Author: Paul Segreto

Passionate About Fueling Entrepreneurial Spirit; Entrepreneurship Coaching; Management & Development Advisory & Consulting; Franchises, Restaurants, Service Businesses; Thought Leader, Influencer, Content Creator & Author.

Revisiting ‘The New Normal’ for Restaurants

August 5, 2022 ·

Two and a half years ago, mandated lockdowns pushed restaurants (and other businesses) to shift, pivot or whatever you prefer to call it – just to survive. Sales plummeted almost overnight as dining rooms shut down, forcing restaurant operators to either think outside the box or close temporarily, if not permanently.

At that time, based upon consulting with a number of restaurants facing very desperate situations, I wrote an article, The New Normal that I’m proud to say was picked up by several restaurant and franchise industry publications. The New Normal was the foundation of an aggressive strategic plan we had developed to help restaurants quickly and cost-effectively.

Today, as restaurants (and other businesses) are again facing challenging times, I’ve been revisiting the strategy. We’ve reintroduced it to several of our clients who are quickly seeing positive results. The questions that I’m being asked by these operators is, why didn’t we continue with these good practices all along – why did we stop?

The answer points to the fact that as business started to return to normal, operators quickly returned to what they knew as standard operating procedures and pushed the new normal items to the backburner.

However, one of our clients stayed the course and I’m proud to say, their revenues are higher than pre-pandemic numbers. Interestingly, this restaurant is experiencing significantly less issues recruiting and retaining personnel than many other establishments. The culture within the restaurant is phenomenal.

Mind you, this restaurant was facing a severe challenge as prior to the pandemic, takeout sales were less than 2% of total revenue with delivery essentially non-existent. Today, takeout and delivery accounts for 16% of its business.

The owner recently told me he’s seeing new customers coming to the restaurant for dine-in that had mostly been delivery customers, and ones that hadn’t known about the restaurant pre-pandemic. He further indicated he felt like this was the first new profit center he has realized in many years.

Reverting back to the old without integration of new ideas and methods, is essentially putting square pegs into round holes. To think that business should run as it did 2-3 years ago without adjusting to the times is ridiculous. There is no going back, just adapting to the here and now.

Think about it from the standpoint of starting the business today. What would it cost to start the business today? What would your labor costs be if you were starting today? What would your menu prices be if you didn’t know about what they were yesterday or last year? What would your menu look like if you started today? Would you have as many selections as 1-2 years ago? How about the addition of more profitable items and removal of less profitable ones?

The list of questions is long, but the bottom line is they must be asked… AND answered honestly and without prejudice. Operators must be flexible, willing to shift, pivot and adapt quickly, and yes, often – as often as necessary.

To that end, I’ve revisited The New Normal article and strongly believe that the recommendations made back then, work well today. Below are those 25 recommendations for restaurants to implement to successfully shift to the here and now.

As they did two and half years ago, these recommendations focus on take-out and delivery. Next week, I will share my recommendations for driving business, and repeat business to restaurants (as well as any consumer-facing business).

One more word of advice: Don’t pick and choose. Implement all of them ASAP!

Reevaluate your menu. Look to highlight items that travel and heat up well and those that look and taste as good upon delivery as they do when served in-store.
Include reheating instructions with all orders.
Create value-added specials for families, like a dinner for four specials with an appetizer, salad, entrée and dessert.
Add bottled soda to your drink offerings.
Stock your restaurant with proper take-out and delivery packaging, including utensils, napkins and condiments. Don’t skimp on bags and boxes.
Create a Thank You item (or items) for customers who support you during the slowest weeks, such as a low-amount gift card for a future take-out/delivery order, a higher-amount gift card for when full dining becomes available, a hand-written note expressing thanks for their business, or small freebies. Be creative, but remember, a little goes a long way!
Include a business card from the owner or general manager with a note outlining steps customers can take if they are not satisfied. If, and when contacted, act promptly and courteously.
Pay special attention to order taking and checking to ensure accuracy.
Ask about special food preparation requirements.
Add a personal touch by letting customers know the name of the person taking their order.
Phone calls must be answered as promptly as possible and in a professional manner.
Pay attention to how menu items are placed in containers to ensure they look attractive when customers receive them.
Include extra containers of sauces and dressings. When reheated, many menu items tend to dry out, and customers appreciate the extra items.
Be sure to track all orders and hold delivery drivers accountable.
Follow up with customers after they receive their order — later that day or at the latest, the next morning.
A good rule of thumb for managing expectations is to under-promise and overdeliver.
Include with each delivery a list of future specials and of course, the take-out and delivery menu.
Utilize the restaurant’s loyalty program to communicate with and market to your database of loyal customers.
Create a simple frequent diner program. For example, every fourth order receives a $10 or 10-percent off discount.
Build order tickets by offering a multi-meal discount. For example, place a second or third order at the same time and receive 5 percent or 10 percent off, respectively.
Offer an additional entrée with orders over a certain amount. For example, spend $50 and receive an order of spaghetti & meatballs at no additional charge.
Market on social media with pictures of menu items and specials.
Market on social media with videos of the owner showing cleanliness of the kitchen, food preparation or just offering a personal message of care and thanks.
Document all processes and methods regarding take-out and delivery to incorporate into restaurant operations to enhance business when restaurant is open for dine-in customers.
Communicate, communicate, communicate with staff on changes and progress. Celebrate small wins!

Assistance & Resources

The future may be a bit bumpy for some, more so for others. Knowing who to turn to and when to turn to for guidance and help is important. Having resources at your disposal is also important. So, if you hit a wall, for whatever reason, please feel free to reach out to me for assistance or even if you just need someone to talk to. Please do not hesitate. You can reach me via a LinkedIn message, by email to Paul@Acceler8Success.com, and by phone or text at (832) 797-9851. Learn more about Acceler8Success Group at Acceler8Success.com.

Have a great day. Make it happen. Make it count!

Is Franchising the Right Way to Grow Your Restaurant Business? (Part 2)

August 4, 2022 ·

Today, I’ll be sharing Part 2 of the article, Is Franchising the Right Way to Grow Your Restaurant Business? An article that was based upon a webinar of the same title that I presented at RestaurantOwner.com approximately five years ago.

