𝗬𝗼𝘂'𝗿𝗲 𝗻𝗼𝘁 𝘁𝗵𝗲 𝗿𝗲𝗮𝘀𝗼𝗻 𝘆𝗼𝘂𝗿 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗶𝘀 𝘀𝘂𝗰𝗰𝗲𝘀𝘀𝗳𝘂𝗹. 𝗬𝗼𝘂'𝗿𝗲 𝘁𝗵𝗲 𝗿𝗲𝗮𝘀𝗼𝗻 𝗶𝘁'𝘀 𝘀𝘁𝘂𝗰𝗸.
I know that stings. But if you've ever felt that pull, knowing there's more opportunity but you just don't have the energy to chase it, you're probably the bottleneck.
I was too.
After three years of coaching restaurant operators, I realized I was doing the sales, the marketing, the podcasts, the books, the coaching. All of it. And I hit a wall. The same wall I help my clients break through every day.
So I developed a framework to get out of my own way. It works for multi-unit operators too.
𝗦𝘁𝗲𝗽 𝟭: 𝗚𝗲𝘁 𝗵𝗼𝗻𝗲𝘀𝘁 𝗮𝗯𝗼𝘂𝘁 𝘄𝗵𝗲𝗿𝗲 𝘆𝗼𝘂 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝘄𝗮𝗻𝘁 𝘁𝗼 𝘀𝗽𝗲𝗻𝗱 𝘆𝗼𝘂𝗿 𝘁𝗶𝗺𝗲.
Not where you think you should be. Where do you add the most value? For me, it was coaching and building relationships. Not email automations or social media scheduling.
𝗦𝘁𝗲𝗽 𝟮: 𝗜𝗱𝗲𝗻𝘁𝗶𝗳𝘆 𝘄𝗵𝗮𝘁 𝘂𝗻𝗶𝗾𝘂𝗲 𝘀𝗸𝗶𝗹𝗹𝘀 𝘆𝗼𝘂 𝗯𝗿𝗶𝗻𝗴.
Are you the visionary or the integrator? The relationship builder or the systems thinker? You can't be everything, and trying to be is what's keeping you stuck.
𝗦𝘁𝗲𝗽 𝟯: 𝗗𝗲𝗳𝗶𝗻𝗲 𝘄𝗵𝗮𝘁 𝗿𝗼𝗹𝗲𝘀 𝘁𝗵𝗲 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗻𝗲𝗲𝗱𝘀, 𝗻𝗼𝘁 𝘄𝗵𝗮𝘁 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗵𝗮𝗻𝗱𝗹𝗲.
Before you scale, get clear on the seats that need to be filled. Then find people whose strengths complement your weaknesses.
𝗪𝗮𝗻𝘁 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗳𝗿𝗮𝗺𝗲𝘄𝗼𝗿𝗸? Grab a free copy of 𝘔𝘶𝘭𝘵𝘪-𝘜𝘯𝘪𝘵 𝘔𝘢𝘴𝘵𝘦𝘳𝘺 now. It walks you through the people, process, and profit systems that let you scale without burning out.
𝗦𝘁𝗲𝗽 𝟰: 𝗕𝘂𝗶𝗹𝗱 𝘆𝗼𝘂𝗿 𝗽𝗿𝗲𝘀𝗲𝗻𝗰𝗲 𝗽𝗹𝗮𝗻.
If you're opening another location or stepping back from day-to-day operations, who owns accountability when you're not there? How will you communicate so your team still feels seen?
Being an entrepreneur is lonely. Building a community and finding the right partners changed everything for me. I brought on Andrew Mangan as my COO, someone I'd worked with for over 10 years. We defined roles, revamped our mission, and built a clear roadmap. Suddenly I could breathe again.
Your business can't outgrow you if you refuse to let go.
The question isn't whether you're capable of doing everything. It's whether doing everything is costing you the growth you actually want.
𝗟𝗶𝘀𝘁𝗲𝗻 𝘁𝗼 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗲𝗽𝗶𝘀𝗼𝗱𝗲 where I break down this entire journey on The Restaurant Leadership Podcast: https://www.buzzsprout.com/2220802/episodes/18752681
Christin
