The Blog
Clarity in writing.
Field notes from twenty-plus years of coaching independent restaurant owners. What works. What doesn’t. What the noise is hiding.
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How to Run Your Restaurant without Being There
Restaurant systems let you impose your will whether you're there or not. To run a restaurant that doesn’t rely on you being in it every day, you need systems.
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The Truth about Restaurant Accountability
When it comes to running a successful restaurant, I always say accountability is not about punishment; it’s about taking responsibility for results.
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Take Action Like this Restaurant Owner to Transform Your Restaurant
In this episode of “The Restaurant Prosperity Formula” podcast, Ian McCall of ISM Brewing unpacks his journey from overwhelmed to confident, profitable restaurateur.
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Why Being the Boss in Your Restaurant Doesn’t Make You a Leader
Let’s redefine what leadership actually means and why being the boss in your restaurant doesn’t make you a leader.
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How Jolt Checklists and Software Create Accountability in Restaurants
In this episode of my podcast, “The Restaurant Prosperity Formula," I talk with the COO of Jolt, a restaurant operations platform designed to support systems.
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Successful Restaurant Owner Stories
These restaurant owners come from different backgrounds and faced different challenges, but they share one powerful result: freedom and profitability.
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Want to Have Enough Money to Afford Managers?
You might think you can't afford a restaurant manager, but let's talk about how to finally afford a one, even if it feels impossible right now.
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Restaurant Owner and Coach Share Secrets of Success
If you’ve ever wondered how restaurant coaching works, or how to become a stronger leader, this episode of “The Restaurant Prosperity Formula" is for you.
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Are Portion Sizes Ruining Your Restaurant Food Cost?
Every time plates come back with half the food untouched, you’re not feeding your guests, you’re feeding the garbage can. Back to basics: portion control.
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How Do Restaurants Know How Much Food to Order?
One week you're out of tomatoes, the next you've got a full-blown salsa factory rotting in the walk-in. Let's learn how restaurants know how much food to order.
Reading is not the same as deciding.
If something in these posts named a decision you’ve been avoiding, book a Systems Check Call with Ryan James. 30 minutes. No sales pitch. He’ll tell you the truth either way.