Restaurant Outloud: Recent Episodes
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Restaurant owners, operators, managers, and employees do you ever feel stuck? Stuck in your ability to grow your income or your desires for more. This week's video is just for you.
Is your restaurant team lacking some of that hospitality flair? Today’s video shares my five steps to change behavior in general, but more specifically personality type behaviors.
Whether you are an organization freak like me or not, today’s video is going to be a helpful one! I am sharing my best tips for keeping your office organized.
In today's video, I am sharing the five brand commandments that you must adhere to for your brand to build trust in the marketplace and with your consumers.
Restaurant owners and operators, do you feel like your staff is just not prepping efficiently? I have a solution for you in today’s video!
You know the saying, “when the cat is away, the mice will play.” When you leave your restaurant, do you know what your employees are doing? Is it business as usual or happy hour?
Should your restaurant employees have to sign or initial checklists? The answer is no. Learn why in today’s training video.
I am not a fan of digital checklists for restaurants. Today’s video explains why I still prefer paper checklists.
Today’s video talks about restaurant culture and the simple way you can kill it off. It’s all about maintaining and enforcing standards.
Is your restaurant Green and Growing or is it Ripe and Rotten? In today’s video, we are talking about business growth (and death).
Do you know what the new modern restaurant is going to look like? Neither do I, but I do know that it’s going to be 10% better than it is now. Today’s video dives into that and explains how you can continue to stay relevant and stay successful!
If people on your team aren’t performing at the level they should be, perhaps they are receiving bad coaching. There is no amount of talent that can make up for bad coaching!
Today’s video talks about why your restaurant staff hates checklists, it's not for the reasons you think.
In today’s video, I teach restaurant owners, operators, and managers how to properly manage their restaurant checklists.
Do you know the difference between a restaurant checklist and prep sheest? That is the subject of today’s video.
Today’s video is the first in a four-part series on restaurant checklists and shows you how to create an effective checklist.
Are you a passive aggressive manager? You know, the kind that leaves subtle hints to avoid conflict versus tackling the issue head on. This video is for you!
In today’s video, we are talking about getting your restaurant more orders by getting top search results in third-party delivery apps like Uber, DoorDash, GrubHub, etc.
In today’s video, I am sharing three tips on how you can advance quickly to general manager of your restaurant.
Today, I am sharing my game-changing tips for getting your first week as a restaurant manager off to a great start.
In today’s video, I'm going to teach you how to master your job interview and get your next job. I share the 5 most common interview questions and how to answer them the right way.
Want to learn how to get paid more for the hard work your putting in? Watch today’s video for a simple tip on how to create more value, which will help raise your worth.
In today’s video, we are talking about restaurant standards and the lack of professionalism that comes if standards are set too low. Restaurant owners, operators, and managers - this one's for you!
In today’s video, we are talking about what you are willing to do and willing to give up to get what you really want. This video is short but very sweet!
In today’s video we are talking lazy restaurant managers and lazy restaurant employees. You might be surprised on what I think the solution is for turning a lazy employee into productive employee!
Football coaches Nick Sabin and Bill Belichick are masters at defining roles and expectations for their teams. It’s why they’ve won 6 national championships! Today’s video talks about clearly setting job expectations, roles, and procedures at your restaurant. It’s the key to employee success!
It’s so easy to lie to ourselves and say what we are doing is the most important thing so we don’t have to do the hard or uncomfortable things.
Setting a 20 year goal sounds crazy and too far off for some people, but let me explain why I think it's something you should consider.
Sometimes the solution to a problem is the problem itself. Hum...curious what I mean by that? Watch today’s video to find out.
There are two very simple rules that I want you to live by in any business, but especially in the restaurant business. I share those in today’s video tip.
I talk to restaurant owners and operators all over the world every day. One of the questions that I ask them is, “Was there a time you were doing well?” You might be surprised at the answer. Watch the video now!
Today, I’m sharing my 5 steps for handling tardy employees in a way that is very constructive and helpful without making anyone angry or accusatory.
I know this is going to be controversial for some of you, but there are four reasons I don't teach restaurant inventory to my clients. Learn why.
Today’s video is all about Prime Cost: why it’s important, how to calculate, and how to measure up. Watch now.
In today's video we're talking about the three most important things you need to know about your restaurant labor cost. Watch now.
Food Cost is one of the things that I get contacted the most about. Today, I am sharing my list of the 6 most important things to know about Food Cost.
