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)
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.
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.
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.
In this episode, Roger Beaudoin of Restaurant Rockstars explains the crucial concept of prime cost in the restaurant industry (the combined percentage of food, beverage, and labor costs relative to
Use this checklist to assess and upgrade your restaurant's performance in the areas that matter most. Print it. Share it. Revisit it monthly.
Staffing, Leadership & Sales Training
As the dawn of a new year unfolds, small business owners find themselves at a pivotal juncture — a moment to reflect on past achievements, learn from challenges, and strategically chart
LIVE EVENT was 12/3/25 (RR members have unlimited access to the replay)
Get ready to kick off 2026 with a clear, profitable game plan for your restaurant. In
Running a restaurant in 2026 means operating in constant uncertainty. Labor costs won't stop climbing. Customer expectations keep changing. And somewhere in all that chaos, you need to
Running a successful restaurant isn't just about staying busy, it's about staying intentional. That's where annual strategic planning comes in. Too many operators start
In restaurants, most teams don't fail from a lack of effort, they fail from a lack of clarity. Clear goals and consistent KPI (Key Performance Indicator) reviews give
Managing one restaurant is already challenging. How crazy would it be to manage not one but four different restaurant concepts? This is exactly the life of Leo Moura, a seasoned
