Burnout, Modernising the Family Business & Scared to Raise Prices (Q&A Special)

How to handle restaurant owner burnout, modernise a family restaurant business without losing what made it special, and raise your prices when you're scared people won't pay them. Four real restaurant owners. Four totally different problems. Honest answers, fast.You asked. Tim answered.In this Q&A special, four owners from around the world wrote in with the kind of problems that don't show up on the P&L — but quietly eat away at the business and the operator behind it.If you've ever told yourself the numbers are "fine" while privately falling out of love with the business — this one's for you.This episode covers:00:00 – Is this a sell-it moment or a take-a-holiday moment?06:30 – Am I being precious about tradition, or is she onto something?13:30 – At what point is this a training problem vs the wrong staff?18:00 – I freeze every time I think about raising prices. How do I change what people think my bread is worth?Key takeaways:"Fine" is the most dangerous word in hospitality. It's the trap that keeps owners stuck in jobs they used to love.You can't grow a tired version of yourself. Reset the operator before you reset the business.Modernising a family restaurant is not abandoning tradition. Standing still is what kills tradition.Most COGS problems aren't staff problems or cost problems — they're culture problemsPeople buy your story before they buy your product. Educate the market before you change the price tag.Don't discount yourself. Lift the perception of what you're worth.If you've got a question you want Tim to answer on the show, write in and we'll pick the best ones.If you're "fine" but ready to be better than fine, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.