WEBVTT
00:00:00.160 --> 00:00:12.240
He ended up going bro owing money to the tax man, whereas I could make, you know, my fifteen, twenty percent profit out of it because yeah, they could or the team could crosswork, you know, if the barist is stuck, the waiter's getting on the till.
00:00:12.640 --> 00:00:17.679
Everyone can do some dishes, even the the chef could walk out and drop off some food if other people were stuck.
00:00:17.920 --> 00:00:22.640
So it just made it possible to keep that rostered tight.
00:00:22.960 --> 00:00:24.960
Will you help someone design their kitchen as well?
00:00:25.199 --> 00:00:25.440
100%.
00:00:25.839 --> 00:00:29.760
And so that's what I show them in this program is using this very simple software called SketchUp.
00:00:30.079 --> 00:00:34.320
Where I've got like hundreds of all the different pieces of equipment, deep fryers, ovens, whatever.
00:00:34.640 --> 00:00:45.759
Oh, they can just drag and drop drag it on and then turn it around and then build up a bar and move things around, and then I guide them on what I think are the right distances between counters and and areas, and so it's it's awesome.
00:00:45.840 --> 00:00:54.000
Like it's one thing doing stuff on the ground, which is great, and even role-playing playing with disks and that sort of thing, cardboard boxes is awesome, and I do recommend that.
00:00:54.159 --> 00:01:08.879
Uh, but being able to pull these things together together in 3D and move them yourself in a fucking hour while lying on the couch instead of having to email a designer and get a plan back in a week, and you know, it's not quite what you thought.
00:01:09.040 --> 00:01:14.239
And well, how like how many designers in hospitality have actually owned venues?
00:01:14.400 --> 00:01:14.959
That's another thing.
00:01:15.280 --> 00:01:16.079
Man, none.
00:01:16.319 --> 00:01:19.200
Well, not none, but that's yeah, yeah, yeah, not enough.
00:01:19.359 --> 00:01:25.040
And so all respect to the profession and design is a highly critical, amazing thing.
00:01:25.359 --> 00:01:25.760
Yeah, definitely.
00:01:26.000 --> 00:01:32.879
But this is a very specific industry and it's a production line.
00:01:33.040 --> 00:01:33.439
It's a production.
00:01:33.840 --> 00:01:34.480
It's a production line.
00:01:34.799 --> 00:01:35.760
It really is.
00:01:36.000 --> 00:01:39.439
And yeah, you've got to dial in that layout, right?
00:01:39.519 --> 00:01:45.519
And so that that would be that next point is yeah, having the kitchen, bar, wash close to each other.
00:01:45.599 --> 00:01:46.560
I'm a big believer in that.
00:01:46.719 --> 00:01:47.760
Doesn't always have to happen.
00:01:47.920 --> 00:01:56.799
Sure, you've got a larger space, you know, there's separations, but I like to try as much as possible to keep things as close as possible so there's easy communication.
00:01:56.959 --> 00:01:57.519
Yeah.
00:01:57.760 --> 00:02:03.599
The you're it's wherever your main staff, your managers, even your waiters, so you can see everything throughout the space.
00:02:03.680 --> 00:02:07.120
Sure, you've got some awkward spaces and I'll swear downstairs where it's not always possible.
00:02:07.280 --> 00:02:15.840
But if you can be watching all over your space at all times, you can see when someone needs help and get to them quickly.
00:02:16.159 --> 00:02:18.800
You know, I'm just thinking about it now.
00:02:19.039 --> 00:02:27.039
Is like, and we see it so many venues, they just they get to a point where you just can't get their labour down any further from an efficiency point of view.
00:02:27.360 --> 00:02:28.879
And it becomes a revenue problem then, right?
00:02:29.280 --> 00:02:29.439
Yep.
00:02:29.520 --> 00:02:33.520
Um and a lot of the time it's a customer spend problem over more people through the door.
00:02:33.759 --> 00:02:42.560
How often do you think how many cases do you see where it's actually worth people doing or pricing out a refit versus saving on labour?
00:02:42.800 --> 00:02:45.680
Yeah, I mean like especially if you're going into a five-year lease.
00:02:46.000 --> 00:02:46.240
That's it.
00:02:46.319 --> 00:02:55.520
I mean, if it's a hundred fucking grand to move things around, I mean it's not that hard to add two grand of well, that's two grand a week in in profit.
00:02:55.599 --> 00:03:04.319
But yeah, I don't know the exact numbers off the top of my head, but there would be some sort of calculation around that that where it becomes a valuable exercise.
00:03:04.639 --> 00:03:09.120
Yeah, definitely if you can tighten things out up, add some more seats if you're a sit-down restaurant.
00:03:09.199 --> 00:03:16.479
Well, yeah, you're gonna add another whatever hundred, two hundred per uh table turn that you do, depending on your average transactions.
00:03:16.560 --> 00:03:19.520
Um and so there's definitely some pretty easy numbers around that.
00:03:19.599 --> 00:03:26.800
And then yeah, so you're upping your sales if you are busy and packed, and you know, if you add those extra seats, you get that more money.
00:03:26.879 --> 00:03:29.199
Um and if you could tighten up your labour.
