Jon Murray: Get More Profit From Your People
08/04/2026
What if spending more on your staff is the fastest path to a more profitable restaurant? Jon Murray washed dishes at Applebee’s and spent six
Blog Posts
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Tobin Ellis: Your Labor Problem Is a Design Problem
07/31/2026
What if your biggest profit leak is hiding behind the bar, in the engine your guests never see? Tobin Ellis spent 30 years behind the
80% of Your Customers Have No Idea What to Order. That’s Your Biggest Revenue Opportunity.
07/28/2026
Internal marketing is everything you do inside your four walls to increase the value of every customer who already showed up. From the house account enrollment script to status-based loyalty programs modeled after credit card companies, these are the tools that turn first-timers into repeat customers for zero dollars.
Helen Johannesen: Ownership Isn’t the Win You Think
07/28/2026
What if owning a restaurant isn’t the win you think it is, but a risk most people misunderstand? Helen Johannesen didn’t just step into ownership,
Brendan and Bianca Shah: Collaborate, Don’t Compete
07/24/2026
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
Brendan and Bianca Shah: Collaborate, Don’t Compete
07/24/2026
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
Jeremy Lett: The Product Failed, Not You
07/21/2026
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
07/17/2026
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,
Harry Posner & Natalie Dial: Put Staff Before Guests
07/14/2026
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
07/10/2026
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