Things are changing quick, aren't they? It was just two months ago I was in Las Vegas to speak at the Nightclub and Bar Show, and the main concern there was the shortage of employees, the new crisis at the time. (I've talked about becoming an employer of choice to overcome this challenge now and...
Are you struggling with the current labor shortage, which is hopefully at the tail end of the pandemic? Are you like many restaurants who just can't seem to get people to show up for interviews, let alone actually show up to work? Did you know that cutting labor could be your answer? Here I'll...
Are you looking to open a restaurant and trying to decide what would be the best route to take? Should you open a restaurant on your own or buy a franchise? What if I told you each route is best taken when you understand the pros and cons of each? I was the chief operating officer of a franchise...
Every week I host a coaching call for a group of restaurant owners who are part of my premium coaching program, Restaurant Transformation Intensive. This is a group of restaurant owners who understand the importance of being the leader their restaurant needs. They understand the importance of...
Do you want to know what one of the biggest mistakes restaurant owners make when it comes to their business? It's running the restaurant instead of leading it. It pains me to see how many restaurant owners are fulfilling the wrong role in the restaurant, which in turn makes them a prisoner to the...
Have you ever asked yourself, “Why invest time and money in training new employees when I have no guarantee they’ll stick around?” You’re not the first to question the value of spending a lot of resources training new employees. BUT training is incredibly important to...
The latest episode of The Restaurant Prosperity Formula is out now and centers around what I see as entrepreneurs’ Achilles heel. I’ll tell you right up front is holding oneself accountable. What I share in this latest podcast episode is what I'm seeing as a game changer with my...
There are a lot of restaurant apps out there right now. Heck, I founded a company that created software and an app to help restaurant owners with every aspect of their business years ago. I know a thing or two about restaurant apps, and I like to look at those that will really help improve a...
Have you ever heard the phrase “garbage in equals garbage out?” You know what that refers to, right? If you use the wrong numbers in any formula for software or a spreadsheet, you'll get bad results. And when it comes to running a profitable restaurant, it couldn't be more of an...
For restaurant owners, the last 15 to 18 months have been the most disruptive to the hospitality industry since 9/11, like 9/11, COVID-19 has shaken our country down to its core. The business restrictions closed 40 percent of our industry. And like 9/11, food prices have skyrocketed out of...
With food costs rising every day, you've got to learn how to control and bring your food costs down. Here's the challenge. What is your food cost today? Do you even know it? I've been coaching restaurant owners since 2003, and I can tell you the vast majority of restaurants are coming up with...
Menu engineering is absolutely awesome. You can reduce your food cost by three to seven points when done correctly the first time you use it. Right now, that probably seems like exactly what you need. But let me caution you, menu engineering is not your secret weapon to lowering your food cost....
