Tim Kummerfeld surrounded by hands holding signs reading New Manager, Second Location, Ghost Kitchen, New Menu, Rebrand and New POS System, illustrating shiny object syndrome in restaurant owners.

How to Beat Shiny Object Syndrome in Your Restaurant

July 16, 20264 min read

The next shiny thing isn't going to save you

The new coaching program. The new advice from some guy on Instagram. The new manager, the new menu, the new concept. Right now, when things are hard, every one of them feels like the answer. So you chase it.

And the answer never comes.

It feels like a strategy problem. It isn't. It's shiny object syndrome, and after working with 2,500+ café, restaurant, bar and takeaway owners over the past decade, I've watched it run through nearly every owner who stays stuck.

Smart, motivated people who spend tens of thousands on coaches, courses, equipment and masterminds and still have nothing to show for it. Not because they weren't capable. Because nobody showed them the curve they were standing on.

a one line hook over thumbnail thats interesting enoughA few, pick your favourite. All designed to work as a single line over the darkened thumbnail, curiosity-led, none spoil the blog:  The most expensive word in hospitality is "sure, no worries." Your emptiest table is still costing you money. A no-show doesn't cost you a table. It costs you three. You already paid for the table they didn't sit at. Being too nice to charge for it is the most expensive thing you'll do this year.  My pick is 4. It's a prediction error, reads in two seconds, and makes the click feel necessary without giving away the money math or the three costs.The most expensive thing in hospitality is being too nice to charge for itGood choice, that's the blog's opening line, so the graphic and the article echo each other the moment they click through. Quote graphic:  Background: No Shows thumbnail, darkened Line (gold #F2A900 or white on the dark overlay):  The most expensive thing in hospitality is being too nice to charge for it. Caption (2 sentences): The warmest operators are often the ones quietly going broke. New blog on why, and the one step that fixes it, link in bio. Hashtags: #restaurantowner #cafeowner #restaurantprofit #hospitalitybusiness #foodiecoaches #makerestaurantsprofitable One styling note for Maureen: it's a long line, so break it across two lines as shown rather than shrinking to fit. Keeps it readable on a phone and lets the emphasis land on "too nice to charge for it."add check comments on graphic. also caption its check commentsEditing this message will create a new conversation branch. You can switch between branches using the arrow navigation buttons.Quick check I'm reading you right before I build: you want the CTA changed to a comment keyword (ManyChat-style, "comment X and we'll send the link") on both the graphic and the caption, instead of "link in bio." Is that it, or do you mean something else by "check comments"? If it's the comment-keyword CTA, here it is: Quote graphic:  Background: No Shows thumbnail, darkened Main line (gold #F2A900 or white on the dark overlay):  The most expensive thing in hospitality is being too nice to charge for it.  Small CTA line, bottom:  Comment "NOSHOW" for the blog Caption (2 sentences): The warmest operators are often the ones quietly going broke. Comment "NOSHOW" and I'll send you the new blog on why, and the one step that fixes it. Hashtags: #restaurantowner #cafeowner #restaurantprofit #hospitalitybusiness #foodiecoaches #makerestaurantsprofitable If you meant something different by "check comments," tell me and I'll adjust.no like the link is in the commentsGot it, "link in the comments." Here's both updated: Quote graphic:  Background: No Shows thumbnail, darkened Main line (gold #F2A900 or white on the dark overlay):  The most expensive thing in hospitality is being too nice to charge for it.  Small CTA line, bottom:  Blog link in the comments Caption (2 sentences): The warmest operators are often the ones quietly going broke. New blog on why, and the one step that fixes it, link in the comments. Hashtags: #restaurantowner #cafeowner #restaurantprofit #hospitalitybusiness #foodiecoaches #makerestaurantsprofitable Don't forget to drop the actual blog URL as the first comment once it's live.give me alt text for thisFoodie Coaches infographic titled "The Shiny Object Syndrome" showing a curved line graph of the six emotional stages of being in business over time: 1. Uninformed Optimism, 2. Informed Pessimism, 3. Valley of Despair, 4. The Point of Truth, 5. Informed Optimism, and 6. Self-Running, plotted against a "Time in Business" axis.
Every owner starts at "you see the dream" and most quit somewhere in the valley. The difference between the ones who make it to self-running and the ones who don't is what they do at the point of truth.

