My favorite podcast episodes are those with restaurant owners who have transformed their restaurants and their lives. The transformation these restaurant owners made is going to blow you away. Joshua Powell and Joseph Vericella are owners of Clay’s Cafe in Hebron, Ohio. Clay opened its doors in 1934...

Do you want to unlock your restaurant's full potential? Are you tired of working too many hours each day because you feel like that's the only way to lead your business to success? The reality is, yes, you must lead your restaurant towards success, but you're not the one that has to do all the work....

As a restaurant owner, have you ever wondered what you should be doing each day? Have you wondered what other restaurant owners do or if you are focusing your attention on the right tasks? I'm going to walk you through what the day might look like from my perspective. I’m not just talking about gene...

Our guest today is Josh Kopel, a restaurateur, entrepreneur and coach. This is Josh’s second time on the podcast, and he’s back to talk to us about restaurant marketing and what it really means for your business. Throughout his 20-year career, he’s managed venues ranging from casual dining concepts ...

Managing a restaurant isn't just about making sure the lights are on, the guests are served and the money makes it to the bank. Restaurant management is one part art, two-part systems and training. Let’s break down the ABCs of restaurant management.

Systems are the backbone of any successful res...

Leadership in the restaurant industry is critical to any restaurant success. From ownership to management there are 5 leadership qualities successful restaurant owners develop to run prosperous restaurants. If you're interested in improving your leadership game, let’s talk about leadership in restau...

Today I want to talk about a silent morale and profit-killer in your restaurant that is often overlooked. That killer is decision-making waste. Decision-making waste in your restaurant is a silent profit killer that can slowly erode margins without restaurant owners even noticing. For example, there...

Have you ever wondered why your best server or cook suddenly leaves and what that actually costs your restaurant? What if the cost is more than just monetary? And to be clear, I'm not talking about subpar performers. I'm talking about team members who are good at their jobs. Let’s talk about the rea...

How many times have you found yourself trapped in the never-ending cycle of cutting costs only to see your restaurant's growth stagnate? What if I told you there's a different path to prosperity? It’s a path that focuses on growth rather than mere survival. In this video I'm talking about when it's ...

In the restaurant industry it’s important to focus on numbers and performance because those numbers tell you the health of your business. As a coach, I teach restaurant owners how to use budgets and set goals and then measure them. When hiring managers, it’s important to find those who are high perf...

A dirty gasket on your refrigeration unit can tell me a lot of things I need to know about your restaurant, including whether your restaurant is making or losing money. I’m going to explain what is behind a restaurant’s dirty gaskets why they cost you real money. 

When I’m invited into your kitchen...

Why is it you can be hitting all your profitability numbers such as food cost, pour cost and labor cost, yet not have money in the bank? If you struggle with having enough cash to pay your bills, I'm going to talk about how you can boost cashflow with inventory in your restaurant business.

Yes, ...