Five levers, five closing gaps, and the model that doesn’t depend on either. Most operators don’t know they’re running an arbitrage. They think they’re running a restaurant. But if you strip the floor away and look at what’s actually generating the money, what you find is a stack of bets — five of them — […]
It never ceases to amaze me how many people post content about how to do things they’ve never actually done. I’m not talking about researchers, academics, or analysts. They have a lane and they know it. I’m talking about platform CEOs and software vendors whose only real experience in a restaurant is that they occasionally […]
Tech has to support the Guest Experience, not supplant it. Fourteen waves of receipts. Since 1982, my position on technology in our business has been the same. Tech has to support the Guest Experience, not supplant it. That year was the first time I heard the industry beat the drum that more tech was going […]
Not a technology. Not a data strategy. Not a luxury hotel concept. A human framework for the independent restaurant operator who wants to understand why their best servers are different from their good ones. Here is the distinction. Unobtrusive Service meets the Guest’s technical needs and stops there. The table is clean. The water is […]
The dashboard is green. The numbers are clean. The room is dying anyway. Forty-four years on the stage, and the same argument keeps coming back wearing a new outfit. The revenue-management thinker has the data. The frame the data sits inside is the room the operator cannot see he is standing in. There is a […]
AI doesn’t eliminate judgment. It relocates it. That’s the shift most operators miss. When you use AI to write your job posting, respond to a negative review, describe your menu, or draft your marketing copy, you’re not saving time. You’re embedding someone else’s judgment into your operation and calling it efficiency. The model doesn’t know […]
There are two kinds of rigidity in a restaurant operation. One keeps you alive. One kills you slowly while you convince yourself it’s commitment. The operator who holds the line on Guest experience standards when the cast is tired, when it’s slow, when nobody’s watching — that’s the right kind. The standard doesn’t bend because […]
There is a version of QSR management that treats speed as the primary metric — the holy grail that, if hit, fixes everything else. Faster ticket times. Shorter line times. More cars per hour. The logic sounds right until you watch what actually happens when you put pressure on speed. Your 19-year-old cook puts two […]
Walk into any casual full-service chain and count the friction points before you’ve ordered your first drink. The menu — laminated, multi-page, every surface covered in promotional pricing and limited-time offers. The QR code that sends you to a mobile ordering experience you didn’t ask for. The tableside tablet that wants to take your order, […]
For decades, the AI and leadership conversation has been framed as human vs. machine. Which tasks will AI replace. Which skills will remain relevant. Whether leaders will be optimized out of existence or elevated by the tools available to them. I’ve been having a different version of this conversation for 44 years. I just called […]
There’s a concept in design called the Rorschach test. Show someone an inkblot and what they see reveals something about how they think, not about what’s actually there. The restaurant industry has its own version. Show a struggling restaurant to a systems consultant and they’ll see a process problem. Show it to an HR specialist […]
A bankruptcy court just approved the breakup of Fat Brands across four separate transactions. Eighteen restaurant chains. $1.4 billion in debt. One concept shut down entirely before the sale was even complete. Thirteen brands handed to the lenders who financed them through credit bids totaling nearly $955 million. Two more — Hot Dog on a […]
A paper published earlier this year compared more than 350 AI models and looked at the questions they get wrong. When models fail, they tend to fail together, agreeing on the same wrong answer about 60% of the time. Random chance would land at 33%. The best models were worst at this — clustering on […]
I’ve been saying for years that the biggest threat to the independent restaurant operator isn’t the chain across the street. It isn’t food cost. It isn’t labor. It isn’t even the third-party delivery platform taking 30 points off the top. It’s invisibility. And the intelligent web just made that problem significantly more urgent. Brian Solis […]
After 44 years in this business, I still ask questions to anyone with a pulse in the operation. Not because I lack confidence in my own judgment. Because I understand something that took me longer than I’d like to admit to fully accept: Knowledge isn’t static. Reality isn’t either. And treating a snapshot as your […]
An unhappy Guest is the most honest feedback the marketplace will ever hand you. It costs nothing to receive and most operators waste it anyway. Not because they don’t care. Because they’re managing their own discomfort instead of the Guest’s problem — and then calling it customer service. There are two factory settings most operators […]
There is no feeling in this business quite like a full dining room. Tables occupied. Conversations overlapping. The pass moving. The cast in rhythm. The kind of energy that makes you forget, for a few hours, everything that keeps you up at night. It is real. It matters. And it tells you almost nothing about […]
There is almost no correlation between the words a company posts about its values and the behavior of the people who work there. This finding comes from decades of organizational research — and it holds whether the organization is a Fortune 500 company or a twelve-table independent restaurant. The words on the wall do not […]
Plato argued he needed fifty years to develop a good leader. Most restaurant operations give it three days — a seminar, a workshop, maybe an online course — and then wonder why nothing changed. The research is consistent: most leadership programs produce awareness, not capability. The half-life of what was learned in the classroom is […]
Twenty percent. That is the share of employees who report giving their very best to their jobs when surveyed across industries and organizations. And that number gets lower, not higher, the longer people have been at the company. Read that slowly. Eight out of ten people working in your restaurant right now are not giving […]