I have just left the corporate world to join my family restaurant and bar business. Sometimes when working with staff who do not have the belief in me yet I tend to find it difficult to delegate tasks or to ask them to get something done. Your video has taught me that to get things done, being purposeful is so important to your stuff, talk in the context of the business and its needs, not direct or delegate the person. Lovely advice!!
Hey Ryan those last two videos are awesome. Contents 100% applicable both on restaurant industry and other business and industries. Well done. Look forward to watch the next one.
I do not own a restaurant but have a transport business. This advice is extremely transferrable beyond the food industry. Standardized Systems, managing processes + workflows, are fundamental requirements for a stable and profitable business. This is broken down really well, great video.
Wonderful content, Ryan! Thank you, sir....Talking about this today in my restaurant management class at USF School of Hospitality. Definitely will show this video in class. Cheers!
Hey Ryan, this is an amazing and inspiring video. I am currently on my starting journey to open a little "kiosk" I think compared to a restaurant, I don't expect such a great insights in one video, especially when you give the sweeping floor example. Thank you for the insights, I really hope I can grow my soon little business 😃
I own two restaurants. I do everything and that’s my problem. I need to create a system because I’m getting very tired and also I don’t think I am a good boss/manager. I consider myself just a worker because I love to cook other than that I’m forced to delegate and annoys me. Thank you for the great video. I hope I could find the rest of them to help me!
🎯 Key points for quick navigation: 00:00 *🍽️ Introduction to restaurant management systems* - Understanding the importance of systems, processes, and procedures in restaurant management. - Emphasis on managing systems to effectively develop people and improve operational efficiency. 01:04:00 *📋 Definition and importance of restaurant systems* - Defining what constitutes a system in a restaurant environment. - Highlighting the universal applicability of systems in streamlining operations. - Importance of documenting and training teams on established systems. 02:03:00 *📝 Core four systems every restaurant needs* - Checklists: Ensuring readiness and quality control for every operational station. - Prep lists: Essential for organizing and preparing necessary items ahead of service. - Recipes: Standardizing food preparation for consistency and quality. - Build sheets: Facilitating effective communication and training across front and back of house teams. Made with HARPA AI
So glad to have stumbled upon your channel. I have already downloaded the toolkit and just ordered your book. Tons of great information that will be extremely useful to me, as a brand-new restaurant manager and eventual multi-unit manager. I have a lot of learning to do, so thank you for providing these resources!
All of the same principles apply to any other business. You can definitely develop your systems for the real estate company. Let us know if you need any help. -Dawn, Team TRB
Glad you found it useful Francis!! If you haven't already, be sure to grab our free Toolkit here: www.therestaurantboss.com/toolkit -> there's loads of checklists, templates and other great training tools that are perfect for managers too! -Dawn, Team TRB
Thank you so much I use to watch your video it's helpful for me.pls let know how should I do sales calls to retain the business and profit . The sales call standard phrase pls do help me thank you
I am a former Restaurant Manager for almost two years, this helps me a lot! My question is what if the people didn't really follow your system for how many times? Just want to hear of your side or your idea of what you gonna do for them? I am strict when it comes at work cause you know restaurant should always clean.
That is why I say "Manage Systems and Develop People". if people are not following the systems they need to be coached, they need to be developed, it is not a management issue, it is a leadership challenge. The biggest reason people are not doing something they are supposed to is that they do not see the value in it. You want a clean restaurant, they don't seem to care, how can you show them that a clean restaurant benefits everybody. I would suggest you look at our membership which includes a program called Restaurant Manager Certification and our SCALE program, both go into great detail on this subject and teach you how to handle this in your restaurant. You can learn more about our membership at therestaurantboss.com/membership
My guess would be like a fung-shway vibe. I know I spelt that wrong, but hopefully u got the idea. They say the vibe and flow of a restaurant is the most important part? “They” and their damn opinions….
