Straight talk on restaurant operations, margins, and what actually moves the needle.
No fluff, no theory — just what I’m seeing across real restaurants, written the same way I’d explain it to you on a discovery call.
3 Signs Your Restaurant Has an Operations Problem, Not a Marketing Problem
If sales are steady but margins keep shrinking, more marketing won’t fix it — it just pushes more people through a door that’s already leaking money. Here’s how to tell the difference.
Read the article →42% of Restaurants Weren’t Profitable Last Year — Here’s What That Actually Means
That’s not a “the economy is tough” headline. It’s a “half the industry has an operations problem it hasn’t found yet” headline. Here’s what’s actually driving it.
Read the article →3 Numbers Every Restaurant Owner Should Check Every Monday
Prime cost, theoretical vs. actual food cost, and labor cost by daypart. Three numbers, five minutes, and you’ll know more about your business than most owners learn in a month.
Read the article →New articles posted regularly
I do a Monday-morning scan of Restaurant Business Online, Nation’s Restaurant News, Restaurant Dive, the National Restaurant Association, and Toast’s industry reports — and this page gets updated with what’s actually relevant to independent and multi-unit operators, not just headlines. Check back, or follow along on LinkedIn for the day-to-day version.