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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The Real Reason You’re Burned Out as a Restaurant Owner
If you’re dealing with restaurant owner burnout, it’s probably not because of the long hours. After coaching independent restaurant owners for years, I can tell you the real issue goes much deeper.
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Why Your Restaurant Staff Doesn’t Care (And What To Do About It)
While this might not be easy to hear, it’s important: your restaurant staff don’t care because, somewhere along the way, they were trained not to. Let's fix it!
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Why Waiting To Build Systems Is Keeping Your Restaurant Stuck
In this episode of “The Restaurant Prosperity Formula,” restaurant owners will learn why waiting to build systems costs more than they realize.
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Why Everything Falls Apart When the Restaurant Gets Busy
If your restaurant systems aren’t built for a busy restaurant, they will collapse when volume shows up. The answer is to build better systems.
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Why Your Restaurant Rings Up Sales but No Profits
If your restaurant is doing great restaurant sales, but you are still not making money, you do not have a sales problem. You have a control problem. Here's the fix.
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What It Means to Be a True Restaurant Professional
In this episode of “The Restaurant Prosperity Formula,” I challenge restaurant owners to decide who they are and to back that decision with action every day.
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The Brisket Problem Killing BBQ Restaurant Profits
If you want to improve BBQ restaurant profits or make money in the BBQ business, understand that BBQ has a tough financial model compared to other restaurants.
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Why Most Burger Restaurants Never Reach 10% Profit
In my experience coaching restaurant owners since 2003, burger concepts consistently struggle to reach even 10% profit. Here is how to get to 10% or more.
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Prime Cost Explained: The Most Misunderstood Number In Restaurants
In this episode of "The Restaurant Prosperity Formula" podcast, I answer real-world questions I hear from restaurant owners every day.
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Mexican Restaurant Profit Margins: The Hidden Labor Cost Issue
Let’s talk about Mexican restaurant profit margins and why they don’t always reflect what you expect, even in a busy restaurant.
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.