Menu - Running Restaurants

10 Winning Habits of Thriving Restaurants

Great restaurants are not built on luck or longer hours. They are built on habits: small, repeatable practices that compound into stronger margins, happier teams, and guests who keep coming

By Jaime Oikle

/ 7 Oct 2026

10 Winning Habits of Thriving Restaurants

From Franchisee to Franchisor: Aaron Anderson on Building Sunrise Social

Aaron Anderson opened his first franchise the day before the 2020 shutdown. Since then he's run multiple brands, launched ghost kitchens, and built his own breakfast, brunch, and lunch franchise. Here's what he's learned about economics, systems, and people along the way.

By Jaime Oikle

/ 24 Sep 2026

From Franchisee to Franchisor: Aaron Anderson on Building Sunrise Social

Bootstrapped: Brianna Keefe on Toastique's Path to 65+ Locations

In this episode, host Jaime Oikle interviews Brianna Keefe, founder and CEO of Toastique, a fast casual wellness cafe with over 65 locations across 25 states. Brianna shares how her

By Jaime Oikle

/ 10 Sep 2026

Bootstrapped: Brianna Keefe on Toastique's Path to 65+ Locations

Scrappy, Smart and Data-Driven: Inside the Growth of Teriyaki Madness With CMO Jodi Boyce

In this episode of the Running Restaurants podcast, host Jaime Oikle interviews Jodi Boyce, CMO of Teriyaki Madness. Jodi shares her unique career journey, from driving the Oscar Mayer Wienermobile

By Jaime Oikle

/ 2 Sep 2026

Scrappy, Smart and Data-Driven: Inside the Growth of Teriyaki Madness With CMO Jodi Boyce

8 Ways Your Online Ordering Menu Is Killing Conversions

Your online ordering menu might be costing you! Here are 8 conversion killers hiding in plain sight on independent restaurant ordering menus, and how to fix each one before your next rush.

By Jaime Oikle

/ 10 Aug 2026

8 Ways Your Online Ordering Menu Is Killing Conversions

8 Ways Your POS Data Can Help Your Restaurant Make Better Decisions

Most restaurant operators are sitting on more data than they realize. This article breaks down eight practical ways independent operators can use their existing POS data to fix pricing, staffing, ordering, and guest retention, with a specific report to pull and a decision rule for each one.

By Jaime Oikle

/ 4 Aug 2026

8 Ways Your POS Data Can Help Your Restaurant Make Better Decisions

Ways You're Wasting Money at Your Restaurant: Poor Food Cost Control

Restaurant profits do not usually disappear all at once. They leak out slowly through poor controls, weak systems and bad habits. We break down common flaws with food cost controls and what operators can do to stop the leaks.

By Jaime Oikle

/ 6 Jul 2026

Ways You're Wasting Money at Your Restaurant: Poor Food Cost Control

Menu Design Psychology: How Restaurants Can Use Layout, Pricing, and Persuasion to Sell Smarter

Menu design is one of the most underused profit tools in independent restaurants. The menu affects what guests notice, what they compare, how they perceive value, how quickly they decide, and how much they spend. We share 12 key tips. (Read time @ 9 mins)

By Jaime Oikle

/ 16 Jun 2026

Menu Design Psychology: How Restaurants Can Use Layout, Pricing, and Persuasion to Sell Smarter

Webinar: The 30-Day Restaurant Profit Reset

Many operators are caught in the day to day working “In” their restaurants not “On” the restaurant! They put out daily fires and get the job done, but they’re

By Jaime Oikle and Roger Beaudoin

/ 10 Jun 2026

Webinar: The 30-Day Restaurant Profit Reset

9 Restaurant Lessons from London and Paris: What U.S. Operators Can Learn from Dining Abroad

A recent visit to London and Paris offered a useful reminder for U.S.-based restaurant operators: some of the best lessons are hiding in plain sight. We look at nine possible areas of improvement. (Read time @ 8 mins)

By Jaime Oikle

/ 2 Jun 2026

9 Restaurant Lessons from London and Paris: What U.S. Operators Can Learn from Dining Abroad

Margin Matters: How Independent Restaurants Keep More of What They Earn

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.

By Jaime Oikle

/ 18 Mar 2026

Margin Matters: How Independent Restaurants Keep More of What They Earn

5 Ways to Lower Your Restaurant's Prime Cost

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

By Roger Beaudoin

/ 18 Feb 2026