Build A Better Restaurant with Peter Harman

This is your golden opportunity to start over. Will you just open your doors when it's time to re-open? Or will you take this time to re-imagine your restaurant? This week, we talk about a few ways to think this through.

This week we talk about the seven steps of making hard decisions that have to be made quickly, either to make something bad stop, or a good opportunity that we want to pursue or make happen.

When times are tough, it's more important than ever to do the right thing when it comes to your character, your reputation, your family, your employees, and your restaurant. This week we talk about a few ways to think about the decisions you're going to have to make.

A note of inspiration and encouragement, plus some thoughts on how to make big decisions through the lens of principles, plans, and tactics. In challenging times, you may have to change your plan or your tactics, but you have to be steadfast on your principles.

This week, I talk about my stance on business and employees. Your people are either for you, or they are against you. There is no middle ground.

This week we talk about getting above the clouds, leaving the dark rainstorms below. Stop following the path of least resistance and stop taking the path most traveled.

This week we talk about why social media doesn't work to put "butts in seats", we'll talk about why it's a waste of your time, and what you should be doing instead.

We're going to talk about how important guest count is in your restaurant and why you should be a fanatic about it. It will make a huge difference on your bottom line.

Better people build better restaurants. This week we talk about things you can do right now, to start improving your team.

Your menu is the single most important tool in your restaurant, and tells the world 'who you are' and 'what you are'. This week, we are going to talk about how to improve every part of your menu to help you be more profitable.

Your menu is your most important marketing tool in your entire restaurant. This week we talk about how to use your menu correctly.

This week, we go over a list of 19 things you can do starting TODAY, in order to stop wasting your money.

It's time to spell out every single event that happens from the moment the customer pulls into the parking lot until they pay their check and leave.

This week we talk about business models. As the old adage says, "Work ON your business, not IN it." ... But it's OK working IN your business! There are several ways for an owner to work in their restaurant. This week, we talk about the different ways to work in your restaurant so you can set some real goals, learn how to lead, and organize your business.

Part 1 of a 13-week series, we will dive into the steps you need to take to earn the "Gold Standard" in the restaurant business: A 10% Profit.

It's not just a new year, it's a new decade. It's time to think big. This week, it's time to start asking yourself some tough and important questions.

Are you planning for next year? Or are you just going to "wing it?" This week we talk about a handful of things to do before 2020 is here, so you can earn a 10% profit.

How much money in gift certificates are you going to sell in December? Do you have a plan to increase your sales? Do you know what the benefits are of selling gift certificates? This week, we cover the "Why" and the "How" of selling a LOT of gift certificates.

This week we go over the specifics of each level in the hierarchy of needs, and we learn how to be a better marketer by understanding what exactly your customers want from you.

This week we dive into Abraham Maslow's 'Hierarchy of Needs' and how understanding this concept can help you and your restaurant thrive.

This week we talk about the best form of marketing that will save you time and money, and the "13 tests" every restaurant must pass for each new customer they bring in.

Most restaurant owners, managers, and chefs don't have goals. And even the small percentage that do, aren't very effective. This week we talk about how to set the right goals to get you on the right path.

Many restaurants are dramatically increasing their sales by adding delivery. Is this the right move for your restaurant? This week, we talk about all the details.

As a leader, you must inspire your people to action. What are you waiting for? Today is all there is. It's time to do it now, today.

This week, we talk about how using checklists will change your life. How else are employees supposed to know exactly what we want them to do? Easy, list them out.