 If you’ve ever started a year full of optimism only to find yourself buried under half-finished projects and mounting stress, this one is for you. In this episode of “The Restaurant Prosperity Formula” podcast, I dig into why so many restaurant owners feel overwhelmed despite working harder than ev...
When someone asks me, “How do I run a successful restaurant?” what they are really asking is, “How do I stop feeling overwhelmed, behind and unsure?” I want to talk directly to you as a restaurant owner about what actually makes a restaurant successful and how to run a successful restaurant today.
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 If I asked you right now, as a restaurant owner, what your food cost is, you’d probably give me a number. But if I asked you why it’s that number, where it’s leaking or which items are hurting you the most, most restaurant owners go quiet. That silence is expensive. Today I want to share the #1 way...
Most restaurant owners don’t fail because they’re bad at business. They fail because they keep trying to do it alone. Once they raise their hand and ask for help, that is how coaching transforms restaurants. I want to share stories from real restaurant owners I’ve coached. These stories come from th...
 If your restaurant culture feels broken, if people roll their eyes, cut corners or stop caring, it isn’t because they’re bad people. It’s because somewhere along the way, they stopped believing what you say matters. Let’s talk about one of the hardest lessons in leadership: how to fix broken cultur...
Most restaurant pros say they want success but few are willing to think like the people who actually achieve it. They want results, more money, more freedom and more peace but they are not willing to change the mindset that produces those results. In this fourth and last part of my restaurant leader...
 Out here in the real world, the economy is shaky. We have tariffs, rising food costs and guests spending less. You feel it every day. Independent operators have weathered downturns before, and we’ll do it again with discipline and strategy. Here are three strategies every restaurant owner needs ...
 Bragging about working 80 hours a week isn’t leadership. It’s martyrdom. With the right systems, you can free up your time and give you back your life. Let’s talk about three restaurant systems that save you 10 or more hours every week without sacrificing profits.
System #1: Use scheduling temp...
So you bought a restaurant — or maybe you inherited the family joint. You figured, “I love food. I love people. How hard could this be?” Here’s the hard truth: you don’t know what you don’t know. Those blind spots are like potholes you don’t see until your suspension is already shot. From your re...
 You can have the best systems, the best training, the clearest leadership and airtight accountability. But if you don’t take action, nothing changes. And here’s the kicker: the longer you wait, the harder it gets. Fear and overwhelm are the two biggest anchors holding you back as an owner. Today...
Have you ever said, “We’ve tried systems, but they didn’t work”? Here’s the uncomfortable truth: it’s not the systems; it’s the accountability. Systems fail without it. You can have the prettiest checklist and the most expensive software, but if no one makes sure those systems are followed every ...
Here’s a truth that might sting: your restaurant’s success starts and ends with you. If your team is unmotivated, unorganized or unaccountable, it isn’t just “bad hires” — it’s leadership. And if you don’t become the leader your restaurant deserves, you’ll keep fighting the same fires day after d...
