We have the right to life, liberty, and the pursuit of happiness--not the right to financial freedom or professional freedom. This week, we talk about financial and professional freedom, and simple freedoms like taking a day off.

My new book is officially published. In my 40-year career, I have discovered that there are eight basic fundamentals that all winning restaurants possess. These are not voodoo secrets; they are timeless truths that anyone with a 5th grade education can understand and follow. This week, I will share these fundamentals with you.

This episode is about getting things done and avoiding distracting things that end up on your to do list. The term "Yak Shaving" started as a term about dirty and sloppy code at MIT. Today it refers to many different types of distractions, time wasters, and minutiae that slow us down from accomplishing the primary goal.

The restaurant business is one of the toughest businesses on earth, and we all need a little encouragement... and so does your staff and your family. The process starts with you. This week, we are going to talk encouragement, and how this can help every aspect of your life.

... and reward them like partners. This week we will discuss how most restaurants treat employees, and why turnover is so high. Also, we will talk about how to build reward systems for your employees into your finances to DOUBLE your profits.

Setting goals is scary. 95% of the country does not have written goals. Do you? Or, are you just going with the flow? This week, the Food Guru is going to talk about why most people don’t set goals, and how to take baby steps towards accomplishing your goals.

This week, The Food Guru shares an amazing and timeless story from Elbert Hubbard with a sad and painful truth about your team.

If you want your employees to succeed, there are five specific steps that you must go through with each and every employee. If you leave out any of these five steps, their chance of success will be greatly reduced. Failure to go through each of these five steps with your new hires is a major cause of employee dis-satisfaction and turnover.

This week we will tackle how to deal with the negativity in your restaurant. Who will win? Positivity or Negativity?

Great people are hard to find. Hiring and staffing in your restaurant is a full-time job. That's why you need to be proactive, and you need to be in "recruiting mode" 52 Weeks A Year!