Are you treating your chef like an artist instead of a manager? If so, you're making a big mistake. Let’s talk about why your chef isn’t just a cook — they need to be a leader.

A lot of restaurant owners make the mistake of treating their chef like a creative genius, someone whose primary job is to...

Too many restaurant owners and chefs skip a critical step when planning and pricing their menus, and it’s costing them big. When it comes to creating a menu, a lot of restaurant owners focus on what looks good, sounds good or what’s trendy. But here’s the problem — none of that matters if your menu ...

One of the biggest reasons restaurants struggle with sales isn’t always the food or service — it’s awareness. Either people know about you but don’t care, or they would care if they knew about you. Josh Kopel calls this the Awareness Formula and in this episode of my podcast, The Restaurant Prosperi...

Are you still using an outdated POS system — or worse, no system at all? A modern restaurant POS system can revolutionize your restaurant operations, saving you time, cutting costs and improving customer satisfaction. Today, I want to show you how a modern POS system can streamline your restaurant o...

 Let’s be real — an unorganized stockroom is a nightmare for any restaurant. It leads to lost items, wasted food and chaotic inventory checks that cost you time, money and a whole lot of unnecessary stress. Let’s tackle a problem that so many restaurant owners face: a disorganized stockroom. Here is...

If you’ve ever struggled to get your managers on board with new systems or changes, you’re not alone. In this episode of The Restaurant Prosperity Formula podcast, I dive into exactly why managers resist change, how you can turn that resistance into results and how to empower your restaurant manager...

Labor costs can quickly spiral out of control, eating into your profits and leaving you stressed. In fact, labor typically accounts for 30–35% of your restaurant expenses, making it one of the most critical areas to manage effectively. But here’s the good news — you can take back control without sac...

 Have you ever felt like managing your team is like herding cats? You’re not alone. Most restaurant owners struggle with common management mistakes that lead to frustration, high turnover and lost profits. Don’t worry — today, we’re diving into the five most common staff management mistakes that mig...

 In this episode of my podcast, The Restaurant Prosperity Formula, I had the privilege of chatting with Zack Oates, founder and CEO of Ovation. Ovation is a cutting-edge guest experience platform that helps restaurants collect and act on customer feedback in real-time. Oates’s passion for helping re...

Struggling with high restaurant food costs because of product spoilage? You’re not alone. But what if I told you that better inventory practices can save you thousands of dollars and significantly improve your restaurant’s efficiency? Spoilage doesn’t have to be a profit killer. I want to teach you ...

Struggling to pick the right restaurant coach? It’s a big decision that can make or break your business. But here’s the thing: not all coaches are created equal. Let me share five truth bombs that will save you time, money and frustration.

Truth bomb #1: Restaurant coaching isn’t a magic wand

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In this episode of “The Restaurant Prosperity Formula” podcast, Vicki Moore, owner of a sports bar and grill in Illinois, joins me to share her journey from bartender to restaurant owner. After purchasing the struggling bar eight years ago, she transformed it by revamping the menu, improving quality...