Want to Have Enough Money to Afford Restaurant Managers?

If you're like most independent restaurant owners, you’re working all the hours, covering every shift and doing every job in your restaurant. You might think you can't afford a manager, and you may be right, for now. But that doesn’t mean it has to stay that way. One of things I teach restaurant owners to do is make room in their budget for managers by working smarter, shifting their mindset and building the systems that make managers profitable instead of expensive. I want to show you how to finally afford a restaurant manager, even if it feels impossible right now.

I’ve been where you are

Let’s be honest: if you're on the floor open to close six days a week, no wonder you think you can’t afford a manager. You are the manager. You’re also the line cook, the dishwasher and the one taking out the trash.

But I’m here to tell you that it is possible to change that.

A story of transformation: Avery Ward

If you’ve followed me on YouTube, listened to “The Restaurant Prosperity Formula” podcast, or watched “Heroes of Hospitality” (Season 2, Episode 1), you’ve heard of Avery Ward. He’s one of my members and mentors who was once free labor in his own restaurants.

Avery grew up in the business. He worked the pizza oven, ran deliveries, managed the floor and spent six days a week in his restaurant. After hours, he’d go home to tackle the owner responsibilities. He was a prisoner to his business because that’s what he thought an owner was supposed to be. It was all he’d ever seen from his family.

But when he stepped back and looked at his business from a 30,000-foot view, everything changed. He stopped trying to do everything and saw a game-changing opportunity: a new location. That move added $3 million in annual sales to his business, which had already grown from $500,000 to $2 million in a smaller space.

That kind of leap doesn’t happen when you’re stuck on the expo line, micromanaging the extra ranch dressing.

Stop working in the business so you can lead it

Here’s the truth: adding managers doesn’t cost you. It sets you free.

Most restaurant owners freeze at the idea of adding payroll. I can’t count how many one-on-one coaching calls I’ve had where owners panic at the idea of a salaried manager. Why? Because they think if they pay someone else, they’re taking money out of their own pocket.

But here’s what actually happens when you don’t have managers: owners throw labor at the problems. Ticket times too long? Add a cook. Service off? Add a server. You keep throwing hours at problems instead of putting a manager in place to ensure systems are followed, people are trained, and guests are cared for.

The right manager doesn’t cost you money—they make you money. They improve execution, reduce your stress, and take the daily burden off your back so you can finally grow.

Systems make scaling possible

I’ve seen it time and again. Owners who bring in managers and put clear systems in place see things run smoother and better. Suddenly, the kitchen, the front of house, the bar and deliveries all have dedicated leaders.

You’re no longer wearing all the hats and dropping all the balls. Managers ensure day-to-day tasks get done, guests have consistent experiences, and your key performance indicators (KPIs) are actually hit.

And guess what? The manager often pays for themselves through labor efficiency, better guest service, consistent execution and increased sales. Best of all, you — the owner — get your freedom back. Not just to take a day off, but to lead your business instead of grinding in it.

Meet Ian: another success story

Next, I want to talk about Ian. He’s a young guy with years of industry experience who bought the restaurant he grew up in. But all that experience still didn’t prepare him for ownership.

Being a manager, a brewer, a chef is one thing. Being the owner is another. It’s marketing, legal, finances, procurement and scheduling, all on your shoulders, and you’re doing it alone.

What Ian did that even seasoned owners often resist? He committed to systems.

The result? His restaurant scaled without chaos. His team knows what to do. His managers are empowered. And he’s no longer burning out trying to keep everything from falling apart.

The bottom line

Systems aren’t a luxury. They’re the foundation of freedom.

If you want to afford a manager, stop asking, "Can I afford it?" Start asking, "What would my restaurant look like if I didn’t have to run every part of it myself?"

Build the systems. Hire the right people. Lead instead of grind. Because the truth is: adding a manager isn’t the cost. Running your restaurant alone is.

Be sure to visit my YouTube channel for more helpful restaurant management video tips.