A successful restaurant is one that delivers on the promise to it guests. That's hot food hot, cold food cold, a clean safe work environment for your guests and employees, WOW customer service and providing an incredible product. That's what restaurant owners are put on this earth to do, right? To c...

Owning a restaurant means finding the delicate balance between meeting staff needs and addressing the demands of the restaurant. It is truly an art. What if I told you there's a straightforward yet remarkably powerful tool that could revolutionize the way you handle scheduling requests? Today, I’m u...

In the competitive world of restaurants, ensuring a stellar customer experience is paramount for success. Today, we delve into the importance of impeccable customer service and share a real-life example my mother experienced in the Phoenix metro area. Join me as I break down a remarkable customer se...

I tell restaurant owners all the time that their POS system is the most important piece of equipment they will ever purchase for their restaurant. The POS system is much more than a glorified cash register; it’s data central. It holds the key data you can use to change your business, prevent theft a...

Have you ever found yourself questioning your worth as a restaurant owner? Do thoughts of not being good enough or smart enough to run your establishment haunt you? If so, you're not alone. For the restaurant owners who don’t feel worthy enough, let's explore the downside of imposter syndrome and di...

There is a sticky situation in the restaurant world – gum under the tables. But it's more than just a messy problem; it’s a great way to examine the importance of using systems in a restaurant and why they’re so important. Let’s talk about the tale of two restaurants and the gum under their tables.

There’s a little known and underutilized tool that can reduce a restaurant’s food cost by potentially 3% or more. All that is required is for a restaurant to gather some simple data and take a little action. How would you like to reduce your food cost by simply gathering data? Does this sound too go...

Understanding the dynamics of your management team is crucial for a smooth operation. Specifically, let’s talk about the difference between a restaurant supervisor, and a restaurant manager.

Restaurant manager vs restaurant supervisor

Let's kick things off by defining who belongs in each catego...

Have often do you find yourself in the frustrating situation of dealing with a manager who seems to have dropped the ball after consistently performing well? Maybe their numbers are off, and you're contemplating their future with the team. To help you in this situation, I want to explore effective w...

When it comes to following restaurant systems every day, restaurant owners are notorious for falling down on the job. They are just too busy in other areas and they lose sight of the daily routine things that are required to keep systems working properly. Besides, the job of a restaurant owner isn’t...

In the competitive world of restaurants, independent establishments often find themselves comparing their operations to the seamless efficiency of chain restaurants. Chains boast long lines of eager customers, consistent service, and minimal employee issues. However, the reality is that even chain r...

The question of whether labor belongs in a recipe costing card is a frequent topic at my speeches, seminars, and workshops where I teach restaurant owners the ropes of managing their costs effectively. I want to answer this burning question and explore why labor should be kept separate from your rec...