Season 3 of FX's comedy-drama The Bear premiered at the end of June. The show has been praised for its realistic portrayal of the restaurant industry and all its challenges, and the third season is no different.
As part of this season's plot arc, fictional restaurant owner Carmen "Carmy" Berzatto comes out with a list of non-negotiables for his new restaurant, which include:
- Less is more
- Vibrant collaboration
- No repeat ingredients
- Consolidation & speed
- Confident & competent
- In & out service
- Pursuit of excellence
- Details matter
- Know your shit
- Focus
We wanted to know if this list of non-negotiables was realistic, and if not, what goals restaurant owners should be striving towards.
We spoke with Kevin Bryla, SpotOn’s Chief Marketing Officer, about realistic non-negotiables for today's new restaurant openings.
Bar & Restaurant News: Are any of Carmy's non-negotiables good goals for restaurant owners to strive for?
Kevin Bryla: Certainly. It’s always great to strive for goals. What operators should consider is what are the non-negotiables that are right for their restaurant. Carmy’s non-negotiables are for a restaurant going after Michelin stars, so there is a certain level of expectation there. That said, some are more open to interpretation and great for a restaurant team to strive for no matter the service style: be confident and competent, pursuit of excellence, details matter, consolidation and speed.
Are “non-negotiables” a good thing for restaurant owners to even have? Should there be some flexibility in operating a restaurant or bar?
The short answer? Yes. A restaurant should establish a true north, some set of guiding principles that can help them navigate even the most difficult of times. With that said, flexibility has become critical to successful restaurants. We saw this during the pandemic—those restaurants that quickly figured out how to stay open with leaner staff, carry out business, social distancing, etc., are the ones that survived. Today, we are hearing how difficult forecasting has become due to unpredictable consumer demand. We are having conversations with operators daily about the flexibility they need when it comes to staffing, purchasing, and more. So, I’d argue that flexibility has actually become a non-negotiable for any modern restaurant operator.
What are some other realistic non-negotiables for today’s restaurant owners?
We have to recognize the unique challenges independent operators face, whether they’re just opening or have an established restaurant struggling to adapt to a new consumer, competition, etc. Based on insights from our clients and in-house restaurateurs at SpotOn, a few more practical non-negotiables for today’s new restaurant owners include:
Budget Wisely: Especially for new restaurant owners, ensure you have 6-12 months of operating costs set aside. Keep your food and labor in check to stay profitable.
Prioritize Profitability: Focus on maintaining low food costs by offering a simple yet strong menu and using POS data to optimize your menu and labor. Small adjustments can significantly impact your bottom line.
Streamline Operations: Leverage technology like QR codes, order kiosks, and handheld POS devices to improve efficiency and reduce costs. Efficient operations help you provide better service and save money.
Own Your Guest Relationships: Avoid relying too heavily on third-party platforms. Use technology to maintain direct connections with your customers, offering personalized experiences and fostering loyalty.
Stay Compliant: Understand and adhere to state regulations, especially around labor laws. Use your restaurant POS system to manage tips and wages, ensuring compliance and saving time.
Expect the Unexpected: Be prepared for financial surprises and external factors like extreme weather. Flexibility and quick adaptation, supported by technology, can help you navigate unforeseen challenges effectively.
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