Build A Better Restaurant with Peter Harman
Build A Better Restaurant with Peter Harman
A weekly Business podcast
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Build A Better Restaurant with Peter Harman
Build A Better Restaurant with Peter HarmanEpisodes
Build A Better Restaurant with Peter Harman
Build A Better Restaurant with Peter Harman
A weekly Business podcast
Good podcast? Give it some love!
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Episodes of Build A Better Restaurant
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If you continue on your current path where will you be in 5 years..?How about 10 years..?Is your current path going to put you where you really want to be or are you headed - the wrong way..?
Whether you know it or not… You have a management style.Your management style was developed over the course of your lifetime.Some management styles are better than others.Some Work Wonders – and others repel people like the smell of a skunk
Today we are going to discuss WHY it is easy to move the ball forward in your restaurant some days and impossible at other times. Today I'm going to introduce you to the concept of Offense / Defense...
Everyone thinks their competition is the biggest obstacle they must overcome. Most people think finding the right customers and the right employees is the biggest obstacle they must overcome… This is NOT true.The biggest obstacle you must ov
Today we are going to discuss the power of WORDS… Specifically – YOUR WORDS and their power to do GOOD or BAD. Betty Eadie said…"If we understood the power of our thoughts, we would guard them much more closely. If we understood the power o
Friedrich Nietzsche said – When you stare into the abyss – the abyss stares back. Wow!Today we are going to discuss – how this strange quote - can help you and your restaurant!
Today we are going to discuss a simple formula for success that will help you become successful in any economy and any market?
Discipline is ignoring something you want right now… Today.In exchange for something you REALLY – REALLY want… Later on… In The Future.
Today we are going to talk about how to use the Pareto principle – also known as the 80/20 Theory to create a quantum leap in your restaurant.
Today we are going to talk about how to use the Pareto principle – also known as the 80/20 Theory to create a quantum leap in your restaurant.
Imagine a sheet of paper on your desk. Draw a line across the middle of the paper. This is called THE LINE…The area Above the line represents GOOD THINGS - that you MUST DO - And the area below the line represents BAD THINGS - That you MUST
I like to throw different ideas at you to keep you on your toes.Today – I want to discuss a NEW way to look at your staff and the labor cost in your restaurant.
The modern business owner is struggling to find and hire peopleand when they do find someone to work, they only get about 50% of the employees effort… Do you know why that is… Well that’s what we are going to talk about today.
Today we are going to do something a little different. I am going to take you behind the scenes to my staff meeting at Martini’s Grille.Every three months we have a quarterly staff meeting… Where we do three things#1. I address the entire t
Do you know who you are… ORAre you chasing the hottest trends - trying to please everyone else..?
Are you HIRING the wrong people - just to fill a position?Are you putting things on the menu - that don’t fit?Are you agreeing to do things that you really don’t want to do. If the answer to any of these questions is YES – You’re in luck be
Have you ever had an employee try to usurp your authority? Go above YOUR head to your boss to get THEIR way or undermine you.Or have you ever had an employee go to one of your partners to complain about you? Or if you are the owner – go to t
Do you have a hard time getting your managers ALL on the same page..?Do you have a hard time understanding your boss or your fellow managers or your employees?Do you wish everyone could all just get along and do the work we came here to do
Have you ever noticed that some of your employees - never get it – They never grow. While other people - just get it - right away?That’s because some people ARE the RIGHT fit. They have the RIGHT physical and mental make-up for THIS Type of
The restaurant business involves HARD work. Restaurant-ing is a LABOR intensive business. The BIGGEST problem we face today is finding GOOD People who will SHOW UP and WORK HARD.Today I am going to discuss one of the biggest things - I thin
Do you ever feel like you know what you NEED to do – to move forward and achieve your goal, But for some reason… You just can’t get to it… You just can’t DO IT... You just can’t make it happen… If that sounds like you… You’re in Luck – Becaus
Today’s Pep Talk is Personal. I am going to share a little insight into my personal journey. I’m going to share what I’ve been doing and what I’ve been going throughAnd I hope – I truly hope you find something that helps you keeps going… An
The world is going crazy! The world is through the biggest changes I have even seen. As restaurant owners we must constantly innovate, adapt and improve.Today I am going to talk about THREE Big Things that will help you LIVE!
Can you take TWO WEEKS off right now without your restaurant falling apart? Unfortunately most restaurant owners, like 90% of us would HAVE TO answer -NO to that question … If you want to turn that around and answer in the affirmative - Ther
There are thousands of things that need to be done to keep the restaurant Relevant and Thriving. The problem is knowing What is Important - NOW - Today. Everything SEEMS Important – because everything IS ImportantWe need to INCREASE SALES an
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