Build A Better Restaurant with Peter Harman

If you want to help your waiters and servers increase sales in your restaurant, play this for your team. And, yes, I'm serious.

This week, the Food Guru will give you three different mindsets to help you see your life, your restaurant, and your future. The "full cup", the "cracked cup", and the "empty cup".

This week, the Food Guru will give you actionable steps to increase your sales TODAY. How much time do you really spend trying to increase the sales in your restaurant? How much time did you spend yesterday working on increasing sales? Are your waiters "order takers", or are they "salespeople"?

Getting 100% Attendance is one of the hardest things to actually accomplish in the restaurant business. Get 5 important rules to help you with scheduling, and enforcing the schedule.

One of the best pieces of wisdom. This week, the Food Guru goes over the 16 Points of his restaurant's Customer Promise. This is the exact Customer Promise he uses in all his own restaurants, and has for decades. Listen in and get inspiration for your own, and implement them for the next 10 years.

Friday the 13th is a day we blame other people for things that happen in our life. But, if you really want to know who's to blame, take a look at the man in the mirror. You built the concept for the restaurant, you picked the location, you hired the managers... Y-O-U.

If you're a proprietor, you are the business and are trying to beat the guy next door. If you're an entrepreneur, you work ON the business, and are trying to bring a vision to life. This week we talk about the differences between the two and which one has the best chance of survival.

This week, we talk about how to build a profit right into your business, a few ways to make sure you hit your numbers, and the six ways to increase sales.

When's the last time you took a day off in your restaurant? Do you have a system for doing everything in your restaurant? This week we examine systems: everything from service, recipes, hiring, training, marketing, money management, and more. The best restaurants and the best chefs have the best SYSTEMS.

This week we discuss your employees, the different types of people in your restaurant, and how to manage, lead, and keep each different type of worker to help you build an amazing team in your restaurant.

Today, cameras in restaurants are only used for security. But... coaches of sports teams use cameras for training and constant improvement. What if we took a page from their playbook and used cameras to increase the quality of our food and service?

This week we talk about your restaurant's "market position", your restaurant concept, and why 80% of your menu items might be chasing your customers away.

This week, we talk about how to manage your time--and more importantly--WHAT those things are you should be spending your time on.

How will your business model change in your restaurant? Robots, drones, smart clothing, and your restaurant. In this episode, I lay out my bold predictions that will take place over the next six years.

Success Comes In "Cans" Not Cannots. This week, we talk about your goals, your attitude, and your people. What's the difference between a regular goal and and a noble goal? Find out.

We have the right to life, liberty, and the pursuit of happiness--not the right to financial freedom or professional freedom. This week, we talk about financial and professional freedom, and simple freedoms like taking a day off.

My new book is officially published. In my 40-year career, I have discovered that there are eight basic fundamentals that all winning restaurants possess. These are not voodoo secrets; they are timeless truths that anyone with a 5th grade education can understand and follow. This week, I will share these fundamentals with you.

This episode is about getting things done and avoiding distracting things that end up on your to do list. The term "Yak Shaving" started as a term about dirty and sloppy code at MIT. Today it refers to many different types of distractions, time wasters, and minutiae that slow us down from accomplishing the primary goal.

The restaurant business is one of the toughest businesses on earth, and we all need a little encouragement... and so does your staff and your family. The process starts with you. This week, we are going to talk encouragement, and how this can help every aspect of your life.

... and reward them like partners. This week we will discuss how most restaurants treat employees, and why turnover is so high. Also, we will talk about how to build reward systems for your employees into your finances to DOUBLE your profits.

Setting goals is scary. 95% of the country does not have written goals. Do you? Or, are you just going with the flow? This week, the Food Guru is going to talk about why most people don’t set goals, and how to take baby steps towards accomplishing your goals.

This week, The Food Guru shares an amazing and timeless story from Elbert Hubbard with a sad and painful truth about your team.

If you want your employees to succeed, there are five specific steps that you must go through with each and every employee. If you leave out any of these five steps, their chance of success will be greatly reduced. Failure to go through each of these five steps with your new hires is a major cause of employee dis-satisfaction and turnover.

This week we will tackle how to deal with the negativity in your restaurant. Who will win? Positivity or Negativity?

Great people are hard to find. Hiring and staffing in your restaurant is a full-time job. That's why you need to be proactive, and you need to be in "recruiting mode" 52 Weeks A Year!