There is a very big difference between a well-run restaurant and one that is only average. An average restaurant can have great food and a great location, but if the employees and the leadership team are not doing a good job the restaurant will never become that very successful restaurant that wows its guests. A well run restaurant has a clear vision and values, a focused leadership team, and engaged and loyal employees. The ultimate result is more loyal guests, increased guest counts, and greater sales and profits. I would like to share an example of a good restaurant company that benefited from the following leadership processes and has propelled itself into becoming the premier restaurant group in its area. Spahr’s Seafood Restaurant is a multi-unit restaurant company headquartered in Des Allemands, Louisiana. It has 3 Louisiana locations— Thibodaux, Houma, and Des Allemands. Owners Donald Spahr and Brent Roger have a...
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