Have you ever found yourself questioning your worth as a restaurant owner? Do thoughts of not being good enough or smart enough to run your establishment haunt you? If so, you're not alone. For the restaurant owners who don’t feel worthy enough, let's explore the downside of imposter syndrome and di...

There is a sticky situation in the restaurant world – gum under the tables. But it's more than just a messy problem; it’s a great way to examine the importance of using systems in a restaurant and why they’re so important. Let’s talk about the tale of two restaurants and the gum under their tables.

In the ever-evolving landscape of the restaurant industry, one thing remains constant: the need for adaptability. While the fundamentals of running a restaurant haven't changed since their inception, there's a transformative force that has become indispensable for every successful establishment – te...

 Running a successful restaurant depends on doing the basics right. I call it Restaurant 101. Let's take a step back to the basics with your 2024 guide to running a successful restaurant.

Restaurant success starts with restaurant 101

To kick things off, let's revisit Restaurant 101 – the founda...

Are you a restaurant owner wondering if a restaurant coach is the missing link to take your business to the next level? Let’s dive into the world of restaurant coaching and help you understand why it might be the game-changer your business needs.

How coaches have impacted my life

Before we expl...

Have you ever heard the phrase that which you measure improves? It's really one of the most powerful pieces of advice any restaurant owner should follow. The value of your restaurant’s numbers, data and metrics can mean the difference between you making money and going out of business. The best way ...

Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – going as high as $22/hour in some p...

The restaurant business can eat you alive. For example, Ohio State University did a study many years ago that showed 59 percent of all restaurants fail in the first three years of business. The National Restaurant Association once reported that the average restaurant makes a nickel to 8 cents on eve...

I have been coaching independent restaurant owners since 2003 and I can tell you with 100% certainty that what almost every restaurant owner wants to know is how you can control your food cost. It doesn’t matter if you're brand new to the restaurant business or you’re a seasoned veteran. Food cost c...

Challenges in the restaurant business are a given, but sometimes there are so many in a month, a week or even a day, that you find yourself feeling fed-up and burned out. Losing your passion for your restaurant is the worst thing that can happen to it and everyone involved. If you feel like you are ...

Training your restaurant team members and management is critical to your success. But in a busy restaurant environment, who can you spare to do the actual training? I’ll give you a hint: it’s probably not your best employee and it shouldn’t be you. Watch this video, and I’ll explain.

For many re...

Do you ever walk into your restaurant and think to yourself, who's the idiot not doing their job? It’s so simple, it just takes common sense, right? While it’s frustrating when people don’t do the job you want them to do, I want to share with you why common sense is a myth in the restaurant business...