Timing is Everything

A restaurant operator knows the time is right to franchise his concept, ideally, after duplicating profitability and customer engagement at several locations. That proves systems and processes are working without the restaurateur being on the premises.

Slightly less than ideal, but certainly doable, Segreto continues, is having a single, highly successful location that runs like a well-oiled machine even when the owner is not on site. That said, the time can also be right when the restaurant owner wants to help others follow his vision to success, knowing that the business now is franchising as opposed to foodservice.

Understandably, the smaller and more efficient the restaurant, the better. The lower investment is attractive to experienced operators who may have $1 million to invest but would rather do it with five to I0 units rather than investing it all in one high-dollar operation with little to no room for error. That’s why the QSR (quick-service restaurant) model tends to be attractive, says Segreto.

Segreto also sees an excellent opportunity for successful food truck operations transitioning to brick and mortar. The key in all of this is simplicity in operations while maximizing efficiencies for higher profit margins. This is especially true of QSRs without grills or hoods, but with preparation of fresh salads and other dishes. Some don’t even have freezers, which is even cutting down space requirements.

Franchised takeout and delivery concepts will continue to proliferate, Segreto predicts. What I also see changing is a move away from single-item franchises such as French fries or dessert items. Basically, if it’s a single, complementing, or add-on item on a typical menu it won’t sustain a franchise operation. The few units that survive will be in high-foot-traffic areas albeit with high rents.

It will be a struggle, but some will survive, he suggests. I also believe we’ll see more modeled after typical pizza operations: large takeout and delivery, high percentage of online and phone orders, (and) counter-type operations of a high-margin family style product such as barbecue and fajitas.

Initial Steps

The first thing Segreto recommends would-be restaurant franchisors do is conduct a feasibility study. It’s understanding the competition, he explains. It’s understanding what’s working out in the restaurant industry in your particular food segment. It’s looking at where are the best locations. Where are the successful brands succeeding? What does the real estate footprint look like? What does the size of the space look like? What is the competition that’s out there? Who’s growing in my particular area that I anticipate going head-to-head with? So, the last thing you want to do is open up your Greek food restaurant as a franchise and go directly across the street from an actual brand that is doing the same thing.

Development of an operations manual is another necessary step, Segreto says, and this is really complex. It really is the specific development of every process, every procedure. Keep in mind, as I said before, franchising is being able to repeat the system over and over and over and over again; being able to duplicate it, to replicate it, so somebody can pick up that operations manual and actually learn from it and be able to operate that business.

Some of the most successful brands – in any sector – are franchises. In the restaurant business, they are household names. For many independent operators, franchising their concept is the so-called Big Hairy Audacious Goal. Before you take that big leap, there are a lot of small and critical steps to consider. – Paul Segreto

Franchisee and franchisee employee training and program development comes next. How are we going to go ahead and get individuals who are interested into your brand in a franchise situation to be trained correctly? – he asks. You have to develop a training program along with a training manual. You also have to have a train-your-trainer program, because the person who might be doing your training today might not be around (in the future), and you have to make sure you have everything documented from that.

Ongoing support, understandably, is critical. We have to support the individuals who are out there. Obviously, we don’t want to just pick up the phone and say, ‘Hey Joe, how are things going?’ There has to be an action plan. There have to be goals. There has to be a way of motivating them. There has to be a way of coaching them. There has to be a way of understanding at a glance where this franchisee might be having some issues.

Web site development must account for each new franchisee that comes on board. “They’ve got to have specific unique URLs (uniform resource locator, the address of a World Wide Web page) on your site. If you wind up selling 10, 20, 30 franchises, obviously you have to have the structure in place to be able to accommodate those location pages. Is it going to be Pizzarama Number One? Is it going to be Pizzarama, Abilene, Texas? How are we going to identify them? There must also be a franchise development web site, a page on the regular web site that also has its own unique URL that can be used as a landing page.

A franchise relations management computer application is another valuable addition. Compliance mechanisms must be put in place, he urges. How do you track royalty payments? How are you going to do it for multiple franchisees? There are different franchise relationship computer applications out there; some are very proprietary, and you can’t even get in the door at $25,000.

But there are a lot being released now which are Microsoft-dynamic, and are able to integrate QuickBooks very, very effectively. He calls this an absolute necessity in order to track what’s going on. And if you’re selling any type of supplies or goods to them, this is another way of tracking.

Another essential step is prototype restaurant layout and design. Rarely, says Segreto, does someone open a restaurant and afterward say it is exactly what he wanted. We’re always saying, ‘I wish the bathroom was a little bit different. I wish we had a little bit more room in the server area. I wish we had a little bit more room in the kitchen because we’re kind of running into each other.’ Keep in mind; this is something that your franchisees are depending upon you for, so obviously there’s a cost involved.

Likewise, development of signage specifications is a necessity. Whatever the franchisee is going to have, you’re going to have signage specs. What is the sign going to look like from the outside, on the building itself? What does the road sign look like? If it’s on a multi-use line, what is the small side going to be? Of course, make sure your logo fits on it.”

The franchise disclosure document is really the big one, – says Segreto. Within it is a franchise agreement. Again, you could reign in the cost on this, but a lot of it depends on how good your franchise attorney is. I would never, under any circumstances, ever, ever, ever recommend an attorney do your disclosure document that doesn’t specialize – not touch on but specialize – in franchise law.

The timing for a certified financial audit varies according to state. “You won’t need this your first year, at least in the state of Texas, says Segreto. But if you’re franchising in the State of New York, you will need it in the first year.” It calls for an independent audit firm to look at and sign off on the venture. “It says, ‘These are the financials as I know them.’ State administrators look at this to make sure that you can support franchisees, that you’re not just doing this on a wing and a prayer.

According to Segreto, a franchise registry is something that’s popped up of late. It is part of the Small Business Administration (SBA) registration. It’s almost, almost impossible for a franchisee to get an SBA loan without the brand already being vetted out and listed on the franchise registry, and there’s some reason behind it. By the same token, however, it also shows the franchise candidate that this brand is serious and has actually invested in getting listed on the registry.