00:03:29.439 --> 00:03:31.759
Another thing is like just speeding up the sales, right?
00:03:31.840 --> 00:03:45.280
Like I had a sandwich guy that was super busy and he just wanted to make things more efficient because when they were busy, it would take longer to get their sandwiches out the door, so therefore people wouldn't come in and order them because they knew they had to wait for half an hour.
00:03:46.000 --> 00:03:48.080
Is he the same sandwich guys we both know?
00:03:48.400 --> 00:03:49.120
Uh yeah.
00:03:49.439 --> 00:03:50.000
In Australia?
00:03:50.319 --> 00:03:52.800
But yeah, uh I'm not sure how much yeah.
00:03:53.199 --> 00:03:57.199
As a aside for the podcast and cutting it out, I don't know how much of my stuff he's actually done.
00:03:57.280 --> 00:03:59.280
But you know, so you've done another video, don't you?
00:03:59.439 --> 00:04:03.919
He's done another shot, but I don't know looking at what he's done with my stuff and I haven't been able to get through to him, so I don't know.
00:04:04.000 --> 00:04:04.800
We just got too busy.
00:04:04.879 --> 00:04:06.319
Um, we should ask him.
00:04:06.400 --> 00:04:07.759
Yeah, yeah, yeah, yeah, yeah.
00:04:08.080 --> 00:04:09.360
We should ask him, actually.
00:04:10.719 --> 00:04:11.520
We'll ask him afterwards.
00:04:11.599 --> 00:04:13.120
I'm just fully getting- I get too excited.
00:04:13.199 --> 00:04:13.599
Yeah, yeah, yeah.
00:04:13.759 --> 00:04:15.039
Um let's ask him, see what he's done.
00:04:15.439 --> 00:04:18.079
Um okay, so efficiency is the next bit.
00:04:18.240 --> 00:04:18.399
Yeah.
00:04:18.560 --> 00:04:19.439
What's the next thing?
00:04:19.759 --> 00:04:20.160
Right.
00:04:20.319 --> 00:04:24.639
Uh we still haven't we haven't talked about anything that we're doing inside yet.
00:04:24.959 --> 00:04:29.120
Yeah, and so then there's so that's setting out like the layout, right?
00:04:29.199 --> 00:04:33.759
So that that's the operational efficiency, and the other part of that is like the flow of goods, right?
00:04:33.839 --> 00:04:37.040
When they come in, they go through and so they arrive.
00:04:37.279 --> 00:04:42.560
They have to get obviously checked, weighed, whatever, separated, stored, prepped into the kitchen.
00:04:42.720 --> 00:04:43.759
So you need a flow of goods.
00:04:44.319 --> 00:04:46.399
And also like a flow of delivery drivers, too.
00:04:46.639 --> 00:04:47.920
Yeah, yeah, exactly.
00:04:48.000 --> 00:04:50.079
And then Ubers as well for people taking it out.
00:04:50.399 --> 00:04:50.720
Yeah.
00:04:51.360 --> 00:04:56.720
Um But then it's like the yeah, the use of the space internally is a critical one.
00:04:56.800 --> 00:04:59.279
And obviously it just depends on your scale, right?
00:04:59.360 --> 00:05:02.240
If you have 40 seats, it's different to a 200-seat.
00:05:02.639 --> 00:05:07.600
And depending on your offering as well, you know, if you're in the QSR.
00:05:07.920 --> 00:05:08.480
Yeah, yeah, yeah.
00:05:08.800 --> 00:05:15.600
But generally the high-level principle is providing different seating and options for different people, right?
00:05:15.759 --> 00:05:36.000
Because you've got different people that use the space, whether it's a couple on a date, whether it's mates getting together and hanging out for a drink, if it's a drinking spot, if it's a family eating a meal, if it's someone that wants to go sit there on their own, they have different wants and different needs, and breaking up dining rooms to create different spaces makes a space feel better as well.
00:05:36.160 --> 00:05:47.199
So having your, you know, your booth over here and your two-tops over there, and your four-tops, and you know, your leaner, or um, what do they call them in the US, just high tops?
00:05:47.360 --> 00:05:53.279
Um having different seating for different people is a critical thing.
00:05:53.439 --> 00:06:02.639
And then outside of that is the the the breaking up of the room, like just chucking a bunch of tables in a room just feels like a conference hall.
00:06:03.279 --> 00:06:14.319
So as much as possible that you can provide anchoring spots for people, whether it's off columns, whether it's a banquet in the middle of the room, just to divide up the space, create different spaces, you know.
00:06:14.399 --> 00:06:18.879
If you've got the scale and the budget, you know, different floor levels, different floor finishes.
00:06:19.040 --> 00:06:32.079
I'm jumping around a little bit there, but if you can change the finishes that are on the floor, it can feel like a different zone in your space so that again it just creates more makes it a more enjoyable space to be in.
00:06:32.480 --> 00:06:32.800
Yeah.
00:06:32.959 --> 00:06:35.120
Kind of like having different rooms in your house.
00:06:35.279 --> 00:06:35.439
Yeah.
00:06:35.680 --> 00:06:37.040
Or having walls in your house.
00:06:37.279 --> 00:06:40.000
Yeah, to a certain extent, whilst also keeping it very open so you can watch it.
