"What got me here wasn't good enough to get me to where I wanted to go."
We had all the pieces of the business in place that everyone says you should have.
I had SOP’s, quality control measures, enough employees, multiple locations, good quality food, decent cost control, and a head office team to support me in managing all locations.
But despite all this, my business wasn’t where I wanted it to be.
I wasn’t meeting revenue targets consistently or making the kind of growth in revenue and profits that I desired.
And 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 way 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 or grow at the rate I want to? I don’t know what to do anymore.”
It was the most frustrating feeling trying everything and still not being able to increase revenues and grow the business to where I wanted it to be.
I knew I’d found a good enough place, but I wanted more and wasn’t happy with the usual way of growing my business.
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:
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.
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Nandu Awatramani is a growth coach and business advisor to ambitious restaurant owners and leaders who want to accelerate growth and increase revenues. Swiss-educated, with 18 years of experience across three continents, Nandu brings a depth of expertise in the areas of business growth, empowerment, ownership, and scalable culture.
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’s early years were influenced by his entrepreneurial family and gave him exposure to and experience with businesses ranging from hotels, liquor distribution, and food product manufacturing.
He went on to pursue a degree 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 pottery, painting, playing the flute, and a good bourbon while listening to Jazz. He lives in New York City with his wife and son.