Have you ever wondered what the average profit margins are in restaurants? It's hard to find that information, so I'm going to break it down for you in today’s video. Watch now!
If you have ever struggled with rolling out a new menu or you're about to make some changes to it, this week’s video shares four ways to make sure that your menu rollout goes smoothly. Watch now!
Today’s restaurant owner’s book report is on Profit First. This book is all about making you more money and flipping the script on how we look at accounting. Watch now!
Today’s training video has three simple pieces of advice for anybody who is a new kitchen manager or new restaurant supervisor. Watch now!
Do you ever feel like your staff is preventing you from attaining the success that you deserve? That’s the subject of today’s video.
Today we're talking about the restaurant owners path to success. Why? Because in reality the path is often very different than what most people think it is.
In today’s video, we are going to talk about loving your restaurant’s guests and why it's so important to the success of your business.
Do you use checklists in your restaurant? If so, are they working for you? If not - why in the hell not?! They are the key to getting things done right and on time.
Ever wake up ready to take on the world and then boom the other shoe gets dropped? Today we’re going to balance those highs and lows. Watch now.
Do you ever struggle with staying on top of all your financials such as balancing your budget, paying your taxes, paying your bills, and paying employees? Today’s video shares 3 methods to make this task easier and more efficient!
Have you had a restaurant employee ask for a raise, but you we're thinking about firing them? If that's ever happened to you, this week’s video shares some simple steps for solving this problem. Watch now.
Talk can be cheap in the interview process. To truly judge a candidate’s character, you need to set up a better process. Watch the video to learn more!
Have you ever found yourself jealous of another restaurant owner’s success? Trust me, it’s a natural feeling. But how you handle that feeling is what’s important! Watch the video to learn more.
How do you handle fake or negative reviews in your restaurant? That’s the topic of today’s blog post.
Have you claimed and optimized your Google business listing? Here’s why it should be your top priority TODAY.
Do you ever think about how to open a restaurant and ensure that it’s crushing it on day 1? In today’s video, I talk to the owner of Howdy’s Grill’d Pizza on how they 6x their opening day goals.
Managers - are you a master at table visits? What about your servers? If not, you are missing out on a valuable gift. Learn why...
Ever wondered why Steve Jobs wore the exact same thing every day? It was to combat decision fatigue. What does that have to do with you?
Has the beautiful, crystal-clear vision you had for your restaurant become a little cloudy? Today’s video talks about how to get it back on track. Watch now!
How do you turn your average employee into a diamond that sparkles and shines? That’s the subject of today’s video blog. Have a watch!
I wish there was a magic pill that you could take and poof all your restaurant problems disappeared. But since that doesn’t work, here are my tips for establishing culture in your restaurant.
Do you feel you are always checking up on your employees because they aren’t doing what they are asked? Then this week’s video is for you!
Social media is here to stay and it's got to be legit, so let 2019 be the year that you level up. Here are my 5 tips for crushing restaurant social media in 2019.
It’s book report time! This week, I am sharing Deep Work by Cal Newport. If you need help structuring your time, calendar, or focus, then this book is for you! Have a watch and let me know what you think!
This week’s video is more for operators, managers, employees, line level staff, cooks, servers, or bartenders. I am sharing my number one tip for getting promoted!
If you find yourself wishing, wanting, or hoping for something new, take a pause. It’s a matter of finding what you can control.
If you're struggling with your staff it might be because they're not being onboarded properly. Trust me, nothing is more important than that step. This week’s video explains why.
Today we are going to talk about setting restaurant owner and operator goals so you can crush it in 2019!
How are you going to get the most out of your restaurant financials so you can make the most money possible in 2019? I am sharing three simple things you can focus on to make this happen.
Today I am sharing my State of the State for the Restaurant Industry in 2018 along with my predictions for what will happen in 2019.
I know one of your biggest challenges is staffing. I'm hearing it from everyone - it's really hard to find good staff right now. So this week I'm going to teach you three steps to get the most out of your employees in 2019.
It’s book report time and this week, I am sharing a book that goes to the core of the restaurant business. This book is The Four Disciplines of Execution by Sean Covey, Chris McChesney, and Jim Hulling. I hope you enjoy!
With all the POS systems out there how do you know which one to pick? There are so many to choose from, right?! Today, I'm going to help you decide which POS system might be the right one for your new restaurant.
Restaurant employee turnover will happen no matter what - that’s just a plain fact. Here are my Top 3 strategies for preventing it from happening so often!
