This week we are talking about how to "cut the fat" from every aspect of your restaurant business, food cost, employees, productivity, everything.

The schedule is the single most important document in any restaurant. It determines the fate of every shift and the ultimate success or failure of your restaurant. The schedule is like the starting lineup of a major league baseball team. The team with the best players and the best schedule always wins.

It's time to get a fresh perspective on your restaurant. Let's talk about how to squeeze every last drop of goodness our of your restaurant and add value to everything you see.

This week the Food Guru talks about how to add value in every aspect of your restaurant. Your customers, your team, your employees, and in your personal life.

The 20-70-10 model can be used to manage and improve people, products and procedures. For our purposes today I’m going to relate the 20-70-10 to your restaurant and your people.

This week the Food Guru tackles Leadership in the restaurant. Creating a vision for your restaurant, and having your team make it come alive each and every day.

Do you ever feel that there is just not enough time to get all the things you want to do? Do your people complain that they can’t get their work done because they don’t have enough time? Today we are going to talk about how to get more stuff done in less time.

The Food Guru is about to show you how to stop destroying wealth and how to start creating wealth in your restaurant. Don't miss this episode!

The Food Guru is about to change your paradigm on age and your approach to retirement. In this episode we are also going to answer a very important question from one of our listeners.

Here's something you didn't know: One third of your customers HATE your restaurant. It's the same for me... One third of my customers HATE my restaurant, and that's the way I like it! It frees up my time to do more things for my "raving fans".