The Restaurant Prosperity Formula

Most restaurant owners spend their days obsessing over food cost, labor and sales — but what if the real driver of chaos isn’t on your P&L at all? In this episode of “The Restaurant Prosperity Formula” podcast, I pull back the curtain on the inner game that shapes every decision you make as a leader. From automatic thoughts and emotional reactions to old stories and personal triggers, this conversation is about the invisible forces that either keep you stuck or set you free. If you’ve ever felt like you’re working harder than ever but not getting ahead, this...

If you’ve ever hired someone because you needed a body to work in the restaurant and then paid for it for months, this episode will feel uncomfortably familiar. In episode 140 of “The Restaurant Prosperity Formula” podcast, I sit down with Dwight Crain, managing partner of Eleserv, to talk about the real reason turnover keeps repeating itself and how better selection changes everything. You’ll hear what restaurant owners can expect to learn about the hidden costs of a bad hire, why most of us overrate our interviewing skills, how assessments and benchmarks can narrow the candidate pool fast and how...

You know things are bad in your restaurant when you’re so overwhelmed you forget to eat for three days and your debit card is declined at the gas pump. In this episode of “The Restaurant Prosperity Formula” podcast, I sit down with Kristi and Tracy Carter, owners of JAC’s Craft Smokehouse in West Monroe, Louisiana, to talk about how they went from that rock-bottom moment to running a profitable, values-driven barbecue restaurant with a management team that lets them travel without worrying. In our conversation, you’ll hear how they turned an award-winning sauce company into a full-servi...

If you’ve ever felt like you’re doing everything “right” in your restaurant and still not getting the results you want, this podcat episode is for you. In this conversation with restaurant pro and digital media legend Shawn P. Walchef of Cali BBQ and Cali BBQ Media, we dig into why “build it and they will come” is a lie, why no one is coming to save your restaurant, and why that’s actually great news. Walchef shares how he went from struggling with a bad location during the 2008 economic collapse to building a thriving restaurant and media company tellin...

I open this episode with a challenge: What if the difference between feeling chained to your restaurant and finally running it on your terms comes down to five leadership habits you can choose — every single day? In Episode 137 of the “Restaurant Prosperity Formula Podcast,” I dig into how visibility, consistency, development, clarity, accountability, passion, persistence, communication and action show up in thriving operations. You’ll hear real stories from owners who turned corners by documenting standards, steering with numbers, coaching their people and implementing systems that stick. If you’re wondering what leadership actually looks like in the trenches — and what you...

I opened this episode with a simple truth: restaurants don’t win on one great meal — they win on the second and third visits. In my conversation with hospitality pro Darren Denington, we unpack what really drives repeat business right now: first impressions that stick, value guests can feel (beyond price) and service that creates a personal connection. You’ll hear how to turn a first-time guest into a regular, what “value” actually means to today’s diners, where operations quietly erode loyalty and how to use systems, training, accountability — and yes, secret shopping — to keep experiences scoring in the 90s. This is...

Who doesn’t love a comeback story? In episode 135 of “The Restaurant Prosperity Formula” podcast, I sit down with Linda Grace Zadoian, owner of Piccadilly Grace Café & Market in San Marino and South Pasadena, California, to trace her path from middle-market finance to multi-unit operator who rediscovered joy in the business. You’ll hear how she stabilized after inflation shocks, literal wildfires and personal loss — not through heroics, but by embracing leadership, systems, training, accountability and taking action. Expect to learn what changed in her mindset, the specific levers she started pulling, and why community and the right implementer turned overw...

What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula” podcast, I hand the mic to longtime friend and Mastery Plus member, Brian Sandel, co-owner of Creekwood Grill in Cypress, Texas. Sandel brings decades of restaurant experience to the table — and plenty of tough, thoughtful questions. Together, we dive into leadership lessons, the realities of restaurant ownership and even personal stories that shaped my journey. If you tune in, you’ll hear candid insights about success, failure, impostor syndrome, and why systems and processes are the foundation of lasting prosperi...

When money’s tight, creativity has to be tighter — and that’s exactly what you’ll learn about in episode 133 of the “Restaurant Prosperity Formula” podcast. I share how the most resilient operators innovate without big tech, big teams or big checks. You’ll learn how to spot high-impact opportunities right under your nose, pressure-test ideas cheaply, measure what matters (so you stop guessing) and either scale the winners or kill the losers — quickly. You’ll also hear real results from fellow owners who trimmed food cost, simplified menus, boosted repeat visits and turned “dead space” into revenue. This is a blueprint for usi...

If your restaurant feels like it’s running your life, this episode of “The Restaurant Prosperity Formula” podcast is for you. I invited leadership expert and author of “Watch Me Rise Dr. Doug “Dr. Luff” Luffborough — who went from homelessness to Harvard and a career coaching leaders — to join me and talk straight to restaurant owners about why prosperity starts with leadership. We connect his story to the Restaurant Prosperity Formula I teach and focus on what you can expect to learn: how your personal life fuels your leadership, how your default style shapes results and how balanced teams create freedom a...

What does it take to go from pulling double shifts in your family’s restaurant to running four successful locations while still making time for family? In this episode of “The Restaurant Prosperity Formula” podcast, I sat down with Matt Jacobs, a Pennsylvania-based restaurant entrepreneur who built Ben Franklin’s Tap Room and now owns three Jersey Mike’s franchises. Matt shares his journey of starting out overwhelmed, underpaid and stuck in the day-to-day grind to creating systems, building a strong leadership team, and ultimately gaining both financial and personal freedom. Listeners will walk away with inspiration and clarity on what’s...

