A profit and loss statement is a great tool, but it’s a history book for your restaurant. Let me show you how to read a P&L statement and how to use it.

We think people buy products based on their price but this is not the case. Let me tell you my insights about how price and value affects your customers perception.

Your restaurant needs to become the hub of your community. I will tell you why this is important to become one.

Leaks in your restaurant are costing you time and money. I’ll tell you what these leaks are and how to fix them.

All the resources and know-how to become the best restaurant is in your hands but is it enough? Having a vision for your restaurant and delivering your promises are the final pieces.

We need to be the best in today’s economy but how do we become the best? I will share with you the four strategies you can implement to become the best restaurant.

A restaurant needs to be the best to get excellent results. I will share you my insights on what it takes and why you need to become the best restaurant.

What’s the right price to set on my menu items? A great question and I will give you my two cents on the best way to set the correct prices on your menu.

It’s a better approach to ask about your customers and learn more about them.

When you think competitor you’re likely think similar price point and style. Not always! Find your true competitors in this week’s video.