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Stop Treating the Profit & Loss Statement as a Punishment—Start Using It as Your Greatest Leadership Tool

Throughout my hospitality career, I have had the privilege of working with some of the world’s…
Stop Designing Menus Based on Feelings: Build Them on Facts Instead

One of the biggest mistakes I have witnessed throughout my hospitality career is how restaurants, hotels,…
Stop Treating Suppliers as Vendors. Start Treating Them as Strategic Partners.

For many restaurant groups today, supplier negotiations begin and end with one question: “What’s your best…
The Hidden Cost of Missing Resources in Hotels and Restaurants

After spending many years working in hotels, restaurants, banqueting operations, room service, all-day dining, and independent…
Retaining the New Generation of Restaurant Staff: It’s Not About Paying More, It’s About Leading Better

One of the biggest challenges facing the restaurant industry today is not attracting customers—it’s retaining employees.…
Success Is Built for Peak Time, Not for Average Days

One of the biggest mistakes businesses make is preparing their operations for an average day instead…
Why Kitchen Consistency Is One of the Biggest Challenges in the Restaurant Business

One of the greatest misconceptions in the restaurant industry is believing that once a kitchen has…
The Simple Habit That Can Transform Restaurant Service: Repeat Every Order

One of the biggest mistakes I continue to see in restaurants today has nothing to do…
Choosing the Right Restaurant Concept: The Decision That Will Define Your Success

One of the biggest mistakes I have seen throughout my career is entrepreneurs falling in love…
A Restaurant Is More Than a Business Investment—It’s a People Business

Every few months, I see another investor, developer, or successful entrepreneur deciding to enter the restaurant…