00:06:40.160 --> 00:06:43.040
Yeah, yeah, so you've got like kind of like invisible walls for your house.
00:06:43.279 --> 00:06:43.839
Yeah, yeah.
00:06:44.160 --> 00:06:49.519
Um, and you know, I've done it lots of times with different spaces where yeah, a space just feels open and bare.
00:06:49.600 --> 00:07:01.439
And again, like human psychology stuff, we like to feel a little bit safe when we sit down and being plonked down on a table in the middle of the room doesn't feel as good as it does tucking up into a corner or into our own.
00:07:01.759 --> 00:07:02.800
Yeah, it's not as cozy, yeah.
00:07:02.959 --> 00:07:03.360
Yeah.
00:07:03.600 --> 00:07:29.759
Um on top of that is the use of flexible seating options because anyone that's owned or operated knows, fuck, some days it's, you know, all twos and then it's uh other days it's big groups, and then if you've got a room full of just like six seaters or four seaters, then it gets you end up with uh couples sitting on these tables or booths set up for six people.
00:07:29.920 --> 00:07:30.319
Yeah.
00:07:30.480 --> 00:07:35.199
And pretty soon your place is full, but you're not earning the revenue you need.
00:07:35.439 --> 00:07:35.759
Yeah.
00:07:36.079 --> 00:07:41.040
Because yeah, where someone could be sitting in a six-seater, there's only two people there.
00:07:41.120 --> 00:07:43.920
So I'm a big fan of banquettes and a lot of operators are.
00:07:44.079 --> 00:07:44.240
Yeah.
00:07:45.040 --> 00:07:53.360
Long bench seat down a wall, you got a whole lot of two tops or f some four tops in there, and that means it can be, you know, five couples down there or it can be one group of ten.
00:07:53.600 --> 00:07:53.680
Yeah.
00:07:53.839 --> 00:07:57.199
So allowing that flexibility to push in and out.
00:07:57.439 --> 00:07:58.639
Yeah, I like that.
00:07:58.720 --> 00:07:59.040
It's funny.
00:07:59.120 --> 00:08:03.040
I had Tara on a while ago and she's like, I hate I hate groups of five.
00:08:03.120 --> 00:08:10.879
She goes, if I have a group of five in, I'll call them that next day and see if they got another six because groups of five are the biggest waste when you're busy because you always got one seat empty.
00:08:11.040 --> 00:08:11.279
Yeah.
00:08:11.439 --> 00:08:13.360
And that's you know, a hundred bucks or whatever.
00:08:13.519 --> 00:08:14.079
Yeah, yeah.
00:08:14.319 --> 00:08:19.279
She goes, fours, sixes, fine, twos, I'll suck it up, but a five, no way.
00:08:20.959 --> 00:08:21.360
Yeah.
00:08:21.600 --> 00:08:24.480
Um yeah, okay, so the different spaces.
00:08:24.800 --> 00:08:29.600
So when you're anchoring spaces and it's it, and also I just want to make a comment.
00:08:29.680 --> 00:08:31.519
It's interesting hearing your language here.
00:08:31.759 --> 00:08:40.639
You can tell you work with people from all around the world, because even I, as an Australian, had to redevelop my language as I started working with different owners.
00:08:40.799 --> 00:08:41.200
Yeah.
00:08:41.440 --> 00:08:44.320
Um, so as we're starting to break up a space.
00:08:44.639 --> 00:08:49.600
If we've got a big square room, so you if you got a column, you'd put like a bench off it or something higher.
00:08:49.919 --> 00:08:50.159
Yeah.
00:08:50.320 --> 00:08:57.840
Well, just it gives you an anchoring point to pull something off, whether it's a table against it, doesn't matter the height, whether it's a banquet coming off that.
00:08:58.080 --> 00:09:04.000
It just provides an anchoring spot to give someone their own personal space.
00:09:04.320 --> 00:09:04.639
Yeah.
00:09:04.879 --> 00:09:07.120
I don't know, it's just a psychological thing.
00:09:07.279 --> 00:09:12.879
I don't remember reading about it years ago and then just seeing it across hundreds of projects and a bit of a- Because it's how you make people feel, right?
00:09:13.120 --> 00:09:13.279
Yeah.
00:09:13.600 --> 00:09:13.759
Yeah.
00:09:13.919 --> 00:09:14.159
Yeah.
00:09:14.240 --> 00:09:15.360
Uh so it's a big thing.
00:09:15.679 --> 00:09:19.440
I love all this because it's the subconscious how you make people feel.
00:09:19.679 --> 00:09:20.080
Yeah.
00:09:20.320 --> 00:09:33.200
Which is, you know, I think we were talking about it last night, like the industry right now where the middle's kind of fucked and the the high-end experience is, you know, getting more money and then the cheap, cheap and cheerful is uh still is still burning, yeah.
00:09:34.080 --> 00:09:47.759
But like so but these principles can still apply, whether you're cheap or cheerful or if you're in the middle of you're trying to pull your middle up to more experience, because and that's what I was saying earlier, is these 1% is to give people more reasons to come to you.
00:09:47.840 --> 00:09:52.559
Again, it's not a purposeful thing that people do.
