Hey, restaurant owners.
I'm talking to you today and your staff a little bit.
Hopefully, if you are a line level staff member
or manager at a restaurant, you're gonna watch this video
and learn from it but owners I'm talking to you
and I'm talking about turning your average employees,
your not so great employees into diamonds.
Here's how you do it, coming up.
The following video is filmed with a new camera
and had a strange Auto zoom feature turned on.
So some of the shots are really, really close to my face.
It's totally awkward and I'm sorry but the content is worth it.
Hey, everybody Ryan Gromfin,
author, speaker, chef, restaurateur
and founder of TheRestaurantBoss.com
as well as ClickBacon.com
and in this week's video I'm gonna talk to you
about taking your average employees,
your not so great employees,
your good employees, your great employees
and turning them into the best into excellent into diamonds, right?
Diamonds that shine and sparkle and do everything you want them to do.
They're everything you want them to be,
they're an investment right?
Buying a great diamond, it's never gonna go down in value.
Buying average diamonds, well, they're available everywhere.
But great diamonds go up in value, no different with your employees.
All right so, what are we talking about here
with all this diamond stuff.
What I'm really talking about is something that I call Constant and Gentle Pressure,
Constant and Gentle Pressure.
See, if you've ever been yelled at
or if you've ever yelled at an employee
that's a large amount of pressure in a very short period of time
and you may get a short term result
but in the long term you're not gonna get the result you want.
I've been yelled at many times,
I've been pulled into the walk-in, in a hotel, in a restaurant to get yelled at by the chef
and because of that, that's what I used to do to my staff.
And it doesn't work and if you've never been yelled at in a walk-in,
it's not because it's cold in there that, that's where the chef drags you into,
it's 'cause they're pretty sound proof.
So, I could yell and scream as loud as I wanted
and the people in the dining room weren't gonna hear it.
It's a terrible little trick. Don't do it, don't yell at your staff.
If you've ever been yelled at, you know it sucks
and you're not gonna get the results
but I understand we're in a high pressure business,
you're feeling a lot of stress, you're feeling a lot of pressure
and sometimes the emotions take over you
but what I want you to think of is this constant and gentle pressure
and what do I mean by that.
Well, let's think about a fake diamond.
There's many different methods to build fake diamonds
to manufacture fake diamonds
but one of those methods is to apply an enormous amount of pressure.
That's one of the methods to make a cubic zirconium diamond,
is a lot of pressure in a short period of time and you get a pretty good result
but it's not a real diamond.
We all know that real diamonds are formed over a very long period of time.
Now, it's not exactly gentle pressure, it's a lot of pressure on diamonds
but the point is it's done over a very long period of time.
So, if you're trying to get your staff to change
or if you're trying to make changes in your own life
or if you're trying to make changes in your personal life,
if you're trying to make changes in your restaurant in general,
changes don't happen overnight, decisions happen overnight.
Never again happens overnight.
The decision to make the change happens instantly
but the work that goes into that change taking effect takes a long time.
So, don't give yourself so much pressure.
Don't put so much pressure on yourself literally,
to make those changes instantly.
Give yourself some time
but make sure that over the period of time,
you're applying a constant steady amount of pressure.
See we respond. Athletes, musicians,
highly successful people respond to a little bit of pressure.
We step up to the plate
but if you give an athlete too much pressure,
if you take a rookie
and put them into the most pressure-packed situation ever,
some will rise, most will struggle
but if it's their third or fourth season and they've been to the playoffs
and then the World Series
and then now they're in a their third or fourth World Series,
they're used to that pressure, we ratcheted it up slowly.
We all know the analogies
but what I want you to think of in your restaurant, in your business,
in your life is instead of yelling and screaming
and applying massive amounts of pressure,
think of it over a long term of Constant and Gentle Pressure
to get the results that you want.
I hope you enjoyed this week's video
and I look forward to bringing you another one
just like it.
Have a wonderful day
and don't forget to leave a comment below.
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