Restaurant Owners: There Is No Going Back to Normal

restaurant recovery restaurant success
Restaurant Owners: There Is No Going Back to Normal

For restaurant owners, the last 15 to 18 months have been the most disruptive to the hospitality industry since 9/11, like 9/11, COVID-19 has shaken our country down to its core. The business restrictions closed 40 percent of our industry. And like 9/11, food prices have skyrocketed out of control.

There is also a new labor shortage, which is causing the hospitality industry to take a real hard look at ourselves and how we need to change.

In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about:

  • The lessons we've learned as an industry.
  • The outlook for our industry.

Following the breakdown of these two areas, I will give you a short action plan so you can make the best of the rest of 2021 and what 2022 will bring. It’s five things you must do to take advantage of what's coming. Here is the list, but tune into the podcast to get the full explanation for each and why they’re on the short action list.

  1. Number one, you need to put a budget in place.
  2. Number two, become an employer of choice.
  3. Number three, reach out and learn what you don't know.
  4. Number four, attend restaurant and hospitality trade shows. (I’ll be at Catersource at the end of July and Pizza Expo in August – come see me speak, attend the workshops at Pizza Expo.)
  5. Number five, become the leader your restaurant needs.

Congratulations on taking the time to take action on building a better, more prosperous restaurant. When you combine leadership and taking action with systems and training, and holding everyone accountable (including yourself), you are on your way to creating prosperity for you and your restaurant.

Click the podcast player above to listen in, or you can watch the video on YouTubeclick here to download the latest episode

 

If you're ready right now to make some serious changes in your restaurant, you can also book a 60-minute call with me where we talk about your challenges and figure out exactly what is holding you back from having a restaurant that doesn’t depend on you being in it to be successful. 

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