5 Tips for Small Business Owners form John Taffer @ Inc.com
If your anything like us here at UniTel Voice, you are constantly getting consumed by all of the ins and outs of your day-to-day business. It can be difficult to be an expert in everything, but you should never let your standards dip. This is why we enjoy John Taffer’s Bar Rescue so much. It’s great to see the progress he is able to make with small business owners by helping them get back to the basics and reminding all of us that sometimes you can’t see the forest for the trees.
In his 30-plus years in the hospitality business, consultant Jon Taffer has rescued nearly 1,000 bars and many more restaurants from the brink of failure. He’s done it in part by employing high standards, emphasizing measurable results–and mincing no words about costly mistakes managers are making so they can correct them quickly and staunch the red ink.
Sounds so basic, right? Then why is it so hard to do–and why do so many fail at it?
“It is basic,” he said in an interview. “Keeping a bar clean is basic in this business. Having a staff that speaks adequate English is basic.” But miss out on these and other essentials–and just like that, “you get mediocrity.”
“Pushing for excellence is a fight,” he said. “You have to fight to hire the right employees, fight to get the supplies you need, to move line items around. Being a great manager means pushing to get those few extra inches every day. It’s almost like a football game – the team that wins sometimes wins by just inches. But they fought for every single one of them.”
Taffer drives these and other business strategies home on “Bar Rescue,” his Spike TV show, as well as in a new book, Raise the Bar: An Action-Based Method for Maximum Customer Reactions. But his insights don’t apply only to the crew at the corner pub. He aims some of them at the managers in Washington and at the voters who hired them.
Here are some of his top small business tips:
Remember the faces of your customers–or risk losing them.
“A customer is not worth just $10–he or she is worth hundreds of dollars, thousands of dollars. In the restaurant business, when you deliver food to someone’s table, one of two things happens: The customer sits up, takes notice, looks over at his or her companion’s plate–or nothing at all happens. No business can allow nothing to happen.
“Consumers have many, many choices today,” he adds. “If you can’t build a relationship with your customers, you’re in big trouble. If you can remember the numbers from the reports and spreadsheets you spent hours poring over in your office, but you can’t picture the faces of your customers–you’re in big trouble.”