<description>Imagine a sheet of paper on your desk.  Draw a line across the middle of the paper.  This is called THE LINE…

The area Above the line represents GOOD THINGS - that you MUST DO - And the area below the line represents BAD THINGS - That you MUST NOT DO…

Got it..? - Great...
Because that is what we are going to talk about today.</description>

Imagine a sheet of paper on your desk.  Draw a li…

Imagine a sheet of paper on your desk.  Draw a line across the middle of the paper.  This is called THE LINE…

The area Above the line represents GOOD THINGS - that you MUST DO - And the area below the line represents BAD THINGS - That you MUST NOT DO…

Got it..? - Great...
Because that is what we are going to talk about today.

281. To Do And Not To Do

<description>I like to throw different ideas at you to keep you on your toes.
Today – I want to discuss a NEW way to look at your staff and the labor cost in your restaurant.</description>

I like to throw different ideas at you to keep yo…

I like to throw different ideas at you to keep you on your toes.
Today – I want to discuss a NEW way to look at your staff and the labor cost in your restaurant.

280. A New Way To Think About Labor Cost

<description>The modern business owner is struggling to find and hire people
and when they do find someone to work, they only get about 50% of the employees effort… Do you know why that is… 

Well that’s what we are going to talk about today.</description>

The modern business owner is struggling to find a…

The modern business owner is struggling to find and hire people
and when they do find someone to work, they only get about 50% of the employees effort… Do you know why that is… 

Well that’s what we are going to talk about today.

279. This Is NOT For You

<description>Today we are going to do something a little different. I am going to take you behind the scenes to my staff meeting at Martini’s Grille.

Every three months we have a quarterly staff meeting… 
Where we do three things
#1. I address the entire team.
#2. We hand out bonuses
#3. We share a great meal

I think you will find this interesting</description>

Today we are going to do something a little diffe…

Today we are going to do something a little different. I am going to take you behind the scenes to my staff meeting at Martini’s Grille.

Every three months we have a quarterly staff meeting… 
Where we do three things
#1. I address the entire team.
#2. We hand out bonuses
#3. We share a great meal

I think you will find this interesting

278. Dare To Believe

<description>Do you know who you are… OR
Are you chasing the hottest trends - trying to please everyone else..?</description>

Do you know who you are… OR
Are you chasing the h…

Do you know who you are… OR
Are you chasing the hottest trends - trying to please everyone else..?

277. Positioning

My goal is the teach restaurant owners, chefs, and managers like you to focus on Eight Basic Fundamentals that lead to a better life and financial freedom. Each week you will get valuable ideas and insights that you can take action on right now, as well as learn how to grow as a leader and as a person.

Build A Better Restaurant with Peter Harman

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