In this article you’ll discover:
• Why just focusing on trying to cover payroll and make a little extra is
killing your restaurant.
• How to use your competitors to catapult your restaurant to a whole new
level and attract your ideal customers.
• How to overcome your doubts and self-destructive habits that are holding
you back.
• The real secret behind the success of millionaire restaurant owners.
• The eight additional things in your restaurant that you must measure and
track on a daily basis.
Do You Have Big Goals For
Your Restaurant?
Tiny Goals = Tiny Results
- If you’re a new restaurant owner and are wondering how to build real lasting success in your restaurant.
- If you’ve had your own restaurant for years and are sick and tired of still living month to month.
- If you’re attracting only a few diners a day and you're on the brink of closing your restaurant because of the lack of customers.
- If you’ve hit a wall in your sales and revenue.
- If your restaurant is doing okay, but you want to be doing better.
Big Goals = Big Results
- If you’re not willing to seriously try anything different than what you’ve done in the past.
- If you’re a talker and not a doer. Billion dollar ideas are worthless unless you implement them into your restaurant.
- If you don’t have the discipline or desire to stick with a proven success system for at least twelve months.
- If you honestly don’t have another nickel to invest to turn your restaurant around.
Honestly, which one sounds more like you? You will become as small as your controlling desire;
as great as your dominant aspiration. James Allen
Chasing Greatness
The truth is that most great achievements in life are
the result of thinking big and aiming high. Small goals put chains, restrictions and limits on
your potential, but when you’re working towards a big goal you barrel right
through tons of smaller goals by virtue of chasing the big goal. However, in order to become your very best is to
think at a very high level. After you’ve set your sights on big goals, then
it’s time to find a path to your goals. But isn’t achieving massive success
like other superstar restaurant owners next to impossible? Not, if you follow proven success models and
systems!
Reaching Your Unlimited
Power by Tony Robbins
Passage #1: Long ago, I realized that success leaves
clues, that people who produce outstanding results do specific things to create
those results.
Passage #2: Actions are the source of all results. .
. . This process of discovering exactly and specifically what people do to
produce a specific result is called modeling.
Passage #3: Modeling is the pathway to excellence. .
. . The movers and shakers of the world are often professional modelers—people
who have mastered the art of learning everything they can by following other
people’s experience rather than their own.
Passage #4: To model excellence you should be a
detective, an investigator, someone who asks lots of questions and tracks down
all the clues to what produces excellence. . . .Building from the successes of
others is one of the fundamental aspects of most learning.
Your True Restaurant Success Foundation
1. You believe you can actually
be a superstar restaurant owner.
2. You think like a superstar restaurant
owner.
3. You set goals and run your
business like a superstar restaurant owner.
The Top 6 Beliefs That
Cripple Restaurant Owners And Instantly Prevent Them From Achieving Massive
Success!
Belief #1: “I simply
can’t do it.”
• The Truth: Yes, the marketing strategies in this system for
getting more diners into your restaurant may be new to you, but unless you’ve
been consistently using proven systems that others have used to accomplish success
in their restaurant’s, then you don’t know what you are capable of
accomplishing.
– Is it fair to not even give yourself a chance to accomplish something
great?
– You
should always start by doing something small that you’ve never done
before and begin to build upon that success until succeeding at new
things
becomes a part of who you are.
Belief #2: “It can’t be
done in my market.”
• The Truth: Yes it can, but you may need to tweak or adjust your
approach. If it has been done in another restaurant in another market, it can
be done in your market.
– When a restaurant owner says “It can’t be done in my market” what that
means is “I haven’t found the right way to make it work in my restaurant.”
– Until you try an approach that worked in another restaurant, you will
never know whether it can or can’t be done in yours.
– While your marketplace will certainly determine what some of the
variables are, your plan of attack and how you implement it will determine your
success.
Belief #3: “It would
take too much time and effort.”
• The Truth: Yes, you’ll have to put in some time at the
beginning, but after the initial time and work upfront, you’ll have systems and
strategies that will work for years.
– You can continue to work 100+ hours a week and make $60,000 a year or you
can put in 20 hours of work once and work as little or as much as you want
while earning a high six figure income.
– Understanding that your income will not necessarily increase because you
work harder is always a tough concept for most restaurant owners to accept, but
it’s true.
– You must work smarter, not just harder. You must work harder AND smarter
to be successful in this new market.
Belief #4: “It’s too
risky. I’ll lose money.”
• The Truth: You’re an entrepreneur, so by default you’re putting
it all on the line. Plus, it’s only risky if you don’t take small steps that
you can measure and hold accountable to producing results.
– Managing the risk of growing your restaurant can be easily managed by
investing small amounts on a scheduled basis and then tracking your results
before investing more.
– Any dollar you spend that increases your net profits is ultimately a
dollar well invested.
– It’s not too risky when you break your marketing investment down into
smaller dollar amounts and track your results to see what’s working.
Belief #5: “My customers
will only come to my restaurant, because my food is the best.”
• The Truth: Your customers aren’t loyal to you because your
restaurant is the only place they can get good food; they are loyal to the
total experience you provide.
–
To reach your highest level of success with your restaurant, you must
have a consistent and enjoyable experience for your diners every time they
visit your restaurant.
–
Then, you must ensure that your staff consistently delivers that experience
according to the systems and standards you’ve set.
–
Regardless of the level of dining experience you provide, it can be
duplicated by the right people implementing your systems.
Belief #6: “If I just
keep my food and labor costs low, I can make more money.”
•
The Truth: While it is true that you need to focus on keeping
food, labor and your overhead costs low,
there are several other key numbers you must track and improve upon in
order to be successful:
–
How many diners you get every single day.
–
What times of day your tables are empty or filled.
–
The long-term value of your average customers.
– Your most profitable lead sources and how much it cost you to generate
that customer.
–
Marketing is math and you have to understand the numbers behind it.
You MUST Change Your Beliefs
About What You Can Accomplish!
If you can’t even change your belief system about
yourself, then you can’t create a million dollar restaurant. Once you believe, then it’s time to put a plan into
action.
…But… One of the greatest stumbling blocks to achieving
great success for most restaurant owners is…They cannot get their heads around how obvious and
uncomplicated massive success in their restaurant can be.
The Hidden Path To Success?
Most restaurant owners incorrectly think that the
road to success is hidden away, and if you could find it, it would be twisting,
uphill, covered in fog, and full of pitfalls. Therefore restaurant owners…
- Distrust obvious and straight forward answers
- Complicate simple concepts because we think the
truth is common sense.
- Tend to gravitate towards the secretive and
mysterious because they hold magical alluring qualities.
Then, even after finding the path to success clear
and simple, the temptation then becomes to go and make it so complicated that
it requires a rocket scientist to unravel the self-made ball of yarn.
Overcome The Complex
All plans must be reduced to simplicity in order for
us to be able to implement them. No one
can live or operate in complexity for very long and create lasting success. Lasting success will always be determined by your
ability to reduce things to their simplest level and then take action.
The Super Simple Focal
Points
•
Attract New Diners
•
Get Past Diners To Return Again
•
Food Quality & Costs
•
Staff Training & Costs
•
Dining Experience
