Why Is the Restaurant Business So Hard?

Ever feel like running a restaurant is like juggling flaming knives while riding a unicycle? You're not alone. Today, I want to answer a question I hear all the time: Why does the restaurant business feel so hard?

It’s not the business, it’s the systems

The restaurant industry isn’t inherently tough. What makes it feel like a daily grind is the lack of solid systems. When your team doesn't know what to do without you, you become the system. That means no freedom — because if you’re not there, things fall apart.

Think you have systems? If your version of training is, “Hey, follow me around for three days,” that’s not a system. People learn differently — some are visual, some auditory, some hands-on. The best training uses all three.

And even if you’ve got a training manual, did someone walk them through it? Did you test their understanding? If not, you're setting them — and yourself — up to fail. You’ll spend every day correcting mistakes, reinforcing the idea that you must be there for things to go right.

That’s not a business. That’s a trap.

The owner’s trap

Many restaurant owners are excellent operators but lack the knowledge and tools to run the business side effectively. You might be the best server, host, food runner and expo all rolled into one. You're a superhero on the floor and in the kitchen.

But here's the problem — everyone depends on you to fix things. You don't look at your budget (if you even have one), you only review your financials months after the fact, and you make decisions on gut instinct instead of data.

That’s not sustainable. That’s exhausting. And that’s why it feels so hard.

The power of tools

Let’s talk tools — real, tangible tools like budgets, recipe costing cards and checklists. These aren’t just extras. They are essential to taking control of your restaurant.

Checklists, for example, are the foundation of my coaching program. I even provide my members with a year-long subscription to Jolt (check out www.jolt.com). Why? Because if your managers can’t follow a checklist, there’s no way they’re taking accurate inventory or prepping for the next shift.

How often do you walk into chaos because the night shift didn’t prep, or the morning shift didn’t set up properly? It’s maddening. But when systems like checklists are in place, each shift turns over 100% ready for the next.

Recipe costing cards? They give you the power to engineer your menu and reduce food costs by 3–7 percentage points. Labor cost tools can help you cut 1–3 points off your labor cost, too. With a budget, you start proactively planning instead of reacting. You can forecast, invest and grow with confidence.

There’s no shame in the game

Here’s the deal: if you don’t have these tools in place, it’s not entirely your fault. You don’t know what you don’t know.

The most successful restaurant owners I work with are information gatherers. They attend seminars (like my two-day seminar in Las Vegas), read books (like mine), watch YouTube videos and listen to podcasts.

But here’s the kicker — just learning something doesn’t change your business. You have to share it with your team. The smartest owners I know empower their managers with knowledge so they don’t have to be there every day.

It gets easier with the right tools

With the right systems in place, running a restaurant becomes a well-oiled machine. That’s what I call restaurant prosperity — freedom from your restaurant and the financial freedom you deserve.

These systems allow your restaurant to operate how you want it to run, especially when you’re not there. You’ll have clear training, empowered managers, and consistent accountability. When everyone knows what their job is, how to do it, how well it should be done, and by when, things just work.

It’s not the industry — it’s the missing tools

If you’re struggling, remember: it’s not because the restaurant business is too hard. It’s because you're missing the tools that make it easier. Equip yourself, empower your team and watch those challenges turn into opportunities.

Be sure to visit my YouTube channel for more helpful restaurant management video tips.