"What got me here wasn't good enough to get me to where I wanted to go."
Marshall Goldsmith
We had all the bones in place that everyone said you should have.
I had SOP’s, quality control measures, enough employees, multiple locations, good quality food, and decent cost control.
But despite all this, my business wasn’t where I wanted it to be.
I wasn’t meeting revenue targets consistently. I was frustrated with repetitive issues, inconsistent quality of customer experience, and employees who weren’t performing how I wanted them to.
I couldn’t shake the feeling that we should be ahead of where we were in our business or past these issues already.
I’d find myself saying “What am I not doing? What am I not seeing here to increase revenues? I don’t know what to do anymore.”
It was the most frustrating feeling trying everything and still not being able to increase revenues or grow the business.
I knew I had found a middle ground, but I didn’t know how to move it forward.
There had to be a better way.
Lucky for me, I met the right person at the right time.
This wise mentor told me what you’ve done is good but it’s not good enough to scale your business.
“You’re going to need to find solutions to the problems you have from different sources outside the industry. Go out and learn.”
So I did some digging and found out that it wasn’t only restaurants that had issues like fluctuating revenues, low profit margins, employee challenges, inconsistent quality and customer experience, and long working hours.
Other industries and businesses faced similar issues and some had found innovative solutions that worked.
So I began experimenting. I tried out different methods, techniques, and business practices in my business.
Eventually I landed on workable, simplified methods drawn from these systems that delivered breakthrough results that 3X my revenues and 2X my profits within 3 years.
My business went from having ups and downs to becoming more stable. Here are some examples:
- We went from a revolving door of employees to a retention rate of 92%—three times better than the industry average.
- We went from fluctuating revenues and inconsistently met revenue targets to a 296% increase in revenues and targets that we hit again and again.
- I went from feeling like I was carrying the entire burden of the company on my shoulders alone to being able to trust my leadership team to make sound decisions and carry out my growth plans.
- I went from working 80+ hours on weekdays and weekends to a normal working week of 30 to 40 hours a week where my focus shifted from firefighting and repetitive issues to strategic growth opportunities and planning.
- We created and scaled a new concept in half the time with above-industry profitability and recouped the overall investment in 66% of the time it usually took.
It was incredibly exciting to find solutions and systems that could change the restaurant industry from the inside out. To find new ways that offer relief and results for problems most of us have accepted as “just the way it is” in the hospitality business.
I’m excited to bring these methods, systems, and solutions to you along with my support because being a restaurant owner is not easy.
Few understand the stress and anxiety over employee issues, missed revenue targets, and the pain of not seeing our families, and the toll on our mental and physical health.
It’s incredible what you’ve achieved in creating the restaurant business you have so far.
And it is possible for you to take your business to where you want it to go.
If you want to know how I can support you in taking your business to the next level, read more here.
Professional Bio
Nandu Awatramani is a growth coach and business advisor to ambitious restaurant owners and leaders who want to accelerate growth and increase revenues. He’s adapted and simplified NPS®, Top Grading®, Rockefeller Habits, and other business methodologies for the restaurant industry, creating his signature approach to sustainable, profitable, and consistent growth.
Nandu grew up in an entrepreneurial family with exposure to businesses ranging from hotels, liquor distribution, and food product manufacturing. He received his B.Sc. in International Hospitality Management & Tourism from Les Roches, Switzerland, one of the world’s leading hospitality schools.
His professional experience includes working in the kitchen at the Taj President Hotel (Mumbai, India), fine dining front-of-the-house at Restaurant Du Parc Des Eaux Vives (Geneva, Switzerland), and Asst. F&B Director at Hotel Le Pavillon (New Orleans, USA).
Nandu returned to Mumbai to start India’s first Italian casual dine-in restaurants and delivery across three states, eventually expanding into different QSR formats. After creating breakthrough results for his own business using proven business methods, Nandu sold his company in 2016. He now coaches and advises his clients and members of his online private membership site.
He enjoys being a potter, painting, playing the flute, and enjoying a good bourbon while listening to Jazz. He lives in New York City with his lovely wife.