Are you trying to build a reliable leadership team but are having a hard time keeping your best managers? The truth is, great managers don’t leave jobs; they leave because they can’t see a future. The trick is to provide them with a clear roadmap to success and create a team that's motivated to stay...

Does your restaurant feel like it would fall apart the moment you're not there? Like you're constantly running around, putting out fires and wondering if there’s ever a way out? I've been there and let me tell you: the solution isn’t working harder. It’s about putting systems in place that let your ...

In the latest episode of my podcast, The Restaurant Prosperity Formula, I welcome Kris Schoenberger, a long-time member of my coaching programs and a highly successful restaurateur, for a special "Flip the Table" segment. In this episode, Schoenberger takes on the role of interviewer, asking me pers...

 Did you know your glassware could be costing you thousands of dollars every year? Most restaurant owners overlook this small but critical detail. However, the right choice can save you money, improve your guest experience and even boost your bottom line. Let’s break down exactly how to make your gl...

What if the biggest mistake restaurants make isn’t their menu or marketing, but how they handle their busiest hours? Most operators think slow nights are the problem. But what if the secret to bigger profits is already right under your nose? Let’s dive into how you can make every packed night your m...

In the fast-paced, often chaotic world of restaurant ownership, it’s easy to feel overwhelmed — constantly putting out fires, answering questions and making every decision yourself. If this resonates with you, there’s a way to reclaim your time, empower your team and find true freedom. It’s to defin...

Imagine this: You have a heart-to-heart with one of your managers about cutting labor cost. You lay out the numbers, explain why it’s important and agree on a plan. They nod, take notes and promise to implement it. A week later, you check your P&L, and nothing’s changed. Frustrating, right?

Here’s ...

Do you ever feel like your feedback to managers goes in one ear and out the other? You're not alone. It happens to the best of us. But here's the thing: the problem isn’t your feedback — it’s how you’re delivering it. Let’s fix that with the secrets to giving feedback that works.

Picture this......

My guest for this episode of The Restaurant Prosperity Formula is Avery Ward, CEO of Little Italy Pizza in Ohio and a mentor in my coaching program for restaurant owners. Our discussion highlights Ward's journey from working directly in his restaurant to leading a thriving multi-unit business with a...

You already know that freshness keeps customers coming back. But here’s the twist: it’s not just about having great ingredients—it’s about managing your inventory like a pro. Let’s talk about the ins and outs of inventory management and keeping things fresh so your restaurant menu is always fresh.

Your menu should be working for you, not against you. A well-designed menu can do more than just list your offerings — it can actively drive profits and improve your bottom line. As a restaurant owner, you need to think strategically about how your menu impacts customer choices and your overall reve...

 My guests this week on The Restaurant Prosperity Formula podcast are two restaurant owners who've turned their business around and found their definition of success. Angie and Doug Brown, owners of The Cove Restaurant and Peninsula Golf Course in Long Beach, Washington, came from Big Tech careers. ...