Every owner travels the same arc.

You open with the dream, a clean shiny version of perfection. Then the first customer complains about the dish you put your heart into. People let you down. The money isn't there.

That's the reality, and it's harder than you thought, mostly because back in the dream you were only ever looking at everyone else. The beautiful businesses you stayed at on holiday. The operators in your area. People like me on the internet. You never saw their valley, so you assumed they didn't have one.

From there you either learn how to fix it, or you tell yourself a story. It'll change. It's just a phase. The guy down the street says the first year is always tough. So you keep going on the story until you hit rock bottom, the valley of despair. This is where the decisions get made, and where most owners get stuck.

You don't go looking for the valley. It finds you, at the exact moment things are hardest, because subconsciously you're hunting for anything that takes the pain away. So a different program shows up. A new coach. A new concept. And it all looks incredible, because it's new and it hasn't let you down yet, unlike everything else.

So you grab it. And that grab loops you off your current curve and drops you straight back to stage one of a brand new one. You didn't leave because the program didn't work. You left because you hit the valley and mistook it for a dead end. The root problem never got solved, so it follows you to the next thing, and the next, and the next.

That's why two owners with the same knowledge get completely different results. One has twenty years of experience. The other has one year of experience repeated twenty times. Same valley, every lap.

This tells you the shiny thing was never the problem.

Information without implementation is useless, and implementation is exactly where it gets hard. That's not a flaw in the plan. That's the plan asking you to lean into the pain. The trap springs at that precise moment, right when the most is being asked of you. You don't quit because the last thing failed. Most of the time you never implemented it properly. You consumed the content, tried it for a day, and moved on the second it got uncomfortable.

Owners reach for new customers, better marketing, a new manager, more staff. Then it's interest rates. Then the government, the council, the landlord. Anything except the one common factor in every lap. The biggest lie owners tell themselves is that it's everything else but them. That one belief keeps you trapped, and the day you drop it is the day the rest becomes fixable.

But if leaving is the trap, how do you know when leaving is the right move?

There's a clean line between a strategic decision and an escape, and most owners know which one they're making even when they won't admit it out loud. The trouble is, in the middle of the valley, the two feel identical. They both feel like "this isn't working, I need to change something."

Telling them apart is the whole game. The owners who make it out aren't smarter. They aren't luckier. They don't have better menus or better cuisine. I've seen owners climb out three, four, five, six times faster than others off the back of one decision.

That decision is everything you actually want, on the other side of it. The margin, the profit, the team that runs the floor without you, the time back with your family. The shiny object takes you back to the start. The decision takes you forward.

I break the whole thing down - the six stages, the test that tells a real decision from an escape, and the exact move that gets owners off the loop for good. It's the clearest fifteen minutes you'll spend on your business this week.

WATCH: "Sick of Shiny Object Syndrome? Watch This (HOSPO EDITION)"

Foodie Coaches YouTube thumbnail for "Shiny Object Syndrome" featuring Tim Kummerfeld surrounded by hands holding up signs reading New Manager, Second Location, Ghost Kitchen, New Menu, Rebrand and New POS System, illustrating the distractions pulling restaurant owners in every direction.
Every one of these feels like the fix. Chasing the next shiny object is usually how owners avoid the boring work that actually grows the business.

And if you'd rather talk it through with someone who can see your numbers, the Profit Finding Session is open. We look at where you actually are on this journey, what's keeping you stuck, and the next real move.

shiny object syndromeshiny object syndrome businessrestaurant owner mindsetwhy restaurant owners stay stuckvalley of despair businessinformation without implementationrestaurant business coachinghow to grow a restaurant businesscafé restaurant bar takeaway ownersshould I quit my restaurantrestaurant owner burnoutone year of experience repeated
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