Restaurant Unit & Revenue Growth

How Top Owners Channel Their Inner Salesperson to Create Great Restaurants
Today’s worker has less than zero interest in hearing what their boss wants them to do without context.Smart people sell[...]
Proven Method Makes Your Restaurant Team Embrace Change
A friend of mine told me she would enjoy moving every year.Wow! I had not heard that one before.But she[...]
Mistake-proof Your Restaurant’s Move to a New City
When your restaurant concept goes to a new city, you typically go with mega excitement and hella-aggressive confidence.That’s because you know you[...]
Why Top Restaurateurs Focus on Making More at Their Best Locations
Underperforming locations? They’re facts of life in the growth of any brand. And sometimes they’re just born that way.That’s because site[...]
How Restaurateurs Stay Unstuck and Take Advantage of New Thinking
Most successful people are comfortable with at least some degree of uncertainty. They surround themselves with people who tell them[...]
How Restaurants Protect Themselves from Competition by Demonstrating Value
What would happen if you asked a bunch of restaurateurs how they’d react if they consistently received feedback that menu[...]
The Secret to Transforming Your Restaurant Company Without Increasing Your Workload
“Just how much of my time is this going to take?” the successful owner of an independent multi-unit restaurant group[...]
Proven Methods to Protect Yourself from Gambling on Growth
My favorite time in the restaurant business is any period of growth. The future is exciting. Everything is possible. The[...]
Your Dining Room: Don’t Work it Like a Car Salesman
Recently I had the pleasure of buying a new car. I did not have a choice—mine got totaled. (We are[...]
The Proven Value of Storytelling at the Restaurant Table
Everyone likes a good story. Storytelling is how we communicate and influence people. Storytelling goes one step further than what[...]
5 Laws of Raising Restaurant Revenue and Outstripping Industry Averages
One of the many beautiful things about owning a successful independent multi-unit restaurant company is that revenue is in your[...]
Your Restaurant’s Guest Comps Aren’t High Enough
When you look at expenses on your P&L, you are typically making sure numbers are low enough. On the other[...]
Ignore Industry Statistics and Grow Your Restaurant Business
All the growth in the industry is spending growth through PPA. Guest counts are going down. My advice to you[...]
Why Raising PPA is the Best Thing for Your Guests
One of my clients owns six restaurants, serving a combined million guests every year. Working together, we figured out how[...]
Your Restaurant P&L’s Most Important Number is Missing
There is a line unaccounted for on your P&L. It is called “missed opportunity.” By sheer accident of the way[...]
Restaurateur’s Investment that Consistently Out Performs New Units Every Time
Building restaurants is sexy. It is fun. It represents all possibilities. It gets your employees and your customers excited. Oh[...]
How Creating a Culture of Trust Benefits Top Restaurateurs
To be truly successful, owners of multi-unit independent restaurant companies must feel free to leave the office and their restaurants[...]
Why Restaurateurs Need Strategy and Laugh at Themselves When it is Missing
Not long ago I had lunch with a respected industry leader who is well known in his market for his[...]
Does Your Independent Restaurant Company Really Have Opportunity to Grow?
Opportunity allows you to have a chance to successfully grow the multi-unit independent restaurant company you own, building your net[...]
Why Capability is the Door Opener to Successful Restaurants
Capability is the first key factor to having a business that allows you to maximize its value, your net worth,[...]
How Restaurateurs Use Transformational Questions to Grow Beyond Their Wildest Dreams
People often ask me to explain the many issues that face owners of successful multi-unit growing independent restaurant companies. If[...]
How Restaurateurs Get Incredible Results When They Stop Procrastinating and Start Improving
Now is always the right time to put together and start acting immediately on a great plan to increase revenue,[...]
Words Smart Restaurateurs Don’t Use to Describe Their Guests
“Butts in seats”. There are a lot of things we don’t say any more. We don’t say “waitress,” we don’t[...]
Don’t Let Fear of a Restaurant Bubble Divert You From Success
People always talk about a possible restaurant bubble. It is human nature to worry about things that may impact our[...]
How Restaurateurs Create Superior Results Through Understanding Their Segment
Every night, before my daughter goes to sleep, I tell her, “Always be yourself.” I know that — when she[...]
Alert! Four Issues Impact Your Restaurant’s Growth
My brother from Seattle, visiting me in Dallas, once asked me, “Does anyone in Dallas ever open a restaurant that[...]
What Restaurants Focus on to Ensure Annual Revenue Growth
There are always concepts that are growing, prospering, and building impressive results, outpacing the market. Yours ought to be one[...]
Secrets the Smartest Restauranteurs Know About Targeting Guests
When you are the best choice for the guest’s occasion, your guest counts increase. But who is your guest? And[...]
Until infrastructure is in place, you can’t afford to grow.
Recently, a partner in a startup chatted with me in the dining room of his first unit. He has aggressive goals for growth[...]
Grow at your own pace. But GROW!
Growth. It is the impetus of capitalism. So how do you know you are growing at the right pace? Every[...]
Want to know more about the industry? Ask the suppliers.
Growing sales? Growing units? Every entrepreneur I have ever known thinks about these things every day. And it turns out[...]
Beware success on a shoestring
The good news?  There’s a low barrier to entry in the restaurant business. The bad news?  Well, you know. Most[...]
Good Basics Make Great Habits.
The keys to building revenue in every business are understanding the lifetime value of a customer and learning how to[...]
The Sky is Falling? The Sky’s the Limit!
I recently read a great article in The New Yorker about declinism, the idea that things are getting worse and[...]
What tasted good in Vegas doesn’t stay in Vegas.
You may have seen Capriotti's Sandwich Shop in Vegas. Now, it’s coming to North Texas. The Dallas Business Journal recently[...]
To franchise? Or not to franchise?
Many of our clients have asked me about franchising the brands we are helping them to grow. Who wouldn’t think[...]
Crazy? I call it conservative.
Red Mango to grow by up to 100 stores by Steven R. Thompson / Staff Writer Dallas Business Journal 8/26[...]