Blog Posts
The Takeaway: Why Nobody Wants to Work for You
What if your staffing problem is a leadership problem? Every week I hear owners blame the labor market. The restaurants that keep great people run
Jim Tselikis: You’re Never Out of the Trenches
What if the hardest part of building a brand starts after you’ve made it? Jim Tselikis co-founded Cousins Maine Lobster in 2012 with his cousin
The Takeaway: This Is Killing Your Restaurant’s Growth
What if your willingness to do whatever it takes is the thing holding your business back? Most owners plan to set boundaries once they’re successful.
Adrianne Calvo: Shrink the Group, Grow the Brand
What if the next restaurant you open is the thing standing between you and the business you actually want? Adrianne Calvo opened her Miami restaurant
The Takeaway: The Myth Keeping Busy Restaurants Broke
What if putting your guests first is the reason your packed restaurant still can’t pay its bills? Plenty of operators run full dining rooms all
Johanna Hellrigl: The Expensive Way Is Cheaper
What if the ingredients you’re afraid to buy are actually the cheaper option? Johanna Hellrigl opened Ama in Washington DC in June 2024 and built
The Takeaway: The $72,000 Hiding in Your Restaurant
What if your next $72,000 is already sitting on your guest list? Chasing new faces feels like growth. The faster money is in the people
Justin Devillier: Stop Fixing What’s Already Broken
What if the standard you are most proud of is the thing holding your restaurant back? Justin Devillier has run La Petite Grocery in New
Ami Kassar: You Gave Away Equity for Nothing
What if the reason you gave away a piece of your restaurant is a myth you never bothered to test? Most operators believe banks will
The Takeaway: Your Guests Didn’t Leave. They Forgot You
What if your regulars didn’t leave you? What if they just forgot you exist? Most operators spend the year buying strangers while the people who
Mike Mudrey: Your Restaurant Doesn’t Need You
What if the reason your restaurant runs on you is that you keep showing up? Mike Mudrey bought a crêperie in East Lansing with no
Felipe Riccio: Kill the Entire Menu Twice a Year
What if the only reason your guests came once is that nothing changed after they left? Felipe Riccio is chef and partner at Goodnight Hospitality
Ariel Arce: The Spreadsheet Came Before the Concept
What if your concept should have been designed backwards, starting from the check average you need? Ariel Arce had 16 seats and no way to
