If there’s one number that quietly determines whether a restaurant thrives or struggles, it’s restaurant prime cost and most owners misunderstand it from day one. In this episode of The Restaurant Prosperity Formula, I take a different approach by sitting down with my AI assistant, Alex, who asks th...
Let me tell you about a Mexican restaurant owner I coached named Regina.
When she first came to me, her restaurant was doing about $1.8 million in annual sales. The place was busy. Guests loved the food. From the outside, it looked like a successful restaurant. But Regina felt completely trapped. S...
Let me tell you about a pizza restaurant owner I coached named David. When we first started working together, his restaurant looked like a success from the outside. It was busy. Orders were flying out the door. Sales were strong.
But when we dug into the numbers, something didn’t add up. He was wor...
Running a restaurant can feel like constantly trying to hold chaos together with duct tape and adrenaline. In this episode of “The Restaurant Prosperity Formula” podcast, I challenge a belief many restaurant owners have: that their business struggles because they don’t have enough systems. The real ...
The real economics of a brewpub often surprise restaurant owners. While beer is widely believed to drive the highest profits, the reality is more complex. When you operate a brewpub, you are managing both a brewery and a full-service restaurant, each with its own costs, labor and operational challen...
If you’ve spent any time in the restaurant industry, you’ve probably heard the same advice repeated again and again. Your restaurant should run on the 30-30-30 rule: 30% food cost, 30% labor cost and 30% overhead. This is bad advice and here is why you should not follow the 30-30-30 rule in your res...
What if the reason you feel overwhelmed in your restaurant isn’t the hours you’re working but the decisions you’re avoiding? In this episode of “The Restaurant Prosperity Formula” podcast, I challenge the belief that being busy is the problem and instead explore how unclear priorities, avoidance and...
If you’ve ever caught yourself saying employees just don’t want to work anymore, I want to challenge you in a good way. Because what restaurant employees really want isn’t what most restaurant owners think. After coaching independent restaurants for more than 20 years, I can tell you with confidence...
 If you're searching for a restaurant consultant, here’s what I know for sure. You’re not lazy. You’re not stupid. You’re just tired of carrying the whole restaurant on your back. I work with independent restaurant owners every day and I’ve seen what happens when you hire the wrong kind of help. Bef...
You can’t win by trying to fix everything in your restaurant at once. You have to develop a plan, and you have to have patience. To offer you, a restaurant owner, some ways to go about it, I sat down with Lyn Askin, a certified EOS Implementer. In this episode of “The Restaurant Prosperity Formula” ...
 If you’ve ever typed “restaurant management system” into Google or YouTube, you know exactly what happens next. You get bombarded with software demos, dashboards and shiny tech tools. And somehow, after all that, you still don’t have a solution for the chaos in your restaurant.
Here’s the truth...
 If your chef is talented, respected and well paid but your food cost is still a mess, this is for you. I see this problem most often when restaurant owners are not cooks. They hire a chef and assume that is what they need in the kitchen and solves everything. The chef then defines their own role an...
