Blog Posts
Brendan and Bianca Shah: Collaborate, Don’t Compete
What if the smartest thing you can do with your single biggest advantage is hand it to the competition? Brendan and Bianca Shah run Chado
You Don’t Sell Food and Beverage. You Sell Seats. And That Changes Everything.
What industry most closely parallels the restaurant business? The airline industry. Delta sells seats. So do you. Before you can optimize anything, answer one question: are you in the manufacturing business or the experience business? Most restaurants are confused, and that confusion is killing profitability.
Jeremy Lett: The Product Failed, Not You
What if the real thing holding your restaurant back is your refusal to trust your own taste? Jeremy Lett spent 26 years at Bloomin’ Brands
Seth Gerber: Your Restaurant Is a Factory
What if you can’t actually manage your people, and every hour you spend trying is the reason your restaurant won’t scale? Seth Gerber co-owns MIDA,
Your Event Clients Don’t Want a Deal. They Want to Not Get Fired. Here’s How to Close Them.
Corporate event bookers aren’t looking for a deal. They’re looking to not get fired. What you’re selling is confidence. Reply within one minute and you’re 391% more likely to close. Here’s the complete system from outbound targeting to hand-raising emails to automated follow-up.
Harry Posner & Natalie Dial: Put Staff Before Guests
What if the conventional wisdom about putting customers first is the very reason your restaurant keeps losing good people? Harry Posner and Natalie Dial walked
Philippe Massoud: Built to Last 19 Years
What if the reason your restaurant isn’t built to last is because you designed it to survive instead of dominate? Philippe Massoud opened ilili in
Stop Trying to Fix Tuesday. There’s $15,000 a Week Hiding in Your Weekends.
When you ask someone to come in on a Tuesday, you’re asking them to alter their behavior. That’s incredibly expensive. Instead, focus on influencing behavior during peak hours. Sodici Pizza does $1.4M a year open four days a week. There’s $5,000 to $15,000 hiding in your under-capitalized weekends.
Michael White & Bruce Bronster: Price Less, Win More
What if the reason your margins are tight has nothing to do with efficiency and everything to do with strategy? Chef Michael White held five
Ben Leventhal: Your Guests Didn’t Leave, They Forgot
What if your guests aren’t choosing your competitors, they just forgot you exist? Ben Leventhal has spent 20 years building the infrastructure that connects diners
Rob Herold: This is the secret to delegation
What if the most valuable thing you could do for your restaurant is make yourself unnecessary? Rob Herold has operated a single Chick-fil-A in Bowie,
Rachel Cope: The City Nobody Wanted
What if the city everyone dismissed as a chain mecca was actually the smartest place to build a restaurant empire? Rachel Cope didn’t wait for
How to Build a Restaurant That Can Scale Without Breaking: Jeff Fenster, Everbowl
What if the reason you keep breaking your own promises is that you’re relying on willpower to keep them? Jeff Fenster is the founder of