Food cost too high? Here’s what to do

2018-02-26T19:16:42-08:00February 6th, 2018|

With minimum wage going up again, your labor costs have likely skyrocketed. If you’re a client of mine or read my blog, you know I have all kinds of tips for controlling your labor costs. But labor isn’t the only expense factoring into your bottom line. If you own a restaurant, you know that your

WTF are you doing?? – 8 questions to ask before you decide to open a restaurant

2018-01-11T12:21:27-08:00January 11th, 2018|

You already know that opening a restaurant is a labor of love. But if statistics say anything, it’s also a lesson in futility. These show that 60 percent of restaurants close within the first year, and 80 percent in the first five years. While those numbers are grossly inflated (most of the research I’ve seen

How DO you turn around a failing restaurant?

2017-12-03T19:28:09-08:00November 24th, 2017|

In my world of restaurant consulting, if there’s one question that gets asked more than any other, it’s the title of this blog. What my clients don’t want to hear is often my first response: You don’t. That’s because it is an extremely expensive and trying process, even if you do everything right. First, you