Archive
Author: Jenny Brooks
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What Are Restaurant SOPs — and Why Writing Them Down Isn’t Enough
You were told to document everything in your restaurant. So you did it. Today I want to walk you through what restaurant SOPs really are, and why writing them down is only the first step.
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How Restaurant Owners Can Turn AI into a Marketing and Sales Team
This “The Restaurant Prosperity Formula” podcast episode teaches restaurant owners how to maximize AI for stronger brand identity and marketing.
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How to Train a Restaurant Employee So the Behavior Actually Sticks
Let’s talk about how to train a restaurant employee so the behavior actually sticks, because this is one of the biggest frustrations I hear from restaurant owners.
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Why Your Restaurant Checklists Aren’t Working (And What Actually Gets the Job Done)
You built the checklist. You posted it. You held a meeting about it. Everybody nodded and said, “Yep, got it.” Two weeks later, your team is right back to doing things the way they always have. The opening checklist is half finished, and the closing checklist has boxes checked for things you know didn’t happen.…
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How to Teach Restaurant Managers to Make Better Decisions
Most restaurant owners say they want managers who take ownership, show initiative and solve problems without a phone call. What they often build instead are managers who wait for permission. In episode 158 of “The Restaurant Prosperity Formula” podcast, I break down why knowing your systems isn’t the same as knowing how to think, and…
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How to Build a Holiday Menu That Actually Makes Money
Here’s the hard truth: a holiday menu should never be built around excitement. It should be built around profitability and execution. If your kitchen can’t consistently execute it during the busiest season of the year, it doesn’t matter how creative it is. Keep reading to learn how to build a holiday menu that actually makes…
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How to Prepare Your Restaurant for the Holiday Season (Before Summer Ends)
Every year, the holidays sneak up on restaurant owners: the long waits, packed dining rooms, catering orders, private parties, employees asking for time off, deliveries that never arrive when you need them. And yet November shows up and you’re scrambling again. Here’s what I’ve learned coaching independent restaurant owners for more than two decades: the…
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Restaurant Staff Follows the Standards You Accept
Your restaurant doesn’t lose its standards overnight. It loses them one ignored miss at a time, and in episode 157 of the Restaurant Prosperity Formula podcast, I break down exactly how that happens and what to do about it. I walk listeners through the three stages every missed standard moves through: the first miss, which…
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How to Know If Your Restaurant Manager Is Worth Keeping
Have you ever looked at one of your managers and thought, “I don’t know if I should keep coaching this person, or if it’s time to move on”? That’s one of the hardest calls you’ll make as a restaurant owner. Let the wrong person go too soon, and you might lose someone who could have…