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...
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...
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....
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...
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...
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...
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...
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...
You could serve the best meal in town, but if your restaurant service doesn’t measure up, customers won’t be back. Great food is only half the battle; customer service makes up the rest. This week I’m focusing on how to take your restaurant service from "good enough" to truly...
In the restaurant business, every dollar counts. Are you doing everything you can to keep your restaurant costs under control? Here are nine simple strategies to control restaurant food, labor and overhead costs.
Know where your money is going
Before jumping into strategies, it’s...
In this special “Flipping the Table” episode of my podcast, “The Restaurant Prosperity Formula,” Jonathan and Brianna Cowan, multi-unit restaurant operators, take control, turning the tables on me for an insightful interview. Here's a glimpse of our conversation: full of...
Your restaurant point of sale (POS) system is supposed to make your life easier — but what if it’s doing the opposite? Let’s explore whether your restaurant POS system is working for you or slowing you down. If it’s falling short, it may be time to upgrade.
What your POS...