You Can Do It Yourself… And Other Myths

If we can take anything away from Segreto’s advice it is that franchising is a tremendously complex endeavor. Few operators – even successful franchisors – have the breadth of knowledge and skills to do even a portion of the required steps without professional advisors.

Of course, the franchisor can try to do it himself, he adds. I’ve seen many, many individuals in the restaurant industry, and otherwise, try it. They always come running back and say, ‘I’ve no idea how to handle this. There are too many things going on at one time.’ So, you’re going to need a consultant to kind of ‘hold your hand’ along the way and make sure that everything gets done in a very progressive manner.

The human factor in a franchise relationship should never be overlooked. As Segreto has found, A few individuals may just be needy and whiny about everything. Could you handle that? How about a franchisee that’s not complying, not paying royalties, causing issues in the marketplace, and as a result you must take them to court and possibly terminate the franchise agreement and get them to cease operations? Keep in mind, his lifesavings are on the line. Could you handle that?

His point is that a franchisor has to have the right personality and has to be committed to the long-term vision. There are a lot of myths about franchising: ‘If I franchise, I’ll make tons of money. If I franchise, I won’t have to work as hard as I’m working now. I can just retire.’

The vision of franchising a restaurant concept can make some over-confident, Segreto has found. Some are likely to say, ‘Once I teach a franchisee how to run the business, then I don’t have to do anything else. All they do after they sign is pay me royalties.’ That’s not true. You have obligations.

Indeed, Segreto concludes, this might be the biggest myth there is. A lot of franchisees that, all of a sudden, make an investment have an entitlement attitude that, ‘Because I invested X-amount of dollars, the business should just succeed.’ You find that all of a sudden, they’re on the golf course a lot more. They bought that new boat. You’ll be surprised what comes out of the woodwork.

Read Part 1 of this article HERE.

Assistance & Resources

If you’re interested in exploring whether franchising is right for you and your business, let’s discuss. I can share with you my 40+ years’ franchise development experience while also introducing you to resources necessary for you to make an informed decision – one that is right for you and your brand! You can reach me via a LinkedIn message, by email to Paul@Acceler8Success.com, and by phone or text at (832) 797-9851.

Have a great day. Make it happen. Make it count!

Is Franchising the Right Way to Grow Your Restaurant Business?

August 3, 2022August 3, 2022 ·

Another question I am being asked quite a bit of late is about whether franchising is the right way to grow a restaurant business. It’s certainly good to see restaurant operators and other business owners proactively planning for the long-term. Preparing to franchise a restaurant or any business for that matter, is a good project to undertake even if franchising turns out not to be in the cards, for whatever reason. A lot can be learned from the process itself.

It was this objective of being well informed regardless of whether franchising was the right strategy or not that I had on my mind when I was asked to conduct a seminar for RestaurantOwner.com five years ago. It’s no secret that many restaurant operators have aspirations of seeing their concept grow across a state or even across the country. Most think about franchising as the vehicle to accomplish their goals for all the obvious reasons. But is franchising right for them personally? Is their business positioned correctly for franchising? And is franchising the right or only path for growth?

After I presented my webinar, I was interviewed by RestaurantOwner.com staff for an article in their print publication. Over the next few days, I will share the article here at Acceler8Success Cafe. As it has helped a number of restaurateurs make what they’ve told me was truly the right decisions for them, two just in the past week, I feel compelled to start the conversation again in order that today’s restaurant operators that may be planning a pivot will have opportunity to explore and consider all options.

Note: At the time of the webinar and article I was CEO of Franchise Foundry. Today, with 40+ years under my belt, I am the CEO & Founder of Acceler8Success Group. Franchise Management & Development is a cornerstone of Acceler8Success Group along with other disciplines including business incubation & acceleration, business brokerage and entrepreneurship coaching.

Is Franchising the Right Way to Grow Your Restaurant Business? (An Interview with Paul Segreto, CEO of Franchise Foundry based on a RestaurantOwner.com webinar by the same name.)

The restaurant industry represents the largest number of franchised locations, thanks not only to established chains like McDonald’s Corp.; but also, smaller operators who use franchising to grow quickly. The IFA predicts the so-called full-service restaurant sector will account for the greatest growth, followed closely by quick-service units.

The risks are proportionate to the rewards. As with any complex business strategy, there are right ways and wrong ways to launch and maintain a franchise system. Franchising the right way is when the corporate unit from which the franchise model is being developed is already highly profitable,” says Paul Segreto, CEO of Franchise Foundry. From there it’s about having proven processes and systems that have been documented and will be easily replicable at franchise locations.”

Franchisors must understand franchisees have also made a significant investment in the business, and in the founder’s vision. We hear so much about positively memorable experiences for customers, but that should be the case for franchisees in their relationship with the franchisor. – Paul Segreto

Segreto’s company is a business accelerator focused on emerging franchise brands. Utilizing a hybrid coaching/consulting approach, he and his team develop and deploy effective short-and long-term solutions in franchise management and operations, change management, traditional and digital marketing, relationship and business management technology, and domestic and international franchise development. The company also assists franchise brands in raising capital and exploring merger and acquisition opportunities.

Segreto also stresses the importance of exemplary customer satisfaction levels” at the corporate unit prior to attempting to replicate the concept. Profitability can be a function of strong management at the corporate level. Exemplary customer satisfaction, proves not only those systems and processes are working, but are working to the finest of details.” Among the clearest evidence that a restaurant concept is delivering this level of service is a “stellar position on review sites,” says Segreto.

Successful franchisors have selected technology that support their systems across the franchise – including POS system, loyalty programs, and more. Before launching a franchise, the technology needs to be tested from all angles in the corporate stores.

Systems also require standardization of equipment and process flow. Franchising is where the restaurant business becomes as much science as art.

Last but most certainly not least, any company wishing to franchise must have solid ownership of trademarks and trade dress. In fact, securing this intellectual property is probably the prospective franchisor’s first step.

