“If we march into that village and we start trying to persecute people for using poison, something that's very illegal, nobody's going to talk to us. We're not going to find out where the poison came from. We're not going to be able to shut anything down. We should take the approach that people are using poison because they're desperate, because they see no other alternative.” – Andrew Stein Andrew Stein is a wildlife ecologist who spent the past 25 years studying human carnivore conflict from African wild dogs and lions in Kenya and Botswana to leopards and hyenas in Namibia. His work has long focused on finding ways for people and predators to coexist. He is the founder of CLAWS , an organization based in Botswana that's working at the intersection of cutting-edge wildlife research and community driven conservation. Since its start in 2014 and official launch as an NGO in 2020, CLAWS has been pioneering science-based, tech-forward strategies to reduce conflict between people and carnivores. By collaborating closely with local communities, especially traditional cattle herders, CLAWS supports both species conservation and rural livelihoods—making coexistence not just possible, but sustainable.…
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282. Time For A Quantum Leap
Manage episode 416722080 series 3470140
Inhoud geleverd door Build A Better Restaurant with Peter Harman and Peter Harman. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Build A Better Restaurant with Peter Harman and Peter Harman of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.
Today we are going to talk about how to use the Pareto principle – also known as the 80/20 Theory to create a quantum leap in your restaurant.
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330 afleveringen
DelenManage episode 416722080 series 3470140
Inhoud geleverd door Build A Better Restaurant with Peter Harman and Peter Harman. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Build A Better Restaurant with Peter Harman and Peter Harman of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.
Today we are going to talk about how to use the Pareto principle – also known as the 80/20 Theory to create a quantum leap in your restaurant.
…
continue reading
330 afleveringen
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Build A Better Restaurant with Peter Harman
People ask me all the time – What should my labor cost be..? That is a great question… And that is what we are going to talk about today…
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Build A Better Restaurant with Peter Harman
It is always BEST to start any endeavor with a GOAL… For the purposes of today’s pep talk we will set A THREE PART goal Part One – A Professional Restaurant P&L Statement Part Two – Accurate Information - The day after the end of the month, quarter or year. Part Three – A 10% Profit ate the end of each quarter... and year…
Today’s podcast is part one of a two part series… This week I am going to explain – WHAT THE P&L STATEMENTS IS and The various components of your P&L. The Goal is to help you understand exactly what your P&L is trying to tell you… Next week in part 2 we will make a deeper dive - I will show you how to IMPROVE your P&L so you can achieve the GOLD STANDARD in the restaurant world – The Coveted - 30-30-30-10…
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Build A Better Restaurant with Peter Harman
As a society – we humans have mixed feelings about the future… Some think it will be better than the past. Some think it will be worse. And some others - think it will be Armageddon… Personally I believe THIS is the BEST time in the history of the world to be alive and the OVERALL future of AMERICA is going to be AMAZING… The question of the day is – WHAT WILL YOUR ROLE IN THE FUTURE BE..?…
Most restaurant owners are busy people… They have a 1,000 balls up in the air at any given time. There are always - more things to do - than there is time or money to get them done… So we try to go faster – we push harder on the gas pedal to get more and more done… The BIGGEST PROBLEM I see – is MOST restaurant owners have their right foot on the gas… They have the pedal - All the way to the floor… They are working ALL OUT – FULL BLAST BUT - they are not moving forward – they are fishtailing all over the place. BECAUSE THEY ALSO HAVE THEIR LEFT FOOT ON THE BRAKE……
We are all ego driven… We all have visions of grandeur… Most of us think we are better and stronger and more important than we really are. AND – at the same time – Most of us SETTLE for a life that are FAR BELOW – what we are actually capable of. The vast amount of Americans are bored out of their minds - living lives – far below their potential… Like peasants digging in squaller – making mud pies And all the while - thinking they’re Hot Shit… Kinda……
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Build A Better Restaurant with Peter Harman
Everyone has a story… A story that we tell ourselves… And we have a story that we tell to others… The question of the day is – HOW IS YOUR STORY WORKING FOR YOU Is your story making you stronger or weaker.
I’ve discovered that there are seven Phases of restaurant ownership… That we all must go through IF we want to make it to the top… And that is what we are going to talk about today…
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Build A Better Restaurant with Peter Harman
July 14th 1789 was a bad day for Chefs & Cooks… This day is called Bastille Day… The beginning of the French Revolution… Not only was this a political revolution but it also started a Culinary Revolution when all these chefs woke up the next day and realized – they were suddenly unemployed… OUT of WORK because their bosses had been arrested or decapitated in the Guillotine… WOW!…
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Build A Better Restaurant with Peter Harman
Why NOT show up every single day and work your ass off and see what CAN happen… Why not BE the best teammate you can possibly be..? Why not be the best leader - by leading by example… And see where that might take you. Why NOT?
There are two ways to look at the world… One is from the INSIDE - OUT – The other is from the OUTSIDE - IN. That’s what we are going to talk about today…
I talk with a lot of restaurant owners. The one thing they have in common is - They want to Improve. They know they need to change – BUT… They have these long laundry lists of 100 things they WANT or NEED to change IMMEDIATELY. The lists are sooo long and sooo overwhelming – they aren’t sure where to start… So they just pick the thing that is right in front of them – the squeakiest wheel and work on that - And when they fix that – they rush off to another emergency and work on that... Over and over, day after day and year after year… the cycle continues. Because this condition is so common among my clients – I imagine it is common among my listeners - So… today I want to address this and hopefully help some of you in the process……
Conventional wisdom and every coach I ever had - said – there is no I in team… But… after many years of building and leading teams – I have discovered - that there actually is an I in team And that is what I am going to prove to you today…
High Performance Team members adapt to the organization… they work together to do what needs to be done to achieve the mission – no matter what… High Performance Team members put their fellow team members and the success of the mission above themselves… they believe in duty before self. Low performance teams – have individual members who do their own thing – in their own way for their own personal reward… Low performance team members put themselves above their coworkers and the mission… Simply put low performance teams are filled with individuals – out for themselves - And High Performance Teams are here to achieve The Mission… no matter what.…
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Build A Better Restaurant with Peter Harman
Are you a DUCK or an EAGLE..? WHAT’S THE DIFFERENCE… you say… That’s what we are going to talk about today…
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