State of the Restaurant Industry 2022: My Predictions and a Look Back on 2021
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- Опубліковано 16 вер 2024
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The restaurant industry has had a couple of ridiculously hard years! 2021 was supposed to be better than 2020, but was it???? In today’s State of the Restaurant Industry address, I’m sharing where I think you need to focus your energies to make 2022 your BEST year ever!
Have a watch and let me know if you agree with my predictions.
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What are your predictions for the restaurant industry in 2022?
29:00 This is why Chick-Fil-A continues to win. Closed on Sundays gives their workers the ability to enjoy weekends and it aligns with their values.
Great example, you are absolutely correct.
myself is my biggest challenge. If I don't believe, then nothing else matters. I need to think outside of the box and find new ways to make my restaurant more successful (success for my measures of success.)
V - we think you always show up! Thank you for adding this inspirational comment!
Thank you!! We will crush it!
We are going to CRUSH IT this year!
yeah you are!
Great, great video for today!!!!
Glad you enjoyed it!
I glad I ran across this & suscribed. I want to learn about restaurant management
I hope you and your family get well!
Ty we are all doing well now. Same to you and yours.
crush it
Very introductory style video..Great for someone that has 0% prior knowledge in the restaurant industry.
I work for a company that uses technology and it most definitely is NOT always what guests want. The tech needs improving. It is not always intuitive and has many glitches. We get complaints on it a lot. Payments sometimes don't go through and both the company and Staff lose income. Staff earns less using it too that way because guests think they paid and leave. Tips are lower with the self pay. So at a time when it's hard to find Staff, it is not a great incentive for keeping them. I personally hate toast as a server. It is not very friendly to people with vision problems.They need a larger, less sensitive handheld. I also think those surveys are super tacky. As a guest I like contactless pay at times but hate surveys and giving up all my info all the time. Maybe you like surveys because of what you do but I find guests wanting to skip all that.
I agree with most multi-question survey, guests hate them. I love 1 question "Did we exceed your expectation?" with a simple yes or no response. Then on the next page the guest can provide more information or not. When done this way we find that about 90% of guests are excited to share their response to that one question, then they want to give more information. Asking 10 questions about service, food, ambiance etc... is a total waste of everybody's time.
@@Therestaurantboss Interesting distinction. I have seen the multiple question ones and most people don't love those. I could see how a shorter format engages better responses.
Watching from Oakville, Ontario Canada.
Stay warm up there... and stay safe.
Tricky - finding a way to send my food out for delivery and the customer getting it in the same condition they get it for dine in. What a hard and fun challenge.
right fun...
@@Therestaurantboss yes! If I see it as fun, I will be more motivated to do it.
Great work rayan , from srilanka
Watching from Dubai
Great Video. Just thinking how the numbers would be here in the Philippines.
We opened up Jan 28 2020 and COVID restrictions started mid March. So it's difficult to say what our baseline should be. And I agree about to forget about January , luckily December was still ok here.
Keep up the good work with teaching us :)
Thank you! Way to stick through the pandemic mess!
Crush it
Crush it!
We are thinking of opening a restaurant with a bakery in it. Open 6am-midnight. Large dining room with bakery off to the side. In Ohio in a town of 28500. Right near a large highschool and a concert venue. Anything from burgers to chicken dinners to breakfast to pizza. Dedicated to a familys. Kids get a free cookie with every meal. Breakfast buffet on weekend. We have NO family rest. in our town. Our bakery started out as a cottage bakery but got too much for our home kitchen. Had to shut down cuz of covid the last 2 years due to social distancibg. We would in the new place deliver to businesses in town. Worried about pay tho. If a head cook could go to mcdonalds and get $15/hr why would they work for us for the same. Our place would seat about 80. Do u see this happening in this economy? Love your videos and all the info
What's preventing you from providing a competitive wage? If you can't figure out salaries at this stage, then you don't have a viable business idea. As for why they would work for you instead of McD, you also need to figure that out before launching your business. Work culture isn't just someone you can ad-hoc after launch. Properly done, it can answer your question.
Great reply, thank you for beating me to it. We can no longer say I can't afford to pay that, we need to adjust our business models so we CAN pay that.
Watching from Kenya
Thanks for watching!
nice vedio,,could I download the slides?
INDUSTRY IS DOOMED TO ;LOSE ANOTHER 100K LOCATIIONS
its getting worse
One hour plus? Too long you lost me.
This is a one time per year (or semi-annual in these rapidly changing times) address. If you don't have an hour all at once to watch it, then break it down into chunks.