Jaime is the Owner & Founder of RunningRestaurants.com, a comprehensive web site for restaurant owners & managers filled with marketing, operations, service, people & tech tips to help restaurants profit and succeed.
Eight key areas of insight on how operators can protect margin, improve efficiency, and keep more of every dollar they earn without hurting the guest experience.
Many restaurants don't fail because of one catastrophic mistake.
They struggle because they lose focus chasing small problems while dropping the bigger opportunity.
Dale Carnegie famously said, "Talk in terms of the other person's interests."
It's simple advice. But in the restaurant industry, it can be transformational.
AI is no longer a “future” technology for restaurants. It’s a practical, competitive advantage being used right now to improve efficiency, reduce costs, and drive smarter growth. In this
"If we are not disappointed from time to time, we are not attempting anything new or bold or significant." - Brendon Burchard
After more than 20 years working
Ready to spend $78 in marketing next week?
Well, get ready, this is your homework for the weekend...
What, homework on the busy weekend!
Yes – I want you to send
Use this checklist to assess and upgrade your restaurant's performance in the areas that matter most. Print it. Share it. Revisit it monthly.
Areas covered:
* Staffing, Leadership &
Not every guest walks through your doors for the same reason. Some come for the quick bite. Others want the full experience. Some are budget-conscious. Others are celebrating a big
More than social media influencers and online reviews, your most important marketing resource is your loyal guests. Through trackable marketing, you can ensure they will keep coming back and will
Restaurants have to go the extra mile and go beyond food if they want to stay relevant and keep their seats filled at all times. Through the right content creation
Build a Culture Where Wellbeing Isn’t an Afterthought, it’s a Standard
Running a restaurant is tough business. Long hours, high stress, thin margins, and nonstop pressure to perform
