Archive
Author: dspweb
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Example for How to Increase Restaurant Sales $250K in 1 Year
In this episode of The Restaurant Prosperity Formula, I explain the concept of the breakeven point and how it helps determine when your higher sales are benefiting your bottom line. I am also going to show you how you can make 25–40% on every dollar and still have freedom from your restaurant.
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Are Your Restaurant Employees Stealing from You
Are your restaurant employees stealing from you? I hate to be the bearer of bad news, but the answer is yes. Stay with me to learn how you’re leaving yourself vulnerable to employee theft and what you can do about it.
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3 Things Restaurant Owners Taught Me
I coach restaurant owners one on one and in a group setting. They teach me things all the time, and I thought I would take a few minutes to share with you three things that restaurant owners have taught me on a few of our recent group coaching calls.
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Why Your Restaurant Business Success Depends on You Embracing Change
In this episode of The Restaurant Prosperity Formula podcast, I’m asking you one question: are you willing to make fundamental changes in your restaurant to overcome the biggest cost increases and labor cost challenges we’ve seen? If you are willing, I invite you to listen to this podcast episode.
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The Surprising Impact Not Doing Inventory Has on Restaurant Food Cost
Does the thought of weekly inventory send shivers down your spine? Can you hear your managers complaining and resisting now? Let’s talk about the surprising impact not doing inventory has on restaurant food cost and the cash you need to pay your bills.
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How Many Restaurant Employees Do You Really Need?
Restaurant labor costs are one thing. Having the right amount of labor to handle the business walking through the doors is a completely different thing. So how do you determine how many restaurant employees you really need? Let's figure it out.
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Learn Effective Restaurant Marketing Tactics
In this episode of The Restaurant Prosperity Formula podcast, I talk to Josh Kopel, restaurateur and tech pioneer, about restaurant marketing. Learn his three levers of restaurant marketing that keep your business healthy.
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When Commissary Kitchens Are the Right Answer for Restaurant Owners
Have you been wondering if a commissary kitchen would be the right next move for you? I have some hard and fast rules to help you answer when it might be a good decision to open a commissary kitchen.
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How Independent Restaurants Grow from One to Two Locations
While you want to grow your restaurant, the realist in you how you are going to duplicate yourself when your current location needs you all the time. Here are five things you must have in place before you look at a second location.
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How to Run a Restaurant Business and Overcome the Fear to Persist
In this episode of The Restaurant Prosperity Formula, I’m talking about fear, why it’s harmful when it comes to running a restaurant business and things you can do to persist through the fear that holds you back.