Have you ever heard the phrase that which you measure improves? It's really one of the most powerful pieces of advice any restaurant owner should follow. The value of your restaurant’s numbers, data and metrics can mean the difference between you making money and going out of business. The...

I am sure you’ve been told you need to calculate your food cost. Heck, you’ve probably heard from several experts that your food cost target is a 34% food cost, or that you’re supposed to mark up each of your food items on your menu 3 times. Well, neither of these methods are...

Years ago I read some statistics put out by the National Restaurant Association that said a typical restaurant makes 5–8 cents on every dollar in sales. Who wants to work that hard for a nickel? My goal for the restaurant owners I work with in my group coaching program is 15–20%! To...

Are you tired of high food cost? Do you wish every cook made your food items the same way each and every shift no matter who's cooking? Have you ever rehired a cook and heard them say, “That's not the way we used to make this”? What kind of impact does an inconsistent kitchen have on...

I love what I do! I get to help restaurant owners change their lives. I get to help most of them make more money than they've ever made before in their restaurant. To date I've worked with literally thousands of restaurant pros, so I've seen a lot, including a lot of restaurant owners who don't...

How can a clipboard system that tracks waste have an impact on your food cost and your restaurant kitchen operations? Here are my top five reasons you need to track waste in your restaurant kitchen.

A waste tracker is a simple clipboard system. Simply print off the form and put it on a clipboard...

I know, I know, you don’t need another piece of restaurant software to add to your tech stack. But you're missing out in a big way if you don't add food costing software, especially if you're looking to control your food cost. I'm going to share with you my top five reasons you need food...

Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – going as high as $22/hour...

If you want to control your labor cost, scheduling on budget is only half the battle. Before you start jumping into more advanced controls like dollars per labor hour worked, the second half of the battle is tracking your labor cost on a daily basis because the phrase, that which you measure...

Restaurant burnout is a real thing. The restaurant industry is consistent in its inconsistency. The ups and downs, the ins and outs, they demand a lot of energy and juggling. It’s a stressful industry, so how do you know when it’s just extreme stress or burnout, and why does it...

These past three years have led many restaurant owners and managers toward restaurant burnout. As a restaurant owner, it’s easy to have a feeling of despair that has been almost impossible to shake. Between group coaching calls, one-on-one coaching calls and discovery calls, I talk with a...

Have you ever felt like you've had the crap beat of out after a long day in your restaurant? Like you’ve gone 20 rounds with the World Champ? Has this ever made you feel like you don't want to go into your restaurant? Or maybe each day is just starting to feel uncomfortable, and you don't...