Of course, each of these aspects of creating a foundation for a successful franchise is a webinar – if not a book – in itself. The wrong way to franchise is simpler, says Segreto: ‘We’re making money, let’s franchise. We’ll make improvements and perfect things after we sell a few franchises…’

Misunderstanding Franchising

Segreto believes there is a lot of misunderstanding among restaurant operators when it comes to franchising. Franchising is regulated under federal, and in some cases state, disclosure laws, and ignorance [or these laws and regulations] is not a defense, – he warns. Franchisees are not employees and shouldn’t be treated as such. Franchisees are every bit the mom-and-pop operator with life savings invested in many cases. Consumers have confidence in a franchise brand, feeling a larger entity behind the local franchise unit. Expectations are higher than with independent operations. Conversely, consumers lose sight of it being locally owned and operated.

Prospective franchisors also need to identify the segment in which they will be competing. Franchised restaurants are currently divided into common segment categories, such as quick-service, full-service, family dining, etc. It doesn’t end there, says Segreto. Then there’s ethnicity: American, Korean, Mexican, Latin American, Asian, and many more – and top those off with fusion.

Your mission, as an operator who dreams of franchising your concept, is simpler, says Segreto. Do what you do best and focus on that. Don’t try to be everything to everyone. A ‘proven’ system is when the efficiencies can offset the royalty percentage and still churn out acceptable profit margins.”

Restaurateurs must also realize that franchise success is dependent on both franchisor and franchisee. Think marriage, Segreto says, because it is a marriage of sorts. It requires open, honest, transparent communications in both directions.

Don’t forget that you, as franchisor, are not the only party that wants to make money. Many times, an operator decides to franchise because he is pumping away at 15% to 20% profit, and with them at the restaurant 60 hours a week. For a franchisee, you must add back royalty percentage – let’s say 6% – and 2% to 3% for required brand funds. (Brand funds are payments required by the franchisor to be used in promoting the brand). So right away, if nothing changed to make operations highly efficient, the franchisee process fit is down to 8% to 12%.

The franchisor must resist the temptation to treat franchisees like employees. Franchisors must understand franchisees have also made a significant investment in the business, and in the founder’s vision. We hear so much about positively memorable experiences for customers, but that should be the case for franchisees in their relationship with the franchisor.

One of the keys to a strong interdependent relationship is for both parties to fully understand each other’s responsibilities, as well as their own. It’s all lined out in the franchise disclosure document, says Segreto. Unfortunately, it’s often overlooked, cast off as boilerplate.

Please check back tomorrow as the article continues with timing, initial steps, and myths.

Have a great day. Make it happen. Make it count!

Is NOW a good time to start a business?

August 2, 2022 ·

One of the most frequent questions I’m asked of late is whether it’s a good time to start a business. I believe there are two answers to this question.

My first response is addressed from the perspective of the person asking the question. It’s actually about asking questions of that person that determines whether business ownership is right for them, regardless of what’s going on in the world at a particular time.

First, I ask about why they’re interested in starting a business. I ask them to share with me their goals, experience and skillset. The next set of questions have to do with the capital they have available, their ability to secure additional capital, their adversity to risk, and of course, whether they’re replacing their primary source of income. I also inquire if they’re going to have a partner.

These are all typical questions to help determine whether the person is right for business ownership and if current timing is right for them based upon their circumstances. This leads us into the current state of the economy and if timing is right to actually start a business today. With the personal aspects determined and understood, the person will be better prepared to comprehend business ownership amidst current financial challenges and economic uncertainty.

To start a business today, there are several things to consider and to keep in mind:

In difficult times, it’s important to understand current problems of the day. Finding solutions to those problems will help identify the type of products and / or services that will help a business thrive. For instance, we’ve recently seen the increasing popularity of take-out and delivery of food, so the timing for a business that focuses accordingly is right. Even more so if the business model includes a twist to ways other businesses haven’t been successful in pivoting toward, or at all.
Simple is best. Optimum efficiency is key. Businesses requiring minimal space with a small staff will go a long way toward profitability, even in the worst of times. A franchise brand I represent, Pepperoni’s in Houston, TX actually opened a location in an old Fotomat. For those not familiar with what I’m referring to, Fotomat was an American retail chain of photo development drive-through kiosks located primarily in shopping center parking lots. This location is all of 800 square feet and has been retrofitted for take-out and delivery only. The revenue and profits are significantly higher than for a full-service pizza business, having realized double-digit year-over-year increases for the past four years.
Understanding the competition is essential in order to find a niche within an industry segment. Customers are already familiar with a particular product or service, so finding a way to produce and deliver the same in a more convenient manner helps to jumpstart the new business. As was the case for Pepperoni’s, as they’ve thrived among popular industry giants such as Pizza Hut, Domino’s and Papa John’s.

Next, let’s look at the current business environment as there are multiple benefits for starting a business when the market is seeing less business openings than during other times.

Starting a business today could be more cost-effective if outfitted with used equipment and furnishings. With a number of businesses closing due to being ill-prepared, under-capitalized or just mismanaged, there are numerous opportunities to secure all that is necessary to start a business. Further, as many businesses have been abandoned or locked out for non-payment of rent, some landlords may lease space fully equipped and furnished. With only a cosmetic facelift required, a business could be up and running quicker and cost-effectively.
Banks and other financial institutions are in the business of lending money and then earning interest off the money they’ve loaned. That means, despite credit criteria being tightened in challenging times, they still need to loan money. Maybe even more so in difficult times as the pool of potential borrowers has been reduced. So, it’s a good time to negotiate for the best of terms. This applies to all financial agreements including credit card processing fees and even equipment leasing. The same is true of investors that may be looking to move money out of the stock market and into business ventures.
Through the popularity of reality TV shows about flipping houses, we’ve become enthralled with the possibilities of purchasing a fixer-upper for X, renovating it for Y, and flipping it for Z. Now, I’m not suggesting starting or buying a business just to flip it, but the likelihood of selling a business after three to five years at a significant return-on-investment is great if the business had been started with a lower-than-normal investment. Or at that point, possibly the business owner has a business that is free and clear, affording the opportunity to explore other possibilities.

