Name: How to scale your restaurant business the right way
Uploaded: 2024-06-25T16:21:11.670Z
Duration: 317.88
Description: How challenging is it to scale up your restaurant business? If you're ready to raise the bar and tackle a bigger challenge, this video is perfect for you. Join restaurant 'Boss' Ryan Gromfin as he shares the dos and don'ts of creating a scalable and saleable restaurant business. Get inspired for your next enterprise in the final episode of the series.

SYWRR #4 - How to scale up_V2.mp4

SYWRR #4 - How to scale up_V2.vtt

English

{{00:00:00}}
You may never want to sell your business,

{{00:00:02}}
but you have to build it to be saleable.

{{00:00:17}}
So one of my favourite things to talk

{{00:00:18}}
about with restaurant owners, regardless

{{00:00:20}}
of whether they're brand new in the

{{00:00:21}}
industry, or they've been at it for

{{00:00:23}}
a long time, is this idea of scale.

{{00:00:25}}
Scale can mean something

{{00:00:26}}
different to everybody.

{{00:00:27}}
So when I use the term scale,

{{00:00:29}}
it may to you mean, I'm going to

{{00:00:32}}
open up a bunch more locations.

{{00:00:33}}
It may be, I'm going to

{{00:00:34}}
open up one more location.

{{00:00:35}}
It may mean, I'm going to keep my location

{{00:00:38}}
exactly how it is, but I'm going to go

{{00:00:40}}
open up another business or I'm going to

{{00:00:42}}
spend more time with my family, right?

{{00:00:43}}
Scale can mean a lot of different things

{{00:00:46}}
to different people, but really what scale

{{00:00:48}}
is  to me is it's the difference between

{{00:00:50}}
owning a restaurant and owning a business.

{{00:00:56}}
When we own a restaurant,

{{00:00:57}}
we basically own a job.

{{00:00:59}}
Uh, we show up to work, we work and

{{00:01:01}}
we get paid, but you're basically

{{00:01:03}}
working in the business that you own.

{{00:01:06}}
For you to sell that business, for you

{{00:01:08}}
to sell that job, you'd have to sell

{{00:01:11}}
it to someone else who one, wants to do

{{00:01:13}}
the work that you're doing, whether it

{{00:01:14}}
be the hours or the complexity of the

{{00:01:17}}
work, but also has a knowledge base and

{{00:01:19}}
understanding of how to do that work.

{{00:01:21}}
When you own a business,

{{00:01:22}}
you can sell it to anybody.

{{00:01:24}}
You can sell it to someone who has no

{{00:01:26}}
idea how to operate a restaurant, has no

{{00:01:29}}
experience in restaurants, maybe doesn't

{{00:01:31}}
even want to be in the restaurant business

{{00:01:33}}
or doesn't want to be an operator.

{{00:01:34}}
But wants to own that.

{{00:01:36}}
So not only does the market that

{{00:01:38}}
you can sell to get much bigger, but

{{00:01:41}}
those people have a lot more money.

{{00:01:42}}
People who are looking

{{00:01:43}}
to invest in a business.

{{00:01:45}}
But in order to do that, we have to

{{00:01:46}}
create systems, processes, procedures,

{{00:01:49}}
right, in order for it to run on its own.

{{00:01:51}}
Whether that's, again, like I said, you

{{00:01:53}}
want to go and open up a bunch more.

{{00:01:54}}
Well, you can't be at every

{{00:01:56}}
restaurant at the same time.

{{00:01:57}}
So you have to have systems,

{{00:01:58}}
processes, procedures in place.

{{00:01:59}}
You have to have an operating

{{00:02:01}}
system and operating procedure

{{00:02:02}}
for how to do everything.

{{00:02:04}}
Or maybe it's just, you want to take

{{00:02:05}}
some time off to be with your family.

{{00:02:07}}
But again, you need to

{{00:02:08}}
have those in place.

{{00:02:12}}
The first systems that I like to start

{{00:02:14}}
with are kind of the basics, right?

{{00:02:16}}
How do we do our ordering?

{{00:02:17}}
How do we do our scheduling?

{{00:02:19}}
Recipes for everything.

{{00:02:20}}
Build sheets for everything.

{{00:02:22}}
Build sheets are like a picture,

{{00:02:23}}
your plate, what it looks like.

{{00:02:25}}
And then we can start, those are

{{00:02:26}}
very simple, easy to build systems.

{{00:02:28}}
Then we can start getting into

{{00:02:29}}
things that are a little bit more

{{00:02:31}}
complex, like exceptions to things.

{{00:02:33}}
Like, what do we do if our

{{00:02:34}}
credit card machine goes down?

{{00:02:35}}
What do we do if our POS system goes down?

{{00:02:37}}
What do we do if the air

{{00:02:38}}
conditioning is not working right?

{{00:02:39}}
Who do we call?

{{00:02:40}}
And then we start getting into

{{00:02:42}}
even more of those training

{{00:02:44}}
documents of, okay, I hired a host.

{{00:02:46}}
Now what?

{{00:02:47}}
Right?

{{00:02:48}}
How do we train that host?

{{00:02:49}}
What are the scripts that we use?

{{00:02:50}}
How do we walk people to a table?

{{00:02:52}}
How do we greet a guest?

