Our guest today is Josh Kopel, a restaurateur, entrepreneur and coach. This is Josh’s second time on the podcast, and he’s back to talk to us about restaurant marketing and what it really means for your business. Throughout his 20-year career, he’s managed venues ranging from...
Managing a restaurant isn't just about making sure the lights are on, the guests are served and the money makes it to the bank. Restaurant management is one part art, two-part systems and training. Let’s break down the ABCs of restaurant management.
Systems are the backbone of any...
Leadership in the restaurant industry is critical to any restaurant success. From ownership to management there are 5 leadership qualities successful restaurant owners develop to run prosperous restaurants. If you're interested in improving your leadership game, let’s talk about leadership...
Today I want to talk about a silent morale and profit-killer in your restaurant that is often overlooked. That killer is decision-making waste. Decision-making waste in your restaurant is a silent profit killer that can slowly erode margins without restaurant owners even noticing. For example,...
Have you ever wondered why your best server or cook suddenly leaves and what that actually costs your restaurant? What if the cost is more than just monetary? And to be clear, I'm not talking about subpar performers. I'm talking about team members who are good at their jobs. Let’s talk...
How many times have you found yourself trapped in the never-ending cycle of cutting costs only to see your restaurant's growth stagnate? What if I told you there's a different path to prosperity? It’s a path that focuses on growth rather than mere survival. In this video I'm talking about...
In the restaurant industry it’s important to focus on numbers and performance because those numbers tell you the health of your business. As a coach, I teach restaurant owners how to use budgets and set goals and then measure them. When hiring managers, it’s important to find those...
A dirty gasket on your refrigeration unit can tell me a lot of things I need to know about your restaurant, including whether your restaurant is making or losing money. I’m going to explain what is behind a restaurant’s dirty gaskets why they cost you real money.
When I’m...
Why is it you can be hitting all your profitability numbers such as food cost, pour cost and labor cost, yet not have money in the bank? If you struggle with having enough cash to pay your bills, I'm going to talk about how you can boost cashflow with inventory in your restaurant business.
Yes,...
If you have been following me for any length of time you have heard me say the following statement: The two most important systems any restaurant should have in place are budgets and recipe costing cards. Why are these two systems so important? They move you from a reactive form of management to...
As a restaurant owner, are you afraid to give up ordering because everyone else orders too much product? Is the over ordering emptying your bank account, so much so that you're finding it hard to pay your bills? Or maybe you're just frustrated because you're running out to buy product because no...
How do you know how much food you should have on the shelves before you put yourself into a poor cash position? Today I'm going to answer what’s an inventory turn and why they're so important to understand when you want to take control of your kitchen.
What is an inventory turn? If you...
