Restaurant Success Guides

Most chef bios read like boring resumes nobody finishes. After writing bios for chefs across the Pacific Northwest, here's the formula that makes customers care about the person cooking their food.

Most restaurants waste money on food photography shoots that produce unusable images. After planning dozens of sessions, here's exactly how to prepare for professional food photos that work.

One bad review response can destroy your reputation faster than the original complaint. After coaching restaurant owners through hundreds of review crises, here's the exact formula that works.

Menu design directly impacts what customers order and how much they spend. After analyzing sales data for dozens of restaurants, here's exactly how to structure your menu for maximum profitability.

Your Google Business Profile determines whether customers find you or your competitor when searching nearby. After optimizing profiles for dozens of restaurants, here's the step-by-step process that works.

Third-party delivery apps charge 25-30% commission and own your customer data. After helping restaurants implement direct ordering systems, here's how to keep more revenue and control.

High turnover costs restaurants thousands in training and lost productivity. After hiring for dozens of restaurants, here's the process that finds reliable staff who stick around.

Ingredient costs are up 20-30% and you're still charging 2022 prices. After helping restaurants navigate rising costs, here's how to protect margins without losing customers.

Most loyalty programs cost more than they generate because restaurants give away too much for too little return. Here's how to structure rewards that bring customers back profitably.

Your Friday dinner service is a disaster every week and staff are quitting because of the stress. After optimizing rush operations for dozens of restaurants, here's how to run smooth service during your busiest times.

That customer demanding free meals and threatening bad reviews appears every week. After coaching restaurant staff through thousands of difficult interactions, here's how to handle them professionally.

Most restaurants create specials to use up inventory, then wonder why they don't make money. After engineering profitable specials for dozens of restaurants, here's how to do it strategically.

You're either throwing away food or running out mid-service because you're guessing instead of tracking. After implementing inventory systems for dozens of restaurants, here's how to get it right.

Half your new servers quit within a month because your training is 'shadow someone for a few shifts.' After developing server training programs for dozens of restaurants, here's what actually works.

Health inspectors show up unannounced and find violations that could have been prevented. After helping restaurants ace dozens of inspections, here's exactly how to stay ready every day.

Your bank account is empty mid-month even though last month was profitable on paper. After helping restaurants fix cash flow crises, here's how to ensure you always have money when you need it.

Your website takes ten seconds to load and the menu is a blurry PDF. After building websites for dozens of restaurants, here's what actually converts visitors to customers.