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

When you track the past, you always feel out of control. Measure the right things to help your restaurant and employees grow.

There’s a simple breakdown and must-have tool if you want to track your cost of goods sold & direct operating expenses the rightway.

Let’s make 2017 the best year ever…

Should you include utilities or labor in your restaurant’s plate cost? Absolutely not – these are just 2 examples of why it doesn’t work.

Marketing isn’t convoluted. I’m giving you 3 simple, easy steps that every restaurant owner can do right now.

What do you do on one of the slowest nights for a restaurant business? Watch the video for my easy and fun tip on building your email list, creating a buzz on your Facebook page and getting people in the door on Halloween.

Who would have thought that a trip to a fast food restaurant could have inspired THIS many amazing ideas for my clients.

When you track the right thing in your restaurant business, you can celebrate the small victories on your journey to massive growth.