00:09:52.879 --> 00:09:57.679
I can tick it off, you can, but like and they're subconsciously going, is it easy to park?
00:09:57.759 --> 00:09:58.720
Is it easy to get into?
00:09:58.799 --> 00:09:59.600
Is the service good?
00:09:59.679 --> 00:10:00.399
Is the product good?
00:10:00.480 --> 00:10:01.279
Is the price right?
00:10:01.440 --> 00:10:02.159
Do I like the music?
00:10:02.320 --> 00:10:03.279
Do I like the lighting?
00:10:03.519 --> 00:10:08.159
And that subconsciously makes them, oh, I want to go to that Japanese spot, or I want to go to that pizza spot, or whatever.
00:10:08.559 --> 00:10:09.360
Or do I like the seat?
00:10:09.519 --> 00:10:10.240
Yeah, do I like the seat?
00:10:10.480 --> 00:10:12.720
There's nothing worse than like milk crates, man.
00:10:12.879 --> 00:10:14.240
Yeah, man, or cold metal seats.
00:10:15.039 --> 00:10:16.480
Oh, just like, what are you doing?
00:10:16.720 --> 00:10:21.759
Like just um because I'll choose I'll stop, I won't go back to a place if the seating's rubbish, that's my rule.
00:10:21.840 --> 00:10:23.279
Like if it's rubbish seating, I'm like, no.
00:10:23.519 --> 00:10:25.039
Yeah, and then your food is.
00:10:25.200 --> 00:10:25.679
Yeah, that's my thing.
00:10:26.000 --> 00:10:31.600
But you know, there's other people with another thing, and if we can just and that no one hates a comfortable chair.
00:10:33.279 --> 00:10:34.879
No one's ever written over that.
00:10:35.039 --> 00:10:35.120
Yeah.
00:10:35.279 --> 00:10:36.399
And I get there's reasons why.
00:10:36.480 --> 00:10:43.519
Like if you want to turn tables quickly, you don't want them sitting there relaxing for the next ten days, and sometimes it's a space thing and it comes with the concept.
00:10:43.600 --> 00:10:44.000
Yeah, yeah, yeah.
00:10:44.159 --> 00:10:45.039
And they'll suck it up.
00:10:45.200 --> 00:10:55.519
But traditionally, if there's if you've got a place and you've got an uncomfy chair when it doesn't need to be an uncomfy chair, it's like, nah man, you just save your uncomfy chairs for people who like sitting in uncomfy chairs.
00:10:55.759 --> 00:10:59.679
And if you had two of the exact same restaurants next to each other, go the one with comfy chairs.
00:10:59.840 --> 00:11:00.159
Yep.
00:11:00.320 --> 00:11:05.360
Um, okay, so obviously splitting up the space to make it cozy and give people that subconscious experience.
00:11:05.440 --> 00:11:05.519
Yeah.
00:11:05.679 --> 00:11:10.720
And I think this is the moment that everyone needs to listen to here, the subconscious experience.
00:11:10.879 --> 00:11:12.639
We all focus on the customer experience.
00:11:12.720 --> 00:11:12.879
Yeah.
00:11:13.039 --> 00:11:14.320
We all focus on the food.
00:11:14.399 --> 00:11:14.720
Yeah.
00:11:14.879 --> 00:11:18.879
But how is that person feeling walking into the physical space?
00:11:19.279 --> 00:11:19.679
100%.
00:11:20.000 --> 00:11:29.039
And that and that comes down to things that almost they're very much part of the design, but that's not like nice tiles and you know fancy leathers and stuff.
00:11:29.200 --> 00:11:33.679
It's lighting, music, acoustics, and warmth, temperature.
00:11:34.080 --> 00:11:35.200
Lighting, music, and what?
00:11:35.440 --> 00:11:37.440
Uh lighting, music, acoustics, and temperature.
00:11:37.919 --> 00:11:39.039
I thought you said kill sticks.
00:11:40.639 --> 00:11:42.000
What is a kill stick?
00:11:42.399 --> 00:11:43.039
Yeah.
00:11:44.879 --> 00:11:45.919
We don't have kill sticks.
00:11:46.240 --> 00:11:47.200
We don't have kill sticks.
00:11:47.360 --> 00:11:49.200
But yeah, like the lighting's gotta be right.
00:11:49.279 --> 00:11:59.360
Like, you know, having some cold, harsh white lighting is gonna ruin your experience unless it's very specific sort of QSR that might get away with it.
00:11:59.519 --> 00:12:05.759
Um so that light level that can be adjusted throughout the day for the different day parts to create the atmosphere that you want.
00:12:05.919 --> 00:12:11.919
Um, you know, any sort of plan or electrician I talk to, it's always every single piece of lighting must be on a dimming switch.
00:12:12.159 --> 00:12:12.879
Is that your rule?
00:12:13.039 --> 00:12:13.919
Yeah, absolutely.
00:12:14.000 --> 00:12:14.879
Yeah, you need that.
00:12:14.960 --> 00:12:16.879
And like, you know, you can automate these things these days.
00:12:17.120 --> 00:12:20.799
There's a link to a discovery call with one of my team in the show notes below.
00:12:20.879 --> 00:12:25.840
Click on that, book a call, and let's get your business exactly where you want it to be.