When restaurant burnout hits its peak, what comes next can be your most powerful transformation. In episode 130 of The Restaurant Prosperity Formula podcast, I flip the script, literally. Longtime restaurateur and community favorite Bob Cady takes over the mic to interview me in a deeply personal and insightful conversation. We dive headfirst into the mindset challenges that make or break independent restaurant owners, the pivotal moments that lead to transformation, and why systems alone won’t save your business unless your brain is in the game. Whether you're exhausted from years in the trenches or just hitting your stride, th...

Ever wonder why some restaurants seem to hum along like a perfectly tuned engine while others grind through each shift with staff drama and burnout? In this episode of “The Restaurant Prosperity Formula” podcast, I dig into one of the most overlooked drivers of restaurant profitability and long-term success: staff well-being. This isn’t fluff. It’s about results — better retention, higher morale, and ultimately, more money in your pocket. You’ll learn why mental health, work-life balance and building a culture of safety and recognition aren’t just good intentions — they’re mission-critical strategies for thriving in today’s restaurant industr...

What does it take to save a restaurant that’s drowning in costs, even when customers love your food and rave about your beer? In this episode of the Restaurant Prosperity Formula Podcast, I sit down with Ian McCall of ISM Brewing to unpack his journey from overwhelmed restaurateur to confident, profitable business owner. Ian’s story is a wake-up call for every restaurant and bar owner who thinks passion alone is enough to survive. In this episode, we reveal the behind-the-scenes struggles Ian faced and the game-changing moves he made to transform his brewpub into a success story—provin...

When restaurant owners dream of freedom from the grind — financial, operational and emotional — what they really need is a system. In episode 127 of the “Restaurant Prosperity Formula Podcast,” I sat down with CJ Lewis, co-founder and COO of Jolt, a restaurant operations platform that has redefined how accountability, food safety and systems should work in the real world. If you’ve ever struggled to get your team to follow checklists, keep temps in line or stay consistent without you breathing down their neck, this episode is for you. Lewis shares how Jolt was born out of frustration — and a $10,000 ice cream me...

What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula,” we shake things up with a special “Flip the Table” segment. This time, the questions come from restaurant owner Jeff Fitter, a straight-shooting operator with a knack for digging deep and cutting through the fluff. If you’ve ever wondered how restaurant coaching works behind the scenes, how to become a stronger leader in your restaurant, or how to truly build a business that serves your life — not the other way around — this is the episode for you.

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Let’s be real — this industry is tough. In today’s podcast episode of The Restaurant Prosperity Formula, I dive deep into one of the most make-or-break elements of restaurant success: the guest experience. With fewer guests walking through the door and competition tighter than ever, delivering a memorable visit isn’t optional — it’s survival. Episode 125 is a masterclass in creating experiences so remarkable your guests can’t wait to come back. I explore what truly defines hospitality, why vague standards are your silent killer, and how lazy hiring — not “this generation” — is often the real problem. Whether you’re struggling to r...

In this episode 124 of “The Restaurant Prosperity Formula” podcast, I sit down with longtime friend, client and now colleague, David Militello. Militello is a restaurant owner in South Haven, Michigan, and one of the first five members I ever coached. Over the years, he’s evolved from a struggling operator to a master of restaurant systems and now serves as a member mentor in my group coaching program. In this episode, Militello shares his journey from burnout to balance, the lessons he’s learned about leadership, and why the shift from operator to owner is so critical. Listeners will hear wha...

In this episode of The Restaurant Prosperity Formula podcast, I had the pleasure of interviewing Mark McShaffry, a seasoned restaurant owner with nearly 40 years of industry experience. After starting his career with Houston's, McShaffry eventually took the leap into independent ownership, opening The Backyard Grill in 2001. Since then, he’s grown to operate multiple concepts, including Creekwood Grill and Aero Crafters, all while becoming deeply rooted in his community.

In this conversation, McShaffry shares his journey from corporate manager to thriving multi-unit owner, the tough lessons he learned along the way, and why systems, leadership and continuous le...

In this special episode of the Restaurant Prosperity Formula podcast, I turn the mic over to one of my longtime members and friends, Raul Gonzalez, for a segment we call Flip the Table. Gonzalez is not only an inspiring restaurant owner but also a shining example of what happens when you commit to systems, leadership and constant improvement. In this episode, Gonzalez asks the questions — diving into my background, the lessons I’ve learned and the core of what drives me to help restaurant owners every single day. You’ll get an inside look at the mindset and systems behind...

One of the most common (and frustrating) issues restaurant owners face is managers who bring you every little problem instead of solving things themselves. If you feel like you can’t get anything done without being interrupted, I have some solutions for you. In this episode of The Restaurant Prosperity Formula podcast, I tackle exactly why it happens and, more importantly, how to stop it. You’ll learn how to retrain your managers to think like owners, make decisions with confidence, and stop relying on you for answers—freeing up your time and restoring your sanity.

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Running a restaurant can feel like an endless grind — long hours, constant stress and financial uncertainty. But what if you could step back from the day-to-day operations and still have a successful, profitable restaurant? In this episode of The Restaurant Prosperity Formula Podcast, I sit down with Deja Wakefield, a former teacher turned restaurant owner, who shares her journey from being overwhelmed by restaurant ownership to running two thriving businesses with systems that give her true freedom.

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Running a restaurant is no small feat — especially when life throws unexpected challenges your way. In this episode of The Restaurant Prosperity Formula podcast, I sit down with Tina Wary, owner of Dixie Grill Barbecue and Crab Shack in Hawaii. Wary shares her powerful journey from working behind the scenes in her family’s restaurant to stepping up as the owner after the sudden passing of her husband in 2020.

