If you’ve ever told yourself you’ll “build systems when things slow down,” this episode of “The Restaurant Prosperity Formula” podcast challenges that belief head-on. I break down why that mindset quietly keeps restaurant owners trapped in chaos and why the lack of systems is the very reason things...

 If your restaurant only works when it’s slow, you don’t actually have systems.

You know exactly what I’m talking about. Things feel fine during the lull. Your team is relaxed. Tickets are manageable. Everything seems under control. Then the rush hits.

Tickets start stacking up. Servers are in the...

If your restaurant is doing great restaurant sales, but you are still not making money, you do not have a sales problem. You have a control problem. I have worked with restaurant owners doing $2 million, $3 million, even $4 million a year in restaurant sales and at the end of the month, the have not...

What does it actually take to be a true restaurant professional? In this episode of “The Restaurant Prosperity Formula” podcast, I challenge the idea that success comes from motivation or talent and instead reveal a harder truth: it comes from commitment. Drawing on a demanding week of speaking enga...

Let me tell you about a BBQ restaurant owner I coach named Tracy.

Tracy runs a serious barbecue operation. Brisket, pulled pork, ribs — it’s the kind of place where people line up before the doors even open. From the outside, it looks like a license to print money. But if you’re trying to improve B...

Let me tell you about a restaurant owner I coached named Steve.

Steve ran a burger-focused concept and, like many operators, believed something I hear all the time: if we raise burger prices too much, guests won’t buy. At the time, his burgers were priced around $12.50. They were solid burgers with...

If there’s one number that quietly determines whether a restaurant thrives or struggles, it’s restaurant prime cost and most owners misunderstand it from day one. In this episode of The Restaurant Prosperity Formula, I take a different approach by sitting down with my AI assistant, Alex, who asks th...

Let me tell you about a Mexican restaurant owner I coached named Regina.

When she first came to me, her restaurant was doing about $1.8 million in annual sales. The place was busy. Guests loved the food. From the outside, it looked like a successful restaurant. But Regina felt completely trapped. S...

Let me tell you about a pizza restaurant owner I coached named David. When we first started working together, his restaurant looked like a success from the outside. It was busy. Orders were flying out the door. Sales were strong.

But when we dug into the numbers, something didn’t add up. He was wor...

Running a restaurant can feel like constantly trying to hold chaos together with duct tape and adrenaline. In this episode of “The Restaurant Prosperity Formula” podcast, I challenge a belief many restaurant owners have: that their business struggles because they don’t have enough systems. The real ...

The real economics of a brewpub often surprise restaurant owners. While beer is widely believed to drive the highest profits, the reality is more complex. When you operate a brewpub, you are managing both a brewery and a full-service restaurant, each with its own costs, labor and operational challen...

If you’ve spent any time in the restaurant industry, you’ve probably heard the same advice repeated again and again. Your restaurant should run on the 30-30-30 rule: 30% food cost, 30% labor cost and 30% overhead. This is bad advice and here is why you should not follow the 30-30-30 rule in your res...