Video Blog

Quick Tip #32 – Proper sized scoops, spoons, ladles and bags will dramatically decrease your food cost.

I see such a lack of care when it comes to portioning over and over again, why?

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

People won’t remember what you did or said if their experience in your restaurant didn’t measure up. They will remember how they felt.

If you stop selling on social media and start connecting with your customers, the results will 10x.

When you worry about training employees TOO well, you lose the opportunity to do what you actually want in business and life.

Relying on P&L sheets ensures you’re always reacting to issues. Better leading indicators get you in front of problems. BACON can help!

Customer service isn’t something you train. It has to be the culture and mindset of your entire restaurant. There’s no grey area here.

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

If you’re busy handling the daily grind in your restaurant, you never get to the important stuff to get you to the place you want to be

You may hate putting in the crappy work that has to be done today to make your restaurant great, but I promise, it will pay off.