I really want your book but do to unemployment and being a student all the finances I have are spent in bills. Is there anyway I can obtain it? Do u think it would be in our local library?
How do you actually implement the lists? For example, we keep recipes in a binder, and build sheets laminated and on the wall at each station. But what about actual checklists? When the first cashier of the day has to come in and set up, where is the list? Are there blank lists in a folder somewhere? Once they check everything off, where do they put the list so someone can make sure they did everything? TIA
Hey Kristin! All great questions. When it comes to checklists, we like to see brand new copies printed so it's always the correct and up to date information. Where your team members pick those up are up to you - just make sure they're consistently in the same place. Once they're done with the checklists, they can be recycled. We don't like to use those as anything other than helpful reminders to make sure everything gets done so we don't recommend keeping them or having them checked over. The only type of checklist that should ever be kept or monitored are things like sensor monitors. Hope that helps! -Dawn, Team TRB
Hi I want to start a restaurant and I follow and listen to you how can I get hold of you,would like to learn more so I can start on the right path.thanks
Hi! You can check out all of the ways you can work with me here: therestaurantboss.com/work-with-me/ What I really recommend is checking out my Membership program. It's filled with tons and tons of training materials, access to all of my courses, and month q&a group sessions where you get to ask me questions live! therestaurantboss.com/membership/
Would it also be appropriate to say that you need to "CREATE" and manage systems? Creating systems can involve things like creating guidelines, processes, SOP's, etc. What do you think?
We'd be happy to help Sylvia! Here's a few ways to get started: 1. Free access to our Toolkit: www.therestaurantboss.com/toolkit 2. Grab a free copy of Ryan's book: www.therestaurantboss.com/book 3. Become a TRB Member (training programs, new training, live help from Ryan): www.therestaurantboss.com/membership -Dawn, Team TRB
Hi Ryan. It is a great idea, indeed and I want to introduce it to my team, as they are reluctant to comply. Kindly assist with the samples of the restaurant systems, to create it for my team. Regards, David Mokonopi F&B Floor Manager Sun Palace Sun City Resort North West Province South Africa
That's pretty forgiving. I have zero tolerance for my employees lying to me, ABOUT ANYTHING. if the floor didn't get swept and someone bold-face lied to me; telling me it was; they would be gone as soon as I look at the camera to confirm it wasn't swept.
You can’t just say,”it’s not swept to our standard…”. What you do is, you understand that it might be someone who has never swept floors before, like a 19 or 20 year old(parents do it). You also don’t patronize them the next day by letting them know that they are unaware of how to sweep( most if not all will take a defensive stance because you are accusing them of not having enough knowledge on how to do the simplest task), thus magnifying their insecurities. Instead, you grab the broom and show them exactly how you and the company would like to be done. You also tie in a favorable section of the restaurant that makes more money to this particular duty. If they fail to meet the standards, then they will not get this section. You have to realize that you are teaching this from corporate perspective and without being knowledgeable about the psychology of restaurant industry. If I had to rate you from 0-10 on your operational knowledge- I’d give you an 8. You know your stuff, but mostly above surface knowledge. You haven’t mastered it yet. That’s not a knock… I believe you do a good job with these videos. You need expert guests for some of the aspects of the industry. 30+ years experience here…
Do you use checklists, prep sheets, build sheets, and recipes in your restaurant?
I don’t know how to start making them I’ve looked for templates and help with this to no avail
Plz make video on checklist in detail please.
I have just left the corporate world to join my family restaurant and bar business. Sometimes when working with staff who do not have the belief in me yet I tend to find it difficult to delegate tasks or to ask them to get something done. Your video has taught me that to get things done, being purposeful is so important to your stuff, talk in the context of the business and its needs, not direct or delegate the person. Lovely advice!!
Glad it helped! We have a full playlist dedicated to restaurant managers over here:
ua-cam.com/video/0tcFJn17SWw/v-deo.html
- Dawn, Team TRB
So good my man. The example about sweeping the floor at the end is awesome. Thanks for sharing!
