Hey, restaurant owners.
I want to talk to you about the checklist you're using in your restaurant
and the 5 reasons why you may not be getting the results
that you want out of the checklist.
Why they are not working for you.
Hey, everybody. Ryan Gromfin here – author, speaker, chef, restaurateur,
founder of the RestaurantBoss.com, as well as ClickBacon.com.
That's right, I'm going to tell you the five reasons why the
checklist you're using your restaurant are not working,
but before we do that, go ahead and smash the like button if you
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So, let's talk about the checklist in your restaurant.
Every restaurant has some kind of a checklist.
We know the importance of them.
Very few restaurants have as many checklists
and very few restaurants have the detail in the checklist
that I personally like. If you've seen any of my videos,
you know I am crazy about systems,
processes, procedures, checklists, prep sheets,
temperature logs, maintenance logs, order guides, inventory sheets,
the list goes on and on and on,
but if we're just talking about a general checklist,
let's say like an opening checklist for a station,
or maybe like a bathroom cleaning checklist,
I'm going to bring up on the screen right now
the five reasons why the checklist you are using probably isn't working.
Okay, so in no particular order,
the first reason why the checklist you're using probably isn't working is
if it's assigned to everybody, nobody will do it.
That's right, if it's assigned to everybody, nobody will do it.
Check out the link right now on the top right or left or somewhere,
we're going to put a link to another
video that I did on this a couple of months ago,
where I tell a great story about anybody and somebody and nobody,
but if it's assigned to everybody, nobody will do it.
Okay, reason number two - photocopies of photocopies
or laminated versions show that you just don't care.
How many of your checklists have like
a laminated cover with a grease pen,
or how many of your checklists are
photocopies of photocopies of photocopies of photocopies?
This is showing your staff that you just don't care,
that you're lazy, that you are not invested in their future.
You're so lazy that you're just making
a photocopy of a photocopy of a photocopy.
You can't even print out a new version,
let alone actually update it,
which is why I suggest that you put the day and the date
on your checklist,
so that way at least your staff knows that you're checking in on them,
you're updating them, you're making sure that they're accurate,
and it tells your staff that this is
important to you and it should be important to them too.
Okay, so number three -
you don't actually check up on the checklist.
So a lot of times we assume, well, we gave them a checklist,
why aren't they doing it? Well, your job is to manage the system,
not to give them a system and walk away,
right?We manage systems and we develop people.
Just because you gave them a checklist,
that doesn't mean that you have to walk away from it,
you still have to check up to make sure that they're doing the checklist.
The difference is if, without a checklist,
you have to check up on a hundred different things.
If you give them a checklist with a hundred things on it,
you only have to check up on one or two of them,
but you still have to check up to make sure they're doing the checklist.
Reason number four -
your checklist still have items on them that you don't even use anymore.
I can't tell you how many restaurants I walk into
and when I talk to the cooks and look at their checklist,
they're like, oh, that checklists like six months old.
We haven't had that dish on here forever, or we don't use that anymore,
right? You're just basically telling your staff that you don't care.
You're asking them to do things
that are ridiculous in your business,
and then you wonder why they don't listen to you on the thirty
other things that you're asking them.
So it goes back to what I said earlier, you got to keep these things updated,
and then what I think is maybe one of the most
important reasons why people are not using the
checklist that you give them, or they're not using it properly
is because you're asking for signatures or initials.
Don't do that.
A checklist is not there for accountability,
it's not there to say, hahaha! Three months ago,
you didn't do this on your checklist and now you're in trouble for that.
No! A checklist is a tool
to help your employees do their job better.
Can you imagine hiring someone to build you a house,
to frame you a house without a saw or a hammer,
how difficult would that be to cut the wood and nail it all together?
It would be nearly impossible.
Asking your staff to do the 100 or 200 or 300
things that you need them to do per shift per day
would be nearly impossible without a checklist,
so it's a tool.
It's not there to get them in trouble,
it's there to help them do their job.
A checklist is there to keep honest
people honest. If you've got liars and manipulators and cheaters on your staff,
a checklist is not going to help.
You've got the wrong person working for you.
The purpose of a checklist to take the person
who actually cares and wants to do a good job for you
and give them the tools that they need
to set up their day for success.
So they don't forget to prep items, so they don't forget to set up,
so they don't forget to clean certain things,
so they don't forget to maintain pieces of equipment on a regular basis.
The purpose is to keep your good people good, your honest people honest.
So we'll bring those five reasons up on the screen again,
but of course, if you have any questions, comments.
If you think I'm crazy and I'm completely wrong,
tell me in the comment section. I'd love to respond,
I'd love to read your comments, I'd love to answer your questions.
Leave the comments below, like this video.
Until next week, this is Ryan Gromfin with the Restaurant Boss.
Hoping that you have an absolutely fantastic week. Bye-bye.
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