We all thought 2021 was going to be an easier year than 2020,
but was it really? Coming up right now.
Hey restaurant owners, managers, and operators.
I'm Ryan Gromfin and this is The Restaurant Boss, where we
bring you tools, tips, and strategies to help you
make it happen in the restaurant business.
2021 was supposed to be a much easier year
than 2020, but was it really?
Was it really that much easier, right? We were faced with
labor challenges, we were faced with
supply chain challenges, right? The total buzzword - supply chain.
But the funny thing is, even when we released our book this year,
we had supply chain challenges. Believe it or not, it was cheaper,
easier, and faster for us to order the book in London
and have it shipped to the United States to then be shipped out all over the world
than it was for us to order in the United States. The world is just
wacky right now. But the point is,
things have changed
and things have not just changed a little bit
and things have not changed in a way that it's temporary.
Things have changed permanently.
Mostly what I'm talking about is in the labor world,
your staff, your team members,
their expectations, the pay, the way we treat them.
The supply chain thing, it'll work itself out, it always does.
Yes, we're having challenges right now, yes the world is in a little bit of chaos,
there's all kinds of weird issues that are causing it,
but that will settle itself down. Now, are prices going to come down
to where they were pre-Covid? No, it's inflation,
it's happened it's real.
Your prices will go up,
the prices you're paying for products will go up, but we'll find a balance again, we always do.
The difference is going to be in the labor market.
We have seen a shift in labor.
I mean it's been happening for a thousand years, I mean let's go all the way back to
you know roman times, let's go back to
even in England and in Europe, in the
renaissance or pre-renaissance period and then the renaissance period and then
even in the United States during the industrial revolution
and then the 40s and 50s, so look,
the labor markets always change. The restaurant industry has
just been able to hold on to some really bad habits and some
old ways of doing things
for a lot longer than
we maybe should have.
These are methods I've been teaching for about 10 years now at the restaurant boss which are
methods of how to train better,
how to motivate your team better, how to teach your team better,
and the reality is the clients that I’ve worked with from
ten years ago to five years ago to three-two years ago that have been adapting these strategies
didn't struggle as much and aren't struggling as much as some of the clients that I’ve
been working with more recently or clients that maybe
haven't adapted as many of the changes.
So every year I do something called SORI - the state
of the restaurant industry
toward the end of January.
Now very similar to the State of the Union address that the president puts on every year,
the last Tuesday or the last Thursday of the year, I don't know.
We do something toward the end of January that we call the state of the restaurant
industry address, and it's about a one-hour live event.
I put on a tuxedo,
I answer your questions live but more importantly I present
for about a half-hour to 45 minutes about
what I see the trends
and what strategies you can use to have your best year ever.
So we're doing that address next week,
it's on I don't know what date it is, I want to say
the 18th I think.
Well, below this video, we'll put it up there I think whatever day it is,
whatever date we'll put it up there, sorry that I totally just drew a blank on the date,
but below this video wherever you're watching it on our website or on YouTube, there'll be a link
where you can register to come to that event live
and listen to the address that we're going to deliver,
as well as the strategies that we're suggesting you adopt to make 2022
your best year ever, or
if the event has already happened that link will take you to a replay of it.
But now that we've sort of mentioned
the basis of what we're going to be talking about
in this year's state of the restaurant industry,
as well as what strategies we're going to be suggesting,
I do want you to think between now and when you watch that
video or attend that address live. I want you to think about
how much have you changed while the world around you has changed.
Is your menu the same as it was six months, a year, two-
five years ago? If it is,
how can you expect to have different results?
Is the way that you recruit, hire, train and develop your team
the same now as it was a year,
three-five-ten years ago, if it is,
how can you expect to have different results?
So listen, I'm really excited to bring this address to you. I hope you're able to join us
live and again if the live date has already passed,
then watch that replay and remember,
systems create freedom, freedom creates value,
value creates scale. If you haven't picked up a copy of our new
book ‘Make it Happen’, head over to
therestaurantboss.com where you can get a copy of the book
completely for free. And remember,
I love every single one of you crazy restaurant people. I look forward to bringing you
another great video just like this next week, bye-bye.
I hope you enjoyed this week's training video.
If you haven't subscribed to our channel yet,
would you go ahead and smash the like button right up there,
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I've also gone ahead and put a couple of videos for you here and here
that I think you're going to enjoy.
Remember, systems create freedom,
freedom creates value, and value creates scale.
Manage systems, develop people and be awesome.