Restaurant Operations

From Failure to Eight Restaurants: What Dan Simons Learned Building Founding Farmers

Dan Simons, co-founder of Founding Farmers, a farmer-owned restaurant group generating $100 million in annual sales across eight locations, joins Jaime Oikle, show host and RunningRestaurants.com founder.

By Jaime Oikle

/ 26 Aug 2026

From Failure to Eight Restaurants: What Dan Simons Learned Building Founding Farmers

WEBINAR: 30+ Marketing, Sales, Service & Profit Ideas for Your Restaurant in 30 Minutes”

Register Now... In this session Jaime and Roger present a rapid-fire session with immediately actionable ideas to: * Drive business on a slow night(s) * Create Cash Cow items that

By Jaime Oikle

/ 19 Aug 2026

WEBINAR: 30+ Marketing, Sales, Service & Profit Ideas for Your Restaurant in 30 Minutes”

Lessons on Leadership, Growth and the Exit: Darren Spicer of 110 Ventures

RunningRestaurants.com founder and podcast host Jaime Oikle interviews Darren Spicer, founder of Clutch Coffee Bar and 110 Ventures. Darren shares his journey from working at Dutch Bros at 18

By Jaime Oikle

/ 12 Aug 2026

Lessons on Leadership, Growth and the Exit: Darren Spicer of 110 Ventures

7 Ways Your Restaurant Is Leaking Profit Every Week (And How to Plug Them)

Your restaurant probably isn't losing money to one big problem, it's leaking it a little at a time. Here are 7 places independent operators should look first, and exactly how to plug each leak.

By Jaime Oikle

/ 12 Aug 2026

7 Ways Your Restaurant Is Leaking Profit Every Week (And How to Plug Them)

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

2026 State of the Restaurant Industry Mid-Year Report

Restaurant365 recently released its 2026 State of the Restaurant Industry Mid-Year Report, identifying what it calls the Restaurant Profitability Gap—a measurable difference in business performance between restaurants using

By Jaime Oikle

/ 23 Jul 2026

2026 State of the Restaurant Industry Mid-Year Report

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

How a Mutiny Transformed My Leadership With Geoffrey Toffetti

RR host Jaime Oikle sits down with Geoffrey Toffetti, CEO of Frontline Performance Group, to explore seven impactful quotes shaping his leadership philosophy. Jeffrey shares insights from his career in

By Jaime Oikle

/ 29 Jun 2026

How a Mutiny Transformed My Leadership With Geoffrey Toffetti

Pickleball Lessons for Restaurant Operators: What the Court Can Teach You About Running a Better Business

Pickleball and restaurant operations may not seem like they have much in common. But spend enough time on a pickleball court and a variety of similarities become clear. We cover 12 of them... (Read time @ 10 mins)

By Jaime Oikle

/ 22 Jun 2026

Pickleball Lessons for Restaurant Operators: What the Court Can Teach You About Running a Better Business

Brainstorming Ideas for Your Restaurant: How Teams Can Help Improve the Business

Some of the best ideas in your restaurant are sitting inside your staff's brains! Margins are too tight to miss out on them. Here's tips to pull out the best insights from your team. (Read time @ 8 mins)

By Jaime Oikle

/ 12 Jun 2026

Brainstorming Ideas for Your Restaurant: How Teams Can Help Improve the Business

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