How Thinking Positively Can Make You Smarter About Running Your Restaurant
A 2 min read.
In today’s competitive restaurant industry, success hinges not only on the ability to deliver an exceptional guest experience and business acumen but also on the mindset that drives decision-making and leadership. Positive Intelligence, a concept popularized by Shirzad Chamine in his book of the same name, underscores the critical role of positivity in achieving peak performance. For restaurant owners and operators, understanding and harnessing positive intelligence can be the key to unlocking untapped potential and driving sustainable growth.
Chamine's research reveals a startling statistic: only 20% of teams and individuals reach their full potential due to a lack of positive intelligence. Negative thinking patterns, such as self-doubt, fear of failure, and pessimism, can infiltrate every aspect of a restaurant's operations, from customer service to team morale and financial decisions.
To discover your Positive Intelligence score, email me at christinlmarvin@gmail.com for your link to the self assessment.
Imagine a scenario where a restaurant owner consistently doubts their ability to innovate and adapt to changing market trends. This negative mindset may lead to missed opportunities for menu diversification or technology integration, ultimately limiting growth and competitiveness in the industry.
Negative thinking can also manifest in interpersonal dynamics within the restaurant. A manager plagued by self-criticism and negativity may inadvertently create a toxic work environment, resulting in high turnover rates, decreased productivity, and diminished customer satisfaction.
The long-term effects of negative thinking on a restaurant's success are profound. It can stifle creativity, hinder problem-solving capabilities, and erode the trust and cohesion of the team. Moreover, it can impede the owner's ability to envision and execute strategic initiatives that drive profitability and sustainability.
To address this challenge, restaurant owners and operators can start by measuring their Positive Intelligence Quotient (PQ) using Chamine's assessment tool. The goal is to achieve a PQ score of 70% or higher, indicating a strong foundation in positive intelligence.
For those scoring below the desired threshold, working with a coach specializing in positive intelligence can be transformative. As a coach, I help clients increase self-awareness around negative thoughts, develop strategies to quiet these thoughts, and cultivate a more positive and empowering mindset.
By embracing positive intelligence, restaurant owners can experience a myriad of benefits. They become more resilient in the face of challenges, inspire greater innovation and collaboration within their teams, and foster a culture of excellence and growth. Ultimately, positive thinking isn't just about feeling good—it's about driving smarter decisions, enhancing leadership effectiveness, and achieving enduring success in the restaurant industry.
Ready to unlock your restaurant's full potential? Contact me at christinlmarvin@gmail.com to grab your link to the Positive Intelligence assessment now and see where you stand. If your PQ score is below 70%, let's work together to develop your positive thinking skills.
P.S.
For more leadership development, here are some additional resources for you:
Tune into the No Hesitations Podcast Episode 33 : The Secret to Cultivating a Positive Mindset with Chef Pablo Valencia
Contact me for a coaching session at christinlmarvin@gmail.com and start transforming your mindset, your restaurant, and your life today!