Today, I am sharing some important rules for keeping a very clean and sanitary kitchen. Did you know there is a difference and that keeping your kitchen both clean and sanitary will have a huge impact on your restaurant’s success?
One of the most common mistakes I see with my clients POS system is how combo meals are set. Follow my method and your reporting (and numbers) will never look better!
How do you cost a menu out and create recipe cards for a dish that has options? Watch the video to see my easy method.
I talk about customer service and guest expectations a lot, and for a good reason - it’s vital to the success of your restaurant business. Today, I am sharing my #1 tips for exceeding guests’ expectations. Watch the video...
Today, I am sharing some important rules for keeping a very clean and sanitary kitchen. Did you know there is a difference and that keeping your kitchen both clean and sanitary will have a huge impact on your restaurant’s success?
How do you define great customer service? I bet you say things like, “My server should be friendly and attentive to my needs.” Or maybe something like, “I should be greeted immediately and in a friendly tone.” All good answers, but how do you go above and beyond this to exceed your customer’s expectations?
Every successful business has a technician, an entrepreneur, and a manager. Which role do you fill? All of them? One of them? Those are the questions answered in this week’s TRB book report: The E-Myth by Michael Gerber
I absolutely love Chick-fil-A! And I always feel bad for the other restaurants within a close vicinity to their restaurant because they don’t pull in nearly the same amount of business. Today’s video digs into the reason for this success (phenomena?).
Are you feeling stuck? Ready to up your game? Then it’s time to experience an evolution of change. This is the premise behind Marshall Goldsmith’s book “What Got You Here Won’t Get You There.” Watch my video book review to learn more.
Today, we are going to talk about ideas. I love ideas! Matter of fact, people come up with great ideas every day. However, ideas without execution are useless. Why? That’s the subject of today’s video: My Three Truths About Ideas. Have a watch!
What is your competitive advantage? What one thing can you do better than anyone else in your industry? This week I share my take on Mighty Fine Burgers. I bet you can’t guess what makes them, well mighty.
What’s your competitive advantage? The one thing that makes you unique, special, and successful. This is one question to answer out of the box! Watch today’s video tip to learn more about what I mean by this.
There is one thing you can do right now in your business that is not some whiz-bang silver bullet strategy to increase sales and drive more business, that one thing is exceeding your guests expectations.
Did you know that the most important real estate you can own is your online real estate? By this we mean your online reputation. Today’s video tip shares my advice for filling seats by controlling what people read about you online.
Want to learn how to get 30 minutes, an hour or even two hours back in your week so you can work on the things you love to do, or even enjoy a little more freedom in your life? Watch the video to learn just how simple this is to do!
If there was only one thing you could do in your restaurant to dramatically change the destiny of future profits and performance of your restaurant, what would that one thing be? In this video, I talk about a fantastic business book that answers that question. “The One Thing” by Gary Keller and Jay Papasan. I have to tell you, it is at the top of my must read list.
Today we’re talking about increasing profits by improving your draft beer system. There are at least six or seven (maybe more?) ways to increase profit in draft beer sales but I'm sharing with you the four easiest ones so you can see quick results.
Today, I am going to teach you how to lower your restaurant and bar bottled beer costs by implementing a very simple inventory system that helps prevent “cheating”.
Today I am sharing a quick tip on how to quickly heat up your restaurant and bar profits. When you’re done watching the video, you’ll be singing, “Ice, Ice, Baby!”
Answering the phone properly is a crucial to the success of your restaurant and your staff. if it’s not done properly you’re gonna lose out on some potential business. In this week’s video I will share with you the perfect script.
If you or an employee feel stuck at a certain level of success it may be a due to something known as the Peter Principle. In this week’s video I will talk to you about this principle and how you can overcome it.
Getting your customers to come back more often is the easiest way to increase your restaurant profits. But getting them to come more often is not just about memberships or loyalty programs.
Restaurant Loyalty Programs and Restaurant Membership Programs are great methods to reward your customers, but how are they different?
The menu is your restaurant’s most important tool but if it becomes too big and has too many choices, it can confuse your customers. In this week’s video I will share with you about the dilemma restaurateur’s face with their menus and how you should approach it.
You can easily predict what a restaurant’s goals are by simply looking at their planned activities in the calendar.
The Pareto principle or the 80/20 rule is important to know when doing your projects. In this week’s video I will talk to you about this principle and how it applies to your tasks and your restaurant in general.
There are levers that you can pull at any time to increase your revenue. This week I will share to you the 4 growth levers that you can apply in your marketing.