In my early years, I spent a decade in the restaurant business—owning several locations and dealing with every challenge you can imagine. If I've learned anything from my time in the restaurant industry, it's how to stay sharp, move fast, and manage chaos calmly.

Years later, as a tech CEO, I still rely on the lessons I learned in those kitchens and dining areas. The restaurant industry operates on principles that translate seamlessly to any sector, and the smartest businesses are the ones that take a page out of their playbook. three PRACTICES are critical to success, regardless of your business. Let me break it down for you.

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1. Have a contingency plan

Always be ready. You know things can go sideways very quickly if you've ever worked in a restaurant. One minute, operations are running perfectly – then the next, the fryer goes down in the middle of the dinner rush, or worse, the point-of-sale (POS) system crashes.

Successful restaurant managers have mastered the art of panic management. They rotate quickly. Handwritten orders are scrawled, alternative cooking methods are used and the operation continues without missing a beat. This adaptability approach is something every business should adopt.

In the tech world, we love to plan and strategize, but things still go wrong. Servers crash, products fail, and teams get discouraged. How well your business handles these twists and turns will determine your success. I have brought the restaurant industry skill to it fit without losing income or the client's trust in my leadership style. Whether it's a backup system or cross-training staff, a contingency plan ensures you'll always be ready for the unexpected.

2. Study your competitors

In the restaurant business, any thriving enterprise keep a close eye over its competitors. As they say, “Success leaves clues.” If the new place across the street is packed every night, you better believe the local owners are going there, taking notes. What is their pricing strategy? How are they marketing? Are their menu items seasonal or trendy? Restaurants study this information not to copy, but to adapt and innovate.

Paying attention to the reasons behind your competitors' success is essential, but simply replicating their strategies will not lead to significant progress. The real value is found in recognizing opportunities for improvement. Maybe they're drawing a big crowd, but is their service slow? Are their offers limited? Find opportunities where you can spend them. Whether that means improving your customer experience, reinventing your product, or differentiating yourself with what you stand for, take what works and build on it.

Although studying the competition is statistically significant, paying too much attention to them can limit your potential. You risk going from proactive to reactive. Use it competitor analysis as a springboard for innovation. By studying their strengths and weaknesses, you can push your business in a direction they haven't considered.

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3. Work on soft skills

Soft skills are just as important as technical skills in the restaurant industry. It may sound like something that belongs in an HR training module, but in business, they are essential to survival and growth. For example, it is imperative that the chef notifies dining staff and guests immediately when a popular dish is finished to manage expectations. Real-time communication between staff, customers and managers helps reduce preventable errors, minimize frustration and maintain high service standards.

In a more general corporate environment, relationships must be maintained with soft skills, including feedback, empathy and communication. Small difficulties can turn into major issues if you struggle with effective team and customer communication. Maintaining trust, loyalty and efficiency depends on handling circumstances as they arise, whether that means telling a customer about a delay or offering a team member constructive criticism. Leaders who master soft skills tend to have happier teams, lower attrition rates and more satisfied customers.

Just as restaurants rely on direct communication to manage the customer experience, businesses should apply the same approach to their past customers. Following up with a past customer doesn't mean sending a generic email. It could be a personal thank you note or a tailored offer based on previous purchases. Customers who feel valued are more likely to return, leave positive reviews and recommend your business to others. Soft skills build these long-term relationships, turning one-time buyers into repeat customers and brand advocates.

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Restaurant mentality

Whether you manage a law firm, operate a retail business, or run a technology company, these principles are non-negotiable for me. Customers expect you to anticipate their needs; they expect exceptional service, so your operations must run smoothly and you must be able to adapt quickly to changing market demands.

If you fail to embrace these principles, you will quickly fall behind. Customers will switch to competitors who can offer them value for their money. Your operational inefficiencies will eat you to your limits and your inability to adapt will leave you irrelevant.