“Stop yelling at your staff. Do this instead. (Part 1)”

Ever notice how most restaurant managers think there are only two ways to deal with employees?

Option A: Be their best friend, let everything slide, watch your standards go to hell.

Option B: Turn into a screaming tyrant who makes everyone miserable.

Turns out, there’s a third option. And this one sports bar owner in Wisconsin is proving it works.

I sat down with Ryan Gromfin (the Restaurant Boss – financial guru for restaurants) to break down what this guy’s doing differently. Because he’s a client of mine running an small sports bar in the dead of Wisconsin winter, making more than any restaurant should. LOL.

And his staff? They never leave.

He’s funding 401Ks. Paying insurance. Giving bonuses to everyone.

His secret? “I give a damn about them as people.”

In this conversation, Ryan and I dig into:

• Why being strict is NOT the same as being mean (and how to tell the difference)
• The real reason your staff keeps showing up late – and what to do about it that actually works
• How to hold people accountable without turning into an a-hole they all hate
• Why your manager ripping into Julie before her shift is killing your customer experience
• The one thing this Wisconsin owner does that costs nothing but changes everything
• Why “managing people” is the wrong approach (and what to do instead)

The bottom line? You’re in the people business. Your customers come back because of Maria, their favorite server who remembers they like extra lemon. Not because your burger is slightly better than the place down the street.

So maybe it’s time to stop treating your staff like problems to solve.

This is Part 1 of 2. Next week, Ryan and I are going even deeper into the systems and strategies that actually keep great employees around. Ready to plan out your marketing for 2025 and make next year your best yet? Click Here to grab a strategy session with my team and let’s map out how to fill those seats and build that loyal base.