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.

Do you buy into these restaurant myths? It’s better to have a cash drawer that is over than short. Buy large quantities to save money.

When faced with a making a decision or change in your restaurant business, don’t choose the downward spiral that can’t be controlled.

There’s 6 things that should be on your restaurant’s scoreboard to keep you informed, interested and moving in the right direction.

Checklists may be easy, but if you don’t set them up right, they’re useless! There’s 5 core elements you absolutely must include.

Add these 2 things to your menu and you end up with a winning combination to help boost sales and give customers a better experience.

Chef Colin is the Executive Chef and food cost master who runs 23 restaurants. He gives his #1 tip for managing food costs.