While I’m the first to tell you that the restaurant business is one of the hardest businesses out there, that doesn’t mean you have to suffer for it. Your quality of life matters, and you deserve to experience all that life has to offer inside and outside of your restaurant. So how do...

What is a pre-shift meeting for restaurants and why is it an indicator of a successful restaurant? And how are you supposed to run a pre-shift meeting in your restaurant, especially when not everybody comes in at the same time? Let’s talk about when to hold a pre-shift meeting in your...

With the online POS systems like Toast taking over the restaurant space, many restaurant owners wonder why they need to track their restaurant's daily sales when it happens automatically. Let’s talk about why you should still track daily sales in your restaurant.

You're busy. The last...

 The restaurant owners I work with every week are looking for transformation. They might be tired of working so many hours in the restaurant or frustrated by not being able to move the needle on things. Or they are missing out on life and want a better balance. Whatever their reason, the...

 If you've been following me for any length of time, you've heard me say the two most important systems any restaurant should have in place are recipe costing cards and budgets. Why? Because they're proactive systems that put you on the offensive for managing your restaurant. In this video,...

What do you think the average profit margin is for an independent restaurant? What if I told you that even in these challenging times, most restaurant owners are setting their sights too low? Continue reading, or click below, to learn exactly what I mean. 

Years ago, I remember the National...

Inflation is hitting home for restaurant owners as the cost of food and other essential products have been on the rise for months. What's a restaurant owner to do? The short answer is it’s time to use menu engineering. In this episode of “The Restaurant Prosperity Formula”...

Are you struggling with what to do when it comes to feeding your restaurant staff? I have seen and experienced a lot of things in my 30-plus years in the restaurant business, including all the different ways you can go about feeding your restaurant staff. There are pros and cons to them all, so I...

Is your restaurant food cost out of control? Has the rising cost of food products started to rob you of your ability to make money in your restaurant? Are you not ready to put the time in to doing recipe costing cards? Because if not, what do you do? What can you do to lower your food costs...

A common question I get from restaurant owners is, “Why is my actual food cost so high and why is it so much more than my ideal food cost?” The second part of that question is what to do if your actual food cost is running much higher than your ideal food cost. These are age-old...

 First there were business restrictions from a pandemic, then there were product shortages, then there was the Great Resignation and now inflation. This means for the past two years now you've been battling higher labor costs and higher cost of goods sold along with a bunch of profit-robbing...

Too many restaurant staff are afraid of upselling. Servers and bartenders don't want to come across as pushy, or they think they're taking advantage of the guest. When they think of upselling this way, they just won't do it. And while nobody likes to be sold to, the best salespeople are working...