If you're like most independent restaurant owners, you’re working all the hours, covering every shift and doing every job in your restaurant. You might think you can't afford a manager, and you may be right, for now. But that doesn’t mean it has to stay that way. One of things I teach restaurant ...
What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula,” we shake things up with a special “Flip the Table” segment. This time, the questions come from restaurant owner Jeff Fitter, a straight-shooting operator with a knack for digging deep...
You’re not going to get your food cost under control if you let your restaurant guests throw your money away in the trash. And trust me, they are. Every time plates come back with half the food untouched, you’re not feeding your guests, you’re feeding the garbage can. To help you, I’m talking abo...
You're tired of guessing, aren't you? One week you're out of tomatoes, the next you've got a full-blown salsa factory rotting in the walk-in. And let's be honest — you're the only one who really knows how to order. But that’s not power. That’s prison.
Let me help you break out of that jail cell ...
 Let’s be real — this industry is tough. In today’s podcast episode of The Restaurant Prosperity Formula, I dive deep into one of the most make-or-break elements of restaurant success: the guest experience. With fewer guests walking through the door and competition tighter than ever, delivering a me...
 Think your POS system is your most powerful system? Well, it's a good one. But think again. The real game changer in your restaurant isn't your point of sale system. It's not flashy, it doesn’t cost thousands, and it certainly doesn’t cook a single burger. It’s your budget. Allow me to explain why ...
 If your food distributor is just dropping off boxes and invoices, you’re leaving money on the table. Too many owners treat their distributor like a vending machine. Instead, you should treat them like a strategic partner. Why? Because when you do, your margins improve, your consistency gets stronge...
In episode 124 of The Restaurant Prosperity Formula podcast, I sit down with longtime friend, client, and now colleague, David Militello. Militello is a restaurant owner in South Haven, Michigan, and one of the first five members I ever coached. Over the years, he’s evolved from a struggling operato...
If you’re still guessing how much money you’ll make next week, you’re probably not forecasting. Instead, you’re just hoping. Today I’m diving into one of the most powerful tools in your management toolbox: sales forecasting. This is a critical skill that transforms guesswork into strategy and helps ...
Ever feel like running a restaurant is like juggling flaming knives while riding a unicycle? You're not alone. Today, I want to answer a question I hear all the time: Why does the restaurant business feel so hard?
It’s not the business, it’s the systems
The restaurant industry isn’t inherently ...
 In this episode of The Restaurant Prosperity Formula podcast, I had the pleasure of interviewing Mark McShaffry, a seasoned restaurant owner with nearly 40 years of industry experience. After starting his career with Houston's, McShaffry eventually took the leap into independent ownership, opening ...
Setting bar prices isn't just about doubling your profits — it's about knowing your numbers and understanding your market. It’s important to set bar prices where they can protect your profits and keep your guests happy. I've seen it all: pricing based on gut feelings, guessing based on what the comp...
