It starts with a complaint. No restaurant enjoys hearing they have failed their guests, and many choose to ignore the pain and move on.
Why is this? It’s multi-faceted. There are so many moving parts to running a restaurant, it leaves owners with little time and energy to personally address a complaint – and avoiding them is impossible, no matter how much training you provide your staff and how well-managed your restaurant is. Your team is only human. Even the best make..
Last month, I shared some of my thoughts on the Small Business Administration’s ‘Emerging Leaders Program’ I’m participating in.
Emerging Leaders is a ‘hands-on’ program. Our group is on a fast-track curriculum, with reading and writing assignments, discussions, and lectures. We’re covering an advanced course that’s been compared to an MBA in just seven..
As many of you know, I’m passionate about my restaurants. It’s about the food and drinks, sure – but even more about the creation of something special, the challenges of running a business, the creativity and art I can showcase to share the love I have for my culture.
Because I am fueled by the excitement of running a business, I’m always seeking ways to learn more and improve upon my knowledge. Studying successful business owners has long been a necessary part of my daily..