Never one to shy away from controversy, today I’m sharing my opinion on whether restaurants should counter increasing food and labor costs with a service fee or by simply increasing prices.
Should restaurants add a living wage service fee to their checks or just raise prices? It’s a HOT topic that’s very controversial and extremely interesting.
Every restaurant owner and operator should read Daniel Coyle’s The Culture Code because it’s more important than ever to build a winning culture in your business.
Now more than ever, we need to make changes to how we do business before more restaurants disappear.
There are many things you’ve heard me say over and over again, including, “I HATE franchising!” But I’ve never explained why…until today.
Recipe costing tools claim to make recipe costing easier for you. But do they really? Watch today’s video to find out why I don’t think they do and what you can do to make this task easier.
Kathleen didn’t go to her restaurant for 4 MONTHS during Covid and sales went up! How was she able to be an absentee restaurant owner during one of the hardest periods for restaurants? She shares strategies inside…
You would never use a screwdriver to hammer a nail. So why use the wrong tools to measure your restaurant’s financials?
Do you want to know how to explode sales and profits in your restaurant? This video shows you the easiest way to make that happen in your restaurant!
Restaurant financials are complicated. There’s no way to sugar coat it. But if you use the right tools to help solve the right problem, you will set yourself up for success.
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