Provided the person is right for business ownership, starting a business during challenging times and even during a recession is a good idea provided one proceeds with caution and with diligence.

Need proof that now is as good a time as ever to launch your business? How about this list of companies that were started during a recession? Microsoft. FedEx. Trader Joe’s. Hyatt. HP. Disney. IBM. And if that’s not enough of a motivator, how about these companies that launched right before very difficult economic times? Salesforce. Google. And Facebook that started just a few years before the Great Recession.

Have a great day. Make it happen. Make it count!

Adapt to Survive. Adapt to Succeed!

August 1, 2022 ·

Over the weekend, I was reflecting upon how things have changed and disrupted business, and life as we knew it. Buzz words were thrown around, probably more so than for anything else except to give reason to necessary changes; the same changes that were needed to be made in order to adapt to a changing business world.

Ultimately, not adapting was reason for error, and for failure. But to some, it was “okay” because there was [false] justification – the pandemic. At other times, false justification includes a plethora of reasons, well, excuses. Hey, I’ve found myself falling into that trap at times, especially when others get in your ear as a way of justifying their own actions or inactions. Of course, some are just flat-out negative.

Definition of “adapt” – become adjusted to new conditions.

While large numbers of businesses have failed, many entrepreneurs responded to the challenges by adapting, innovating and creating to not only survive but also to thrive. Failure was not an option in their minds. So, why were they able to face the challenges head-on and succeed with their plans when others failed?

I believe the reason is quite simple. First, and possibly foremost, they remained positive and made sure their positivity was felt by their teams, and also their vendors & suppliers and all stakeholders within and around the organization. They made certain to ensure everyone was onboard for rough waters ahead, albeit with confidence being instilled by their leader.

Further, they succeeded because they buckled down on business fundamentals – customer experience, employee experience, and culture. They also tightened up on spending, watching pennies but not to the point of stepping over a dollar to pick up a penny. They were proactive in planning ahead, taking the time to understand and realize trends, affording them the time to negotiate, source elsewhere or to be creative.

They thought outside the box, acted swiftly and decisively, remained open-minded to possibilities and ultimately, not only kept afloat but were able to capitalize on opportunities. At times, they pivoted and created a new box, either as a new direction or as a complementing opportunity.

Essentially, they adapted to the times!

A quote by management guru, Peter Drucker comes to mind:

“The entrepreneur always searches for change, responds to it, and exploits it as an opportunity.”

If your business is still chugging along, congratulations are in order as you’ve survived to this point. However, just surviving is not what entrepreneurs work for, right?

With economic uncertainty and a new set of challenges ahead, it’s important, if not vital to be proactive in your actions. Below are 5 tips to help you adapt:

Keep an eye out for changes and be alerted to shifts in market direction whether consumer or supplier centric. Be proactive in thinking about the ‘what ifs’ so that you’re ready to turn on a dime, as necessary.
Accept the idea of change. Embrace change by being ready to act accordingly in a swift, decisive manner. If prepared to do so, any sense of hesitation will be minimized.
Be open to possibilities. This may mean looking at things a bit differently in order to realize options and opportunities. After all, you’re an entrepreneur. Do not stop being one!
Keep an eye on your competition while also keeping an eye on your industry. Know what’s going on in your local market. Be informed. Be aware.
Be conscious of your mental health. Form alliances with fellow entrepreneurs and business owners. Open up to loved ones to ensure they understand what you may be going through. Sometimes a hug can change a mind-consuming burden into a glimmer of hope and optimism, and a clear mind.

Have a great day. Make it happen. Make it count!

Weekly Review July 24-31, 2022

July 31, 2022July 31, 2022 ·

Just like an experience at your local café, I’ve planned for Acceler8Success Cafe to be conveniently located when and where you desire or need to relax, enjoy a cup of coffee, and catch up on some time for you. My goal is for Acceler8Success Cafe to be your virtual café, a place where you may frequently visit to enjoy a few minutes of leisure time to read, think and reflect about ways to improve and succeed in today’s crazy business world.

I strive for your experience to be memorable by providing learning opportunities, by presenting different perspective & insight, by spurring thought & reflection, by encouraging interaction, and by spotlighting topics that, quite frankly, may not be as front and center as they should or need to be.

Acceler8Success Cafe is open for business seven days a week. For the benefit of current & aspiring entrepreneurs, this daily newsletter is delivered each morning. As a way to jumpstart the week ahead, a weekly review is delivered each Sunday morning listing and linking to the articles you might have missed during the previous week. My objective is to provide an opportunity for you to begin your day and the week ahead informed and with ideas that possibly could accelerate your success.

So, before we jump into this week’s review, how about starting today with a smile? A positive thought? Your happy place? A tug at the child in you? And what better way than doing so than with Snoopy & Woodstock on this hot summer day!

Take Action to Overcome Fear

Over the past two weeks we had addressed surviving a downturn in the economy, and yes, in a recession. Whether just on the horizon or already in it, the effects of a recession are quite real. Strategizing and implementing action plans are all fine and good and of course, absolutely necessary but can only be effectively accomplished by recognizing and addressing fears. Yes, fear as we are in scary times!

It’s tough enough working through a period of economic challenges than compounding the difficulties with fear. The after effect could be debilitating with potential catastrophic results. The fallout from the same would be widespread. As such, the likelihood of indecision, poor decisions, and procrastination is very high, significantly compounding problems even more.

Read the article for Monday, July 25th HERE.

Proactively Addressing Business Fears

Listing fears for your business, the various things that could possibly raise their ugly heads in challenging times, are all essential components to your action plan. In fact, they represent the reason for the plan and as such, make up the foundation from which your plan should be built.

Fears expressed by many to me in recent conversations are real (and challenging). Almost all have expressed fear of failure, fear of losing everything, and fear of losing the respect of others. I believe we can all agree similar fears have been on the minds of business owners and entrepreneurs at one time or another. Whether admitted or not, I believe that to be true.

Read the article for Tuesday, July 26th HERE.

Pivot! Pivot! Pivot!

When a business pivots, it means that it’s changing some aspect of its core products or services. Businesses might pivot to better meet customer demand, to shift their target audience to boost sales or some combination of both. Businesses may also pivot if the business model is not adaptable for the current environment, ergo within a pandemic.

