There are a lot of restaurant apps out there right now. Heck, I founded a company that created software and an app to help restaurant owners with every aspect of their business years ago. I know a thing or two about restaurant apps, and I like to look at those that will really help improve a restaurant owner’s life. This tip is about which app you should start with and the answer might surprise you. Click below to watch the video version or keep scrolling to read it. 

Things...

Have you ever heard the phrase “garbage in equals garbage out?” You know what that refers to, right? If you use the wrong numbers in any formula for software or a spreadsheet, you'll get bad results. And when it comes to running a profitable restaurant, it couldn't be more of an accurate statement or a problem. So, when it comes to restaurant management systems, how would you like to know a basic approach to assess your restaurant health and have the right numbers at your...

For restaurant owners, the last 15 to 18 months have been the most disruptive to the hospitality industry since 9/11, like 9/11, COVID-19 has shaken our country down to its core. The business restrictions closed 40 percent of our industry. And like 9/11, food prices have skyrocketed out of control.

There is also a new labor shortage, which is causing the hospitality industry to take a real hard look at ourselves and how we need to change.

In this episode of my podcast, The Restaurant...

With food costs rising every day, you've got to learn how to control and bring your food costs down. Here's the challenge. What is your food cost today? Do you even know it? I've been coaching restaurant owners since 2003, and I can tell you the vast majority of restaurants are coming up with their food cost percentages all wrong. If you want to avoid being one of them, watch this video or keep scrolling to learn the three mistakes restaurant owners make when using the food cost formula.

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Menu engineering is absolutely awesome. You can reduce your food cost by three to seven points when done correctly the first time you use it. Right now, that probably seems like exactly what you need. But let me caution you, menu engineering is not your secret weapon to lowering your food cost. Before you can engineer your menu for max profitability, here are 10 things you have to have in place.

Before you can engineer your menu for max profitability, here's what you have to have in place.

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Finding and keeping restaurant employees is a major challenge in just about every restaurant in the United States right now. Restaurants are extremely short-staffed, which means restaurant owners are spending all their time working in the business and can’t be strategic, and restaurant managers and existing employees are overworked, and it’s all affecting the guest experience.

While this is a temporary situation, there is no perfect predictor for when it will end or how it will...

Are there days when your kitchen feels like it just can't keep up even though you have enough cooks on the line? Have you ever found yourself as a front-of-house manager or owner jumping in the expo window trying to help, but only making matters worse? If either these scenarios sounds familiar to you, I want to show you how you can avoid them all together and why the restaurant expo is critical to your kitchen. Click below to watch or keep scrolling to read the 11 traits of a great...

Do you ever wonder what the most important positions are in your restaurant? I want to share with you my take on what I see as the top five positions in a restaurant.

First, let me start off by saying everyone in your restaurant is an important part of a team. We're all working toward one major goal: to create memorable experiences for our guests. We're put on this earth to create memories. The guest experience is our priority. And as a team, everyone is needed to achieve that goal.

There's...

In episode 22 of my podcast, The Restaurant Prosperity Formula, Anne Gannon, CPA of The Largo Group, and I offer our insight and experience on what the most successful restaurant owners we work with know about their restaurant’s numbers.

This episode is important because most restaurant owners choose the restaurant industry because they’re passionate about hospitality and making memories for people. They don’t go into business because they love calculating food and labor...

Let’s have a little fun and play a game I like to call, “You Know You're an Entrepreneur When…” Restaurant owners are definitely living that entrepreneur life, so join me and play along.

You know you're an entrepreneur when... you find yourself answering simple questions via text message when you're not in the building at all hours of the day.

You know you're an entrepreneur when... you feel like it'd be faster just to do it yourself instead of training someone else...