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.
-
·
Pizza Restaurant Profit Margins: Why Volume Isn’t the Answer
The truth about pizza restaurant profit margins is that more volume doesn’t equal more profits. With the wrong systems, pizza restaurant profits will struggle.
-
·
The #1 Reason Why Your Restaurant Systems Continue to Fail
In this episode of “The Restaurant Prosperity Formula” podcast, I challenge restaurant owners who believe their business struggles are due to a lack of systems.
-
·
The Real Economics of a Brewpub – Food vs Beer Profit
The real economics of a brewpub mean understanding the relationship between food and beer profit is essential if you want your brewpub to be busy and profitable.
-
·
Why You Should NOT Follow the 30-30-30 Rule in Your Restaurant
If you've heard that your restaurant should run on the 30-30-30 rule, this is bad advice. Here is why you should not follow the 30-30-30 rule in your restaurant.
-
·
Why Restaurant Owners Avoid the Work That Matters
In this episode of “The Restaurant Prosperity Formula” podcast, I challenge the belief that being busy is the problem and offer how to get out of survival mode.
-
·
What Restaurant Employees Really Want
After coaching independent restaurants for more than 20 years, I can tell you what restaurant employees really want isn’t what most restaurant owners think.
-
·
Tips for Hiring a Restaurant Consultant
Before you bring in a restaurant consultant, I have three questions to ask so you don’t waste your time and money.
-
·
Some Great Advice for Restaurant Owners Who Want to Lead
In this episode of “The Restaurant Prosperity Formula” podcast, restaurant owners get a practical framework to use to make their restaurants more successful.
-
·
How to Find an Effective Restaurant Management System
Software does not manage your restaurant. Systems do. Let's talk about how you, as a restaurant owner, can find an effective restaurant management system.
-
·
What Your Chef Should Actually Be Doing
If your chef is talented, respected and well paid but your food cost is still a mess, this is for you. Your chef has a very specific set of responsibilities.
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.