What are the responsibilities of a restaurant owner? When I ask restaurant owners, I get something along the lines of run the business and make money. The truth is it is much more than that. I want to help you transition from working in your business to working on your business. Wouldn't you like...

This is a quick tip with a big impact. I want to give you three reasons why a manager log is an essential tool for your restaurant. Click below to watch the video tip or continue scrolling to read it.

A manager log is a critical tool in your business and here are the top three reasons.

Number...

You've heard the term restaurant systems. So, what does that mean? And where do you start? Click the video below or continue scrolling down to read about the foundation to all restaurant systems and how to use them to lower restaurant costs and increase profits.

What is the foundation of...

In about one week the restaurant industry went from paying overtime to employees because of a shortage of employees to skyrocketing unemployment rates. Although this tip does not directly address labor management during and through the pandemic, the principles to controlling labor costs are the...

Would you like to learn how to cut food cost? Here are five systems to use cut your restaurant food costs. Bonus is they are all made easier with spreadsheets or restaurant software. Click below to watch the video or scroll down to continue reading.

Today's topic is five ways to cut your...

We've just come through one of the most incredible time periods in our lives, where states restricted the way we could operate our businesses because of the COVID-19 virus. It was necessary to save lives and to flatten the curve, but we all know it hurt us in a big way.

The restaurant industry...

I'm feeling pretty good because I've been on the phone with restaurant owners just like you for the last seven weeks, and you've turned a corner. It was pretty bad for a few weeks, but you are proving your reputation for resilience. 

One of the main reasons you’re still standing is you...

It’s been six weeks since the states shut down restaurants and other hospitality outlets. Our rules of business changed. And if you've been following me, you've seen me go from an extremely somber, depressed mood, just like you as operators, to upbeat and positive. At this point, I’m...

I’ll tell you what, here in week five, my energy levels are up. Your energy level should be up because if you've made it this far. If you're in this week five, then I think you’re going to make it. I didn't say you weren’t going to come out of this wounded. I didn't say you were...

We’re now in week four of the coronavirus pandemic. The new restrictions due to the pandemic are the new reality of running a restaurant. And it's been interesting. If your doors are still open, you did it. You adapted. Maybe you added curbside, moved to delivery and added the apps. Maybe...

It's week 3 of the COVID-19 pandemic and restaurants are among the hardest industry hit by the cultural shift to stay-at-home recommendations and orders. How can you can make it through this pandemic and major change in how to operate a restaurant?

There is a restaurant segment...

Going forward, as states and cities open up with varying restrictions, it’s very important for a restaurant owner to have a 12-week cash flow budget. Unlike an annual budget where you are looking to create a plan to be profitable, your 12-week budget is all about survival.

To create your...