Managing a restaurant as an independent is difficult, especially when you are surrounded by a sea of chain competitors who seem to be successful without even trying very hard. What are they doing that makes them so successful? Why does it look so easy for them? Is it because they have a corporate of...
Sometimes it feels like it’s getting harder and harder to make money in the restaurant industry as an independent restaurant. Well, that's because it is. You’re dealing with rising food and beverage costs, increased labor costs, a labor shortage, costs forced on you by third-party delivery services ...
When it comes to managing your kitchen, what if I told you that one kitchen system can change your struggle with food cost and labor cost? I'm about to open your eyes to the power of a great prep system and the impact it can have on both your restaurant food cost and labor cost.
Let's get starte...
If you weren't fully aware of how many challenges there are in running a restaurant before, 2020 and 2021 were a big wake-up call. While there were product challenges, labor challenges, customer challenges, regulation challenges, and many more, the biggest challenge of them all was where you spent y...
While the last couple of years have made it difficult to focus on developing a great employee training system in your restaurant, I want to spend this episode diving into why training is so important to the success of your business. To do that, I’ve invited Joe Erickson to be my guest for this this ...
It’s a new year, and I have some ideas about it. We know what 2020 did to the restaurant industry. It was like a raging wildfire. Then 2021 came, with some good and some really hard stuff. For example, customers came back with enthusiasm but the labor shortage made it impossible to serve them the wa...
One of the most repeated questions in my Restaurant Transformation Intensive group coaching program from newer members is questions about restaurant tipping policies. And while this is mainly a member driven discussion, I want to share my view on restaurant tipping policies, which has changed over t...
All too often restaurant owners operate their businesses on an island. While there is a whole world out there of innovation, best practices and support, restaurant owners often find themselves feeling alone, isolated and the only one who suffers from the constant challenges. That’s the life of a typ...
Are you wondering how to calculate restaurant labor cost or whether you're doing it the right way? Restaurant labor cost is often a restaurant's biggest expense, other than an empty chair in your restaurant. Calculating your restaurant labor costs correctly is critical to you making money or losing ...
If you’re looking in certain corners of the Internet these days, there is a lot of information about mindset, specifically a fixed mindset vs. a growth mindset. In my world, a restaurant owner with a growth mindset is more successful, better able to lead in their restaurant. Unfortunately, a lot of ...
The U.S. and most of the world are experiencing a major labor shortage, making restaurant owners operate in fear mode, constantly worrying about restaurant staffing. In this episode of Restaurant Prosperity Formula, I’m talking with Ryan James, who, along with his wife, Neely, owns Mother’s Cantina ...
When it comes to the development of your restaurant business plan vs your restaurant reality today, can you think back to the passion you had when you developed that plan? Can you remember the excitement of making your dream a reality? You had a good restaurant business plan. It might have been a lo...
