"If this is the only time I'll ever be in your restaurant, what do I need to have?" Most teams don't have an answer.

The Best Restaurants Aren't Famous for 47 Pretty Good Things

Hospitality

June 13, 2026•1 min read

“If this is the only time I am ever going to be in your restaurant, what do I need to have?”

I ask this question all the time.

And most of the time, I get some version of:

“Everything is pretty good here.”

“Depends how hungry you are.”

“I like the pasta.”

I don’t get it.

How do you not have one thing your team is dying to put in front of people?

One dish people rave about.

One cocktail they can’t stop ordering.

One thing so good people lick the plate.

The best restaurants in the world are not famous for having 47 pretty good things.

They are famous because they have one or two things that are insanely good.

They obsess over them.

They refine them.

They compete over who does it best.

Then their staff promote the hell out of them because they actually believe in them.

Because sales is the transfer of enthusiasm.

And if your team is not enthusiastic about anything on your menu, why would the guest be?

If you do not have a dish, drink, dessert, burger, steak, taco, pasta, pizza, or cocktail that someone would drive across town for, give your team 90 days to create one.

Research the competition.

Test it.

Argue about it.

Recreate it.

Improve it.

Make it undeniable.

Then teach your staff to talk about it like they mean it.

Because when your team finally has something they are proud to recommend, it changes the whole conversation.

And eventually, it changes the whole business.

Sean Finter

Sean Finter is a Canadian-born entrepreneur, consultant, and speaker renowned for his significant contributions to the hospitality industry. He began his career at the age of 12, working as a dishwasher in a truck stop, where he developed a deep appreciation for the intricacies of the restaurant business. In 1999, Finter founded Barmetrix, a consulting firm specializing in assisting bars and restaurants in enhancing profitability and operational efficiency. Under his leadership, Barmetrix expanded its reach, establishing offices in Australia, the United Kingdom, Canada, and the United States, and has collaborated with over 1,000 on-premise accounts. Finter is also the creator of "Napkinomics," a methodology derived from a 20-year study aimed at understanding why some restaurants succeed while others fail. This approach provides tools, guidance, and strategies to help hospitality businesses thrive. As a sought-after speaker, Finter shares his expertise at various industry events, such as the Lisbon Bar Show, where he discusses topics like brand building in the digital age and effective competition strategies for bars and restaurants. Throughout his career, Finter has been dedicated to elevating the standards of the hospitality industry by offering insights into decision-making, growth, marketing, and creating unique guest experiences. His commitment to excellence continues to inspire and guide bar and restaurant owners worldwide.

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