Her story is one of resilience, leadership and the power of systems. After struggling with financial inconsistencies despite a great team and excellent food, Wary attended my seminar in L...

One of the biggest reasons restaurants struggle with sales isn’t always the food or service — it’s awareness. Either people know about you but don’t care, or they would care if they knew about you. My guest today, Josh Kopel, calls this the Awareness Formula, and in this episode of my podcast, The Restaurant Prosperity Formula, he shares powerful strategies that help restaurant owners become known in their market. Kopel has mastered a critical component of restaurant success: marketing. He is not just a restaurateur — he’s a tech pioneer, a Michelin-rated fine dining operator, and one of the best...

If you’ve ever struggled to get your managers on board with new systems or changes, you’re not alone. In this episode of The Restaurant Prosperity Formula podcast, I dive into exactly why managers resist change, how you can turn that resistance into results and how to empower your restaurant managers to lead change. Managing your managers and getting them on board with change isn’t always easy, but it’s absolutely necessary for your success — and theirs. I encourage you to listen to this episode, then pick one strategy and start implementing it this week. You will soon be on y...

In this episode of my podcast, The Restaurant Prosperity Formula, I had the privilege of chatting with Zack Oates, founder and CEO of Ovation. Ovation is a cutting-edge guest experience platform that helps restaurants collect and act on customer feedback in real-time. Oates’s passion for helping restaurants thrive shines through, and his expertise in using data to drive guest satisfaction and retention is something every restaurant owner should hear. We explored how gathering actionable feedback can lead to better operations, happier guests and, ultimately, a healthier bottom line. Check out this podcast episode to hear it all!

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In this episode of “The Restaurant Prosperity Formula” podcast, Vicki Moore, owner of a sports bar and grill in Illinois, joins me to share her journey from bartender to restaurant owner. After purchasing the struggling bar eight years ago, she transformed it by revamping the menu, improving quality, and creating an inviting atmosphere, growing annual sales from $275,000 to $1.2 million. Despite her success, Moore faced intense challenges, including overwork, stress and health issues, as she initially tried to do everything herself. She shares how being part of my coaching program taught her how to delegate, implement systems and empower her team...

In episode 114 of The Restaurant Prosperity Formula podcast, I welcome Kris Schoenberger, a long-time member of my coaching programs and a highly successful restaurateur, for a special "Flip the Table" segment. In this episode, Schoenberger takes on the role of interviewer, asking me personal and professional questions that reveal insights into my career, work ethic and philosophy on success in the restaurant industry. Schoenberger shares his inspiring story of building a restaurant empire, including BBQ’d Productions and Station 51, after starting with a small catering business. Together, we reflect on out decade-long professional relationship, offering listeners actionable lessons on le...

In the fast-paced, often chaotic world of restaurant ownership, it’s easy to feel overwhelmed — constantly putting out fires, answering questions and making every decision yourself. If this resonates with you, there’s a way to reclaim your time, empower your team and find true freedom. It’s to define and share your why. In this episode of my “Restaurant Prosperity Formula” podcast, I discuss this game-changing principle. Listen to this episode for the explanation of the principle, why it’s so important for your restaurant business and then the action steps to help you transform your business and create a resta...

My guest for this episode of The Restaurant Prosperity Formula is Avery Ward, CEO of Little Italy Pizza in Ohio and a mentor in my coaching program for restaurant owners. Our discussion highlights Ward's journey from working directly in his restaurant to leading a thriving multi-unit business with a team of 80 employees. He shares key insights into leadership, building a strong management team and using tools like video to drive business growth. Ward also discusses his role as a mentor, where he helps other restaurant owners implement proven systems and navigate challenges to achieve success. The episode showcases how...

My guests this week on The Restaurant Prosperity Formula podcast are two restaurant owners who've turned their business around and found their definition of success. Angie and Doug Brown, owners of The Cove Restaurant and Peninsula Golf Course in Long Beach, Washington, came from Big Tech careers. They both worked at Microsoft, spent time raising a family and then looking toward retirement, followed Doug's passion for golf and purchased a golf course and restaurant back in 2007. Their goal was to travel and enjoy retirement. Little did they know the learning curve they had in store for them! Let me...

In this special “Flipping the Table” episode of my podcast, “The Restaurant Prosperity Formula,” Jonathan and Brianna Cowan, multi-unit restaurant operators, take control, turning the tables on me for an insightful interview. Here's a glimpse of our conversation, full of takeaways on leadership, persistence, and what it takes to thrive in the restaurant industry. I’ve known the Cowans for going on 15 years, and I’ve seen their transformation into prosperity firsthand. They own a 65-seat restaurant and cater around 100 weddings per year, offering a full suite of services from rentals to food to bar service. They’re currently building out a...

Building a strong restaurant team isn’t about luck — it’s about being intentional, setting the right tone and leading by example. Hire the right people, train them well, hold them accountable, and recognize their efforts. When you invest in your team, they’ll invest in you and that’s when your restaurant will truly prosper. In this episode of “The Restaurant Prosperity Formula,” restaurant coach David Scott Peters explores a topic that many restaurant owners overlook but is essential for success: team building. This episode is all about creating a team that is engaged, productive and aligned with your restauran...

As a restaurant owner, you won’t want to leave your restaurant’s future to chance, but it can be overwhelming to set goals and develop the plans you need to achieve them. One proven way to get clear on your goals is to put them in writing. and share them with your team. This kind of vision, or a vivid vision, can give you the direction you need to drive sales, build a strong culture and ultimately achieve long-term success. In this episode of my podcast, “The Restaurant Prosperity Formula,” Matt Plapp and I talk about the importance of havin...