Glad you liked it!
I ended up sweaping the floor 5 days a week😉
Hey Ryan those last two videos are awesome. Contents 100% applicable both on restaurant industry and other business and industries. Well done. Look forward to watch the next one.
Glad you liked them! It's such an important topic.
I do not own a restaurant but have a transport business. This advice is extremely transferrable beyond the food industry. Standardized Systems, managing processes + workflows, are fundamental requirements for a stable and profitable business. This is broken down really well, great video.
100%!! Glad it helped.
-Dawn, Team TRB
By explaining the strategy of managing the system not people you answer one of my questions which i hadn't its answer for years
Thank you
Wonderful content, Ryan! Thank you, sir....Talking about this today in my restaurant management class at USF School of Hospitality. Definitely will show this video in class. Cheers!
Fantastic! Glad it was helpful
-Dawn, Team TRB
Hey Ryan, this is an amazing and inspiring video. I am currently on my starting journey to open a little "kiosk" I think compared to a restaurant, I don't expect such a great insights in one video, especially when you give the sweeping floor example. Thank you for the insights, I really hope I can grow my soon little business 😃
What a great and informative video, def taking note Thank you a million times.
I own two restaurants. I do everything and that’s my problem. I need to create a system because I’m getting very tired and also I don’t think I am a good boss/manager. I consider myself just a worker because I love to cook other than that I’m forced to delegate and annoys me. Thank you for the great video. I hope I could find the rest of them to help me!
I'm a programmer sir, I'm doing different kind of program. Maybe you need a programmer to do your restaurant management system.
🎯 Key points for quick navigation:
00:00 *🍽️ Introduction to restaurant management systems*
- Understanding the importance of systems, processes, and procedures in restaurant management.
- Emphasis on managing systems to effectively develop people and improve operational efficiency.
01:04:00 *📋 Definition and importance of restaurant systems*
- Defining what constitutes a system in a restaurant environment.
- Highlighting the universal applicability of systems in streamlining operations.
- Importance of documenting and training teams on established systems.
02:03:00 *📝 Core four systems every restaurant needs*
- Checklists: Ensuring readiness and quality control for every operational station.
- Prep lists: Essential for organizing and preparing necessary items ahead of service.
- Recipes: Standardizing food preparation for consistency and quality.
- Build sheets: Facilitating effective communication and training across front and back of house teams.
Made with HARPA AI
What a great advice. Thank you so much .
Glad it was helpful!
-Dawn, Team TRB
Absolutely love the approach you suggest for the sweeping example! I'm definitely going to utilize this! Thank you sharing.
Let us know how it works for you!
- Dawn, Team TRB
So glad to have stumbled upon your channel. I have already downloaded the toolkit and just ordered your book. Tons of great information that will be extremely useful to me, as a brand-new restaurant manager and eventual multi-unit manager. I have a lot of learning to do, so thank you for providing these resources!
I'm so happy that everything has been useful to you in your journey as a new manager!
- Dawn, Team TRB
Excellent presentation
Gems man, great nuggets of info
Glad you're enjoying them! Thanks for being here :)
-Dawn, Team TRB
Awesome amazing. I love your videos
That's great video and very helpful, thank you so much
You’re the best !
Keep it up ❤
Glad you're enjoying the content!
Dawn, Team TRB
Love your videos, thank you!
Glad you like them! -Dawn, Team TRB
Thank you so much sir for this information.
This was awesome!
You really are a boss dude. Great job.
love from PAkistan. You are doing great work BOSS
Thank you!
Dawn - Team TRB
Thanks for your video. It will help a lot!
You're welcome Joy!
Wao I love this video, I wish I could developed systems for a real estate company.
All of the same principles apply to any other business. You can definitely develop your systems for the real estate company. Let us know if you need any help.
-Dawn, Team TRB
@@Therestaurantboss how much do you charge?
Thank you for sharing ♥️
Thanks for watching!
