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Hey, everybody.

It's book report day and, this week, I'm going to tell you about one of the best business

books I ever read.

My clients always report back how much they love reading this book and how much it's changing

their business and how influential this book was in my life.

Hey, everybody.

Ryan Gromfin – author, speaker, chef, restaurateur, and the founder of therestaurantboss.com as

well as clickbacon.com.

This week, I want to tell you about a book called The E Myth by Michael Gerber.

Now, I will never forget.

I was sitting at my parents-in-law's, my mother and father in law's house about

12, 13 years ago, maybe more, and I was a little bored, sitting on the couch, and there

was a book on the end table, and I picked it up, never heard of it, called The E Myth,

and I started flipping through the book.

I'm like, wow, this book has some great information in it.

So, that day, I went into my Audible account.

By the way, if you're not members of Audible, click on over and make sure you're watching

this video on my website, and right below the video is a link for you to get a free

subscription to Audible for, I think, 1 month free, 1 book free.

It's the most amazing service ever.

I love it, but I listened to this book so quick and it totally changed my life.

See, previous to this book, I had always listened to personal development books.

I've been really heavily involved in personal development for a long time but I wasn't really

reading business books.

This was the first, like, business book that I read and, wow, was it powerful.

I'm going to give you a quick 2- to 3-minute overview but I highly suggest you read

The E Myth by Michael Gerber.

I think the most recent version is now called The E Myth Revisited but either one is going

to be great.

Check it out.

Let me tell you a little bit about what I learned from The E Myth and kind of what the

whole story behind The E Myth is right now.

Okay. So, the basic idea behind The E Myth by Michael Gerber is this idea of a technician and entrepreneur

and a manager.

See, the reason most small businesses don't work is that they're run by a technician.

The technician knows the technical work involved in a job.

The entrepreneur and the manager are equally as important but very, very different.

The reason most small businesses don't work is that they are run by a technician, like

I said before.

These are separate people but they have distinct elements and different personalities.

We might be biased toward one but we all have all of them.

To successfully run a business, they must all play a role – the technician, the entrepreneur,

and the manager.

I'm going to explain what those are here.

See, the technician is someone like a bicycle mechanic, a computer programmer, a cook, a chef.

They're an expert at his or her craft.

This often leads people to go into business for themselves, right?

Like, you're a great chef, you're a great cook, you're a great sommelier.

You love food.

You decided you wanted to go into business by yourself.

The technician is happiest doing the work they're good at and ignoring the rest, which

is, in the end, a recipe for failure, right?

A lot of times, when chefs open up restaurants, they spend a lot of time in the kitchen when,

in front of the house, people open up restaurants, they spend a lot of time in the front of the house.

If you're none of those, if you're just, like, a customer person and you love customers and

you decided to open up a restaurant, you probably spend a lot of your time talking with customers,

but we're ignoring some of the other aspects of our business.

So, the entrepreneur is the dreamer, the one who sets out to do something new, who reaches

for the stars.

The entrepreneur lives in the future thinking about what could be rather than living in

the present.

You ever feel like that?

The entrepreneur is often frustrated by how slow the world seems to move.

How many times do you feel like things aren't happening fast enough, things need to move

faster, things need to move faster, right?

So, the manager is very detail-oriented.

They dot the Is and cross the Ts.

They're the one who remembers to pay the bills – well, sometimes.

Managers want a well-organized world with no surprises, a world where things happen

in an orderly and predictable manner, right?

This all sounds great.

We're all trying to hire that manager but maybe we're not doing a very good job of that ourselves.

So, let me just quickly kind of bring this all together and share with you the whole

idea behind this book.

All of these components are necessary in the founder of a business, right?

You have to be able to be the technician, the manager, and the entrepreneur.

However, without the entrepreneur, you might as well keep working for someone else as a

technician, right?

If you didn't have that entrepreneurial spirit, you wouldn't go and do this on your own anyways,

but, without the technical ability, the entrepreneur must rely on others to get anything done.

You ever feel like that, like you're this great entrepreneur and you got all these great

ideas but you're having trouble hiring a great manager, right?

You ever heard that or you're having trouble hiring a great chef?

Without the organizational abilities of the manager, the other two would find themselves

with the electricity in the office turned off because they forgot to pay the bills.

So, the whole idea here behind The E Myth – just want to go back here quickly – the

whole idea is that, in order to run a successful business, we need technicians, we need entrepreneurs,

and we need managers.

