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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3 Best Practices for Training New Restaurant Employees
Training new restaurant employees is one of the biggest challenges restaurant owners face. I’m going to show you exactly how to train your staff the right way.
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Best Practices for Running a Successful Restaurant
Are you stuck working in your restaurant instead of running it? Here are the best practices that separate thriving restaurant owners from those who are just surviving.
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Restaurant Owner’s A-ha Moment and How She Took Back Control
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, owner Tina Wary shares how she went from heartbreak to restaurant transformation.
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Do you treat your chef like a manager?
Are you treating your chef like an artist instead of a manager? If so, you're making a big mistake. Let’s talk about why your chef's job is to be a leader.
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Don’t Ignore This Important Step When Planning a Restaurant Menu
When it comes to creating a menu, a lot of restaurants focus on what looks good or what’s trendy. Don't ignore this important step when planning a restaurant menu.
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How a Modern POS System Can Streamline Your Restaurant Operations
A modern POS system can streamline your restaurant operations, help make data-driven decisions and give you back valuable time to focus on growing your business.
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Restaurant Owners Can Use this Formula to Dominate Social Media
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, restaurant marketing coach Josh Kopel shares his formula for dominating social media.
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Use these Simple Steps to Keep Your Restaurant Stockroom Organized
Let’s tackle a problem that so many restaurant owners face: a disorganized stockroom. Use this simple set of tips to turn your stockroom into a model of efficiency.
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How to Turn Restaurant Managers Into Change Leaders
In this episode of The Restaurant Prosperity Formula, I cover why restaurant managers resist change, how to turn that resistance into results and how to empower them to lead change.
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5 tips for controlling labor cost in your restaurant
Labor costs can quickly spiral out of control, eating into your profits and leaving you stressed. In fact, labor typically accounts for 30–35% of your restaurant expenses, making it one of the most critical areas to manage effectively. But here’s the good news — you can take back control without sacrificing quality or service. With…
Reading is not the same as deciding.
If something in these posts named a decision you’ve been avoiding, book a Profit Finder Call with Ryan James. 30 minutes. No sales pitch. He’ll tell you the truth either way.