Have you ever felt frustrated by your management team's constant barrage of "can't be done" excuses? Today, I am sharing a game-changing technique that will revolutionize the way you tackle restaurant challenges and gets your managers to see how they so easily come up with excuses. Watch...
If there's one thing I've heard time and again from restaurant owners, it's, “I love your stuff, David. I've read your book, seen you speak, listen to your podcast and watch your YouTube videos, but I just don't know where to start.” If you want to take action and start to improve...
Have you ever found yourself meticulously calculating your recipe costs, only to discover that your food cost is still higher than expected? If so, you might be missing a crucial ingredient in your recipe costing: fryer oil. Let me explain why incorporating fryer oil accurately into your recipe...
Are you a restaurant owner looking for a simple yet effective way to reduce bar theft? Do you wish there was a way or a system you could implement without adding to your restaurant software? Are you struggling to determine the right par level for your high-moving bottles of liquor? If you...
Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restaurants...
Are you struggling with soaring bottle beer costs and suspect theft behind your bar? It's time to take control with a simple yet effective strategy: stocking your bar's bottled beer inventory by the six pack. Let’s explore how this method not only minimizes theft but also streamlines...
Are you aware that the very lifeline meant to help your restaurant grow could be the one thing holding it back, or worse, killing it? That's right, that easy-to-get wad of cash to help you get through the tough times may not be the silver bullet you think it is. Today, I’m taking you into...
The podcast episode revolves around a coaching call session I had with restaurant owners facing financial struggles. The owners run a barbecue restaurant near a theme park and were experiencing significant losses. Despite resistance to change, the coaching session highlighted the importance of...
Are you confident that your restaurant menu is driving profits, or could it actually be costing you money without you even realizing it? Today, I’m outlining a critical step in menu pricing that could make all the difference: yield testing, specifically focusing on high-cost proteins like...
Are you tired of constantly reaching out to your managers for updates, only to hear the same frustrating "I don't know" response? It's time to put an end to this madness and empower your management team to provide you with the crucial data you need. Let’s cover six ways to improve...
As a restaurant owner, there are many things you have to do right to be successful. It really is a business of spinning many plates at once. One thing I’ve found in the most successful restaurant owners I know is how they approach their role as a leader and how their mindset makes all the...
If you're a restaurant owner trying to figure out the best way to price your menu items, this is a must-read. I’m going to review the common menu pricing mistakes that many restaurants fall victim to and, through a demonstration, introduce two powerful tools that can transform your menu...