00:00:00.160 --> 00:00:12.240
He ended up going bro owing money to the tax man, whereas I could make, you know, my fifteen, twenty percent profit out of it because yeah, they could or the team could crosswork, you know, if the barist is stuck, the waiter's getting on the till.
00:00:12.640 --> 00:00:17.679
Everyone can do some dishes, even the the chef could walk out and drop off some food if other people were stuck.
00:00:17.920 --> 00:00:22.640
So it just made it possible to keep that rostered tight.
00:00:22.960 --> 00:00:24.960
Will you help someone design their kitchen as well?
00:00:25.199 --> 00:00:25.440
100%.
00:00:25.839 --> 00:00:29.760
And so that's what I show them in this program is using this very simple software called SketchUp.
00:00:30.079 --> 00:00:34.320
Where I've got like hundreds of all the different pieces of equipment, deep fryers, ovens, whatever.
00:00:34.640 --> 00:00:45.759
Oh, they can just drag and drop drag it on and then turn it around and then build up a bar and move things around, and then I guide them on what I think are the right distances between counters and and areas, and so it's it's awesome.
00:00:45.840 --> 00:00:54.000
Like it's one thing doing stuff on the ground, which is great, and even role-playing playing with disks and that sort of thing, cardboard boxes is awesome, and I do recommend that.
00:00:54.159 --> 00:01:08.879
Uh, but being able to pull these things together together in 3D and move them yourself in a fucking hour while lying on the couch instead of having to email a designer and get a plan back in a week, and you know, it's not quite what you thought.
00:01:09.040 --> 00:01:14.239
And well, how like how many designers in hospitality have actually owned venues?
00:01:14.400 --> 00:01:14.959
That's another thing.
00:01:15.280 --> 00:01:16.079
Man, none.
00:01:16.319 --> 00:01:19.200
Well, not none, but that's yeah, yeah, yeah, not enough.
00:01:19.359 --> 00:01:25.040
And so all respect to the profession and design is a highly critical, amazing thing.
00:01:25.359 --> 00:01:25.760
Yeah, definitely.
00:01:26.000 --> 00:01:32.879
But this is a very specific industry and it's a production line.
00:01:33.040 --> 00:01:33.439
It's a production.
00:01:33.840 --> 00:01:34.480
It's a production line.
00:01:34.799 --> 00:01:35.760
It really is.
00:01:36.000 --> 00:01:39.439
And yeah, you've got to dial in that layout, right?
00:01:39.519 --> 00:01:45.519
And so that that would be that next point is yeah, having the kitchen, bar, wash close to each other.
00:01:45.599 --> 00:01:46.560
I'm a big believer in that.
00:01:46.719 --> 00:01:47.760
Doesn't always have to happen.
00:01:47.920 --> 00:01:56.799
Sure, you've got a larger space, you know, there's separations, but I like to try as much as possible to keep things as close as possible so there's easy communication.
00:01:56.959 --> 00:01:57.519
Yeah.
00:01:57.760 --> 00:02:03.599
The you're it's wherever your main staff, your managers, even your waiters, so you can see everything throughout the space.
00:02:03.680 --> 00:02:07.120
Sure, you've got some awkward spaces and I'll swear downstairs where it's not always possible.
00:02:07.280 --> 00:02:15.840
But if you can be watching all over your space at all times, you can see when someone needs help and get to them quickly.
00:02:16.159 --> 00:02:18.800
You know, I'm just thinking about it now.
00:02:19.039 --> 00:02:27.039
Is like, and we see it so many venues, they just they get to a point where you just can't get their labour down any further from an efficiency point of view.
00:02:27.360 --> 00:02:28.879
And it becomes a revenue problem then, right?
00:02:29.280 --> 00:02:29.439
Yep.
00:02:29.520 --> 00:02:33.520
Um and a lot of the time it's a customer spend problem over more people through the door.
00:02:33.759 --> 00:02:42.560
How often do you think how many cases do you see where it's actually worth people doing or pricing out a refit versus saving on labour?
00:02:42.800 --> 00:02:45.680
Yeah, I mean like especially if you're going into a five-year lease.
00:02:46.000 --> 00:02:46.240
That's it.
00:02:46.319 --> 00:02:55.520
I mean, if it's a hundred fucking grand to move things around, I mean it's not that hard to add two grand of well, that's two grand a week in in profit.
00:02:55.599 --> 00:03:04.319
But yeah, I don't know the exact numbers off the top of my head, but there would be some sort of calculation around that that where it becomes a valuable exercise.
00:03:04.639 --> 00:03:09.120
Yeah, definitely if you can tighten things out up, add some more seats if you're a sit-down restaurant.
00:03:09.199 --> 00:03:16.479
Well, yeah, you're gonna add another whatever hundred, two hundred per uh table turn that you do, depending on your average transactions.
00:03:16.560 --> 00:03:19.520
Um and so there's definitely some pretty easy numbers around that.
00:03:19.599 --> 00:03:26.800
And then yeah, so you're upping your sales if you are busy and packed, and you know, if you add those extra seats, you get that more money.
00:03:26.879 --> 00:03:29.199
Um and if you could tighten up your labour.
00:03:29.439 --> 00:03:31.759
Another thing is like just speeding up the sales, right?