Running a restaurant is no easy task. For Daniel Herrero, taking over his family's 48-year-old restaurant business in Panama meant inheriting four restaurants, a bakery, and a commissary — and all the chaos that came with them. It’s a familiar story for many restaurant owners, one of hard work, long hours and personal sacrifice. In this episode of the restaurant podcast, The Restaurant Prosperity Formula, Herrero shares his journey and shows that even when you're knee-deep in problems, there's a path to success — if you're willing to make bold decisions.

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This episode of my podcast, The Restaurant Prosperity Formula, launches a segment I call Flip the Table where a restaurant owner takes over the podcast and interviews me. Today’s Flip the Table features a longtime member of mine who is not only a top operator but over the years has coached and consulted with me: David Militello. He owns four different restaurant formats in a tourist town in Michigan. He and I have known each other for 20 years. He was one of the first five members of my mastermind group when I started coaching restaurant owners 21 years ago. He...

In the restaurant industry, success is defined by more than just the quality of food — it's about having control over your business and achieving financial freedom. One of the most crucial aspects of this journey is mastering food inventory management. In this episode of season two of my podcast, The Restaurant Prosperity Formula, I’m sharing five advanced tips that can transform how you manage your inventory and, ultimately, boost your restaurant’s bottom line. Use what you learn in this podcast to elevate your restaurant and achieve the prosperity you've been working towards.

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When it comes to managing your restaurant’s cost, you absolutely can’t ignore labor. It is the second biggest expense in a restaurant – after an empty seat in the restaurant. Labor cost management is an essential topic for achieving restaurant prosperity and financial freedom. The last few episodes of The Restaurant Prosperity Formula podcast have been a collection of some of my best and most popular tips on three very popular categories for restaurant owners: food cost (Episode 101), systems (Episode 102) and leadership (Episode 103). In this episode of my podcast, The Restaurant Prosperity Formula, I’m serving up a collecti...

Leadership is not just a buzzword; it’s the driving force behind every successful restaurant. By combining leadership with action, systems and training, you can create prosperity for yourself and your restaurant. In this episode of The Restaurant Prosperity Formula, I’m sharing some of my best leadership insights from past podcast episodes to highlight the critical importance of leadership in the restaurant industry. I explore why leaders matter, the role of a growth mindset in developing leadership skills, and specific behaviors and attitudes that hinder effective leadership. Additionally, I’ll share four action steps to increase your management team's...

Today's special recap episode of my restaurant podcast, The Restaurant Prosperity Formula, is focused on systems and why they’re so important in restaurant management. You’ll learn what I mean by systems, why they are crucial and how you can use them specifically in the kitchen to safeguard your restaurant when you lack a culinary background. We'll also discuss how systems impact your restaurant and ultimately your life. And last but not least, I share a portion of an interview with restaurant employee Brandon Anderson, who helped his owner implement systems that significantly benefited the restaurant, the owner, and...

For this special episode of my podcast, The Restaurant Prosperity Formula, I’m sharing some of the best tips from previous episodes, focusing on key areas such as food cost systems, leadership, and labor cost. This episode is dedicated to food cost. We’ll explore how high food costs are often self-inflicted, provide a quick walkthrough on calculating food cost, delve into the concept of ideal food cost, and finish with some menu engineering basics. Whether you're a new listener or a long-time follower, this episode is packed with valuable insights. Let’s get started!

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Achieving prosperity in the restaurant business means gaining financial freedom and the freedom to enjoy your life beyond the restaurant. It’s not just a dream; it’s a reality you can attain by following a specific formula. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I take you through a critical component of that formula: the power of a professional attitude. Incorporating the principles I review in this episode can transform your restaurant. Not only will you see improvements in customer satisfaction and sales, but you'll also create a thriving work environment for your team.

You might have heard the saying, "People don't quit jobs; they quit managers." This is particularly true in our fast-paced, high-stress industry. A toxic manager can create a negative atmosphere and fail to lead by example, significantly affecting morale and productivity. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am breaking down undeniable impact toxic managers have on your restaurant. I also outline how you can create and maintain a positive work environment, specifically by creating a positive culture in your restaurant. I will also cover how to build up your team’s confidence in th...

A lot of restaurant owners think the secret to making money is marketing, but so often it ends up costing way more money than it ever generates because there is a right way and many wrong ways to do it. Since I focus on teaching restaurant owners how to make money through operational systems, I like to bring in outside experts to talk about restaurant marketing. This episode of The Restaurant Prosperity Formula podcast is a discussion with Eric Shellenberger. He is an author and owner of Bar Marketing Basics, a marketing firm that focuses on bringing in new cus...

When it comes to being profitable in the restaurant business, it’s important to maximize your efficiencies. One way to do that is to upgrade how you track your food cost, making food costing software a critical component of running your restaurant. Food costing software isn't just an upgrade; it's a revolutionary shift in how you approach your operation from managing expenses to optimizing each dish that comes out of your kitchen. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you how to use food costing software to boost your restaurant's efficiency and prof...

If there's one thing I've heard time and again from restaurant owners, it's, “I love your stuff, David. I've read your book, seen you speak, listen to your podcast and watch your YouTube videos, but I just don't know where to start.” If you want to take action and start to improve your restaurant and your life, and you’re asking the same question, you're in exactly the right place. For this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m tackling that very question, laying out a clear and actionable road map to not just start but to t...

Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restaurants and sending employees to the unemployment office to the frantic offer of money from the government and the incentives offered to employees to work through the unknown challenges. These days restaurant owners are working through the long-term consequences of taking that money and how to run their restaurants in this new...

