Restaurant Outloud

5 Core Elements of a great Restaurant Checklist

3 Things you can do Today for a Better Restaurant Tomorrow

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.

2 Tools for a More Profitable Restaurant Menu

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.

Use a Budget to Increase Restaurant Profit

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.

OMG Everything is Important in Your Restaurant

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.

Is Luck Important to Restaurant Success

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.

How Well Should you Train Restaurant Employees

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.

CoGS vs Direct Operating Expenses

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.

2017 Restaurant Profit Goals

Every year we all set goals have you ever wondered why you are able to stay motivated with some and lose interest quickly with others.  Why have all confidence when you set them, then lose a bit of that swagger after working on them a bit…  Let me try to help you out a bit this year!

What Happened to Your Restaurant Culture

You had a vision when you opened your restaurant.  The fact that your current culture doesn’t match that vision - well, it didn’t happen overnight.  There’s a pretty simple way to get everything back on track so your dream vision becomes a reality.  Check out the video for my tips and suggestions on how to make that happen.