00:03:31.840 --> 00:03:45.280
Like I had a sandwich guy that was super busy and he just wanted to make things more efficient because when they were busy, it would take longer to get their sandwiches out the door, so therefore people wouldn't come in and order them because they knew they had to wait for half an hour.
00:03:46.000 --> 00:03:48.080
Is he the same sandwich guys we both know?
00:03:48.400 --> 00:03:49.120
Uh yeah.
00:03:49.439 --> 00:03:50.000
In Australia?
00:03:50.319 --> 00:03:52.800
But yeah, uh I'm not sure how much yeah.
00:03:53.199 --> 00:03:57.199
As a aside for the podcast and cutting it out, I don't know how much of my stuff he's actually done.
00:03:57.280 --> 00:03:59.280
But you know, so you've done another video, don't you?
00:03:59.439 --> 00:04:03.919
He's done another shot, but I don't know looking at what he's done with my stuff and I haven't been able to get through to him, so I don't know.
00:04:04.000 --> 00:04:04.800
We just got too busy.
00:04:04.879 --> 00:04:06.319
Um, we should ask him.
00:04:06.400 --> 00:04:07.759
Yeah, yeah, yeah, yeah, yeah.
00:04:08.080 --> 00:04:09.360
We should ask him, actually.
00:04:10.719 --> 00:04:11.520
We'll ask him afterwards.
00:04:11.599 --> 00:04:13.120
I'm just fully getting- I get too excited.
00:04:13.199 --> 00:04:13.599
Yeah, yeah, yeah.
00:04:13.759 --> 00:04:15.039
Um let's ask him, see what he's done.
00:04:15.439 --> 00:04:18.079
Um okay, so efficiency is the next bit.
00:04:18.240 --> 00:04:18.399
Yeah.
00:04:18.560 --> 00:04:19.439
What's the next thing?
00:04:19.759 --> 00:04:20.160
Right.
00:04:20.319 --> 00:04:24.639
Uh we still haven't we haven't talked about anything that we're doing inside yet.
00:04:24.959 --> 00:04:29.120
Yeah, and so then there's so that's setting out like the layout, right?
00:04:29.199 --> 00:04:33.759
So that that's the operational efficiency, and the other part of that is like the flow of goods, right?
00:04:33.839 --> 00:04:37.040
When they come in, they go through and so they arrive.
00:04:37.279 --> 00:04:42.560
They have to get obviously checked, weighed, whatever, separated, stored, prepped into the kitchen.
00:04:42.720 --> 00:04:43.759
So you need a flow of goods.
00:04:44.319 --> 00:04:46.399
And also like a flow of delivery drivers, too.
00:04:46.639 --> 00:04:47.920
Yeah, yeah, exactly.
00:04:48.000 --> 00:04:50.079
And then Ubers as well for people taking it out.
00:04:50.399 --> 00:04:50.720
Yeah.
00:04:51.360 --> 00:04:56.720
Um But then it's like the yeah, the use of the space internally is a critical one.
00:04:56.800 --> 00:04:59.279
And obviously it just depends on your scale, right?
00:04:59.360 --> 00:05:02.240
If you have 40 seats, it's different to a 200-seat.
00:05:02.639 --> 00:05:07.600
And depending on your offering as well, you know, if you're in the QSR.
00:05:07.920 --> 00:05:08.480
Yeah, yeah, yeah.
00:05:08.800 --> 00:05:15.600
But generally the high-level principle is providing different seating and options for different people, right?
00:05:15.759 --> 00:05:36.000
Because you've got different people that use the space, whether it's a couple on a date, whether it's mates getting together and hanging out for a drink, if it's a drinking spot, if it's a family eating a meal, if it's someone that wants to go sit there on their own, they have different wants and different needs, and breaking up dining rooms to create different spaces makes a space feel better as well.
00:05:36.160 --> 00:05:47.199
So having your, you know, your booth over here and your two-tops over there, and your four-tops, and you know, your leaner, or um, what do they call them in the US, just high tops?
00:05:47.360 --> 00:05:53.279
Um having different seating for different people is a critical thing.
00:05:53.439 --> 00:06:02.639
And then outside of that is the the the breaking up of the room, like just chucking a bunch of tables in a room just feels like a conference hall.
00:06:03.279 --> 00:06:14.319
So as much as possible that you can provide anchoring spots for people, whether it's off columns, whether it's a banquet in the middle of the room, just to divide up the space, create different spaces, you know.
00:06:14.399 --> 00:06:18.879
If you've got the scale and the budget, you know, different floor levels, different floor finishes.
00:06:19.040 --> 00:06:32.079
I'm jumping around a little bit there, but if you can change the finishes that are on the floor, it can feel like a different zone in your space so that again it just creates more makes it a more enjoyable space to be in.
00:06:32.480 --> 00:06:32.800
Yeah.
00:06:32.959 --> 00:06:35.120
Kind of like having different rooms in your house.
00:06:35.279 --> 00:06:35.439
Yeah.
00:06:35.680 --> 00:06:37.040
Or having walls in your house.
00:06:37.279 --> 00:06:40.000
Yeah, to a certain extent, whilst also keeping it very open so you can watch it.
