Why Your Restaurant Is Busy but Not Profitable
Why is your restaurant busy but not profitable? Ami Alexander of Barrel Aged Management joins Roger Beaudoin to explore restaurant labor costs, menu profitability, employee retention, and staff training. Learn how thoughtful operating decisions can help protect margins while maintaining the hospitality guests expect.
Restaurant Operating Systems That Protect Profit
What separates restaurants that constantly fight fires from those that run with consistency and control? Matt Walls shares the operating systems behind stronger teams, tighter labor and food costs, better margins, smarter menu decisions, and a culture where employees think like owners.
How Restaurant AI Captures Missed Sales
How much revenue does your restaurant lose when the phone goes unanswered? Cliff Cate, VP & GM of Yelp for Restaurants, explains how AI can capture reservations, takeout orders, and catering opportunities while freeing your team to focus on hospitality.
Stop Losing Money: The Profit Leak Fix
In Part 3 of the popular If I Owned Your Restaurant series, Roger shares the strategies he would implement immediately to improve restaurant profitability and increase restaurant profit.
How an 8-Unit Pizzeria Chain Wins with Systems, Leadership & Restaurant KPIs
Discover the restaurant KPIs that helped Mattenga's Pizzeria grow to eight locations. Enga Stanfield shares how tracking labor per hour, inventory, prime cost, leadership development, and restaurant systems creates profitability, accountability, and sustainable growth.
A New Idea for Kids Menus That Drives Revenue & Loyalty
What if your kids menu could do more than entertain? In this episode, Roger talks with Mick from Grub Lab about kids menu ideas for restaurants and interactive technology designed to engage families and build loyalty. Discover how smarter kids menu ideas for restaurants can drive family revenue, create memorable dining experiences and keep families coming back.