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)
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.
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.
"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
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
