Do the words weekly inventory give you the hives? Does your mind immediately go to something else to avoid even thinking about it? If this is you, it's OK. I know you know it's important. Stay with me, and I'll share with you how you can make the process so much easier and complete a food...

 I don't need to tell you that running a restaurant has always been full of challenges. You’re living it. Right now you’re dealing with costs increasing at a record pace and a real labor shortage. You already know you can't keep doing what you've always been doing. Something must...

I've been coaching restaurant owners since 2003, and I can tell you I learn every day from my members. I coach restaurant owners one on one and in a group setting. What is amazing about group coaching calls is the masterminding that goes on and how each restaurant owner helps their fellow...

Does the thought of weekly inventory send shivers down your spine? Can you hear your managers complaining and resisting now? Do you picture yourself buried in the walk-in for hours on end? Well, the good news is a restaurant that does $2 million in sales or less should absolutely be able to...

Restaurant owners often turn to marketing as the solution to their biggest challenges, not realizing that a lot of times their marketing is creating more challenges. Since my expertise is on restaurant operations and coaching restaurant owners how to become the leaders their restaurants need, I...

Restaurant labor costs are one thing. Having the right amount of labor to handle the business walking through the doors is a completely different thing. So how do you determine how many restaurant employees you really need? Stick with me, and I’ll give you two key indicators to use in your...

Do you have more than one restaurant location or a restaurant with a really strong catering business or retail outlet? Have you been wondering if a commissary kitchen would be the right next move for you? I have some hard and fast rules to help you answer when it might be a good decision to open...

Fear is an extremely powerful thing. It is the kryptonite to any entrepreneur, ultimately stopping you dead in your tracks. In the last two years, many restaurant owners have succumbed to fear because persisting through the unknown was too overwhelming.

In early March of 2022, during my Shoot the...

How do you know when it's the right time to grow from one to two locations for your independent restaurant? While you want to grow, the realist in you how you are going to duplicate yourself when your current location needs you all the time. Watch this video, and I’ll teach you the five...

Are you feeling frustrated because you want to grow your business and there is always something in the way? Maybe you want to increase sales for the one location you have now, or maybe you want to open additional locations, yet you're stuck. For many independent restaurant owners, it’s...

In my almost 20 years of being a restaurant coach, I have learned what a restaurant owner's most important challenges are, how to fix them and how to help them make their restaurant business dreams come true. How do I do it? Restaurant owners – you – have all the power. I simply...

Restaurant owners often think they're losing customers because of the competition. But what if I told you that while you might be losing a few to competition, it only accounts for about 9 percent of lost customers? Let’s talk about all the reasons you lose customers, the number one reason...