I recently had a coaching call with a restaurant owner whose business was struggling. He and his wife needed an outside perspective, and they turned to me to help them review their options. The call we had highlights the transformative power of resilience, strategic planning and the courage to embrace change. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn more about what exactly was challenging their establishment, the discoveries we made and the next steps I recommended they take. The situation the restaurant owners are in isn’t uncommon but the resources they tapped are wh...

As a restaurant owner, there are many things you have to do right to be successful. It really is a business of spinning many plates at once. One thing I’ve found in the most successful restaurant owners I know is how they approach their role as a leader and how their mindset makes all the difference. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m sharing 10 critical mindset questions that serve as reflections into how your leadership is shaping your team's environment. Reflecting on these questions and engaging with the answers can be a game...

A successful restaurant is one that delivers on the promise to it guests. That's hot food hot, cold food cold, a clean safe work environment for your guests and employees, WOW customer service and providing an incredible product. That's what restaurant owners are put on this earth to do, right? To create memories. We have the pleasure and the privilege to create memories in people's lives. In this episode of my restaurant podcast, the Restaurant Prosperity Formula, I focus on Restaurant 101, exploring the alchemy of perfect meal temperatures, the sanctuary of our dining havens, the ballet of exemplary service...

I tell restaurant owners all the time that their POS system is the most important piece of equipment they will ever purchase for their restaurant. The POS system is much more than a glorified cash register; it’s data central. It holds the key data you can use to change your business, prevent theft and make meaningful changes to your operations. In this episode of my podcast, The Restaurant Prosperity Formula, I review some of the most powerful and little-known reports your POS system has to offer. This includes four underutilized, yet essential, reports that are critical to harnessing th...

There’s a little known and underutilized tool that can reduce a restaurant’s food cost by potentially 3% or more. All that is required is for a restaurant to gather some simple data and take a little action. How would you like to reduce your food cost by simply gathering data? Does this sound too good to be true? I promise you, it’s not. In this episode of my podcast, The Restaurant Prosperity Formula, I explain what kind of information you need to gather, where to get the information, what to do with it and what you can expect...

When it comes to following restaurant systems every day, restaurant owners are notorious for falling down on the job. They are just too busy in other areas and they lose sight of the daily routine things that are required to keep systems working properly. Besides, the job of a restaurant owner isn’t to be buried in the day to day; it’s to be strategic and to think bigger than daily tasks. If it’s not the restaurant owner, then who should it be? Restaurant owners must appoint someone who gets stuff done, who loves the restaurant and wants...

Jesi Cline is a restaurant owner who started her business as a bakery specializing in cupcakes and custom wedding cakes. While she found success, she was working endless hours to keep up with orders and had no time to be strategic with her business. When COVID hit, she needed to pivot and rebranded as Rosé Café, a fast casual breakfast, lunch and dessert cafe. And recently, she expanded her restaurant and doubled her square footage. With six years in business and eight years as a wife and mother, her life has been nothing short of busy. In this episode of...

What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It's essential to remember that our industry, with its vast array of roles and responsibilities, doesn't have a universal baseline of “common sense.” In the restaurant industry, “common sense” is a relative term. For some veterans, certain practices and insights might seem obvious, but for others, these are the essential skills and knowledge that lay the groundwork for their future success. Each piece of advice, no matter how simple it may seem...

As a restaurant owner and the leader of your business, it is common to feel as if it’s the universe’s job to throw roadblocks in your way to discourage you and impede your progress. I’m here to encourage you and point you toward practical, actionable solutions that will help you overcome these obstacles. In this episode of my podcast, The Restaurant Prosperity Formula, I explore three distinct segments to help you unlock the full potential of your restaurant. I cover internal challenges, operational hurdles, and external and personal challenges. Whether you're a seasoned restaurateur or just starti...

Restaurant Owner Success Depends on This Person --- Before a restaurant owner can join my coaching program, they must have a right-hand person who can help them. I call this person an implementer. This person will learn with you, as the owner, but implement and do the work. This a requirement because as the restaurant owner, your attention can often be required in many other areas of the restaurant. Your implementer is there day in and day out, following the systems and keeping the systems moving forward. In this episode of my podcast, The Restaurant Prosperity Formula, I introduce...

My favorite podcast episodes are those with restaurant owners who have transformed their restaurants and their lives. The transformation these restaurant owners made is going to blow you away. Joshua Powell and Joseph Vericella are owners of Clay’s Cafe in Hebron, Ohio. Clay opened its doors in 1934 and it has been a local staple for generations. Powell is a real estate agent turned investor, turned restaurant owner, who never thought he would own the restaurant he worked at as a kid. His partner, Vericella, has a long and successful career in hospitality. If you asked them both, they wo...

Our guest today is Josh Kopel, a restaurateur, entrepreneur and coach. This is Josh’s second time on the podcast, and he’s back to talk to us about restaurant marketing and what it really means for your business. Throughout his 20-year career, he’s managed venues ranging from casual dining concepts to Hollywood nightclubs, bars and ultra-lounges. He also opened his own Michelin-rated fine dining concept. Josh is a real restaurant pro. In this episode of my podcast, The Restaurant Prosperity Formula, Josh and I discuss a few restaurant marketing myths, he debunks them, and he provides an incred...

Today I want to talk about a silent morale and profit-killer in your restaurant that is often overlooked. That killer is decision-making waste. Decision-making waste in your restaurant is a silent profit killer that can slowly erode margins without restaurant owners even noticing. For example, there are decisions that take too long to be made that are like a leaky faucet. That little drip, drip, drip may not seem like a big deal but can waste thousands of gallons of water over time right in front of you. Addressing decision-making waste is not just about cutting costs but also...

