Restaurant Quality Spiral

April 12, 2017

When there are changes to be made in your restaurant, you can always choose the upward or downward spiral.  The fact that the change has to be made isn’t going to go away - your job is to simply make the best of the situation.

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Your Restaurant Needs a Scoreboard

April 5, 2017

Running a restaurant without a scoreboard is a recipe for disaster.  No one knows where to focus their attention and they forget the game you’re playing.  This week’s video has the 6 things you should have on your scoreboard (and how to use it properly) to keep your restaurant on track.

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3 Things you can do Today for a Better Restaurant Tomorrow

March 22, 2017

So many of the strategies you read about in magazines or on website are difficult to implement, time consuming and will get your results...in a few months.   There are three things you can today, that will get you results tomorrow.

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2 Tools for a More Profitable Restaurant Menu

March 15, 2017

If you want a winning combination that’s going to knock your customers socks off, try adding these two ingredients to your menu, then report back here how it went.

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Use a Budget to Increase Restaurant Profit

March 8, 2017

If you’re having trouble keeping your food costs in check each month, check out this week’s video with Chef Colin from the Turks & Caicos Beaches resort, the Executive Chef for 23 restaurants.

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OMG Everything is Important in Your Restaurant

March 1, 2017

There’s a difference between urgent and important tasks, but most people are getting bogged down by things that need our immediate attention which can result with you not meeting your business and personal goals.  Learn how to use my color coded calendar blocking system to ensure that you’re working on the right things in your business to get you to where you want to go.

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Is Luck Important to Restaurant Success

February 22, 2017

You’d be surprised just how many restaurant owners feel that luck plays a part in the business.  It’s a horrible strategy!  If you feel like you’re always reacting to situations that are out of your control, I have a quick tip for you on tracking and measuring the right things.

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How Well Should you Train Restaurant Employees

February 15, 2017

Your restaurant is your baby and I know you are hesitant to give away all your secrets but when you hold back in your training of employees, it’s a lose-lose situation for everyone.  I have a simple interviewing tip to make sure you get the right people into your restaurant and some thoughts on why you should always train your employees well enough to leave your business.

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CoGS vs Direct Operating Expenses

February 8, 2017

If you’re confused about the difference between cost of goods sold and direct operating expenses, I have a super simple breakdown (plus a must-have tool) if you want to track those expenses the right way.

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