Technomic forecasts a 4.25% increase in restaurant revenue for 2025 – with 4% of that coming from menu price inflation.So, as you protect yourself in 2025, you will raise your menu prices, taking price in small increments.Because you can’t afford to let margins erode.  More … Continued

At QSRs, they call it a “value meal”: a group of items bundled at a lower price than the price paid for buying each item separately. That whole concept messes with your head—because it defines value as price, and nothing could be further than the … Continued

10 years ago, I worked with a couple of burger clients, one of whom would not do delivery because of “the quality of the burgers by the time they travel” – and another who, for the same reason, did not even offer to-go orders.  Flash … Continued

It used to be that a restaurant could be packed all the time even if its food and service were just OK. Not anymore. This example turns out to be a permanent change in our industry, and the sooner you accept that the days of … Continued

It may seem like “a riddle wrapped in a mystery inside an enigma” (thank you, Winston Churchill, for the quote), but one of the great advantages you have as an owner of a small (or even medium-sized) business remains making big moves quickly. And in … Continued

It turns out that the turbo-charged technology boost that independent restaurateurs experienced in the pandemic era now looks like a dress rehearsal for the next wave.  Today, my clients ask when the bells and whistles they have read about chains developing will become available at … Continued

Only in a presidential election year would both major candidates be supporting a fiscal policy of no tax on tips. I understand why this excites people in the industry and our associations.    But I’m not one of those people . I get it. When … Continued

Everything starts with real estate – and I have never seen a restaurant real estate market like this: The days of landlords chasing you down to do deals are a distant memory, like telephoned restaurant reservations and hard-wired internet. Among my clients, the more established brands are … Continued

Next year, passengers on Southwest Airlines flights will be able to find their assigned seat and, for an upcharge, get to luxuriate in an extra 5 inches of legroom – just like they do now on Delta, American, and United. The days of open seating … Continued

Wow! It’s already that time of year again: with your kids either excited for or dreading going back to school. While kids and teachers face the results of their “summer brain drain,” now’s a good time to remember that learning happens outside of school, too. … Continued

I am just back from another great Texas Restaurant Show where I spoke Saturday at the TRA/Morgan Stanley pre show Investment Boot Camp about 5 ways to finance restaurant company growth and on Sunday on the show floor Innovation Stage about the Silver Tsunami, unlocking opportunities with … Continued

At the Texas Restaurant Show this weekend at the Henry B. Gonzalez convention center in San Antonio – on Sunday, July 14, I will be part of an all-star team talking about “Silver Tsunami: Unlocking Opportunities With Restaurant Owners Who Want to Sell of Step Back”. It … Continued

I admit it: I’m fascinated by Salad and Go’s business. It’s a QSR with no dining rooms, a footprint as small as 750 square feet, core menu items in the $6-$7 range, and an AUV north of $1MM. In all, they’re about as different as possible from … Continued

Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, … Continued

What’s your plan as the “Silver Tsunami” hits? We can figure that out together when I speak at the Texas Restaurant Show on Sunday, July 14. What’s the “Silver Tsunami”? It’s the mass sell-off (or reimagining) of great companies that were started by baby boomers in the 70s, … Continued

I have never heard any of my clients (or anyone I know) say, “I took too many vacations this year and my business really suffered.” What I have heard:  Your Summer Vacation Season 2024 This week marks the kickoff for summer vacation season, and, if … Continued

Restaurant Owners Success Club is a connected group of multi-unit restaurant owners who meet with me virtually to gain from my overview of what is happening in the industry, learn things to do now, compare notes on revenue and employee retention trends, and dive deeply and … Continued

Wow! Next week’s calendar says, “Texas Spring Break” already.  That means the time for owners of successful independent restaurant companies to get out and enjoy the success they have earned is NOW – not when they retire or sell (if they ever do). Last month, … Continued

I was having a drink with one of my clients and we were talking about the roles he and his wife were taking in their own business—which was very successful by any measure. They were working a lot. A lot. And seemingly forever. “We’ve decided … Continued

Every restaurant closing or personnel change has a backstory you never read about in a magazine. So much goes unsaid and unprinted. As an insider, I know. You may, too. Challenges in the Restaurant Industry I have heard a lot of talk and read a … Continued

Are you working hard this holiday season – feeling the frustrated pull of your family asking you to peel a few days here or there so everyone can be together? Or are you more like many of my clients, who have structured their business so … Continued

Live your own life, not someone else’s. Customize your life. You have the power to do that.  Most people who don’t feel they have that option would be shocked that you don’t choose to take advantage of it.   Do This Now  I can hear … Continued

Michael Jordan and Tom Brady had coaches. The CEO of Ford has a coach – I’ve met him (the coach, not the CEO!). However successful you’ve been, and no matter how talented you are, coaching will bring out even more from you. So, who coaches … Continued

If you want to really improve your restaurants and your restaurant company, act like you just bought it.  Instead of looking at it like the founder, developer, and shepherd you have been for years (or decades), look at everything with new eyes. When I begin … Continued

If I asked you, “What kind of company do you own and operate?” how would you answer?  Would you say, “A restaurant company”? Maybe if you’re a wise guy, but it doesn’t give me or you a whole lot to work with.  It reminds me … Continued

For many of my most successful clients, it might have been several years – or even several decades – since they’ve worked in a company that wasn’t their own. That can result in a lack of perspective that holds them back. And sometimes, “It’s lonely … Continued

In the history-spanning and never-ending competition between chain restaurants and independents, the conditions for independents today look more favorable than at any time since before the pandemic. Why? Because chains can’t create the memorable and authentic experiences the independents can. And those are the experiences … Continued

It turns out the roller coaster CAN go up! My clients are starting to feel like the economy and the restaurant industry are finally stable for the first time after recent years where the roller-coaster only seemed to go down. This is leading to (dare … Continued

While you still have the power to impact restaurant results in 2023, use it. At this point in July, you’ve had enough time to digest your company’s results for the first half of the year. Did you exceed plan? Did you fail to meet plan? … Continued

Everyone at the recent Texas Restaurant Show in Houston produced by the Texas Restaurant Association wanted to know how to find, keep, and grow managers.  Why? Because it’s vital – especially when operators are forced to fish out of a talent pool that’s even shallower than the kiddie … Continued

As a young nightclub owner, I would get a physical feeling of excitement and adrenaline every year after Christmas – along with a sense memory reminding me that New Year’s Eve, the biggest night of the year, was about to happen. Now, after decades of … Continued

Part of our DNA can also become a dilemma.  In the dining room, we have the superpower of peripheral vision: a hyper-awareness when a guest is in peril.  At Brinker International, they call it “GWAP” (guest with a problem). Over time, we learn how to … Continued

I nearly spit out my cornflakes, sitting at the breakfast table on my deck recently, as I read the headline on the home page of the New York Times: “For Diners With Deep Pockets, Dallas Is the New Dubai.” First of all, Dallas is not … Continued