We're all shut down. The hamster wheel has stopped. And some of us, myself included, are wondering if we have the energy and, more importantly, the desire, to hop back on.

Today we discuss the case for change with a man that did just that. Matthew Jennings walked away from his award winning restaurants and all of the perks that come with being a celebrity chef to follow his bliss.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

SHOW NOTES

Change to the flow of service
What happens to Front-of-House service?
When doing delivery, does presentation matter?
Restaurants won’t be restaurants anymore
Reservation systems could be a benefit
More information is taken from the guest
Additional information is an opportunity for more engagement and connection with customers
Pivoting
Cornell Business suggests ⅓ bodega style, ⅓ takeout, ⅓ dine-in
Chefs Matthew interviewed pivoted in different ways
1 pivoted to groceraunt model
1 pivoted to meal kits and family meals
1 pivoted to mercantile - soap, non-perishable products
Starting in consulting
Started as a side hustle whilst running own restaurant
Worked with Dunkin Donuts
Started Full Heart Hospitality
Teamed up with Jason Rose
Areas of consulting
Creative
Design concepts
Design products
Creating menus
Marketing
Operational
Strategy
Implementation
Why Matthew left the restaurant biz at the top of his game
Growing wasn’t fulfilling
Running a restaurant took a toll on health and family life
Doctor gave him a wake-up call
Recovering from being overworked
Moving
Creating a new community
Working from home
Belief that life can be about abundance, joy, and progress can all happen at the same time
Changes that can be made in the industry
What do guests want
Comfort food
Number of people in a restaurant
How to treat our teams
What systems to keep
The hard part is not having answers regarding the future of the virus
Information changes every day
How do you make decisions when things are constantly changing?
30/60/90 strategy for planning
30-day strategy aiming for small wins
Reflect and measure the results at the end of the 30days
Create a roadmap for 60 days then 90 days
Cut down overwhelm by breaking it down
We must remain flexible as things change
Not completely reinventing the business model just in case things change quickly again
Post-pandemic predictions
How are guests going to feel in a restaurant?
Restaurateurs responsibility to keep guests and staff safe

Flip The Switch - The Difference between Selling and Offering and Inviting (EP578)