Video Blog

Why Expansion Might Be Killing Your Restaurant Profits

Having a baby won’t save a marriage and opening another location will not fix a broken restaurant. In fact, adding more locations might actually create an even smaller margin.

How to Run Effective Stand-Up Meetings in Your Restaurant

Communication in a restaurant is hard. No one starts at the same time, everyone has a different day off. I remember how frustrating it was to never hear about the changes that were made on my days off or to find out about updates to a catering event AFTER it had already started.

How to Delegate Tasks in Your Restaurant and Actually Have Them Done Right

If you’re finally delegating tasks but they either aren’t getting done or aren’t getting done right, you might need a crash course on how to properly delegate tasks so they get done exactly how you want them.

Why Your Payroll is Higher Than It Should Be (And How to Fix It)

Phantom labor is one of the biggest profit leaks in restaurants and most owners don’t even know it’s happening.

The 3 Questions Your Servers Must Be Able to Answer So You Don’t Lose Sales

A guest asks, “What’s the best thing on the menu?” and your server says, “Everything is great.” It’s not helpful. It’s actually frustrating. And worse, it costs you money.

Stop Overcomplicating Your Restaurant Menu (You’re Losing Customers)

Last year, I reviewed Hawaiian Bros and loved everything about it. Simple menu. Easy ordering. Fast service. The kind of place I’d eat at weekly. This past weekend, I went back. They added wraps. Big bowls. Little bowls. Build-your-own options. Loyalty programs that didn’t work. Menu items with confusing Hawaiian names and no descriptions.

How to Become the Go-To Restaurant in Your Neighborhood

You don’t have to wait two decades for your restaurant to become the neighborhood go-to. Most owners think becoming a “classic” takes years of building reputation, refining the concept, and hoping the community eventually adopts you.

Your Restaurant’s Success Depends on This ONE Position (And It’s Not the Chef)

Want to know the #1 position that determines how much money you’ll make tonight? It’s not your chef. It’s not your bar manager.

How to Build a Restaurant Team That Runs Without You

Think you need to be in your restaurant 24/7 to keep it running smoothly? In part 2 of my chat with Michael Thibault from DFY Marketing Systems we share the story of a restaurant owner who spends four months a year away from his restaurant and still maintains exceptional operations.

What a $4M Independent Restaurant Owner Figured Out About Staff

How does an 85 seat sports bar in the middle of Wisconsin bring in $4M a year in sales? Michael Thibault from DFY Marketing Systems and I were catching up and I hit record on our conversation because it was too good not to share with you guys.