Video Blog

Are New Ideas Killing Your Restaurant?

Are all of the new ideas swirling in your head actually doing more harm than good for your restaurant?

Food Cost Formula: How to Calculate Food Cost MY Way

Everything you’ve ever wanted to know about food cost — FAQs, the formulas to use, and my ridiculously simple way of calculating food cost!

My Best Piece of Business Advice for Restaurant Owners

Now more than ever, if you aren’t going the extra mile to make your customers feel appreciated and part of the “family”, they are going to take their business elsewhere. Here’s my #1 tip for getting (and keeping) more customers!

Should you have multiple broadline distributors?

Are you better off with 1, 2, or even 3 broadline distributors? Here’s my strategy for getting more bang for your buck with broadline distributors.

Restaurant Owners: Do You Have Your Manager’s Back?

If you don’t like what your owner is doing, the chances of you changing their behavior are very small. So, what can you do when your owner doesn’t support your decisions?

A Ridiculously Simple Way to Hit Food & Labor Costs

Chef Colin (Turks & Caicos Beaches Resort) has tips for managing your restaurant food cost. His budget is $55K/day over 23 restaurants!

These Goals will Kill Your Restaurant

How do you know you’re on the right path to reach your goals? 6 reasons why you can’t compare your restaurant to another one.

Is your restaurant doing this the right way?

Just like the PB & J, the order of things is not generally not optional. So why do you focus on the most important part of a restaurant’s success ….last?

Lower your Prime Cost by 25% like these restaurant owners!

How do you get out of the weeds? 1)You know when to ask for help. 2) You lower Prime Cost by 25% in less than a year like these two awesome ladies did.