The challenge is who's filling those roles?

Are you filling those roles and are you fulfilling each role in its responsibilities, or are

you spending too much time in one of them?

I want you to read the book.

It talks about how to transition from one to the other, where to spend your time, how to do it.

It's a phenomenal book and I really, really hope you enjoy it.

Again, if you're over on my blog watching this video, you could click below the video

to get a free copy or to get a free trial at Audible as well as to get a copy of this

book, The E Myth, and you could listen to it if you don't like to read.

Hope you have a wonderful day and I look forward to seeing you next week with another great video.

I want to thank you for watching that video.

If you can do me three really quick favors right now, very quick.

The first is, if you haven't already, will you subscribe to this channel?

In a moment, some things are going to pop up on your screen, some buttons, and one of

those buttons is going to be subscribe.

So, whether you're watching this on my channel or on YouTube or on your phone, just stick

around for one second and you're going to see a big subscribe button.

If you haven't already, could you please subscribe?

Two, if you haven't liked this video, will you go ahead and click the like button?

Actually, don't just click it.

Will you smash that like button and tell the world that you really enjoy this, because

the way that I can continue to bring you all this great free training is for my message

to expand, for more restaurant owners and future restaurant owners around the world

to be watching this, and so the way to do that is to like my video.

So, again, if you're watching on YouTube, there'll be a place for you to like it, or

if you're back on my website, there'll be a place for you to like that.

So, smash that like button for me.

And then, also, could you leave a comment?

Ask me a question.

I reply to all my comments as fast as I can, usually within about 24 hours.

Sometimes it takes a little bit longer, but go ahead and ask me a question.

Leave me a comment. Tell me you love the video.

Tell me you'd like to see something else in a video.

If you need more detail on a certain area, I can film other videos about that, but if

you can go ahead – in a couple of seconds now, it's going to come out – if you can

subscribe, like, and comment, that would be great.

Also, there'll be a spot and this little button coming out in a few seconds where you can

download something for free.

I'm always rotating that, so take a look at that, some free tools, but if you're new to

my channel, if you've never seen my videos before, there'll also be a spot for you

to watch a video that'll kind of introduce you to what I do here at The Restaurant Boss

and at clickbacon.com, and tell you about what we do and how you can get more involved

and how you can get more free stuff and all that.

So, the button should be coming in by now.

Go ahead and click on those, and have an absolutely wonderful day.

Thank you so much.

For more infomation >> Restaurant Owners Book Report The E Myth - Duration: 8:16.

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Let's Play To My Loved One Ep 2-TO THE RESTAURANT - Duration: 24:30.

What has happened up until noon?...Well you can guess that.

I've got a feeling that I have already used half of my strength for this day.

Well not quite,saying strength in this case could be a bit wrong...

The one that was consumed was emotional strength.

And maybe because of it,my thinking is quite easily going into negative state.

Alright,let's pull myself together.

Today is a special day after all.

Light? We will get there soon!

In that way he called me out and raised his head with surprised look.

It looks like I have been daydreaming in the world of my own again...

I shook my head vigorously to the point that sound could escape in order to blow away my melancholic mood.

When I came back to my senses I found myself in crowd of people walking alongside them with Luck.

By the way,we have a lot of restaurants near our house,but not a single karaoke,cinema nor even okonomiyaki restaurant.

It is the same with stations so we finally ended up taking 3 train stops to get here.

Right after we exit the station Luck has become our guide.

It's this way,delicious okonomiyaki is waiting for us :)

Despite being open from noon,it is unexpectedly crowdy out here.

Maybe coz the owner is such a good person.

This guy...how many times has he been here? I've never been here...

Ahh! It is alright. It is not like I cheated on you by going here.

You know,college students are often coming here to eat together.

I know about the restaurant that we are going right now from the guy that told me about it.

For some odd reason he thinks that I was suspicious and began explaining.

The answer did not surprise me at all,but it is possible that I also began to understand why I could have doubt him.

I don't want to think about it,but when it comes to this guy you never know what he is capable of doing and that fact troubles me.

I have a feeling that he is seemingly grinning at me.

Ehhh,this face feels so cold and annoying you know Luck...

In the meantime we have arrived at out destination.

When I peek inside it is just like Luck said,although it is noon the restaurant is quite full.

Those customers...all of them are the same type as Luck(big x3).

That to be said,we went through the shop curtains and thus we also become part of this view.

