Building restaurants is sexy. It is fun. It represents all possibilities. It gets your employees and your customers excited. Oh yeah — and it gets you and investors excited, too. And, if you invest all your money into new units, you will end up making less instead of more. Why? Because, without infrastructure and a … Continued
These days people talk with me about growth when they focus on guest count, revenue and profit growth, as much or more than when adding units. Still, I work with operators who focus on unit growth. They have multiple units and build more in another part of town or embark into multi-city operations. Or maybe, in … Continued
Here in Texas, the high temperatures have finally dipped all the way down to the eighties. That means October and the State Fair, pumpkin spice, and a countdown to the holidays that’s shorter than any reasonable person would expect. If you pay attention you know to start thinking critically about next year. 2027 starts now … Continued
A lot of restaurant owners have that tired old American dream: Work your whole life, then sell your business and retire for good. When my clients figure out the high cost of selling now, many see that dream as a nightmare. You have another option. Rather than selling your company, keep it – and let … Continued