Make More Money Archives

Steal These 3 Restaurant Fixes

Most restaurant advice loves to “teach you how to fish.” Cool. But you’re drowning.

Google Maps Marketing for Restaurants

Here’s something I bet you put almost no thought into. Your Google Profile. After I talked to Evan, I knew I needed to get him to agree to do a video for you.

How One Pizzeria Exploited Its Uniqueness—and Went Viral

How did one pizzeria skyrocket from $200K to $1.5M in just 18 months?

Restaurant Data Made Simple: Find Hidden Profits Fast

Most restaurant owners check their sales—but that’s only part of the story. What if you could instantly see your prime cost, labor cost, and food cost… and actually know if you’re on track?

How to Tackle High Third-Party Delivery Fees (Without Killing Your Profits)

There was driver after driver after driver when I walked into El Jefes Tacos in Arizona a few weeks ago. I needed to know how it was working for him since 3rd party delivery seems to be a sore spot with many restaurant owners who are afraid of the high fees that are charged.

Why Some Restaurants Have Lines Out the Door (and Others Stay Empty)

Why do some restaurants have a line down the block while others sit empty—even when their food, service or build out is better?

How to sell your restaurant for a premium price

A client of mine just let me know that he was selling his two “Ryan-ified” restaurants … and it’s happening at a premium price. This doesn’t happen by accident and he didn’t get lucky.

7 Biggest Challenges Restaurants Face in 2025 (And How to Survive)

The LA Times identified 7 top crippling challenges that restaurants are facing going into 2025. In this week’s video, I’m going through each one with specific things you can do to protect your business so that 2025 can be your best year yet.

Lessons for Restaurant Owners from Multi Brand Companies

Cheesecake Factory’s big shake-up is making waves, but the real takeaway for the smaller independent restaurant owner? Staying focused is the secret sauce for success. If you’re running a restaurant, here’s why going deep, not wide, matters more than ever before.