Explore creative ways to bring in customers with Halloween-themed events, menus, and promotions that captivate your community.

Embrace autumn with seasonal dishes and drinks that showcase fall’s favorite flavors, from pumpkin spice to hearty stews.

Explore strategies for attracting the college crowd with late-night specials, budget-friendly deals, and targeted marketing.

Jayleen Fonseca, co-founder of JesseJay’s Latin Inspired Kitchen in Maryland, shares her journey from corporate America to running a thriving restaurant alongside her husband. Just 11 months after opening, the pandemic hit—but instead of shutting down, they pivoted fast, building out a successful carryout and outdoor dining model that still makes up a significant part of their business.

Jayleen dives into how reading Profit First through a local business book club sparked a financial transformation. With the support of her accountant and a few renamed bank accounts, she implemented the Profit First system her own way—starting small, staying consistent, and getting her team involved.

This episode is full of practical insights for any restaurant owner thinking about taking control of their finances, including how to get started, what accounts to open, and the mental shift that happens when you finally pay yourself first.

Understand the benefits of sourcing locally, including fresher ingredients, sustainability, and building strong community ties.

Handing off your books isn’t the finish line - it’s where smart strategy starts. In this episode, we dive into how partnering with a bookkeeping firm can help you catch costly mistakes early, manage your cash flow better, and use your financial reports to make smarter, faster decisions.

Whether you're outsourcing for the first time or already working with a bookkeeper, this episode will help you make the most of those monthly money meetings.

In this inspiring episode of The Shift, Kasey sits down with Khara Mangiduyos, co-owner of Kalei’s Kitchenette, a Hawaiian fusion restaurant in San Diego, California. What started as a humble farmer’s market pop-up evolved into a full-service catering business, and eventually a thriving brick-and-mortar restaurant. But the journey wasn’t always sunny.

Khara shares the real story behind the financial chaos they faced early on and the game-changing moment they discovered Profit First. She breaks down how implementing the system not only brought clarity and stability to their finances, but also strengthened her marriage and gave them the confidence to grow.

From weathering seasonal lulls to paying taxes with excitement (yes, really), Khara’s story is a must-listen for any restaurateur looking to build sustainability without sacrificing soul. She opens up about choosing clarity over denial, embracing operational structure, and how a solid financial foundation enabled her and Chef Andy to scale with purpose - and aloha.

Key Moments:

+ The move from farmers market to catering to a restaurant

+ The brutal truth about early-stage financial disorganization

+ Why Profit First gave them peace of mind and fewer money fights

+ The surprising joy of paying taxes

+ Why clarity - not just spreadsheets - makes the real difference

+ Long-term thinking: real estate, retirement, and future-proofing

Learn how fostering teamwork among staff can improve service, increase retention, and create a more cohesive dining experience.

Learn how to craft a beverage program that pairs perfectly with your menu, enhances customer experience, and drives profitability.

Matt Lombardo went from running a small catering operation on Cape Cod to generating millions in revenue. In this episode, he shares how implementing Profit First transformed his mindset, tightened his systems, and gave him the clarity to scale with confidence.