Are you tired of seeing your restaurant's potential profits slip through the cracks? Whether it’s due to inefficiencies or high costs, it’s time to take control. In this video I am tackling the challenge many restaurant owners face: inconsistency in profits. Understanding why your...

Are you tired of watching your restaurant's potential profits slip through the cracks? Whether it's disappearing into thin air due to inefficiencies or getting devoured by high costs, it's time to take control. Welcome to this four-part transformative series designed for restaurant owners like...

Are you tired of seeing your restaurant's potential profits slip through the cracks? Whether it's disappearing into thin air through inefficiencies or getting devoured by high costs, it's time to take control. Welcome to this four-part transformative video series designed for restaurant owners...

When it comes to being profitable in the restaurant business, it’s important to maximize your efficiencies. One way to do that is to upgrade how you track your food cost, making food costing software a critical component of running your restaurant. Food costing software isn't just an...

Are you frustrated by your profits slipping through the cracks of your restaurant? It's time to take charge and reclaim what's rightfully yours. Welcome to the first installment of a transformative blog series tailored for restaurant owners like yourself who are eager to unlock success. In each...

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...

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,...

I am sure you’ve been told you need to calculate your food cost. Heck, you’ve probably heard from several experts that your food cost target is a 34% food cost, or that you’re supposed to mark up each of your food items on your menu 3 times. Well, neither of these methods are...

Years ago I read some statistics put out by the National Restaurant Association that said a typical restaurant makes 5–8 cents on every dollar in sales. Who wants to work that hard for a nickel? My goal for the restaurant owners I work with in my group coaching program is 15–20%! To...

What do you think the average profit margin is for an independent restaurant? What if I told you that even in these challenging times, most restaurant owners are setting their sights too low? Continue reading, or click below, to learn exactly what I mean. 

Years ago, I remember the National...

Prime cost is the one number you must know to make any money in the restaurant business. The prime cost formula is a measurement of your ability to be profitable and gives you information about how you can be profitable. Watch the video below, or continue reading, for three reasons why restaurant...