Before Roger Bannister cracked the 4 minute mile in 1954, no one attempted it because of health warnings and fear of death. Experts said it was impossible, as people were led to believe that the human body could not withstand such trauma, so a myth was created. Oddly, 24 people broke this record within a year of Roger's historic moment.
I speak to so many excited new restaurant owners that keep making the same mistake, they worry about the little things but not focus on the important ones. Restaurants are a granular business so multi-tasking and focus is at a premium. Hiring and training is one of many concerns that are not fully embraced and taken more seriously. Most adopt an antiquated process copied to follow other non-sustainable business models that ultimately lead to failure. Partly being "penny wise pound foolish" and misplacing their hope that their differentiating factor is something else - product, design features or location.
How many times when you walk through a new restaurant under construction does a proud owner tell you first about the service culture they are thriving for? The feeling and experience they want customers to leave with on their first and tenth encounter? The type of service reviews they'd be most proud of achieving?
But instead you get shown where the imported light fixture is going to be hanging, the state-of-the-art equipment in the kitchen or how the tiles are going to be laid.
When starting a new business, identify the myth that keeps your competitors down and the problem you are going to solve. Then have belief in yourself, take action and others will follow.
Side note: Why do food critics always go into so much detail on design features of a restaurant? Maybe that is why restaurant owners are misled to put so much attention in this area.
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