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.
Peter Wright: Stop Chasing New Customers
What if the biggest risk in scaling your restaurant isn’t the market, but the people you trust to grow it? Peter Wright has spent decades
How to Build a Restaurant People Actually Want: Josh Halpern, Big Chicken & Craveworthy Brands
Celebrity can create trial. It cannot create loyalty. Josh Halpern helped take Big Chicken from 2 units to nearly 50, but in this conversation he
No Classics, No Apologies: Jenn Saesue & Chat Suansilphong on the Identity-First Strategy That Built Their Empire
What if the fastest way to stand out in a crowded market is to say no to the one thing everyone expects? Jenn Saesue and
How to Build a Restaurant People Can Remember: Scott Snyder, Badass Coffee of Hawaii
Most restaurant brands think their problem is sales. Scott Snyder thought he was walking into a franchise sales problem at Badass Coffee of Hawaii. What
Your Best-Selling Dishes Might Be Killing Your Restaurant: Amanda Maneesilasan on Letting Go to Level Up
What if the very thing you’re afraid to remove is what’s holding your restaurant back? Amanda Maneesilasan didn’t plan to take over her family’s restaurant.