What is the New Modern Restaurant is going to look like as we move forward
into the future?
Hey, everybody. My name is Ryan Gromfin. I am an author, speaker, chef, restauranteur,
and I am the founder of TheRestaurantBoss.com,
as well as ClickBacon.com and ScaleMyRestaurant.com.
And so as we are coming out of this crazy time,
this Covid-19 era – this video is being filmed in the middle
of May of 2020. We are in the heart
of just barely starting to reopen our economy.
Now whether you are watching this in June of this year,
or in June of 2025, I think the tips I am going to share with you here today is going to apply,
but what is the new modern restaurant is going to look like?
Again, whether it’s next week, next month, next year, or in the next decade.
It’s hard for me to answer that specifically because, of course, we can’t look into the future,
but the one thing I can tell you is that the modern restaurant
is going to be 10% ahead
of where the pack is.
It’s going to be 10% ahead of where everybody else is.
So, how do we find out what that 10% is? What that difference is?
Because if we go too far,
if we make too many changes at once,
your customers are going to get nervous.
They are going to be afraid. They are not going to know what it is.
Whether you are looking to develop a new concept and you have nothing right now,
go look and see what the leaders of your industry
all around the world are doing, and push the envelope by 10%.
If you have got a restaurant opened right now and you know things needs to change,
go look at what the leaders of your industry are doing,
and push that envelope by about 10%.
But for those of you that don’t believe that change must happen,
for those of you that don’t believe that you must push the envelope a little bit
but not too much,
I ask you to think about – what did a restaurant look like in the 20s?
Go look at menus for restaurants in the 20s.
I love visiting all historical hotels and looking at
their menus for New Year’s Eve in 1900 or
some random café menu that they served in their hotel
in the 20s or the 30s or the 40s.
We don’t need anything like that anymore.
So things must change.
I talk to people all the time and they say, their menu is fine, their menu doesn’t need a change.
It’s the same menu they are serving for 20 years. You are wrong.
Your menu needs a change.
You can’t push too far,
you can’t push too hard but you need to change, you need to adopt.
So, what does the New Modern Restaurant look like? I don’t exactly know.
That’s different for everybody, but what it looks like,
is it 10% more modern than where you are right now?
Those old 50s diners don’t exist anymore, so things must change.
Those old 20s and 30s and 40s
dinner houses with 30-piece brass pans don’t exist anymore,
so things must change.
I apologize that I am not giving you black and white, telling you exactly what to do here,
but the one thing I do want to tell you to do here is to look at the Industry Leaders.
Are you getting magazines for your industry?
Are you watching the cooking shows?
Are you eating at your competitors restaurants?
Are you travelling the country, the state, or the world to eat at?
The restaurants that are similar to your restaurant
that are in the same socio-economical or demographic area that
serves similar food.
Are you at minimum? Do you have a list
of the 50 best restaurants?
If you serve hamburgers,
do you have the list of the 50 best hamburger restaurants in the world?
And are you every once in a while watching YouTube videos,
members of their Facebook pages?
Seeing what they are doing? Looking at their menus, looking at what marketing they are doing?
Because how can you adapt to the new economy,
how can you adapt to any new economy? How can you
push the envelope a little bit?
Give your customers what they want. Stay on trend or a little bit ahead of the trend.
If you don’t even know what the trend,
so the biggest takeaway I have for you here is to study your competition,
study the industry leaders,
see what they are doing and adapt just a little bit of those practices.
And if we keep that mentality that
constant and never-ending improvement mentality
in our brains… if we are constantly every year pushing the envelope by 10%,
you will lose sale, you will never be old, you will never be and old restaurant.
You will always be on the cutting edge of technology.
Remember, you are either green and growing or ripe or rotten.
Which brings me next week’s video.
So, I hope you enjoyed this week’s video and I look forward to bringing you
– you are either green and growing or ripe or rotten next week.
Have a wonderful day.
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