For the average restaurant poor habits represent a whopping 2% of sales. Bill gets into how to avoid the pitfalls. 

By promoting the sale of liquor alone (mixed drinks, cocktails, shots, etc.) you can start your restaurant down the path to greater profitability almost overnight.

Labor Costs are one of your restaurants biggest expenses. Discover how you can avoid profit draining labor practices and take back control of your time clock. (47 minutes)

Theft is an unfortunate fact of running a restaurant. While it is a fact of life that some people steal, there are ways you can reduce the chances you are losing money to theft. (56 minutes)

Early in his career, David discovered that writing a schedule could be as easy as putting a simple puzzle together.  He shares with you the 13 steps he developed to writing a fool-proof schedule.

Jeffrey rattles a list of key leadership practices -- a list that every restaurateur needs to review.

John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items. 

Learn how to evaluate your present processor program; what fees that you should be paying and fees that you should not; what type of systems that you should be on to reduce or eliminate many charges, and more. (75 minutes)