Several weeks ago I sent out an email about the remarkable power and effectiveness of implementing business systems into your bar and restaurant. It turned out to be one of the most popular emails I’ve ever sent, based on the hundreds of responses directly into my inbox.
Not surprisingly, most bars and restaurants (or other businesses, for that matter) have no systems in place at all. Owners and managers simply wing it, like Jason Bourne calmly walk/running through crowds of people, adapting to the situation and efficiently disposing of would-be assassins as he goes.
Except when restaurant owners and managers wing it, their business eventually suffers a horrible death. There is no adapting. Only hanging on for dear life. I’ve made it my goal in life to change all that…
THE RESTAURANT MANAGEMENT MYTH
Let me ask you this, and be honest: do you love telling people how busy and chaotic your life is? Really think about it. Do you tell them how you only sleep five hours per night and can barely find time to comb your hair and choke down a Pop Tart, let alone run a business?
Do you hang out with your friends and provide all the gory details of the draining tasks you have to do at work and how much your employees suck?
“Me time?” you say. “HA!!! That’s a laugh!”
And when they console you, do you wrap yourself in their words like a warm Snuggie, only to realize that cold reality can’t be comforted by their insincere interest in your job drama?
I used to do the exact same thing, until one day I realized I was only deceiving myself. It suddenly dawned on me that the purpose of my bitching and moaning was to coax sympathy from others for how difficult my job was and how hard I was working.
Turns out bitching and moaning ranks very low on the Activities That Produce Massive Results list.
As a result, I started writing down all the tasks and activities I was doing while managing the restaurant during the week.
It was like a slap in the face. A real “a-ah moment”. I discovered I spent most of my time haphazardly doing busy work or looking up unnecessary drivel on the Internet. My list looked something like this:
- Do the books
- Make a deposit
- Post the daily message on FB (Wait, what’s this? A dad coming home from the war to surprise his family? I HAVE to watch this video or it’s like I’m unpatriotic).
- (30 minutes later) Wander through the restaurant and flip some lights on and then remember that I have to go back upstairs to get the bartender the cash for the register because we open in 30 seconds…
- Pre-shift meeting? Nah, out of time. Tomorrow maybe…
And so on and so forth…wandering…aimlessly! At the end of the week when I looked at the tasks I was doing and the time I spent doing them I realized there was no actual management taking place. No vision. No leadership. No real plan. Just a wormhole of inefficient busy work and meetings with salespeople and vendors. It was complete disorientation with no semblance of direction, and at that moment I decided to change things.
This was years ago, before I ever started Bar Patrol. Since then — since that “a-ha moment” — I have dedicated much of my life studying business systems (I call it the university of E-Myth — if you haven’t read the book, look it up).
And for the past 2 years I’ve had people constantly emailing me, asking me to develop a course for how to manage and run a bar and restaurant because the information out there is scarce and shallow, to say the least. However, I wanted to make sure I had all the information and systems in place before releasing it, and now I’m happy to say, IT’S FINALLY HERE AND IT’S FINALLY READY.
I’ve spent the last 6 grueling months building the ultimate Restaurant Management Masterclass to help you completely manage and systemize your bar and restaurant using the most cutting-edge techniques for developing business systems.
The course is built specifically for the bar and restaurant industry to help you save more time, build a better culture, hire and train better employees, manage your finances and cost controls and put powerful marketing tactics in place that can be automated. In addition, there are templates and checklists and more free bonuses than a 2 hour infomercial.
I’ve put all my 30 years of bar and restaurant industry experience and 8 years of business system mastery into this course, so if you are frazzled, disoriented and wandering aimlessly like I was, or you’re simply in need of a master education in bar and restaurant management, you can check out the course details here:
This is a 30-day, money back guarantee course for anyone who wants to become
an expert at running a bar and restaurant
YOU’RE JUST ONE SYSTEM AWAY FROM CHANGING EVERYTHING
To put it plainly, this is a new opportunity for you to change your behavior and the way you run your business. And here’s what you need to know:
- You don’t need to subscribe to 39 restaurant management blogs. You just need a few proven systems and strategies you can implement right now, because…
- You don’t need to be buried in information. Information rarely changes behavior. You need a system to implement the strategies
- Whenever you use the word “should” — “I should get in shape” or “I should spend more time with my kids” — you have already lost. As Nike says, “Just Do It”.
- Systemization and Automation is more powerful than almost anyone can imagine when it comes to transforming your business.
As you know, I try to give away most of my advice and material for free, and save the premium content only for those who are truly serious about becoming an expert and mastering their profession. That’s who this Restaurant Masterclass is for.
In the meantime, I would love to hear from you about your current situation and how you manage your time and systems in your business, or what you feel you need help with in your bar/restaurant, because I will be constantly updating the course and adding new material to make it the most effective and powerful course available (updates and new content are all included in the course membership).
Feel free to email me at Dave@therealbarman.com and give me your best bitching and moaning story. Bet it can’t top mine.
Otherwise, you’re welcome to keep doing things the way you’re doing them now and continue to get the same results, whatever they are.
Either way, see you next time. Make a million.
P.S. In case you just scrolled quickly to the bottom, here’s the course link again: The Restaurant Management Masterclass