Teach Restaurant Managers Cant Really Means Wont

How to Solve Your Biggest Restaurant Challenges: dsp.coach/transformation-trai...
Teach Restaurant Managers that Can’t Really Means Won’t ---- Have you ever felt frustrated by your management team's constant barrage of "can't be done" excuses? Today, I am sharing a game-changing technique that will revolutionize the way your restaurant tackles challenges and gets your managers to see how they so easily come up with excuses. Watch this video to learn how to teach restaurant managers that “can’t” really means “won’t.”
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Welcome to my UA-cam Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit www.davidscottpeters.com.
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In the fast-paced world of the restaurant industry, challenges are as common as salt and pepper shakers on a table. But here's the kicker: how your management team approaches these challenges can mean the difference between stagnation and growth.
Ever heard a manager say, "It can't be done?” It's like nails on a chalkboard. But fear not, because I'm about to drop a knowledge bomb that will flip the script.
Instead of accepting defeat, try this powerful yet simple technique: when they say, "It can't be done," ask them to rephrase it as, "I won't do it." Sounds subtle, right? But this tiny shift in language moves the problem from an external obstacle to an internal decision.
Let's break it down. Say a manager claims, "We can't possibly reduce food costs by 4% this quarter." Challenge them to say, "I won't reduce my food costs by 4% this quarter." Suddenly, it's not about capability - it's about choice.
By shifting from "can't" to "won't," you're opening the door to deeper discussions and innovative problem-solving. It's not about placing blame; it's about empowering your team to take ownership and find solutions.
Think about it: instead of dwelling on why something can't be done, focus on how it can be done. Sure, it might require extra steps, money, or time. But anything is possible when you shift your mindset from limitations to possibilities.
Transforming "can't" into "won't" isn't about making your managers feel incapable or unwilling. It's about sparking critical thinking and fostering a culture of accountability.
So, the next time you encounter resistance, try this approach and witness how it transforms the conversation. Remember, in the restaurant business, the only limits are the ones we impose on ourselves.
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[@musicmade6993]

Love this one

[@DavidScottPeters]

Thank you!

[@musicmade6993]

@@DavidScottPeters could you make a video on good menu language and how to build a good menu?