Solve every problem: A 3 step framework

In the hustle of running a restaurant, each day throws a new challenge our way. Whether it’s managing supply shortages, navigating staffing issues, or adjusting to changing customer preferences, the ability to solve problems efficiently is what often separates thriving restaurants from those struggling to keep the doors open.

Inspired by Ed Mylett’s approach to problem-solving, I’ve tailored his methodologies to fit the unique dynamics of the restaurant industry, focusing on turning problems into opportunities for growth and improvement.

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Emphasize Energy on Solutions

We should be pouring 90% of our energy into solutions rather than dwelling on problems. In a restaurant setting, this means proactive management.

For instance, if we face a slowdown in kitchen output, instead of finger-pointing, we should analyze our processes and look to streamline operations. Remember, the physical response to challenges is crucial—sometimes, rearranging your space or altering your routine can provide unexpected solutions.

Physical Response to Problems

Reacting physically to a problem involves more than just tackling it head-on; it’s about embodying the solution. When issues arise, don’t sit back—jump into action. If there’s a delay at the cashier, teach your team to step in to assist or rearrange your staffing roles on the fly. It’s about making dynamic decisions that keep the business fluid and responsive.

The Good News

Problems aren’t just obstacles; they’re indicators of growth. Every challenge faced and overcome is a step forward in the maturation of your restaurant. Embracing problems as milestones rather than setbacks can radically shift your team’s mindset and morale.

Emotional Impact

The way we feel about our challenges can dictate our success. Our emotions are driven by the meanings we assign to our experiences. If we view problems as catastrophes, our emotional response will hinder our ability to solve them. Instead, we should see each issue as an opportunity to grow—this positive outlook will permeate your team and transform your leadership style.

How To Solve Any Problem: A Three-Step Framework

Step One: Make A Decision

The first step in any problem-solving scenario is to decide firmly and act decisively. In the restaurant world, this might mean choosing to revamp a daypart that isn’t performing well or implementing a new marketing strategy overnight. Whatever the decision, back it with certainty and a strong belief in its success, which brings us to the second step.

Step Two: Adopt Massive Certainty

Once a decision is made, commit fully. In the restaurant business, half-hearted implementations can lead to failure and wasted resources. If you decide to revamp your marketing strategy to boost evening sales, fully commit to the new campaign, monitor its effectiveness regularly, and be prepared to make adjustments based on real-world feedback.

Step Three: Take Insane Action

After deciding on a course of action, it’s time to act. Clearly define your ideal outcome and reverse engineer the ten steps you need to take to make that vision a reality. Lay out any potential obstacles and steps necessary to overcome them. Let nothing get in the way of your goal.

Advanced Problem-Solving Techniques

Learning and Adaptation

Every problem presents a learning opportunity. Regularly ask yourself and your team, “What can we learn from this?” and “What isn’t perfect yet?” These questions encourage continuous improvement and help prevent future issues.

Willingness and Limitations

Identify what you are willing to do to solve a problem, whether it involves investing money, dedicating time, or having difficult conversations. Equally important is recognizing what you’re not willing to compromise on. This balance will guide your problem-solving efforts and ensure they align with your values and vision.

Rules for Problem Resolution

All problems should be tackled on paper first. This approach helps you organize your thoughts and approach the situation methodically. Understand why you want what you want, how you’ll know when the problem is solved, and the importance of each decision you make.

Psychological and Practical Aspects of Problem-Solving

Problem-solving in the restaurant industry isn’t just about putting out fires; it’s about cultivating a mindset that transforms challenges into opportunities and growth.

Psychological Readiness

Studies reveal that 75% of successful problem-solving is psychological. For a restaurant owner, this translates into cultivating a mindset geared towards resilience and adaptability. This readiness begins with self-awareness and emotional intelligence. Understanding your emotional responses to problems helps you manage them more effectively and prevent negative emotions from clouding your judgment.

For instance, when a new restaurant in town threatens your customer base, rather than reacting with fear or aggression, use it as an opportunity to reassess and enhance your value proposition. Reflect on what unique aspects your restaurant offers and how you can amplify these qualities to retain and attract customers.

You are the Solution to Every Problem

By adopting Ed Mylett’s problem-solving strategies within our restaurants, we can transform how we handle daily challenges.

It’s about more than quick fixes; it’s about fostering a mindset that views each problem as a stepping stone to greater success. Implement these strategies, and watch how they not only solve issues but also propel your restaurant forward, making every challenge a chance to innovate and improve.

Click below to download our Problem Solving Toolkit, providing you with a breakdown on how to implement these strategies.

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