In the demanding restaurant industry, it's easy to find yourself consumed by the day-to-day operations of your restaurant. There is so much to do every day from the small tasks like opening the restaurant and pulling the cash drawers to big tasks like hiring employees and calculating dollars per lab...
If you’re ready to use systems to improve your restaurant’s operations, service and profits, there is one person you must identify now – your implementer. This is a restaurant manager or restaurant employee who can serve as your right-hand person when it comes to implementing systems in your restaur...
Since the pandemic many restaurants are telling me tales of some of the most difficult customers I've ever heard. The frustration and impatience directed toward restaurant staff seems to be at a whole new level. But the truth is difficult customers have been around forever. The problem today is diff...
One of the goals I have for restaurant owners is to get them to a place in their business where they work on bigger strategic projects, such as restaurant marketing, and to do it in a strategic and thoughtful way. Since in my work with restaurant owners, I focus on systems for operations, I like to ...
The restaurant business is one that is full of daily distractions that make it easy to avoid working strategically. Sometimes it feels like it takes more work to be strategic than it does to just get the work done. And what does working strategically even mean? In this episode of my podcast, The Res...
Just about every week during my group coaching calls with restaurant owners someone asks for tips on finding and hiring great employees. Restaurant owners share their successes with things like how to write job descriptions to attract employees who want to work in a great culture, suggestions for wh...
I love what I do! I get to help restaurant owners change their lives. I get to help most of them make more money than they've ever made before in their restaurant. To date I've worked with literally thousands of restaurant pros, so I've seen a lot, including a lot of restaurant owners who don't pay ...
These past three years have led many restaurant owners and managers toward restaurant burnout. As a restaurant owner, it’s easy to have a feeling of despair that has been almost impossible to shake. Between group coaching calls, one-on-one coaching calls and discovery calls, I talk with a lot of res...
Every couple of months I like to invite a restaurant owner who has benefited from my restaurant coaching program onto podcast. It’s a great chance for the restaurant owner to reflect on all the work they’ve done and the results of their work. It’s also a chance for me to take a minute to remind myse...
Hiring a restaurant manager is a challenge, but there’s no greater challenge than finding the right kitchen manager. A lot of restaurant owners look to chefs as an ideal manager in the kitchen. After all, they are people destined to help create an experience in a restaurant that results in pleasure ...
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...
When I first started developing operational systems in restaurants, I relied heavily on spreadsheets. Excel was revolutionary, and I pushed that program to the max. Spreadsheets were the best way to organize the systems, track numbers, track inventory and do all kinds of operational tasks in the res...
