Don't Compete ... EXCEL!

"Be Better Than You Have to Be ...
Before You Have to Be That Good"

Are you tired of competing? Would you rather lead the pack and have the others chasing you for a change? You don't have to be bad to get better ... and if you are not continually improving, you are surely losing ground.

There are lots of "good" reasons why your restaurant is in its present condition. I know you work hard with the best of intentions ... but good reasons are no substitute for great results.

So the big issue isn't how good you have to be to stay in business. Survival is important, of course, but the savvy operators are more focused on a much different question: "How close can I come to realizing my full potential?"

Instead of trying to compete, what if your focus was on doing what you do better than anyone else could possibly do it? What if your goal was to create a positive personal connection with your staff and guests ... to be known as a true Place of Hospitality? What would THAT do for your bottom line?

If you have ever thought, "There's GOT to be an easier way to run a restaurant!" ... you have finally come to the right place.

On this site you will find insightful articles, uncommon resources and superior services, all of which can help you get more done with less effort ... and get your life back in the process ... but you will have to put them to work first!

Everything is here to help you shift your thinking in some VERY productive (and profitable!) directions ... if you have the courage to let your life be that easy.

Some people have called me a leading authority on how good restaurants can become great. I might be more modest in my claims, but I've had a lot of success helping independent operators create organizations that prosper in tough times and bring out their workers' natural ability to deliver exceptional hospitality.

(All workers -- yes, even yours! -- are actually hard-wired to deliver great service ... and to do it because they WANT to. If you are not seeing that in your organization, we should talk.)

As a start, sign up for my weekly e-letter. Since 1997 my e-letter, now known as the US Hospitality Institute Journal, has been a resource for sharing observations, insights and general items of interest to the hospitality community around the world. Why not have it come to you, too?

Bill Marvin
The Restaurant Doctor™