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.
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
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
If you needed more money today – gun to your head – do you have proven tactics that would generate revenue at a profitable rate? The McRib is a lever McDonald’s pulls when franchisee sales drop. Here are 7 revenue levers for your restaurant, from a $1.18 pricing fix worth $150K to a DM strategy that brings in 200-500 covers monthly for free.
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,
Dan Simons had the systems. He had the corporate restaurant training. He had the operational discipline. And his first independent restaurant still failed in 14
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
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
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
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
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