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Why Menu Engineering Is Not the Answer Jul 06, 2021

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....

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How to Find and Keep Restaurant Employees Jun 30, 2021

Finding and keeping restaurant employees is a major challenge in just about every restaurant in the United States right now. Restaurants are extremely short-staffed, which means restaurant owners are spending all their time working in the business and can’t be strategic, and restaurant...

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Why the Restaurant Expo is Critical to Your Kitchen Jun 29, 2021

Are there days when your kitchen feels like it just can't keep up even though you have enough cooks on the line? Have you ever found yourself as a front-of-house manager or owner jumping in the expo window trying to help, but only making matters worse? If either these scenarios sounds familiar to...

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The 5 Most Important Positions in a Restaurant Jun 22, 2021

Do you ever wonder what the most important positions are in your restaurant? I want to share with you my take on what I see as the top five positions in a restaurant.

First, let me start off by saying everyone in your restaurant is an important part of a team. We're all working toward one major...

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Restaurant Accounting to Know to Run a Successful Restaurant Jun 16, 2021

In episode 22 of my podcast, The Restaurant Prosperity Formula, Anne Gannon, CPA of The Largo Group, and I offer our insight and experience on what the most successful restaurant owners we work with know about their restaurant’s numbers.

This episode is important because most restaurant...

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You Know You're An Entrepreneur When... Jun 15, 2021

Let’s have a little fun and play a game I like to call, “You Know You're an Entrepreneur When…” Restaurant owners are definitely living that entrepreneur life, so join me and play along.

You know you're an entrepreneur when... you find yourself answering simple questions...

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What a Restaurant Coach Should Do Jun 08, 2021

What is a restaurant coach and what should you expect from a coach? Why do you need a coach in the first place? Back in 2003, when I first started coaching independent restaurant owners, I viewed myself as a sort of corporate officer for independents, much like how franchisees have a corporate...

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What Restaurant Owners Can Do to Overcome Daily Obstacles Jun 02, 2021

In episode 21 of my podcast, The Restaurant Prosperity Formula, I'm talking about the challenges restaurant owners are facing today from employee burnout and labor shortage to the need for stronger management and leadership.

My guest for this episode, Darren Denington, has 30...

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The Basics of Restaurant Management Jun 01, 2021

Whether you're a restaurant owner, wanting to know what you should be expecting from your management team, or you are a manager trying to learn what it takes to be the best you can, understanding the basics of restaurant management is critical. That is exactly what I’m going to cover. Click...

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What Is a Good Profit Margin for Restaurants May 25, 2021

What is a good profit margin for a restaurant? Have you been searching for a magic number? Do you want to know where you stack up against the competition? Are you worried that you're leaving a lot of money on the table, or are you just looking to make money for the first time? If you’re...

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How Restaurant Owners Can Overcome Burnout May 19, 2021

In episode 20 of my podcast, The Restaurant Prosperity Formula, I'm talking about the number one issue that is a burden in our industry right now. You might think I’m talking about a shortage of employees, but I’m really talking about burnout. Let’s talk about...

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How to Run a Restaurant Successfully May 18, 2021

It's been over a year dealing with the pandemic and all the business restrictions, and it's been no fun. The problem of no sales was replaced with no employees as our guests make their way back into our restaurants. You’re still working harder than you want today and that will probably be...

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