However, the ability to pivot does not necessarily mean a commitment to pivot. And that’s exactly what I’ve realized long after writing and speaking about The New Normal. I’ve witnessed a number of restaurants quickly adapt to several new ways of doing business only to revert back to the old at the first glimmer of things returning to the way they were before.

Read the article for Wednesday, July 27th HERE.

Pivoting to Success!

For some time now, I’ve been intrigued by a story of commitment that has stemmed from love of family. It’s a story of commitment to goals. It’s also a story of determination, dedication, and survival. The story I’m referring to is that of Fusun, Gonca and Arzu Esendemir. These remarkable sisters are the founders of Flatbread Grill and Thumb Bread.

Their journey as entrepreneurs began as a commitment to family. They have been faced with one seemingly insurmountable challenge after another. Yet, from the early days of difficulties with banks and landlords to the pandemic when they were preparing to open an additional location to the hard-pressed decision to pivot for survival, they have not only persevered, but they have also thrived.

Read the article for Thursday, July 28th HERE.

It’s Always Time to Celebrate Life

Funerals are always sobering events. Of late, even more so for me. It’s probably due to my turning 65 in August. OMG where has the time gone? But that’s a story for another day.

Yesterday, I attended the funeral of my son-in-law’s grandmother. It was a very nice service as one would expect for a woman who had lived a good life and was quite loved. Heartfelt words were spoken. There was sadness in the room, but more so for a dearly departed great-grandmother, grandmother, mom, aunt and friend and the memories rather than for a tragic passing.

As the spoken words settled in and as the last person to share his thoughts returned to his seat, music and a video started as a celebration of life. The video appeared to follow a chronological order from a young age to marriage to becoming a grandmother and then, a great-grandmother. Truly, it was a beautiful tribute.

Read the article for Friday, July 29th HERE.

Entrepreneurs & Weekends: Do What’s Best for YOU!

If you were to do a Google search for ‘entrepreneurs and weekends’ or any combination of words including both of these words, one would find more than could be read in a day that appears to have relevance. Although, that relevance is on both sides of the coin.

One side showcases the necessity and desire of entrepreneurs working seven days a week. The other side presents the case of work / life balance and necessary rest. Both philosophies could be looked at as the right way with a laundry list of successful entrepreneurs listed on both sides. If the lists were determined by reason or justification, additional lists would be required.

Read the article for Saturday, July 30th HERE.

As we return from this weekend it’ll be August. That means there are four solid months left to achieve goals for the year (considering who knows what December will bring) while setting a foundation for 2023.

The road may be a bit bumpy for some, more so for others. Knowing who to turn to and when to turn to for guidance and help is important. Having resources at your disposal is also important.

So, if you hit a wall, for whatever reason, please feel free to reach out to me for assistance or even if you just need someone to talk to. Please do not hesitate.

You can reach me on LinkedIn, by email to Paul@Acceler8Success.com, or by phone or text at (832) 797-9851.

Learn more about Acceler8Success Group at Acceler8Success.com.

Have a great day, and week ahead. Make it happen. Make it count!

Entrepreneurs & Weekends: Do What’s Best for YOU!

July 30, 2022April 4, 2025 ·

Sure, times have changed, and the business environment has kept pace. A push for a 4-day workweek certainly appears counterintuitive to entrepreneurs working weekends. Yet, working remotely could be embraced by the entrepreneurs that desire to seemingly work 24/7 without having to ‘waste’ time commuting to an office.

On the flip side, is it possible for an entrepreneur, creative and innovative as is typical of a successful entrepreneur’s traits and characteristics to actually shut down for two or three (holiday weekends) days at a time? Or if they did take the weekend to enjoy some rest & relaxation, would that time be spent exclusively on non-business activities?

I guess we’d have to identify ‘business activities’ to have a true understanding. Apart from actually crunching numbers, drafting proposals, outlining strategies and reading reports, do business activities include spending time thinking about new ideas, reflecting upon decisions, thinking ahead and even reading business-related books & publications?

Is it possible for an entrepreneur to completely shut down for the weekend? And truly shut down without a glimpse at or about anything that is even closely related to business? Is it possible to clear one’s mind?

Further, considering an entrepreneur’s passion and commitment to his or her venture, is it really possible for them to turn on a dime and focus elsewhere?

I believe the true answer to these questions comes down to balance. After all, it’s impossible to run 24/7 without burning out and / or adversely affecting one’s health. That’s a given. By the same token, is it practical to completely shift for the weekend and then shift back just two days later?

And is it really two days or are we ignoring the often-recommended practice of preparing for the week ahead Sunday evenings? And when does the weekend start – Friday nights or Saturday mornings?

Yes, balance is the answer but also essential is developing one’s business in a way to not control the entrepreneur’s every waking minute. The entrepreneur’s mindset must also adjust to delegate accordingly. Building a team is key. As is developing the right culture.

Basically, there must be a Yin and yang structure within the entrepreneur’s mind to allow, ensure work and life co-exists, as opposed to a this or that scenario.

So, sleep a little later than usual this weekend. Work out a little longer and harder. Spend quality time with your loved ones. Grab an afternoon nap. Take a few hours for a leisurely lunch or dinner. Hit the links with your friends. Do it all or do nothing at all as that’s okay.

However, don’t feel like you have to do any of it and certainly don’t do things out of guilt or doubt or because some articles say you should do things a certain way and within a certain schedule. Do what makes you feel well-rested physically AND mentally. Do what you enjoy and what makes you happy.

And if entrepreneurship or your venture isn’t making you happy, it may be time to re-evaluate what it is that you do moving forward.

Make it a great weekend. Make it happen. Make it count!

About the Author

With more than 40 years of experience in franchise, restaurant, and small business management and development, Paul Segreto is a respected expert in the entrepreneurial world, dedicated to helping others achieve success. Whether you’re an aspiring or current franchisor, restaurateur, or entrepreneur in need of guidance, support, or simply a conversation, you can connect with Paul at paul@acceler8success.com.

