Hey, restaurant owners.
Do you ever feel like you wake up in the morning
ready to take on the world and then boom!
Something happens the
second you walk into your restaurant and your whole day is crushed?
Well, today, I want to talk to you about how to balance
those highs and those lows.
You're going to love today's video.
Hey, restaurant owners. Ryan Griffin here – author,
speaker, chef, restaurateur, and the founder of the RestaurantBoss.com,
as well as Click Bacon.
And I have been in those shoes,
I have been in the situations where you wake up in the morning
and you're totally prepared and today's going to be a great day
and then something happens,
and then that triggers something else and you get into this downward spiral,
and all of a sudden, your whole day is shot.
Well, tell me if your day has ever looked like this.
Right, you wake up in the morning, today is going to be a great day,
then are you serious? They never turned off the fryer?
Then thanks for booking your daughter's sweet 16 with us,
then where's Billy? He's late again.
It's all good, we'll save some money, I'll cover his station,
oh my gosh! What a terrible lunch? Why am I in this business anyway?
Then you get the phone call from your landlord,
you're increasing my rent by how much?
And then you get a last-minute reservation for 15 people.
Woohoo! We're back up there again.
Oh my god! The soup is terrible.
Did anyone taste it before you served it?
And you're back down low again,
and then you get home and you say goodnight to your
kids and your wife and your lovely family,
and you're ready to start a whole new day and take over the world,
right? Is that anything like your day?
Maybe the examples are a little different,
but up-down, up-down, up-down, right? We go through it.
One of the challenges of being an entrepreneur is that
all of the burdens fall on your shoulders,
so anytime something happens,
we have a much stronger reaction to it,
right? When you're an employee in someone else's restaurant,
if it's a slow day, you're like, yeah whatever,
it's a slow day, not that big of a deal,
but when you're the owner and you got bills coming in and it's a slow day,
you just go into this dark depression, I understand,
but then when you have this great day, you feel amazing.
What I want to talk to you today is about balance.
I want to talk to you about trying to find that balance,
so when the highs are high,
you don't get as excited about them.
It's not that I don't want you to get excited, but I don't want you to like
feel so amazing,
euphoric about a good day that then you crash on the next day,
but with that said, when the lows get down there,
when you have something bad happen, try not to get as low.
What I want you to really work on is keeping more of an even balance.
What I often say because I'm an entrepreneur,
I own my own business now and while it's not a restaurant business,
I work with restaurant owners, I've been in your shoes, but in my business,
I go through this too
- sign up a new client, things are great.
Lose a client, things are bad, right? Sell a few programs, things are great,
have a few days of slow sales - Oh my gosh!
Why am I doing this? I should just get a job,
but when I worked with my first business coach,
she taught me this powerful lesson about balance.
What she taught me is - as long as you're consistent
in your inputs,
as long as you're consistent in your day,
as long as you know that you're waking up every morning
and doing the right things for the right amount of time every day,
the outputs will balance themselves out.
You can only control what you can control.
You can't control what some other people do.
You can't control who walks through the door today.
You can't control who calls out sick today,
but what you can control is creating a culture
where people want to come to work.
What you can control is creating an
environment in your restaurant where people want to come in
and eat your food.
You can control your marketing, you can control your partnerships,
you can control the quality of your food,
you can control the look, the feel, the ambiance in the dining room,
you can control the culture of your staff,
you can control your accounting, your finances,
you can control the checklists,
you can control so much in your restaurant,
but when we start to feel these highs and these lows,
it's because those are things that we
can't control and we allow our emotions to take over.
So what I want you to focus on is balancing you,
balancing your inputs – You’re the work that you do.
As long as you're consistently doing your marketing,
as long as you're consistently training your staff,
as long as you're consistently
working on better processes and procedures and systems,
the outputs are going to balance themselves out.
You're going to get the results,
you're going to get the results that are slightly not quite equal to
(if you've seen some of my videos about how
in this modern economy, this expectation economy,
our results don't quite equal our effort,
right? Or inputs versus outputs?)
Unfortunately, we have to put a little more
input in to get the output that we want,
but the point is - work on your inputs,
work on what you're doing towards your business,
what you're doing in your business and let the other stuff happen,
it's going to happen, it is what it is.
If you do the right things at the beginning,
you're going to get the right results at the end.
So just try to keep a little more balance in your life,
a little more balance in your business,
and really focus on those inputs rather than the outputs.
I hope that makes sense.
If you love today's video, go ahead and smash the like button,
leave a comment below, I'd love to answer any of the questions
that you leave as you can see we pretty much answer as
many of the questions as possible,
and go out to our website – TheRestaurantBoss.com or ClickBacon.com
and check out our free trainings as well as the software that we've created
to help you increase profits in your restaurant business.
Until next week, have a wonderful day.
I want to thank you for watching that video.
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Thank you so much.