"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
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
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