About Acceler8Success Group

Acceler8Success Group empowers entrepreneurs, founders, and business leaders with personalized coaching, strategic guidance, and a results-driven approach. Whether launching, scaling, or optimizing a business, we provide the tools, mentorship, and resources to drive long-term success.

It’s Always Time to Celebrate Life

July 29, 2022 ·

Funerals are always sobering events. Of late, even more so for me. It’s probably due to my turning 65 in August. OMG where has the time gone? But that’s a story for another day.

What got me at this point was seeing my grandchildren’s faces on the screen, and my daughter’s, as well. It felt surreal. Certainly, as they are my son-in-law’s family, of course they would be part of the tribute. But what was really surreal is that I started to think about their faces on the screen at my own funeral. I found myself lost in thought as I visualized the faces of my other grandchildren, my other children, my wife, friends…

This funeral was sobering as it was intended. For me, it was even more sobering as my emotions ran wild, and well into the evening long after we left the service. I started running things through my mind much like I did when I was choking on a piece of bacon some ten years ago. I remember quite vividly, just before my great friend, Stan Friedman and one of his co-workers came to my rescue, my life was flashing in front of me at warp speed.

Eerily, based upon the timing, in yesterday’s Facebook Memories was a quote from Steve Jobs with my own thoughts that I had shared on several occasions over the years.

I wrote, “It seems there have been many recent events where a loved one has passed – whether it be in the family of a friend, that of a colleague or even hitting home in my own family, death has a way of stopping us in our tracks and makes us think, ponder, reflect… What if it were me? Which, of course stimulates the thoughts of what else do I want to do while still alive? What have I missed in my life? What have I put off, thinking there’s plenty of time to get it done? What should I do differently now and in the future? Yes, death makes one think, and in my case, it also had me reflecting upon the following quote by Steve Jobs and specifically, to “have the courage to follow your heart and intuition.””

“Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma – which is living with the results of other people’s thinking. Don’t let the noise of other’s opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” – Steve Jobs

As things continued to run rapidly through my mind, I started to shift back to current times and the challenges ahead of us. Especially, as I had just read that the GDP Report signals the U.S. is in recession. I immediately reverted back to feeling old, that is until I came across (again, eerily) a quote that I had saved on my phone.

As I do every morning, I share an inspirational or motivational quote with each of my two daughters. I always try to choose a quote based upon things they may be going through in their lives. As such, they typically receive different quotes.

I strive to make sure the quotes are the first things they see each morning. Unable to do so the night before because they do drift off to sleep at different times and with their devices close by, I try to time sending the texts around 3AM. Certainly, I don’t want to miss sending the quotes, so I have saved quite a few quotes that I have found in my daily activities online. Choosing the appropriate ones, I have the quotes for the next morning all set so that when I wake up in the middle of the night, as I do most every night, I just hit send.

Truth be told, I look forward to receiving a heart or thumbs up as they see their quotes. As they do so immediately upon waking up, I know when they’ve started their day. I know I’m part of their morning which as we know is a new beginning each and every day.

Anyway, back to the quote I came across last night:

This morning my eyes are wide open and I’m ready to move forward. I’m committed to helping others face current challenges amidst economic uncertainty. I’m also committed to accelerating several projects we’ve been working on here at Acceler8Success Group.

I may have a lot of years behind me, but I believe the best is yet to come. After all, I’m alive and as such, despite challenges, life is good. There’s no time to wallow in regret. Certainly, nothing will get done if being positive is not the word and action of the day. Yes, life is good. However, it is what we make it, right?

Have a great day. Make it happen. Make it count!

Pivoting to Success!

July 28, 2022 ·

Making the decision to pivot, to truly pivot is a proactive decision. However, it must have commitment, firm commitment to follow through without any wavering and certainly, without looking back.

As I had mentioned yesterday, today I look forward to sharing a true story of what I believe is one of the most successful pivots of our time, of these challenging times. I cannot think of a better word than ‘commitment’ to describe this story.

I cannot do justice to their story so I will share parts of various interviews. I’m certain, you’ll agree with me that this is a heart-warming story, and one that should be shared over and over again.

It should be shared with families facing difficult times. It should be shared with all who are trying to make the American Dream of business ownership a reality for them and their families. It should be shared with all who believe they can’t depart from a life of poverty. It should be shared with all aspiring entrepreneurs who lack the confidence to move forward.

It should be shared with all current entrepreneurs who are hesitant to change direction or take their businesses to the next level. It should be shared with young women everywhere to reinforce the reality that they can do anything they put their minds to, believe in and that they’re committed to seeing all the way through to achieving their goals.

It should be shared in schools everywhere. It should be shared in a book. It should be shared in a movie. It should be shared because it’s inspiring. It should be shared because it’s real. And it should be shared because it’s needed by so many people facing challenges and not knowing how to overcome them.

The Story

For 13 Years, Nothing Has Stopped the Esendemir Sisters and Flatbread Grill was the title of an article in QSR Magazine back in December 2020. It’s when I first became aware of the Esendemir Sisters and their intriguing story. It was written by Gonca Esendemir so I knew this was a story from the heart.

Gonca wrote:

“In 2007, at the height of an imminent economic recession, my sisters and I decided to open a fast-casual restaurant concept called Flatbread Grill. The three of us teamed up after our father was diagnosed with congestive heart failure. Our father needed affordable health insurance to have the surgery and afford the lifetime care that came with it. He was forced into early retirement as a result of his health problems.

I was a 24-year-old college student, struggling to earn my filmmaking arts degree when my restaurant journey began. At the same time, Arzu, my younger sister, who 23, had just graduated at the top of her college class with a double degree in business management and finance. Fusun, our older sister, had taken on the responsibilities of financially supporting both our parents. That is, until her corporate job laid her off. She decided to use her passion for food to open up a restaurant. Fusun asked Arzu for help, who then asked me if I wanted to join them. There was no fancy business plan, no meticulous strategy sessions, and no hiring of outside consultants. It was just the three of us with one goal: make enough money to save our father’s life and support ourselves.