Absolutely LOVED the story (9:00).
It just goes to show you how one small change in how you think or interact with our teams can make such a huge difference!
-Dawn, Team TRB
So helpful! Thank you!
Really helpful... for the person like me new in the..management team...thanks a lot! 💯👌💪🙏
Glad you found it useful Francis!! If you haven't already, be sure to grab our free Toolkit here: www.therestaurantboss.com/toolkit -> there's loads of checklists, templates and other great training tools that are perfect for managers too! -Dawn, Team TRB
great intro ! Thanks for your video!!! Love it;)
I'm glad you like it!
Herd! Thanks brother.
I wish I could give 2 likes. Fantastic content! Thanks
Dude, I've I been watching this for not even a week, and I've learned so much already. Thank you!
That's awesome to hear! You have our free toolkit too right?
www.therestaurantboss.com/toolkit
- Dawn, Team TRB
It is kind of bright solution that we're looking for. Thank yo so much!
Thank you so much I use to watch your video it's helpful for me.pls let know how should I do sales calls to retain the business and profit . The sales call standard phrase pls do help me thank you
Sales calls for what?
-Dawn, Team TRB
Do you have a template on how to write out a process flow?
I am a former Restaurant Manager for almost two years, this helps me a lot! My question is what if the people didn't really follow your system for how many times? Just want to hear of your side or your idea of what you gonna do for them? I am strict when it comes at work cause you know restaurant should always clean.
That is why I say "Manage Systems and Develop People". if people are not following the systems they need to be coached, they need to be developed, it is not a management issue, it is a leadership challenge. The biggest reason people are not doing something they are supposed to is that they do not see the value in it. You want a clean restaurant, they don't seem to care, how can you show them that a clean restaurant benefits everybody. I would suggest you look at our membership which includes a program called Restaurant Manager Certification and our SCALE program, both go into great detail on this subject and teach you how to handle this in your restaurant. You can learn more about our membership at therestaurantboss.com/membership
@@Therestaurantboss thank you so much for this.
This guy is a guru of some sort has to be 😂😂. Making me look at things different
amazing video, thank you
Excellent content. Can you do one on resavations for a proper flow in the restaurant.
Hi! Can you clarify what you mean by this?
My guess would be like a fung-shway vibe. I know I spelt that wrong, but hopefully u got the idea. They say the vibe and flow of a restaurant is the most important part? “They” and their damn opinions….
oh thank you for this
great stuff boss
Great lessons .
Thanks! 😃
Nice video,thanks
Sir do you have an example of a system on your website maybe?
We have some inside our free Restaurant Owners Toolkit! Grab it here:
www.therestaurantboss.com/toolkit
-Dawn, Team TRB
I really want your book but do to unemployment and being a student all the finances I have are spent in bills. Is there anyway I can obtain it? Do u think it would be in our local library?
the book is free, just cover the shipping. therestaurantboss.com/books
Thank so much!
How do you actually implement the lists? For example, we keep recipes in a binder, and build sheets laminated and on the wall at each station. But what about actual checklists? When the first cashier of the day has to come in and set up, where is the list? Are there blank lists in a folder somewhere? Once they check everything off, where do they put the list so someone can make sure they did everything? TIA
Hey Kristin! All great questions. When it comes to checklists, we like to see brand new copies printed so it's always the correct and up to date information. Where your team members pick those up are up to you - just make sure they're consistently in the same place. Once they're done with the checklists, they can be recycled. We don't like to use those as anything other than helpful reminders to make sure everything gets done so we don't recommend keeping them or having them checked over. The only type of checklist that should ever be kept or monitored are things like sensor monitors. Hope that helps! -Dawn, Team TRB
White board with grease pencils. Check marks get wiped off at the end of the day
Thank you.
You're welcome!
