"If we are not disappointed from time to time, we are not attempting anything new or bold or significant." - Brendon Burchard
After more than 20 years working with independent restaurant operators, I can tell you this: the restaurants that grow, evolve, and win long term are not the ones that avoid disappointment. They're the ones that use it.
In our industry, disappointment shows up in many forms - a new menu item that doesn't sell, a marketing campaign that flops, a service initiative that falls flat, a remodel that doesn't produce the lift you expected. It's uncomfortable. It can feel personal. But it's also evidence that you're trying to move forward instead of staying stuck.
Let's break this down across operations, marketing, and service - the three pillars that determine whether your restaurant thrives or slowly fades.