Time off from work is important, but you should enjoy your work so much that sometimes you can’t wait to get back.

The only real reason to get into the restaurant business is because you love food more than money.

I’ve never understood why a dissatisfied customer would go straight to social media to complain about their experience after dining at a restaurant. If an issue arises during their visit and they’re unable to resolve it at the restaurant level, they should make an effort to contact the corporate office. If they do that and are still not satisfied with the outcome, then they are well within their rights to do as they choose.

The more difficult restaurant operations become due to economic conditions, the very last thing a restaurant should do is lower quality or service standards in an attempt to save money.

“Ideas are easy. The hard part is waking up every day and shaping them into reality.” — Steve Jobs

A good leader empowers his employees, doesn’t chastise them when they make a mistake, knowing that they will learn and improve from them.

“The most dangerous form of blindness is believing that your perspective is the only reality.” — Friedrich Nietzsche

Every restaurant in Texas that holds a Mixed Beverage Permit should be contributing to the Texas Restaurant Association PAC. In 2014, the TRA PAC successfully lobbied to make the Mixed Beverage Gross Receipts Tax more transparent and equitable. The rate was reduced from 14%—previously paid entirely by the restaurant—to today’s structure: a 6.70% Mixed Beverage Gross Receipts Tax and an 8.25% Mixed Beverage Sales Tax. The impact is significant. For every $1 million in mixed beverage sales, that change represents an annual savings of approximately $82,500. txrestaurant.org/Pub/Gifts/P…

Independent, multi-unit casual dining restaurant chains that execute at a high professional standard will be the ones that survive longterm in an overly crowded marketplace. i.e. Pappas, Goode Co., Federal American Grill, Hillstone, H-Town Restaurant Group, etc.