In the restaurant industry it’s important to focus on numbers and performance because those numbers tell you the health of your business. As a coach, I teach restaurant owners how to use budgets and set goals and then measure them. When hiring managers, it’s important to find those who are high performers so they can help you meet those goals. But being a good manager and finding good managers isn’t all about performance. It’s also about establishing trust. Trust plays a critical role in your manager's success. In this episode of my restaurant podcast, The Restaura...

If you have been following me for any length of time you have heard me say the following statement: The two most important systems any restaurant should have in place are budgets and recipe costing cards. Why are these two systems so important? They move you from a reactive form of management to a proactive form of management, which is essential to controlling costs and planning for restaurant profits. In this episode of my podcast for restaurant owners, The Restaurant Prosperity Formula, I teach you the four things you must be doing when it comes to ensuring your recipe...

Hiring in any business is a challenge, but the restaurant and hospitality industries are especially hard. There isn’t an entrepreneur who hasn’t been duped by a smooth-talking go-getter, a server who says they have experience, or that manager with chain experience who you think is going to take your restaurant to the next level. It happens to the best of us! How can you limit those hires? Tune into this episode of my podcast, The Restaurant Prosperity Formula, and learn nine things to avoid in restaurant hiring from Matt Plapp, restaurant marketer extraordinaire. Plapp is a serial entr...

I’m putting a flag in the ground: your restaurant is not a food business. It’s a hospitality business. If you tell people you are in the food business, then you’re telling them you provide the same thing as a gas station, which also sells food. Restaurants have the privilege to create memories in their customers’ lives. Your job is to create memories for your guests and keep them coming back time and time again. In this episode of my podcast, The Restaurant Prosperity Formula, I answer the question, “What is great hospitality?” and walk you through some of the...

Your prosperity is my goal. Prosperity is at the core of what I coach restaurant owners, like you, to achieve. Prosperity is freedom from your restaurant when you want it, confidence in your business, confidence in your restaurant’s numbers, the ability to have a life outside the restaurant and, finally, financial freedom. In this episode of The Restaurant Prosperity Formula, I am going to focus on the importance of being a good leader and how your leadership will get you to prosperity. Listen in to learn why leadership is so important and what you can do when you’re n...

In the demanding restaurant industry, it's easy to find yourself consumed by the day-to-day operations of your restaurant. There is so much to do every day from the small tasks like opening the restaurant and pulling the cash drawers to big tasks like hiring employees and calculating dollars per labor hour worked. It can be hard to prioritize your personal life and remember there is a world outside your restaurant. Think about it. How many life events have you missed because you had to be at the restaurant? How many graduations, birthdays, holidays, anniversaries, kid’s sporting events, dates an...

If you’re ready to use systems to improve your restaurant’s operations, service and profits, there is one person you must identify now – your implementer. This is your right-hand person when it comes to implementing systems in your restaurant. Your implementer is someone who buys into your business, into your dream and you. They're excited to learn, and they are organized and able start and finish projects. Your implementer reports to you but might also have another role in the restaurant and report to a manager. They train others on the systems and, with your help, hold others accoun...

Since the pandemic many restaurants are telling me tales of some of the most difficult customers I've ever heard. The frustration and impatience directed toward restaurant staff seems to be at a whole new level. But the truth is difficult customers have been around forever. The problem today is difficult restaurant customers can do a lot of damage if your team isn’t prepared to handle them because of their access to the internet and social media. Today’s “Karens” may be rattling the service industry, but how you handle them is the same. In my experience, difficult restaurant customer...

One of the goals I have for restaurant owners is to get them to a place in their business where they work on bigger strategic projects, such as restaurant marketing, and to do it in a strategic and thoughtful way. Since in my work with restaurant owners, I focus on systems for operations, I like to leave restaurant marketing to the experts. One such expert is on this episode of my podcast, The Restaurant Prosperity Formula, Erik Shellenberger. He is an author and owner of Bar Marketing Basics, a marketing firm that focuses on bringing new customers into your...

The restaurant business is full of daily distractions that make it easy to avoid working strategically. Sometimes it feels like it takes more work to be strategic than it does to just get the work done. And what does working strategically even mean? In this episode of my podcast, The Restaurant Prosperity Formula, I talk about what it really means to work strategically on your restaurant business and what you can do to ensure you are. Your role as a restaurant owner is to work on budgets, marketing, developing your managers, leading your team and holding them accountable. Creating...

Just about every week during my group coaching calls with restaurant owners someone asks for tips on finding and hiring great employees. Restaurant owners share their successes with things like how to write job descriptions to attract employees who want to work in a great culture, suggestions for where to place those job descriptions, how much to pay their employees in their different roles and what to look for in prospective employees. Recently one of the restaurant owners in the group shared how he went about interviewing a huge number of people to work in his restaurant when he...

I am sure you’ve been told you need to calculate your food cost. Heck, you’ve probably heard from several experts that your food cost target is a 34% food cost, or that you’re supposed to mark up each of your food items on your menu 3 times. Well, neither of these methods are correct. Flush them from your mind because they are total BS. In this episode of The Restaurant Prosperity Formula, I will explain why those approaches are wrong and why it’s important to know your food cost. I’ll also explain what you should be doing to c...

I love what I do! I get to help restaurant owners change their lives. I get to help most of them make more money than they've ever made before in their restaurant. To date I've worked with literally thousands of restaurant pros, so I've seen a lot, including a lot of restaurant owners who don't pay themselves. There are a lot of reasons these owners don’t take a regular paycheck, but what so many restaurant owners don’t understand is there is a major downside to not paying yourself from your own business. In this episode of my podc...

Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – going as high as $22/hour in some places, labor laws that require a set number of hours for staff, a fear of working people so hard they leave and don’t forget the cost of providing the best service possible. So what is a restaurant owner to do? How can you give good serv...

These past three years have led many restaurant owners and managers toward restaurant burnout. As a restaurant owner, it’s easy to have a feeling of despair that has been almost impossible to shake. Between group coaching calls, one-on-one coaching calls and discovery calls, I talk with a lot of restaurant owners just like you. I can tell you that I hear you and feel your pain. While challenges in the restaurant business are a given, sometimes there are so many that you find yourself feeling jaded. Challenges ranging from staffing and cost controls to marketing and legal issues ca...

Every couple of months I like to invite a restaurant owner who has benefited from my restaurant coaching program onto podcast. It’s a great chance for the restaurant owner to reflect on all the work they’ve done and the results of their work. It’s also a chance for me to take a minute to remind myself in the hustle and bustle of every day that what I teach works. That reinforces my motivation and my why for doing the work I do every day. Today’s guest is Jon Dempster. Jon opened his first restaurant, The Shanty...

Hiring a restaurant manager is a challenge, but there’s no greater challenge than finding the right kitchen manager. A lot of restaurant owners look to chefs as an ideal manager in the kitchen. After all, they are people destined to help create an experience in a restaurant that results in pleasure and lasting memories. But often a chef is unprepared to lead the restaurant because the higher the position a person has in a kitchen, the less they will cook. In a well-run restaurant, the title of chef is less about creativity and more about management. In this ep...

It doesn’t matter if you're brand new to the restaurant business or you’re a seasoned veteran, food cost challenges will plague you. From regular price increases on a variety of products to natural disasters that drive prices up on commodities like chicken and oranges. Here’s the deal, though. You can count on the prices you’re paying for food to fluctuate and to increase dramatically without much warning. That’s a given and it’s out of your control. In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about what you can control. Mos...

When I first started developing operational systems in restaurants, I relied heavily on spreadsheets. Excel was revolutionary, and I pushed that program to the max. Spreadsheets were the best way to organize the systems, track numbers, track inventory and do all kinds of operational tasks in the restaurant. But they were dangerous because you could end up with duplicate copies, lost data, corrupt files, etc. So when technology came into the restaurant picture, I quickly adapted my methods and systems into technology – I even developed a restaurant management software! Now we have AI – the machines are doing some incredible work...

If you’re interested in learning how to own a restaurant with a great atmosphere for guests and employees, I want to introduce you to Gina Sidebottom, my guest for this episode. Gina's family has owned Maria's Mexican restaurant, which was started by her mother, Maria, in 1992. They love serving their community not only great food, but great service. In this episode of my podcast, The Restaurant Prosperity Formula, Gina talks about her journey with systems and profitability and how she gained free time, but more importantly, how she can help you make your team members feel appreciated. We ta...

I talk about the importance of restaurant budgets all the time. One of the best parts of my job as a restaurant coach is completing a budget with a member. It fills my heart with joy to see the hope they feel with a real-life plan to achieve their restaurant goals. Completing the budget process is the MOST important thing I do with each of my members in my Restaurant Transformation Intensive group coaching program. I’ve spent a lot of time teaching restaurant owners how to develop their budget. What I don’t spend a lot of time on i...

Owning a restaurant is one of the most challenging businesses to run. It is not an overstatement when I tell you I talk with restaurant owners on an almost daily basis, whether that be on discovery calls, one-on-one direct access coaching calls, group coaching calls, or late night and weekend “oh crap” calls. I make myself available to the restaurant owners I coach. My world is all about helping independent restaurant owners, and a sprinkling of franchisees, not only survive but thrive in this industry. For as long as I can remember, my dream has been to put my know...

When I talk about coaching, I’m talking about having tools and support to transform your restaurant and your life. Avery Ward, who is the CEO of Little Italy Pizza in Groveport, Ohio, is a shining example of a restaurant owner who knew there had to be a better way of doing things in his restaurant, so he signed up to be part of my restaurant coaching group. When he joined the group, he was burning the candle at both ends, working his pizza oven every Thursday to Sunday, open to close. Now he's never on the schedule, works fr...

I grew up in the restaurant industry and some old-school processes were ingrained in me that I have had to unlearn. One of those is tipping. When I was a restaurant employee, I never believed in tip pooling, other than behind the bar. Nowadays, tip pooling with the entire restaurant, other than managers, of course, is becoming more and more popular, for good reason. It allows restaurants to recruit better employees and keep better employees for longer in both front of house and back of house. In my restaurant coaching group, we’ve discussed this a lot and a me...

Challenges in the restaurant business are a given, but sometimes there are so many in a month, a week or even a day, that you find yourself feeling fed-up and burned out. Losing your passion for your restaurant is the worst thing that can happen to it and everyone involved. If you feel like you are starting to lose or have already lost your passion for the business, that motivated and able to push through the challenges that would stop any normal person, it’s time to rediscover your spark! In this episode of my podcast, The Restaurant Prosperity Fo...

If I’ve said it once, I’ve said it 1 million times: the two most important systems any restaurant should have are budgets and recipe costing cards. Let’s talk budgets. I am probably on at least one to two budget calls a week with members asking where their numbers should be. Some calls are a simple numbers review because we have already created their budget and now they are measuring for success. Many other calls are to create a new member's budget. Once the budget template has been verified, it’s time to get down to business to create e...

These days running a restaurant comes with a lot of technology. Starting with the most important, there is the POS system followed by website and social media management. After that, take your pick! Tech is available for reservations, online ordering, third-party delivery, scheduling, waitlists, loyalty program, food and beverage management, food safety, payroll, accounting, team communication, it’s honestly endless. Whatever tech you us, it is referred to as a tech stack. Times have changed since my family had its restaurant in the early 1980s when all you had to do was focus on delivering a great guest experience! In...

