A RESTAURATEUR’S PLEDGE FOR SUCCESS IN 2026

It’s tradition – we jot down our well-intentioned New Year’s Resolutions: lose weight, take better care of ourselves, exercise more, save money, think positive, finish those pushed aside projects, etc. Unfortunately, those thoughts are quickly pushed aside as the days tick by in January and February. Even though we know that if adhered to, those resolutions would be beneficial to us and those around us. Some might suggest – it’s the thought that counts, but alas, that is just a lame excuse for the discipline that we lack. So, even though the track record is poor, I thought tis the season to give it another try – this time hoping that discipline and commitment can help our restaurants be more successful. Here goes…

THE PLEDGE FOR RESTAURANT SUCCESS in 2026:

• I pledge to seek out the best employees through more appropriate rates of pay and a baseline of benefits that will be attractive to hard-working, talented team members. This includes a healthcare option, paid vacation time, reasonable sick time, and for longer-term employees – a retirement plan.
• I pledge to establish a model for ongoing staff training geared towards team building, skill development, and a focus on customer service.
• I pledge to establish and live by standards of excellence that define the operation for our employees and guests.
• I pledge to clearly define the concept for our restaurant, build a menu that complements that concept, create tested recipes and train our staff to understand and follow those recipes, buy from the best provisioners, and establish systems that will set the stage for consistent preparation and presentation of excellent food.
• I pledge to provide the proper tools that will allow a well-trained staff to consistently prepare these menu items at the highest level.
• I pledge to exceed standards of sanitation and food safety throughout the restaurant – a level of excellence that builds pride among employees and trust among guests.
• I pledge to establish, train to, and monitor a system that seeks to minimize waste, protect the integrity of ingredients, and support common sense sustainability initiatives.
• I pledge to define, train to, and monitor a model of service excellence and respect as a supported habit among all employees, management, and guests while at the same time expecting that this is returned in kind.
• I pledge to listen to employees and guests, take their ideas and critique into account, and where necessary – make adjustments that align with their important input.
• I pledge to pay attention to competitors, not as adversaries, but rather as teachers. We can learn from their successes and failures. Their outcomes can define our action.
• I pledge to create and maintain a “value based” experience for both the employee and the guest. I will always ask myself: why would an employee want to work here and why would a guest choose to dine here.
• I pledge to never allow mediocrity to own a place at the table. Whatever we serve, whomever our customers might be, wherever we are located and whatever our price point might be; excellence is the price of admission.

In 2026, these pledges may not guarantee success, but they will set the stage for that to occur. Let’s try to make these resolutions work. If you scoff at this list and say that it is unrealistic or that you can’t afford to do those things, then realize that your success will be severely limited. Without seeming too blunt, if you can’t afford to do it right then DON’T DO IT! There are many other ways to make a living.

PLAN BETTER – TRAIN HARDER

Harvest America Cues

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