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Restaurant Solutions for Independent Restaurants Aug 04, 2020

As a restaurant coach, I'm on the phones every day with independent restaurant owners, and I'm going to tell you one of the things in our conversations that happen almost on a daily basis.

“Hey, David, what are the best restaurant solutions for an independent restaurants?”

That's a...

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Independent Restaurant Tip for Difference Between a Void and a Comp Jul 28, 2020

I bet you never knew that you have to truly understand the difference between a comp and a void because it affects your cost of goods sold. It affects your profitability. It can give you a false sense that you're making money or losing money. Click below to watch this tip or continue scrolling to...

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Key System to Lower Restaurant Food Cost 2-3 Points Jul 21, 2020

Is your food cost getting a little out of control? Are you afraid to let somebody else order product because they over order and spend your cash? Would you like to have a life and get to leave your business? Well, watch this video or keep scrolling to read and learn the system I teach to use to...

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Restaurant Prime Cost for Independent Owner Jul 14, 2020

Restaurant prime cost for an independent owner is a critical formula to know. Experts like me, we throw it around like everybody knows restaurant prime cost when a lot of independent operators don't know their own prime cost percentage. Watch the video below or keep scrolling to read to get...

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7 Reasons Restaurant Manager Logs Are Critical Jul 07, 2020

Restaurant communication is very important. You can drastically improve communication and reduce stress with a restaurant manager log. Click the video below to watch or keep scrolling to read the seven reasons why you need a restaurant manager log for daily communication.  

When it comes to...

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How to Overcome Higher Restaurant Wages Jun 30, 2020

Wages are all over the map these days. No matter where you land on the map, you are either experiencing an increase or will in the near future. A $15 minimum wage is not just a theory, it's a reality. So how do you as an operator overcome a $15 minimum wage? Click below to watch this video...

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What Job Should a Restaurant Owner Be Doing Jun 23, 2020

What are the responsibilities of a restaurant owner? When I ask restaurant owners, I get something along the lines of run the business and make money. The truth is it is much more than that. I want to help you transition from working in your business to working on your business. Wouldn't you like...

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Top 3 Reasons to Use a Manager Log Jun 16, 2020

This is a quick tip with a big impact. I want to give you three reasons why a manager log is an essential tool for your restaurant. Click below to watch the video tip or continue scrolling to read it.

A manager log is a critical tool in your business and here are the top three reasons.

Number...

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Start with the Foundation of Restaurant Systems Jun 09, 2020

You've heard the term restaurant systems. So, what does that mean? And where do you start? Click the video below or continue scrolling down to read about the foundation to all restaurant systems and how to use them to lower restaurant costs and increase profits.

What is the foundation of...

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7 Ways to Lower Restaurant Labor Cost Jun 02, 2020

In about one week the restaurant industry went from paying overtime to employees because of a shortage of employees to skyrocketing unemployment rates. Although this tip does not directly address labor management during and through the pandemic, the principles to controlling labor costs are the...

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5 Ways to Cut Restaurant Food Cost May 28, 2020

Would you like to learn how to cut food cost? Here are five systems to use cut your restaurant food costs. Bonus is they are all made easier with spreadsheets or restaurant software. Click below to watch the video or scroll down to continue reading.

Today's topic is five ways to cut your...

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It Takes Commitment to Run a Successful Restaurant May 09, 2020

We've just come through one of the most incredible time periods in our lives, where states restricted the way we could operate our businesses because of the COVID-19 virus. It was necessary to save lives and to flatten the curve, but we all know it hurt us in a big way.

The restaurant industry...

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