures that the next generation of restaurant leaders is well equipped to take on the challenges and opportunities of this dynamic field. We’ll we’ll examine the benefits of mentorship both for mentorship and mentee and explore how these relationships can shape the future of the restaurant industry.
Mentorship isn’t just about passing down knowledge it’s about building competence, fostering resilience and instilling a sense of responsibility and a passion for the industry.
We should discuss how to establish effective mentorship programs, the qualities of good mentor and how these relationships can lead to innovative ideas and practices in nurturing the next generation.
We’re not just shaping individual careers, we’re crafting the future landscape of the restaurant.
We as leaders need to talk about these things. We need to work with our management team to develop tomorrow’s leaders.
Now let’s keep the spirit of sharing, learning and growing alive in our industry.
No question is too basic. No knowledge is too simple.
We’re all a part of this incredible journey, building our path the restaurant prosperity. So cooking up success. And remember, every day is a chance to learn something new and make a difference in difference in someone’s life and in our industry.
Ignore the trolls. They aren’t who you want to emulate.
Be the best you need to be. learn every day. share that knowledge mentor.
The next thing you know you’ll have restaurant prosperity, freedom of your restaurant and the financial future you deserve.
Hey, that was an awesome episode. I want to thank you for taking the time to take action on building a better more prosperous restaurant.
Before you go.
I want to give you these three dots. One by combining leadership and taking action with systems and training being checked by accountability. You are on your way to creating prosperity for you and your restaurant to have something I need from you. Please leave a review on Apple podcast Spotify or wherever you happen to listen to podcasts. By leaving us a review other restaurant pros seeking out this information are able to find it. I read the reviews and hearing how this information has benefited you. does wonders for me. And three. If you find any of the discussions helpful share them, the more restaurant pros who have access to them, the better we become as an industry.
For more restaurant resources or to get in contact with me connect with me at David Scott peters.com. Be passionate about what you’re doing. Be persistent, but more importantly become better and help everyone around you become better and your restaurant is going to kick some ass.