The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL - June 2, 2000

DEAR DOC
Are there any tips you can give a manager who is starting at a new store within a company? I was at the 2nd largest store in our company (3.2M in sales) and am now at the 3rd smallest (2.3M). It just such a slower pace that I don't feel like I'm contributing as much. I know its only been one week but within the year a new General Manager will be named when we open our next store. I'm on the so called 'short list' for GM and I don't want 'get lazy' at a slower store. -- Antsy in Abilene

Dear Antsy --
Don't equate effort with results. As managers, our contributions are not measured in what we do ourselves, but in what we bring out in others. If the pace seems slower to you, that should give you more time to coach your staff and take on all those little improvement projects that you never had time for in your previous assignment. It is OK to let it be easy (and have a life) as well. Who knows? Maybe the store you are in now is really a 3M operation and nobody but you knew it! -- Doc

RESTAURANTS R US
Philip Rowe of Dempsey's Restaurants in Reading, PA <pdrjr1@aol.com> is looking for a restaurants-only marketing company, one that does birthday clubs, print and TV ads. If you know of one, drop him a line.

BONUS BEWILDERMENT
Here is one that should stir up some ideas. Tom Martin, supreme high potentate of Taco Box in Clovis, NM <martiniii@3lefties.com> writes:

We have tried to institute a bonus program. I have tried several variations, but have yet to find one that works for management, employee and me. Can any of your EHC readers help?

A note from the Doc:
I think as an industry we have to do a better job of sharing the wealth if we expect to attract and keep the sort of people we want, particularly in the present economy. That being said, there are a lot of ways to do this. The trick is to find one that works for you and your crew. What have you found that works for you? Please pass your comments and suggestions directly to Tom with a copy to me. I will compile the information and post it for everyone. (NoteTom's operations are quick service restaurants.)

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