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
Use this checklist to assess and upgrade your restaurant's performance in the areas that matter most. Print it. Share it. Revisit it monthly.
Areas covered:
* Staffing, Leadership &
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.
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
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.
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
In this episode of the Running Restaurants podcast, host Jaime Oikle sits down with Alison Anne (Restaurant Revolution) and Darren Denington (Service with Style), co-presenters of the Restaurant Management
A lot here: How sponsorships build more than awareness and can impact the bottom line. 5 ways restaurants can use community sponsorships. 5 creative tie-ins that make sponsorships work harder. Along with smart examples, budgeting guidelines and common mistakes to avoid. (Read time @ 7.5 mins)
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.