Hi I want to start a restaurant and I follow and listen to you how can I get hold of you,would like to learn more so I can start on the right path.thanks
Hi! You can check out all of the ways you can work with me here: therestaurantboss.com/work-with-me/
What I really recommend is checking out my Membership program. It's filled with tons and tons of training materials, access to all of my courses, and month q&a group sessions where you get to ask me questions live! therestaurantboss.com/membership/
Thanks a lot for your video!!!!!!The best educational content on UA-cam.
Would it also be appropriate to say that you need to "CREATE" and manage systems? Creating systems can involve things like creating guidelines, processes, SOP's, etc. What do you think?
Absolutely great point. The creation definitely has to come before you can manage any of them. -Dawn, Team TRB
@@Therestaurantboss Awesome thanks for your reply!
HELP! I love these videos and I’m going next level. I would appreciate your expert help!
We'd be happy to help Sylvia! Here's a few ways to get started:
1. Free access to our Toolkit: www.therestaurantboss.com/toolkit
2. Grab a free copy of Ryan's book: www.therestaurantboss.com/book
3. Become a TRB Member (training programs, new training, live help from Ryan): www.therestaurantboss.com/membership
-Dawn, Team TRB
Very insightful. Thanks for sharing.
Hey, any resources for the build sheets?
Hi Brandon! Yes! Our software, clickBACON, has a built-in sheet builder. Check it out: www.ClickBACON.com
Would I be able to see a preview of the sheets before I subscribe.
@@Therestaurantboss
What if after you share with your new employee recipes they will sell it to your competitors?
You are great
Thanks very much and I would love to succee be a good server but no experience need to a good training me for develop myself..be aswsome.
Is there a group here for restaurant owners?
The picture showed pickles, there were no pickles listed anywhere on the build sheet....
Hopefully you took something more away from that video?
-Dawn, Team TRB
Nice
I have very big big restaurant which has been established in Ghana ... but I’m not getting the 5% profit as I want ....
You need worker you can contact me
Hi Kass! How are you controlling your costs? Food, labor, beverage? That's going to be the difference maker.
How can one get the books copy in india???
therestaurantboss.com/books
Hi Ryan.
It is a great idea, indeed and I want to introduce it to my team, as they are reluctant to comply.
Kindly assist with the samples of the restaurant systems, to create it for my team.
Regards,
David Mokonopi
F&B Floor Manager
Sun Palace
Sun City Resort
North West Province
South Africa
We have a few samples inside our free Restaurant Owners Toolkit. Grab it here: www.therestaurantboss.com/toolkit
-Dawn, Team TRB
Just to make sure I fully understand. We’re managing the systems, not the people right?
Personally, I think this information is common sense. 😂
That's pretty forgiving. I have zero tolerance for my employees lying to me, ABOUT ANYTHING. if the floor didn't get swept and someone bold-face lied to me; telling me it was; they would be gone as soon as I look at the camera to confirm it wasn't swept.
Way too much nonsense over talk and explain. 🤗
You over talk alot
You can’t just say,”it’s not swept to our standard…”. What you do is, you understand that it might be someone who has never swept floors before, like a 19 or 20 year old(parents do it). You also don’t patronize them the next day by letting them know that they are unaware of how to sweep( most if not all will take a defensive stance because you are accusing them of not having enough knowledge on how to do the simplest task), thus magnifying their insecurities. Instead, you grab the broom and show them exactly how you and the company would like to be done. You also tie in a favorable section of the restaurant that makes more money to this particular duty. If they fail to meet the standards, then they will not get this section. You have to realize that you are teaching this from corporate perspective and without being knowledgeable about the psychology of restaurant industry. If I had to rate you from 0-10 on your operational knowledge- I’d give you an 8. You know your stuff, but mostly above surface knowledge. You haven’t mastered it yet. That’s not a knock… I believe you do a good job with these videos. You need expert guests for some of the aspects of the industry.
30+ years experience here…
Thank you for sharing your insights
Thank you
You're welcome!
-Dawn, Team TRB
Thank you
You're welcome!
-Dawn, Team TRB
Thank you