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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Expert Tips to Maximize Your Restaurant POS System
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how to use your restaurant POS system to improve your restaurant business.
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For the Restaurant Owners Who Don’t Feel Worthy Enough
For the restaurant owners who don’t feel worthy enough, let's explore the downside of imposter syndrome and how you can overcome it in your restaurant business.
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A Tale of 2 Restaurants and the Gum Under Their Tables
Gum under the tables is more than a sticky situation; it is a great way to examine the importance of using systems in a restaurant and why they’re so important.
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How to Reduce Your Restaurant Food Cost Using Simple Data
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how collecting some simple data can help lower restaurant food cost.
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Restaurant Supervisor or Restaurant Manager
The dynamics of your restaurant management team is crucial for a smooth operation. Let’s talk about the difference between a supervisor and a restaurant manager.
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Hold Restaurant Managers Accountable While Also Being Supportive
Sometimes a consistently good restaurant manager drops the ball. To help you in this situation, let's explore effective ways to hold restaurant managers accountable while also being supportive as an employer.
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Meet a Shining Example of a Great Restaurant Systems Implementer
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, meet Brandon Anderson, who shares what it means to be an effective implementer.
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How Restaurant Checklists Could Have Prevented this Bad Experience
David Scott Peters talks about his recent dining experience at Chipotle Mexican Grill and how restaurant checklists could have prevented the bad experience.
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Does Restaurant Labor Cost Belong in a Recipe Costing Card?
Does labor cost belong in recipe costing cards? I want to answer this question and explore why labor should be kept separate from your recipe costing cards.
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How Restaurant Owner Used Coaching to Expand her Business
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, restaurant owner Jesi Cline explains how coaching helped her grow her restaurant business.
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.