{{00:02:53}}
How do we answer the phone?

{{00:02:54}}
How do we do vacation requests?

{{00:02:56}}
How do we do time off requests?

{{00:02:58}}
When you have all of these systems,

{{00:02:59}}
processes, and procedures in

{{00:03:01}}
place, you now have a business.

{{00:03:03}}
You have a booklet.

{{00:03:04}}
With operating procedures that

{{00:03:06}}
anyone can come in and operate.

{{00:03:08}}
You can hire a new manager or the words

{{00:03:10}}
I like to use is install a new manager,

{{00:03:14}}
because what we're really doing is

{{00:03:15}}
we're putting someone into the system.

{{00:03:17}}
That's when you can achieve

{{00:03:19}}
scale or what I call a scalable

{{00:03:21}}
or a saleable restaurant.

{{00:03:27}}
If you're an owner that has a restaurant

{{00:03:29}}
now that's operating and you're, you're

{{00:03:31}}
making your margins, you're doing well.

{{00:03:32}}
And you're thinking about scaling up.

{{00:03:34}}
Opening up more locations.

{{00:03:36}}
There's some nerves and I get it.

{{00:03:38}}
I think some people, is this right for me?

{{00:03:40}}
Can I do this?

{{00:03:41}}
And I think that really comes

{{00:03:42}}
down to what are your goals?

{{00:03:44}}
Could you do it?

{{00:03:45}}
Absolutely.

{{00:03:45}}
You did the hardest part.

{{00:03:46}}
You built your first

{{00:03:47}}
restaurant and it's doing well.

{{00:03:48}}
Congratulations.

{{00:03:50}}
Kudos.

{{00:03:50}}
You're doing a great job.

{{00:03:52}}
Really what this comes down to is,

{{00:03:53}}
do you want to make the commitment?

{{00:03:55}}
It's a transition.

{{00:03:57}}
It's not so much more hours.

{{00:03:59}}
It's not so much more work.

{{00:04:01}}
You're going to start to

{{00:04:02}}
have to do different work.

{{00:04:03}}
You may be in the business now

{{00:04:05}}
working at, like I said, it's a

{{00:04:07}}
job, you're there, you show up.

{{00:04:09}}
So your work is that of a technician.

{{00:04:11}}
You're in the business,

{{00:04:12}}
you're there every day.

{{00:04:14}}
You're gonna have to transition

{{00:04:15}}
to the work of a leader.

{{00:04:18}}
To the work of more administration

{{00:04:20}}
type work, building systems, building

{{00:04:21}}
processes, writing down, documenting

{{00:04:24}}
things, training your team, leading

{{00:04:26}}
your team, coaching your team.

{{00:04:27}}
So really to me, it's just ask

{{00:04:29}}
yourself kind of what are your goals?

{{00:04:31}}
What do you like to do?

{{00:04:32}}
What don't you like to do?

{{00:04:33}}
I wouldn't necessarily say

{{00:04:35}}
the risk is the concern.

{{00:04:36}}
It's just more of, is

{{00:04:37}}
this what you want to do?

{{00:04:38}}
I work with plenty of clients that

{{00:04:39}}
have one or two locations that are

{{00:04:41}}
making good money and they're very

{{00:04:42}}
happy exactly where they are and

{{00:04:45}}
they don't maybe want to scale.

{{00:04:46}}
Sometimes what happens is we get

{{00:04:48}}
all these systems, processes, and

{{00:04:49}}
procedures in place for them and then

{{00:04:51}}
they realize, this is going to be

{{00:04:53}}
a lot easier than I thought it was.

{{00:04:54}}
They were very intimidated by it.

{{00:04:56}}
Other people that I work

{{00:04:57}}
with never make that leap.

{{00:04:58}}
They're perfectly happy.

{{00:04:59}}
They're making a good living.

{{00:05:00}}
They've got things figured out.

{{00:05:01}}
I wouldn't be intimidated by the process.

{{00:05:03}}
I would just ask, is it

{{00:05:04}}
something I want to do?

{{00:05:05}}
Do I want to make that commitment?

{{00:05:07}}
Do I want to learn some skills

{{00:05:08}}
that I just don't have right now?

{{00:05:11}}
And that's great.

You may never want to sell your business,

It may mean, I'm going to keep my location

to different people, but really what scale

owning a restaurant and owning a business.

even want to be in the restaurant business

right, in order for it to run on its own.

What do we do if our POS system goes down?

So you want to run a restaurant

Best Practice

How challenging is it to scale up your restaurant business?
If you're ready to raise the bar and tackle a bigger challenge, this video is perfect for you. Join restaurant 'Boss' Ryan Gromfin as he shares the dos and don'ts of creating a scalable and saleable restaurant business. Get inspired for your next enterprise in the final episode of the series.

Strategy

Restaurants

Restaurant Management

thumbnail_175-Ryan_Gromfin.jpg

175-Ryan_Gromfin.jpg

Ryan Gromfin

Discover insights from other experts

Owner/Consultant

There is a difference between having a restaurant and having a business. Discover here.

Understand what scaling up really requires

See what kind of documents and processes you'll need to build.

What systems are important?

Gromfin has decades of experience helping restaurant owners scale up. See what advice he has for you. 