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
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
This past week changed how I see my restaurant. Two MSRs, mystery shopping reports, for those not in the business and a third meal that turned into an impromptu evaluation
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
Bring the season to life in your restaurant with these creative fall marketing ideas. From themed events and menu specials to community collaborations and cozy experiences, here are 100 ways
A good restaurant is beloved not just because of its delicious food, but most importantly the lasting shareable experiences it offers to every single customer. Jaime Oikle sits down with
Every operator wants to grow, thrive, and succeed, but success rarely comes from doing more of the same. Often, it comes from stopping the behaviors and patterns that hold you
As a restaurant operator, time, energy, and money are your scarcest resources. You don't need more things to do-you need the right things to do that deliver real
Walk into a restaurant, sit down, and open the menu. At first glance, it seems like a simple tool – an index of dishes and prices, functional and unremarkable. But look
Having a good restaurant manager is essential in securing success in the world of hospitality. What characteristics and leadership styles should they possess? Jaime Oikle explores the eight traits of