As a small business owner, one of the most difficult things to do is let someone in management go. Especially in an independent restaurant, these people can be like family to you and have put a lot of themselves into your business. But as you grow and adjust your expectations, some people just can’t grow in the job. Other times, they are just not a good culture fit. No matter the reason, concluding that it’s time for that manager to go sucks. Nobody likes to fire people, especially when you really care about them personally. In this epis...

There is one question I am asked routinely by restaurant owners: Which POS system should I use in my restaurant? It’s an important question because your restaurant POS system is more than an expensive cash register. It’s full of data and reports you can use in your daily restaurant management activities. The problem is there are so many options on the market that it tends to get very overwhelming. Before I recommend which POS system you should get, in this episode of my podcast, The Restaurant Prosperity Formula, I talk about what a good POS should do for...

Are you allowing excuses to stall your restaurant’s growth? While excuses get in the way of a lot of our personal growth, they bleed into your business growth as well. If you’re always looking for a reason something can’t be done, you’re not going to find a solution. The first step is to recognize this could be the root of your frustration and stagnation. In this episode of my podcast, The Restaurant Prosperity Formula, I will explain the common excuses I hear restaurant owners make and the damage they’re doing to their business. I will also...

As a restaurant coach I talk to a lot of restaurant owners each week and, unfortunately, a lot of them are only looking to me to validate all the people and circumstances in their lives that they think are making things harder for them. They have what is commonly referred to as a fixed mindset, always putting themselves in their own story as a victim. That fixed mindset is the root of their challenges rather than outside circumstances. The flip side of that is the work I do with restaurant owners who have a growth mindset. These operators understand...

Let’s talk about the recession. Are you asking, “What recession?” The talking heads and our government officials are all saying we are in a state of high inflation, and we could go into recession soon. How bad a recession or how long or short lived, no one knows. While I am not an economist and am not qualified to make this statement, I am going to tell you we are in a recession. I’ve been through enough of these cycles to feel confident in that statement. In this episode of my podcast, The Restaurant Prosperity Formula, I am going...

While I’m the first to tell you that the restaurant business is one of the hardest businesses out there, that doesn’t mean you have to suffer for it. Your quality of life matters, and you deserve to experience all that life has to offer inside and outside of your restaurant. So how do you find the balance? A few weeks ago, on my weekly group coaching call with the members of my coaching group, I posed three questions I wanted them to answer about their quality of life. You see, quality of life is the number one bene...

The restaurant owners I work with every week are looking for transformation. They might be tired of working so many hours in the restaurant or frustrated by not being able to move the needle on things. Or they are missing out on life and want a better balance. Whatever their reason, the best part of my job is when a restaurant owner does the work and transforms their restaurant and life using the systems I teach. In this episode of “The Restaurant Prosperity Formula” podcast, I want to introduce you to a restaurant owner who has done the work and...

Inflation is hitting home for restaurant owners as the cost of food and other essential products have been on the rise for months. Across the industry, restaurant owners have been raising prices on the menu just to keep up with this record increase in costs. In fact, since the beginning of 2022, your food costs have risen at such a fast pace that if you haven’t made changes to your menu by now, you've probably lost 1-3 percentage to food cost. While I have no problem raising prices, especially on your top one, two or three items in each se...

A common question I get from restaurant owners is, “Why is my actual food cost so high and why is it so much more than my ideal food cost?” The second part of that question is what to do if your actual food cost is running much higher than your ideal food cost. These are age-old questions in the restaurant industry and a puzzle to be worked out so every week you have a higher chance of making money. In this episode of “The Restaurant Prosperity Formula,” I teach you how to calculate your ideal and actual food costs and what...

I’m out of my comfort zone and talking about increasing restaurant sales by $250,000 a year without marketing. While increasing sales is usually thought to be a good thing, for a lot of restaurant owners, higher sales are usually a race to outpace bad operational practices. But if you know your breakeven point and can get your expenses to line up just right, you can take real advantage of every extra dollar that comes in your restaurant. How? That is exactly what I’m going to cover in this episode of The Restaurant Prosperity Formula. I am going to expl...

I don't need to tell you that running a restaurant has always been full of challenges. You’re living it. Right now you’re dealing with costs increasing at a record pace and a real labor shortage. You already know you can't keep doing what you've always been doing. Something must change. In this episode of The Restaurant Prosperity Formula podcast, I’m asking you one question: are you really willing to make those changes? The idea of change is one thing. To actually take action to make changes, especially when they're difficult, is a whole other level. I'm on cal...

Restaurant owners often turn to marketing as the solution to their biggest challenges, not realizing that a lot of times their marketing is creating more challenges. Since my expertise is on restaurant operations and coaching restaurant owners how to become the leaders their restaurants need, I like to talk to other restaurant marketing experts to pick their brains and find new ideas. That brings me to my guest for this episode of The Restaurant Prosperity Formula podcast, Josh Kopel. Josh is a restaurateur and tech pioneer. Throughout his 20-year career, he’s managed venues ranging from casual dining concepts to...

Fear is an extremely powerful thing. It is the kryptonite to any entrepreneur, ultimately stopping you dead in your tracks. In the last two years, many restaurant owners have succumbed to fear because persisting through the unknown was too overwhelming. In this episode of The Restaurant Prosperity Formula podcast, I talk about the seven sources of fear, the impact it can have on a business and how to get yourself out of a fear-based mindset. When it comes to persisting through fear to run a successful restaurant business, I also talk about the two common threads related to fear...