Running Restaurants (Page 2)

Could You Fire Yourself? The Ultimate Test of a Restaurant's Systems

This is a tough question to ask...but a key one. We cover: The hard truth about being "needed". The power and importance of restaurant systems. What a fire-yourself business looks like. The areas most likely to break. How to start "firing yourself" and more. (Read time @ 8 mins)

By Jaime Oikle

/ 20 Apr 2026

Could You Fire Yourself? The Ultimate Test of a Restaurant's Systems

10 Social Media Tips That Help Restaurants Drive More Sales, Build Engagement, and Grow Their Audience

A practical dive into what platforms to focus on, what content to create, when to post and how to engage better. Includes who to put in charge, how much to spend, what to measure as well as how to build an audience you own and a practical weekly social plan. (Read time @ 7 mins)

By Jaime Oikle

/ 14 Apr 2026

10 Social Media Tips That Help Restaurants Drive More Sales, Build Engagement, and Grow Their Audience

Restaurant Advertising Today: From Guesswork to Measurable Growth

John Wanamaker famously said, "Half the money I spend on advertising is wasted; the trouble is, I don't know which half." For a long time, that quote described restaurant advertising perfectly. The game has changed & today a big advantage is the ability to track results far more closely.

By Jaime Oikle

/ 7 Apr 2026

Restaurant Advertising Today: From Guesswork to Measurable Growth

Relationship Marketing: Five Things to do This Week

So what do you do when costs go up and traffic goes down? You stop marketing like a business. You start connecting like a human. This is not about posting

By Jay Ashton

/ 6 Apr 2026

Relationship Marketing: Five Things to do This Week

The Menu Engineering Worksheet: Design Your Menu to Drive Profits, Not Just Orders

Full scope coverage including: Why operators need a worksheet; Core numbers to include; 4 classic menu engineering categories; Practical examples; How to train the team; How often to update the worksheet; Reflecting operational realities; Common mistakes to avoid and more. (Read time @ 8.5 min)

By Jaime Oikle

/ 4 Apr 2026

The Menu Engineering Worksheet: Design Your Menu to Drive Profits, Not Just Orders

Upselling Without Being Pushy: How Restaurants Can Increase Sales Through Better Service

We cover a lot here including: Why upselling matters more than many operators realize; Ten practical upsell ideas that can increase sales; How to train staff to upsell better (plus techniques and tools to use); How to recruit and hire better front of house staff, and more. (Read time @ 8 mins)

By Jaime Oikle

/ 2 Apr 2026

Upselling Without Being Pushy: How Restaurants Can Increase Sales Through Better Service

Have an Unlimited Budget for Marketing That Works

Detailed restaurant marketing discussion covering how to stop thinking of marketing as an expense only. We talk about the "$100 for $80 principle" as well as what "Marketing That Works" actually means. Also included are seven examples of marketing worth spending more on.

By Jaime Oikle

/ 1 Apr 2026

Have an Unlimited Budget for Marketing That Works

Praise as a Leadership Tool: How Restaurant Operators Can Spur People on to Success

We look at why praise matters so much in restaurants, what effective praise looks like in the FOH and BOH, as well as for managers and leaders. Also covered is how to build a culture of reinforcement by "catching people doing things right" and using public and private praise at the right times.

By Jaime Oikle

/ 31 Mar 2026

Praise as a Leadership Tool: How Restaurant Operators Can Spur People on to Success

Financial Know How for Restaurant Operators: Turning Numbers Into Better Decisions

A dive into the importance of financial literacy & how to make better decisions. Includes a walk-through of five core financial concepts every operator should understand. A discussion on how to bring the team into the numbers as well as common financial mistakes restaurants make is also included.

By Jaime Oikle

/ 26 Mar 2026

Financial Know How for Restaurant Operators: Turning Numbers Into Better Decisions

Break-Even Analysis for Restaurant Operators: One Number That Can Sharpen Better Decisions

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.

By Jaime Oikle

/ 25 Mar 2026

Break-Even Analysis for Restaurant Operators: One Number That Can Sharpen Better Decisions

Three Excuses That Hold Restaurant Operators Back - And How to Beat Them

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.

By Jaime Oikle

/ 20 Mar 2026

Three Excuses That Hold Restaurant Operators Back - And How to Beat Them