How Restaurant Owner Used Coaching to Save Her Business
In this episode of “The Restaurant Prosperity Formula” podcast, Vicki Moore, owner of a sports bar and grill in Illinois, joins me to share her journey from bartender to restaurant owner. After purchasing the struggling bar eight years ago, she transformed it by revamping the menu, improving quality and creating an inviting atmosphere, growing annual sales from $275,000 to $1.2 million. Despite her success, Moore faced intense challenges, including overwork, stress and health issues, as she initially tried to do everything herself. She shares how being part of my coaching program taught her how to delegate, implement systems and empower her team, which allowed her to achieve both financial and personal freedom. This inspiring episode highlights the importance of leadership, systems and accountability in building a successful restaurant business.
Moore recounts how she transformed a 21-and-older bar into a thriving, family-friendly establishment at the heart of her community. She reflects on the challenges of wearing multiple hats — bartender, cook, manager and more — and the immense stress that came with it, which eventually landed her in the hospital. This wake-up call pushed her to seek structured solutions and take steps to create a more sustainable and balanced approach to running her business.
We dive deep into the operational struggles Moore faced, including lack of systems, poor delegation and the overwhelming burden of trying to do everything herself. Moore shares how implementing tools like Jolt checklists transformed her business by creating clear accountability, improving team communication and building consistency in daily operations. She also discusses the cultural shift within her team as employees embraced the structure, felt heard and took pride in their contributions.
A key milestone in Moore’s transformation was hiring her first manager — an initially intimidating decision due to fears of losing control and tight profit margins. However, she explains how this move not only improved efficiency but also dramatically reduced labor costs, enhanced team morale and allowed her to focus on strategic growth. Moore shares how systems and leadership training empowered her staff to step up, leading to noticeable improvements in food costs, labor management, and overall profitability.
Moore shares practical strategies for overcoming common restaurant challenges, including how to create and maintain systems, implement accountability tools and foster a supportive workplace culture. Her story is a testament to the power of investing in both people and processes to achieve sustainable success while reclaiming a better quality of life as a business owner.
Click the podcast player above to listen in, or you can watch the video on YouTube, click here to download the latest episode.
