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)
What positioning really means and why it comes before promotion. How positioning drives pricing power and makes sales easier. Positioning vs. Differentiation. Common positioning mistakes and how operators can improve their positioning. Plus 6 examples of restaurant positioning.
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.
"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
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
In today’s highly digital world, maintaining a strong online visibility is a must if you want your business to thrive. But in the restaurant industry, hospitality marketing executive David
