Husband, Father, 33 year old who quit a corporate job to start a Restaurant Consulting business to help owners & managers lead better lives & better operations.
Restaurant Relief
Systems (Part 3)
These areas will be the most financial rewarding categories you can tackle.
Menu Optimization
Culture (Part 2)
Your guest’s experience will NEVER exceed your employee’ experience. Ponder that for a minute.
Much like branding (Part 6), culture can only be directed by you and your leadership team. It cannot…
Managing Costs (Part 1)
With the volatility of food prices, demand to increase wages, and growing competition, controlling costs is becoming even more crucial. As the owner or manager…
“We’ve Always Done it that Way”
This quote has stuck with me for an incredibly long time. Maybe because I have taken over many restaurants and this phrase had haunted me in those tough times of transition.
Starting a Restaurant is Insane. And you’re good with that.
Long days. Busy hours. Food safety. Kitchen employees. Service employees. Guests with high expectations. These are just during a day to day…