The restaurant world was nothing new to us. We grew up inside our father’s two Turkish restaurants. Fusun helped run those restaurants when she was just 13. I spent my childhood playing with Barbie dolls while watching my mother perform prep work, wash dishes, and cook alongside my father and big sister. Both Arzu and I also worked multiple service jobs, including bartending and waitressing, at various foodservice establishments, to put ourselves through college.

Despite watching our father lose his restaurants growing up, we somehow believed this was a path we could navigate successfully. Our father mortgaged his home to finance Flatbread Grill, and my sisters used whatever savings they had. If we didn’t make this restaurant work, it meant homelessness for our family. Failure was not an option.”

Read the entire article HERE.

I read the article multiple times. I didn’t know them, but I was rooting for them. Although, I just knew in my heart they would succeed. A quote about courage came to mind…

Courage, I realized, was not the absence of fear; it was the absence of selfishness; putting someone else’s interest before one’s own. – Michelle Cohen Corasanti

I have never met any of the Esendemirs but I have connected with them on LinkedIn. Mostly, with Gonca. I love how she shares her thoughts and always responds to comments with thought. She doesn’t post just to express herself. Instead, I find that she’s sharing her story as it continues to evolve. She may not realize it, but she’s actually helping others that may be sitting on the sidelines, afraid to ask questions, to seek much needed assistance. You see, Gonca shares real-life experiences she and her sisters are living day in and day out.

The Pivot

Over the past two weeks or so, I’ve been sharing my thoughts on surviving the recession, whether looming on the horizon or actually here. Regardless, business owners must be prepared and take action without hesitation.

As I was gathering my thoughts for yesterday’s article, I saw that Gonca had shared a recent article about her and her sisters’ efforts as detailed in a local publication, “The Hoboken Girl”. The article, You Can Now Find Flatbread Grill’s Thumb Bread in Local Grocery Stores inspired me to write about pivoting as a proactive measure to survive challenging and uncertain times. After all, what Gonca, Arzu and Fusun had done was essentially the perfect pivot!

From the article:

“The pandemic pushed the Esendemir Sisters to shift their focus from the restaurant to their bread business. And since the trio opened their first restaurant during the recession, they knew what it was like to launch a new business in difficult times.

As Gonca said, “We go all-in on something,” and the sisters got to work securing baking equipment, a facility, and reworking the recipe to give the bread a longer shelf life. It wasn’t long before ShopRite reached out about selling Thumb Bread in its stores.

Thumb Bread is now available in select ShopRite stores across the East Coast. “Locally, you can find it in the Hoboken, Bayonne, Jersey City ShopRites. We also have other locations rolling out in the next couple of weeks,” Arzu said, including 8 NYC Gourmet Garage locations later this summer.”

Read the entire article HERE.

Gonca shared advice in the QSR article that should resonate loud and clear to business owners everywhere. It’s quite apparent that Gonca and her sisters continue to practice what they preach.

“I can offer no magic formula other than hard work, strategic thinking, and quick decision-making, even when all seems hopeless. My sisters and I didn’t focus on “trends”—we anticipated them before they happened. We focused on continually improving our operations, watching our food costs, focusing on quality and consistency, and paying attention to the customer experience. Smaller owner-operators are almost always cash strapped. They don’t have the luxury of taking risks or a/b testing to see what works. Things have to work when they are executed because mistakes can be costly. I learned this the hard way over the past 13 years. Even a small mistake can cost thousands.”

Learn more about Thumb Bread HERE.

Have a great day. Make it happen. Make it count!

Pivot! Pivot! Pivot!

July 27, 2022 ·

During COVID, marketers veered away from inventing buzz words to bastardizing perfectly good everyday words and phrases. So, among the many challenges and uncertainties of the time, we heard these words and phrases again and again and again. They were being used to identify and stress what was being described within the New Normal. Truth be told, I did ride the bandwagon and actually wrote an article for the restaurant industry of the same title. If you’re interested, you can still find it HERE.

There were a number of these words and phrases on the list of the most hated buzz words and buzz phrases of the COVID era including the ‘new normal’ itself. The list included bandwidth, end-user, granular, hack, ‘I did a thing’, ‘it is what it is’, influencer, jab, ‘take it offline’, ‘thought leader’, ‘we remain cautious’, WFH, zooming, and pivot. Although, I believe ‘pivot’ may have been the most appropriate word for the time. Albeit it was overused and, in many cases, misunderstood.

Defining ‘Pivot’

Friends Term: Pivot! Definition: Something Ross screams when trying to move a couch up some stairs. Today’s Term: It’s the same, but it’s something you scream when trying to find the right angle with your selfie stick.

If you’re one of the few people alive that doesn’t know about the Friends scene referred to above, or like me, you want to view it again and again, take a minute to check it out on YouTube. Actually, it’s a great way to start the day with a laugh, especially as this video is one with bloopers.

But make no joke about it. We can laugh about the word being overused. We can fret about it being used incorrectly. We can even snicker about it being used within a string of similar words (change, shift, spin, re-direct, etc.) resulting in a long run-on sentence as if doing so makes more of an impact or appears to make the person saying it, a thought leader or influencer.

What does pivoting mean in business?

Instead of staying the course and remaining committed to the plan and despite having been successful during this new normal, they abruptly reversed course having never been committed to the changes.

Now, as we’re again in the midst of challenging times and again with a great deal of uncertainty, I’m seeing these business owners frantically attempting to force square pegs into round holes by still trying to keep things the way they had been instead of evolving, and yes, pivoting.

Over the past two days, I’ve written two articles, Take Action to Overcome Fear and Proactively Addressing Business Fears. The basis of both was about taking a proactive approach to surviving through challenging times. My focus, as always was on playing to win as opposed to playing not to lose.

Making the decision to pivot, to truly pivot is a proactive decision. However, it must have commitment, firm commitment to follow through without any wavering and certainly, without looking back.

Tomorrow, as I continue to present ways to fight recession as a business owner and entrepreneur, I look forward to sharing a true story of what I believe is one of the most successful pivots of our time, of these challenging times. I cannot think of a better word than ‘commitment’ to describe this story. Be sure to check in tomorrow.

Have a great day. Make it happen. Make it count!