Build A Better Restaurant with Peter Harman

Who are your best and most loyal customers? Who are the people who have been to your restaurant maybe once? Who are the people who haven't heard about you ever? This week we talk about the difference between these three groups and how to market to each of them.

A real game that's played by real people with real money. 80% of the people who play this game, lose all their money. The goal is the win the game. Build a better restaurant and join the Top 5% who earn a 10% profit every month.

What antiquated ideas are holding you back? Are you wishing for 2019 when things were normal? You're wasting your time. When we think of the past it holds us down. What are we fighting in the restaurant industry? What's holding US down and what are we looking backwards at? The world is changing fast, restaurant owners need to get serious.

We are all frail and flawed creatures, and we make mistakes--including ourselves. We all need a little encouragement. This week I tell a touching story about Mrs. Thompson and a kid named Teddy.

Myopia is a medical term for near-sightedness, and in business, it's a person or company who suffers from a lack of imagination or intellectual foresight. This week, we ask the big question: "What business are you in?"

In any business, the owner creates the concept, the managers create the systems, and employees run the system. Then, everyone works to improve the system--which is called innovation. The thing is, you already know this. But why aren't you doing this already? This week, we dive in and look at why.

The organizational chart outlines the chain of command and who is responsible to for what. It's used in the military and many world-class organizations.

We all make choices, decisions, and set goals. But a lot of time, we don't stick with it. This week, we talk about freedom of choice, how to choose the thing you can't live without, decisions that energize you, and doing your due diligence before making a decision 100%.

Who are you and why are you here? Why have you been put on this earth? This week, I tell a story about a restaurant owner from Illinois.

A common question I get is "How much should I be spending on labor?" This week, we talk about the "30-30-30-10 Rule" and how to build a what I call "The Linear Schedule".

This week we talk about the foundation of leadership, sharing knowledge, wisdom, and insight. Phronesis is a type of wisdom relevant to practical action, implying both good judgement and excellence of character and habits, sometimes referred to as "practical virtue".

How to make the mental and physical leap from 2019 to 2022. The things that got you here, will not get you to the next level. This week we talk about how to deal with change, letting go of what you have.

2021 is going to be a big year, no more excuses. This week we talk goals and how to manage your business. You've had plenty of time in 2020 to think about what you want, now it's time to move.

This week, we're going to look at three things through the eyes of your customers: how to improve, innovate, and adapt your business for the benefit of your customers in order for you to thrive!

This is the truth, and the opposite is also true, a lack of a system will keep you hostage. This week we talk about the concept of "The Way We Do Things Here", the organizational chart, job checklists, schedules, and HOW to design a system.

Most restaurant owners don't know their numbers. Do you? Were you profitable last week? Do you know right now, or do you have to go dig up invoices and run the numbers? Once you know the numbers, it's time to get your numbers together and make a plan to make your restaurant profitable.

We're going to talk about what you can do do increase your sales RIGHT NOW... TODAY. What could you possibly be doing right now that's more important than putting money in the bank? This week, we're going to talk about actionable things you can do today.

When we focus on the things that best serve the customers, our numbers go up. When we focus on ourselves, the numbers go down. This week we talk about how exactly to focus on the customer starting with who YOU are as a person, restaurant, and brand, and then weaving that into your "customer promise" to constantly add value, improve the service, and then how to execute this every day with every cus...

This is a very important and deep subject, so today, we're going to talk about three things: the organizational chart, checklists, and working with full-time people.

This week, we talk about Fundamental #2, The Owner Mindset. Better people build better restaurants. Everything you do is either "Above the Line", or "Below the Line". This starts with what you do when your alarm clock goes off to big decisions in your restaurant every day. Are you making "above the line" positive, productive decisions? Or, are you making "below the line" lazy, negative decisions?

Why are some restaurants doing amazing, and the rest struggling to survive? I believe the Top 5% are thriving because they focus on the fundamentals, and they have goals.

This week, we talk about what your restaurant has in common with cell phone manufacturers, the railroad industry, and sword-fighting! I guarantee that this week's podcast will get you thinking about what business you're really in.

How many gift certificates did you sell last year? What about your sales volume of gift certificates? And, what percentage of gift certificates for the whole year were sold in December? This week we talk about planning ahead, setting sales goals, building a plan, and some great tips and ideas on how to sell more gift certificates. Let's double your gift certificate sales this year.

Do you have abusive customers? Ever wish you could tell tell them what you thought? Do you have customers you wish you could tell to take a hike? This week we talk about Sales Pillar #6, and how to fire bad customers.

How effective is your marketing campaign? This week we talk about the science in bringing in new customers and how to think about building a campaign to bring in new customers.