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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Restaurant Owner: Your Quality of Life Must Be a Priority
In this episode of my podcast, “The Restaurant Prosperity Formula,” I am talking about the importance of a good quality of life even if, and especially if, you own a restaurant. You work hard, and you deserve to experience the best things in life. I explain how to do it.
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How to Run Pre-Shift Meetings for Your Restaurant
What is a pre-shift meeting for restaurants and why is it an indicator of a successful restaurant? Let’s talk about when to hold a pre-shift meeting in your restaurant, what to cover and why this is an essential system.
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Why You Should Track Daily Sales in Your Restaurant
With the online POS systems like Toast taking over the restaurant space, many restaurant owners wonder why they need to track their restaurant's daily sales when it happens automatically. Let’s talk about why you should still track daily sales in your restaurant.
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This Restaurant Owner Transformed His Life with Restaurant Systems
In this episode of “The Restaurant Prosperity Formula” podcast, I want to introduce you to a restaurant owner who has done the work and transformed his restaurant, the lives of his employees and the lives of his family in his family business.
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How to Make Recipe Costing Cards Easier
The two most important systems any restaurant should have in place are recipe costing cards and budgets. Why? Because they're proactive systems that put you on the offensive for managing your restaurant. In this video, I focus on how to make restaurant recipe costing cards easier.
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Average Restaurant Profit Margin for Independent Operators
What do you think the average profit margin is for an independent restaurant? What if I told you that even in these challenging times, most restaurant owners are setting their sights too low? Continue reading, or click below, to learn exactly what I mean.
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To Feed Restaurant Staff or Not to Feed Them
Are you struggling with what to do when it comes to feeding your restaurant staff? There are pros and cons to each approach, so I am tackling the four best options and offering what I like – and don’t like – about each of them.
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Use Menu Engineering to Combat Rising Food Costs and Inflation
If you haven’t made changes to your restaurant menu in 2022, you've probably lost 1-3 percentage to food cost due to inflation. In this episode of “The Restaurant Prosperity Formula,” I’m teaching you how to use menu engineering to manage food cost and become a proactive manager of your business.
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How to Run a Restaurant Take Inventory Weekly
Do the words weekly inventory give you the hives? Does your mind immediately go to something else to avoid even thinking about it? If this is you, it's OK. Let me share with you how you can make the process so much easier and complete a food inventory in under an hour, accurately, every week.
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Before Recipe Costing Cards Use These Restaurant Management Systems
Has the rising cost of food products started to rob you of your ability to make money in your restaurant, but you don't have time for recipe costing cards? I'll tell you all about how to save on your food cost with eight systems that aren't recipe costing cards.
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.