Lower profit in September isnt the management team’s fault. And losing momentum coming out of summer is a regular occurrence for the restaurant industry. “Q3 was great, but we can’t lost it all before the end of the year!” Is such a common thing to hear. But the bigger problem is often more to do with planning than operations. And a lack of information around what’s happening. Because September is such a unique month in the restaurant world. And it can be such a grind, just to be profitable. Sounds like an opportunity more than anything else. Who’s with me❓ 👊🏻 #restaurantmanagement #hospitalityindustry #leadership
Absolutely! September is a challenging month, but it’s also a time to refocus and fine-tune strategies for the final quarter. There's a huge opportunity to turn those challenges into successes with the right planning.
Why wait last minute? That causes more unwanted challenges. Keep your team and yourself informed. Organize and plan because next thing you know, you are lost and the holidays are coming up - and you are now attempting to pedal forward….hihihihi
Creator/Host of Restaurant's Round Table and Great Minds Sessions, CEO/Founder Ameri-Can Hospitality Consulting, Operations Expert
4moAbsolutely. And don't wait until the end of August to plan for how you will handle September. Big mistake I see regularly. You know the change is coming, have a plan and be ready for it months ahead of time.