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.
Ditch the Storefront: Michael Russo on Going Where Customers Are, Failing with Discipline, and Building a Franchise That Scales
What if the biggest mistake in your business model is having a fixed address? Most operators spend their careers fighting for foot traffic. Michael Russo
Trends Fade, Essentials Don’t: Koji Kanematsu on Patience, Painful Pivots, and Building a Concept That Lasts
What if your biggest problem isn’t awareness—it’s that people try your food and don’t come back? Koji Kanematsu set out to bring onigiri to the
Stop Planning, Start Serving: Matt Jozwiak on Turning Action into Impact and Scaling a New Restaurant Economy
What if the real advantage isn’t better strategy… it’s faster action? Matt Jozwiak, founder of Rethink Food, built a movement by rejecting perfection and embracing
Surviving Over 100 Years: Ti Martin on Growing a Legacy Brand
What if the difference between a good restaurant and a great one came down to what happens in the 20 minutes before service? Ti Martin,
Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success
What if most restaurants fail because no one’s really watching what matters? Maycoll came up peeling potatoes in Michelin-starred kitchens, learning the craft from the