Recipe Costing Card  Cost, re-cost and re-cost your recipes as ingredient costs change (we all know that is constantly as well as seasonally) is an essential key in managing your menu as well as your profits.   (More)

The Crack Cocaine of Restaurant Marketing  Over the years I have worked with literally hundreds of restaurant owners all over North America and around the world. I can’t tell you how many of them have told me that they are bringing in record sales increases, but still can’t make any money in their  (More)

So Simple Even a 6th Grader Can Do It  There is one, and really only one, system that ultimately is the key to your restaurant running profitably. And that simple system is so easy even a junior high school student could follow it.   (More)

Mission Statements  This Mastermind Group Coaching Call took place in December 2005. The topic I taught was on the importance of a mission statement and how to write one.  (More)

Freedom, Success or Captive Monkey?  Did you know that the more you replay bad experiences in your mind, the more you tend to repeat them? That is what you are doing by belaboring the bad day—you begin to create more of them. You begin to think you have a real hump to get over.  (More)