00:06:40.160 --> 00:06:43.040
Yeah, yeah, so you've got like kind of like invisible walls for your house.
00:06:43.279 --> 00:06:43.839
Yeah, yeah.
00:06:44.160 --> 00:06:49.519
Um, and you know, I've done it lots of times with different spaces where yeah, a space just feels open and bare.
00:06:49.600 --> 00:07:01.439
And again, like human psychology stuff, we like to feel a little bit safe when we sit down and being plonked down on a table in the middle of the room doesn't feel as good as it does tucking up into a corner or into our own.
00:07:01.759 --> 00:07:02.800
Yeah, it's not as cozy, yeah.
00:07:02.959 --> 00:07:03.360
Yeah.
00:07:03.600 --> 00:07:29.759
Um on top of that is the use of flexible seating options because anyone that's owned or operated knows, fuck, some days it's, you know, all twos and then it's uh other days it's big groups, and then if you've got a room full of just like six seaters or four seaters, then it gets you end up with uh couples sitting on these tables or booths set up for six people.
00:07:29.920 --> 00:07:30.319
Yeah.
00:07:30.480 --> 00:07:35.199
And pretty soon your place is full, but you're not earning the revenue you need.
00:07:35.439 --> 00:07:35.759
Yeah.
00:07:36.079 --> 00:07:41.040
Because yeah, where someone could be sitting in a six-seater, there's only two people there.
00:07:41.120 --> 00:07:43.920
So I'm a big fan of banquettes and a lot of operators are.
00:07:44.079 --> 00:07:44.240
Yeah.
00:07:45.040 --> 00:07:53.360
Long bench seat down a wall, you got a whole lot of two tops or f some four tops in there, and that means it can be, you know, five couples down there or it can be one group of ten.
00:07:53.600 --> 00:07:53.680
Yeah.
00:07:53.839 --> 00:07:57.199
So allowing that flexibility to push in and out.
00:07:57.439 --> 00:07:58.639
Yeah, I like that.
00:07:58.720 --> 00:07:59.040
It's funny.
00:07:59.120 --> 00:08:03.040
I had Tara on a while ago and she's like, I hate I hate groups of five.
00:08:03.120 --> 00:08:10.879
She goes, if I have a group of five in, I'll call them that next day and see if they got another six because groups of five are the biggest waste when you're busy because you always got one seat empty.
00:08:11.040 --> 00:08:11.279
Yeah.
00:08:11.439 --> 00:08:13.360
And that's you know, a hundred bucks or whatever.
00:08:13.519 --> 00:08:14.079
Yeah, yeah.
00:08:14.319 --> 00:08:19.279
She goes, fours, sixes, fine, twos, I'll suck it up, but a five, no way.
00:08:20.959 --> 00:08:21.360
Yeah.
00:08:21.600 --> 00:08:24.480
Um yeah, okay, so the different spaces.
00:08:24.800 --> 00:08:29.600
So when you're anchoring spaces and it's it, and also I just want to make a comment.
00:08:29.680 --> 00:08:31.519
It's interesting hearing your language here.
00:08:31.759 --> 00:08:40.639
You can tell you work with people from all around the world, because even I, as an Australian, had to redevelop my language as I started working with different owners.
00:08:40.799 --> 00:08:41.200
Yeah.
00:08:41.440 --> 00:08:44.320
Um, so as we're starting to break up a space.
00:08:44.639 --> 00:08:49.600
If we've got a big square room, so you if you got a column, you'd put like a bench off it or something higher.
00:08:49.919 --> 00:08:50.159
Yeah.
00:08:50.320 --> 00:08:57.840
Well, just it gives you an anchoring point to pull something off, whether it's a table against it, doesn't matter the height, whether it's a banquet coming off that.
00:08:58.080 --> 00:09:04.000
It just provides an anchoring spot to give someone their own personal space.
00:09:04.320 --> 00:09:04.639
Yeah.
00:09:04.879 --> 00:09:07.120
I don't know, it's just a psychological thing.
00:09:07.279 --> 00:09:12.879
I don't remember reading about it years ago and then just seeing it across hundreds of projects and a bit of a- Because it's how you make people feel, right?
00:09:13.120 --> 00:09:13.279
Yeah.
00:09:13.600 --> 00:09:13.759
Yeah.
00:09:13.919 --> 00:09:14.159
Yeah.
00:09:14.240 --> 00:09:15.360
Uh so it's a big thing.
00:09:15.679 --> 00:09:19.440
I love all this because it's the subconscious how you make people feel.
00:09:19.679 --> 00:09:20.080
Yeah.
00:09:20.320 --> 00:09:33.200
Which is, you know, I think we were talking about it last night, like the industry right now where the middle's kind of fucked and the the high-end experience is, you know, getting more money and then the cheap, cheap and cheerful is uh still is still burning, yeah.
00:09:34.080 --> 00:09:47.759
But like so but these principles can still apply, whether you're cheap or cheerful or if you're in the middle of you're trying to pull your middle up to more experience, because and that's what I was saying earlier, is these 1% is to give people more reasons to come to you.
00:09:47.840 --> 00:09:52.559
Again, it's not a purposeful thing that people do.