The smell of fried oil hit me instantly to the point I could give up,but breathing through mouth made me endure it somehow.

It smells so good right Light? xD

I am starving!

Ahh,I guess I should say:"Just as I expected"; It looks like for Luck's belly there is no such a thing as:"no eating period"...

In some way I envy him.

By looking at the menu I can't find any light food just as I expected. I need to prepare for the worst...

Light,what do you want to eat? I think that I want to order meat balls,but...

I thought that letting Luck choose was a good idea,but if things don't go well we will end up ordering even more greesy food.That's why it is wise to choose something as light as possible from the menu.

If that's the case,I will go with seafood.(lol it was so easy xD)

This is light right? I didn't know anymore,so I ended up ordering it.

What else should we order?It is not enough for me I think...

Just as I thought...

His stomach capability is truly surprising me.

In the end we ordered 3 meat balls,but I had enough after half of it.

Few minutes after it was ready the iron plate the food was on become clean.

I won't be surprised anymore...

I am a bit amazed thou...

For 3 meat balls plus drinks it would cost about 3000 yen,but it is just an assumtion.

Instead I have mentally prepared to spend some money,so this time I have enough cash in my wallet.

Well,we still have a long day before us.

For more infomation >> Let's Play To My Loved One Ep 2-TO THE RESTAURANT - Duration: 24:30.

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2018 New Orleans Restaurant of the Year: Commander's Palace - Duration: 5:40.

(Inhale) So you're walking up and you have

fresh Leidenheimer bread, you can smell the

richness of the custard, the spices of the cinnamon,

the nutmeg, the whiskey, the toasted raisins ...

Even before you walk up, you're smelling food in the neighborhood.

The restaurant is 125 years old

and in the last 26 years that I've been around it,

every single season, every single day,

we constantly try to get better.

We change the menu probably 10 times a week.

Even going back to the early 70s when Paul Prudhomme sat down with Ella in the kitchen right there.

And they said, "What's going to be the ... what's the best fish dish that you know how to make?"

And back in the early 70s, they started crashing together Cajun and Creole food for the very first time.

Before that time, that was just never done.

There was Cajun restaurants out in the country,

and then there was New Orleans restaurants here in the city.

But Paul and Ella said, "Look, we need to shake some stuff up and we need to keep evolving."

It's gonna be pretty good!

You remember from the Cosby Show, Rudy Huxtable, she's going to be at 511.

Also at 6:30, Ti, Gayle Benson, Ms. Dottie, Angel Hill are going to be at table 550.

It was my birthday,

and Mom said, "We got a present for ya!"

I said, "What's that?"

And she said, "We bought this restaurant today."

I remember kinda looking around going, "Ok!"

So it's been a great "birthday present," it's certainly a family business.

It's hot! (laughs)

It's hot, yeah. I think a tiny bit of butter and then it'll be right there.

I agree with you. I'll come back.

One of our biggest competitors is home cooks.

Now that's not true in other cities, you know what I mean?

But people around here can cook!

And I remember going in on the night Ella had passed. I had dinner there.

And Tory came out to the table and he was somber and certainly they felt a personal loss.

This is Ti's mother, right? I mean, she went into the family business.

Even sitting down in her kitchen late in the afternoon,

And she says, "Hey, look. Let's open a bottle of wine."

She says, "Tory you pick out the one you want but the only thing that's in the fridge is like a ...

which is like the most unbelievable white burgundy on the planet.

So I'm like, "Alright, it's early afternoon, I guess we're drinking a big boy burgundy!

You up for that, Ella?"

"Sure! Come on, sit down!"

Everybody says, ya know, she was one of the greatest restauranteurs ever.

She was an even better mother, I can tell ya.

When she was teaching me to drive, I never took any lessons or anything,

she just said, "When in doubt, accelerate!" (laughs)

Which is pretty much how she lived her life

and kinda how we try to operate.

There's just so much fun and culture in the stuff that goes on in the restaurant.

Ya know, all that sort of are things that have bubbled up from New Orleans.

Whether it's second-lines at jazz brunch or some of the food ...

or flaming pig Cochon de Laits being taken through the town room, the whole thing, ya know?

(Brett) Because McPhail and current owners Ti Martin and Lally Brennan made the year 2018

a very good year to eat at Commander's.

Because in this three century old city, the long game is the game that matters.

26 years in but I'm ready for 26 more.