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.
In-depth look at break-even calculations for restaurants including how to calculate it more effectively, why break-even matters so much and what common mistakes can occur.
These three excuses - "it's too competitive," "margins are too low," and "discounters are taking away customers" - all share one thing in common: they focus on outside pressure.
But strong operators know that while they cannot control the whole market, they can control how they respond.
What positioning really means and why it comes before promotion. How positioning drives pricing power and makes sales easier. Positioning vs. Differentiation. Common positioning mistakes and how operators can improve their positioning. Plus 6 examples of restaurant positioning.
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 with
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