00:09:52.879 --> 00:09:57.679
I can tick it off, you can, but like and they're subconsciously going, is it easy to park?
00:09:57.759 --> 00:09:58.720
Is it easy to get into?
00:09:58.799 --> 00:09:59.600
Is the service good?
00:09:59.679 --> 00:10:00.399
Is the product good?
00:10:00.480 --> 00:10:01.279
Is the price right?
00:10:01.440 --> 00:10:02.159
Do I like the music?
00:10:02.320 --> 00:10:03.279
Do I like the lighting?
00:10:03.519 --> 00:10:08.159
And that subconsciously makes them, oh, I want to go to that Japanese spot, or I want to go to that pizza spot, or whatever.
00:10:08.559 --> 00:10:09.360
Or do I like the seat?
00:10:09.519 --> 00:10:10.240
Yeah, do I like the seat?
00:10:10.480 --> 00:10:12.720
There's nothing worse than like milk crates, man.
00:10:12.879 --> 00:10:14.240
Yeah, man, or cold metal seats.
00:10:15.039 --> 00:10:16.480
Oh, just like, what are you doing?
00:10:16.720 --> 00:10:21.759
Like just um because I'll choose I'll stop, I won't go back to a place if the seating's rubbish, that's my rule.
00:10:21.840 --> 00:10:23.279
Like if it's rubbish seating, I'm like, no.
00:10:23.519 --> 00:10:25.039
Yeah, and then your food is.
00:10:25.200 --> 00:10:25.679
Yeah, that's my thing.
00:10:26.000 --> 00:10:31.600
But you know, there's other people with another thing, and if we can just and that no one hates a comfortable chair.
00:10:33.279 --> 00:10:34.879
No one's ever written over that.
00:10:35.039 --> 00:10:35.120
Yeah.
00:10:35.279 --> 00:10:36.399
And I get there's reasons why.
00:10:36.480 --> 00:10:43.519
Like if you want to turn tables quickly, you don't want them sitting there relaxing for the next ten days, and sometimes it's a space thing and it comes with the concept.
00:10:43.600 --> 00:10:44.000
Yeah, yeah, yeah.
00:10:44.159 --> 00:10:45.039
And they'll suck it up.
00:10:45.200 --> 00:10:55.519
But traditionally, if there's if you've got a place and you've got an uncomfy chair when it doesn't need to be an uncomfy chair, it's like, nah man, you just save your uncomfy chairs for people who like sitting in uncomfy chairs.
00:10:55.759 --> 00:10:59.679
And if you had two of the exact same restaurants next to each other, go the one with comfy chairs.
00:10:59.840 --> 00:11:00.159
Yep.
00:11:00.320 --> 00:11:05.360
Um, okay, so obviously splitting up the space to make it cozy and give people that subconscious experience.
00:11:05.440 --> 00:11:05.519
Yeah.
00:11:05.679 --> 00:11:10.720
And I think this is the moment that everyone needs to listen to here, the subconscious experience.
00:11:10.879 --> 00:11:12.639
We all focus on the customer experience.
00:11:12.720 --> 00:11:12.879
Yeah.
00:11:13.039 --> 00:11:14.320
We all focus on the food.
00:11:14.399 --> 00:11:14.720
Yeah.
00:11:14.879 --> 00:11:18.879
But how is that person feeling walking into the physical space?
00:11:19.279 --> 00:11:19.679
100%.
00:11:20.000 --> 00:11:29.039
And that and that comes down to things that almost they're very much part of the design, but that's not like nice tiles and you know fancy leathers and stuff.
00:11:29.200 --> 00:11:33.679
It's lighting, music, acoustics, and warmth, temperature.
00:11:34.080 --> 00:11:35.200
Lighting, music, and what?
00:11:35.440 --> 00:11:37.440
Uh lighting, music, acoustics, and temperature.
00:11:37.919 --> 00:11:39.039
I thought you said kill sticks.
00:11:40.639 --> 00:11:42.000
What is a kill stick?
00:11:42.399 --> 00:11:43.039
Yeah.
00:11:44.879 --> 00:11:45.919
We don't have kill sticks.
00:11:46.240 --> 00:11:47.200
We don't have kill sticks.
00:11:47.360 --> 00:11:49.200
But yeah, like the lighting's gotta be right.
00:11:49.279 --> 00:11:59.360
Like, you know, having some cold, harsh white lighting is gonna ruin your experience unless it's very specific sort of QSR that might get away with it.
00:11:59.519 --> 00:12:05.759
Um so that light level that can be adjusted throughout the day for the different day parts to create the atmosphere that you want.
00:12:05.919 --> 00:12:11.919
Um, you know, any sort of plan or electrician I talk to, it's always every single piece of lighting must be on a dimming switch.
00:12:12.159 --> 00:12:12.879
Is that your rule?
00:12:13.039 --> 00:12:13.919
Yeah, absolutely.
00:12:14.000 --> 00:12:14.879
Yeah, you need that.
00:12:14.960 --> 00:12:16.879
And like, you know, you can automate these things these days.
00:12:17.120 --> 00:12:20.799
There's a link to a discovery call with one of my team in the show notes below.
00:12:20.879 --> 00:12:25.840
Click on that, book a call, and let's get your business exactly where you want it to be.
