Restaurant Outloud

There are two very simple rules that I want you to live by in any business, but especially in the restaurant business. I share those in today’s video tip.

I talk to restaurant owners and operators all over the world every day. One of the questions that I ask them is, “Was there a time you were doing well?” You might be surprised at the answer. Watch the video now!

Today, I’m sharing my 5 steps for handling tardy employees in a way that is very constructive and helpful without making anyone angry or accusatory.

I know this is going to be controversial for some of you, but there are four reasons I don't teach restaurant inventory to my clients. Learn why.

Today’s video is all about Prime Cost: why it’s important, how to calculate, and how to measure up. Watch now.

In today's video we're talking about the three most important things you need to know about your restaurant labor cost. Watch now.

Food Cost is one of the things that I get contacted the most about. Today, I am sharing my list of the 6 most important things to know about Food Cost.

Have you ever wondered what the average profit margins are in restaurants? It's hard to find that information, so I'm going to break it down for you in today’s video. Watch now!

If you have ever struggled with rolling out a new menu or you're about to make some changes to it, this week’s video shares four ways to make sure that your menu rollout goes smoothly. Watch now!

Today’s restaurant owner’s book report is on Profit First. This book is all about making you more money and flipping the script on how we look at accounting. Watch now!