 Most restaurant pros believe the only way to get results is to be in the middle of everything. The kitchen, the bar, the schedule, the ordering, every decision. Here’s the hard truth. The more you insert yourself, the less your team grows. The less your team grows, the more your restaurant depends ...
 I opened this episode with a simple truth: restaurants don’t win on one great meal — they win on the second and third visits. In my conversation with hospitality pro Darren Denington, we unpack what really drives repeat business right now: first impressions that stick, value guests can feel (beyond...
Most restaurant pros think they’re stuck because of their team. I can tell you right now, it’s not your team that’s holding you back. It’s your thinking. The restaurant you have today is a direct reflection of the mindset you bring into it every single day. Today I’m sharing five mindset shifts ever...
 If you don’t know how to read your P&L, you’re driving blindfolded, and you are sure to crash. You end up making guesses instead of decisions, and that is how profits slip away. Today, I’m going to explain the #1 reason you need to know how to read your restaurant P&L and why it is the most powerfu...
 Who doesn’t love a comeback story? In episode 135 of  “The Restaurant Prosperity Formula” podcast, I sit down with Linda Grace Zadoian, owner of Piccadilly Grace Café & Market in San Marino and South Pasadena, California, to trace her path from middle-market finance to multi-unit operator who re...
 Out here in the real world, the economy is shaky. We have tariffs, rising food costs and guests spending less. You feel it every day. Independent operators have weathered downturns before, and we’ll do it again with discipline and strategy. Here are three strategies every restaurant owner needs ...
 Bragging about working 80 hours a week isn’t leadership. It’s martyrdom. With the right systems, you can free up your time and give you back your life. Let’s talk about three restaurant systems that save you 10 or more hours every week without sacrificing profits.
System #1: Use scheduling temp...
Restaurant Owner Flips the Table and Interviews Restaurant Coach
What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula” podcast, I hand the mic to longtime friend and Mastery Plus member, Brian Sandel, co-owner of Creekwood Grill in Cy...
So you bought a restaurant — or maybe you inherited the family joint. You figured, “I love food. I love people. How hard could this be?” Here’s the hard truth: you don’t know what you don’t know. Those blind spots are like potholes you don’t see until your suspension is already shot. From your re...
 You can have the best systems, the best training, the clearest leadership and airtight accountability. But if you don’t take action, nothing changes. And here’s the kicker: the longer you wait, the harder it gets. Fear and overwhelm are the two biggest anchors holding you back as an owner. Today...
When money’s tight, creativity has to be tighter — and that’s exactly what you’ll learn about in episode 133 of the “Restaurant Prosperity Formula” podcast. I share how the most resilient operators innovate without big tech, big teams or big checks. You’ll learn how to spot high-impact opportunit...
Have you ever said, “We’ve tried systems, but they didn’t work”? Here’s the uncomfortable truth: it’s not the systems; it’s the accountability. Systems fail without it. You can have the prettiest checklist and the most expensive software, but if no one makes sure those systems are followed every ...
